Chicken Yakisoba

Ingredients

• ½ head green cabbage 
• 1 medium yellow onion
• 2 medium carrots 
• 1 small crown broccoli
• 2 inches fresh ginger 
• 1 large chicken breast 
• 2 Tbsp vegetable oil 
• 2 (3 oz.) packages ramen noodles
• seasoning packets discarded
• 1 tsp sesame oil (optional) 
• ¼ cup soy sauce 
• ¼ cup worcestershire sauce 
• 2 Tbsp ketchup 
• (up to) 1 Tbsp sriracha hot sauce 
• 1 Tbsp sugar 

Instructions

1. Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
2. Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
3. Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
4. In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only ½ tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).

Chicken & Vegetable Chow Mein

Ingredients

• 1/4 pound spaghetti
• 3/4 pound boneless, skinless chicken thighs, cut into thin strips
• 1 tablespoon plus 1/3 cup Kikkoman Stir-Fry Sauce, divided
• 4 teaspoons Kikkoman Soy Sauce, divided
• 2 tablespoons vegetable oil, divided
• 1 small carrot, julienned
• 2 stalks celery, cut diagonally into thin slices
• 1/2 onion, thinly sliced
• 3 cloves garlic, minced
• 1/4 pound bean sprouts
• 1/4 teaspoon black pepper
• 1 teaspoon Asian sesame oil

Preparation 

1. Cook pasta according to package directions; drain, rinse and drain thoroughly.
2. Meanwhile, coat chicken with 1 tablespoon stir-fry sauce and 2 teaspoons soy sauce; let stand 15 minutes.
3. Stir-fry chicken in 1 tablespoon hot oil in wok or large skillet over high heat 3 minutes, or until done; remove. Heat remaining 1 tablespoon oil in same pan. Add carrot; stir-fry 1 minute. Add celery, onion and garlic; stir-fry 3 minutes longer. Stir in bean sprouts, chicken, pasta, remaining 1/3 cup stir-fry sauce, 2 teaspoons soy sauce and pepper.
4. Cook, stirring, until all ingredients are coated with sauce and pasta is heated through. Remove from heat; stir in sesame oil.

Mongolian Beef

Mongolian Beef

Yield: 2 servings

 

Prep Time: 20 min

 

Cook Time: 10 min

Ingredients:

Vegetable oil
1/2 teaspoon minced fresh ginger
1 tablespoon minced garlic
1/2 cup low sodium soy sauce
1/2 cup water
2/3 cup dark brown sugar
1 (1-pound) flank steak
1/4 cup cornstarch
3 scallions (green parts only), sliced into 1-inch pieces

Directions:

Heat 2 teaspoons vegetable oil in a small saucepot over medium-low heat. Add the ginger and garlic and sauté until golden, about 2 minutes. Add the soy sauce and water, stirring to combine.

Stir in the brown sugar and increase the heat to medium. Bring the sauce to a boil for 3 minutes. Remove the sauce from the heat and set aside.

Slice the flank steak against the grain into 1/4-inch pieces, then toss it with the cornstarch. Place the coated pieces of steak in a sieve and shake off any excess cornstarch. Allow the steak to sit 10 for minutes.

Place a large sauté pan or wok over medium-high heat and add 1/2 cup vegetable oil. Once the oil is hot (but not smoking), add the beef to the pan and sauté for 2 minutes until it is seared on all sides but barely cooked in the center. Remove the steak from the pan with a slotted spoon and transfer it onto a paper towel-lined plate. Pour any excess oil out of the wok.

Place the sauté pan back over medium heat. Add the prepared sauce to the hot pan (it should come to a boil almost immediately), then add the reserved steak and cook at a boil, stirring constantly, 2 minutes. Add the sliced scallions, stirring to combine.

King Pao Chicken

Ingredients

4 chicken breasts
1 Tbsp cornstarch
1 Tbsp sesame oil (we didn't have any so I used peanut oil)
1 Tbsp vegetable oil
4 tsp minced garlic
2 tsp red chili flakes
4 green onions
4 Tbsp rice vinegar
3 Tbsp soy sauce
2 Tbsp sugar


Directions:

Cut chicken into small pieces. Coat with Cornstarch. Heat oils in skillet/wok. Cook chicken until done. Remove and set aside.

Cut green onions up (only use top green parts). Cut up garlic. Add Garlic and red pepper flakes to pan and heat. Then add green onions.

Mix rice vinegar, soy sauce and sugar together. Add to pan.

Add chicken. I also added more red pepper flakes and a squirt of my red chili pepper sauce.

So good along with some rice!

Sweet & Sour Chicken and Fried Rice

Okay, this was SO good. One of my new favorite meals!

SWEET & SOUR CHICKEN

 

Ingredients

1. 3-4 boneless chicken breasts
2. salt and pepper
3. 1 cup cornstarch
4. 2 eggs, beaten
5. 1/4 cup canola oil

Sweet and sour sauce ingredients

1. 3/4 cup sugar
2. 4 Tablespoons ketchup
3. 1/2 cup distilled white vinegar
4. 1 Tablespoon soy sauce
5. 1 teaspoon garlic salt

Instructions

1. Start by preheating your oven to 325° degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the cornstarch to coat, then dip into the eggs.
2. Heat 1/4 cup oil in a large skillet and pan-fry chicken pieces just until slightly browned but not cooked through. Place chicken in a 9×13-inch greased baking dish.
3. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk. Pour evenly over the chicken. Bake chicken for one hour, uncovered. During the baking process you will need to turn the chicken every 15 minutes.
4. Serve immediately.

 

FRIED RICE

 

Ingredients

1. 3 cups cooked white rice (day old or leftover rice works best!)
2. 3 Tablespoons sesame oil (or vegetable oil)
3. 1 cup frozen peas and carrots (thawed)
4. 1 small onion, chopped
5. 2 teaspoons minced garlic
6. 2 eggs, slightly beaten
7. 3-4 Tablespoons soy sauce

Instructions

1. On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender.
2. Lower the heat to medium low and push the mixture off to one side, then pour eggs on the other side of skillet. Stir fry until scrambled.
3. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!