Pineapple Teriyaki Chicken

Pineapple Teriyaki Chicken

Teriyaki Sauce
1/3 cup brown sugar (or ¼ cup honey and 1 tablespoon molasses)
1/3 cup soy sauce (scant…a little bit less than 1/3 cup)
2 teaspoons rice vinegar
1 teaspoon grated fresh ginger
2 garlic cloves
2 teaspoons corn starch and 1 ½ teaspoon cold water

First mix sugar, soy, vinegar, ginger and garlic. Take half of the mixture and marinate 4 large chicken breasts for 30 minutes. Add cornstarch to remaining liquid and bring to a boil, until slightly thick.

Grill chicken until the juices run clear, or until it reached 170 degrees. Also grill pineapple.

Serve over rice with steamed veggies.

Pork Wanton Soup

Pork Wanton Soup

20 small pork dumplings (see recipe below)
2 carrots, peeled and cut in thin strips
2 stalks celery, cut in thin strips
1 red pepper cut in thin strips
1 small bunch green onions cut thin diagonal
3 cans chicken broth
½ cup fresh bean sprouts
soy sauce

Bring chicken broth to a small boil. Add in your carrots, celery, and red pepper. Then gently drop in your fresh made dumplings into the pot. Cover and cook until dumplings are done. Serve with fresh bean sprouts, green onions and a teaspoon of soy sauce.
(If your dumplings are store bought and are frozen add them in before you add the vegetables and let cook about 2 minutes, then add the vegetables.)

WANTONS

1 pound well-ground, fatty pork

2 cups minced cabbage

1 tablespoon fresh grated ginger

4 tablespoons soy sauce

2 teaspoons sesame oil (optional)

1 small garlic glove, minced

1 teaspoon fine salt

Pinch of white pepper

1 package frozen dumpling wrappers
small bowl of water

To make the pork filling:

If the pork is not finely ground, mince well with a knife. Mince your pork in the food processor, until the pieces are small about the size of a pencil eraser. If you do not have a food processor you can chop all of it, but make sure it is super fine. Put in a bowl and lightly salt, this will bring out the moister. Let sit for 10 minutes. After 10 minutes transfer into think kitchen towel and ring all the moisture that you can out of the cabbage. Slice scallions lengthwise, then thinly slice. You should have a good mixture of white, light green, and dark green pieces. Add to the bowl with the pork. Place a strainer over the pork bowl; strain the ginger so that the juices are added to the bowl. Press down on ginger to squeeze out all juices. Discard ginger left in strainer. Add the soy sauce, sesame oil, salt, and pepper to the meat mixture. Stir in chopped cabbage until completely incorporated.

To wrap the dumplings:

Using a spoon or chopsticks, place one heaping tablespoon of dumpling filling in the center of the dumpling wrapper. Using your fingertip, wet the outer edge of the dumpling wrapper with water. Fold up the sides of the dumpling into a half-moon shape. While holding the dumpling lengthwise, curved side up, use your index finger and thumb to pinch the edges of the dough on one side of the dumpling into "pleats," pressing each pleat against the flat side of the dough to seal the dumpling as you go. Start at one corner of the dumpling and work your way to the center (making three to four "pleats"). Then work from the other corner to the center creating another three to four "pleats."
Line all the dumplings in a row on a cookie sheet waiting to be used.
You can fry the dumplings in a small shallow pan then add water and cover and steam thoroughly or use them to make Pork Wanton Soup

Sesame Orange Chicken

Sesame Orange Chicken

2 large chicken breasts
1 small onion, diced on angle
2 carrots, pealed and diced on angle
1 large bunch broccoli
¼ cup orange juice
1 small garlic glove, minced
2 teaspoons soy sauce
2 teaspoons corn starch
1 teaspoons sesame oil (optional)
1 teaspoon sesame seeds (garnish)


Sauté and brown chicken in olive oil. Add in onion, carrots, and broccoli and continue to sauté. In a small bowl mix orange juice, soy sauce, garlic and corn starch. Add liquid to your frying pan and bring to a boil to thicken. Cover with lid and allow the vegetables to steam. Watch carefully not to burn. Remove and Serve with rice. Dress with a small amount of sesame oil and sprinkle with sesame seeds.

Chinese Chicken Salad

Chinese Chicken Salad

4 small chicken breasts, cooked and chilled, great use of left over's
½ small head of lettuce chopped
½ small head of cabbage chopped
2 small shredded carrot
1 small red pepper, thinly sliced
1 small jicama, thinly sliced into strips
2 small stocks celery thinly sliced on a diagonal
1 small can mandarin oranges
3 small scallions, thinly sliced on a diagonal
1/3 cup sliced almonds
Your favorite Chinese dressing

Dressing:
2 tsp. sesame oil
2 tablespoons sesame seeds
2 tablespoons sugar
2 tablespoons mayonnaise
2 tablespoons lemon juice
2 tablespoons olive oil
2 teaspoons soy sauce


Throw all the veggies and chicken together and dress with dressing. Top with the sliced almonds.

Chili's Lettuce Wraps

Submitted by Ashley Austin

Chili's Lettuce Wraps
1T oil
4 chicken breasts
3 green onions
1/4 c water chestnuts
1/4 c slivered almonds
4-6 lettuce leaves

Stir Fry Sauce
1/4 c water
1t cornstarch
1/3 c soy sauce
1/4 c sugar
1/4 c vinegar
1 T oil
2t sesame seeds
1t red pepper flakes
1/2 t minced ginger

Peanut Dipping Sauce
1/2 c peanut butter
1/3 c water
2T vinegar
1/2 t minced ginger
1/4 c sugar
1/4 t minced garlic
1/2 t oil
1T brown sugar


Stir fry sauce: combine water and cornstarch until dissolved, add to other stir fry ingredients in small saucepan over medium heat. Bring to boil then reduce heat until thick.

Peanut sauce: combine all ingredients, stir over low heat until smooth.

Cook chicken in oil over medium heat, add chestnuts and cook for 1 min. Add 5T of the stir fry sauce and cook and stir for about 2 min. Add sliced green onions and stir.

Chinese Beef Noodles

This is one of Brent & I's favorite meals!

Chinese Beef Noodles

1 green pepper
1 small onion
2 small carrots
2 small beef steaks (I prefer sirloin)
1 tablespoon olive oil
¼ cup Asian Salad Dressing Light House brand is very good)
1 package Asian noodles (dried linguine will work too)
2 tablespoons sesame seeds ( or chopped peanuts)

Prep: Place beef steaks in freezer for 10 minutes to make slicing easier. Chop pepper, onions, and carrots all in bite size pieces for stir fry. Boil water and cook noodles. After steak has set cool, slice very thin slices, cutting against the grain.

Stir fry the meet on HIGH heat with oil and allow to brown. Remove and allow to rest while you stir fry the vegetables in the same pan. Add the beef back when vegetables are tender. Add cooked noodles directly into pan. Mix all ingredients together and coat with salad dressing. Serve in bowls and dress with sesame seeds!

Left over option:
Next day simmer left overs in beef broth for a yummy warm soup!