Asian Noodle Stir Fry

Posted on October 3, 2013 by Mom of 4

I LOOOVE using Authentic flavors and ingredients to create yummy dishes. Like real Mozzarella for Italian, Cotija cheese for Mexican and now? Rice noodles, fish sauce and curry paste for Stir Fry night.

OH MY GOODNESS! It makes ALL the difference!

Be brave, shop in the unusual sections in your grocery store and prepare to be amazed. We didn’t have ONE scrap of noodle left from the recipe, not ONE!!!!!!!

*Note that all of the unusual ingredients in this recipe were easily found in my local, small town grocery store.

Asian Noodle Stir Fry

{click title to print}

Ingredients

8-⅞ ounces, weight Box Of Vermicelli Rice Noodles
4 Tablespoons Lime Juice
1 Tablespoon Brown Sugar
½ cups Sesame Oil
4 cloves Garlic, Pressed
1 pound Cubed Chicken
1 Tablespoon & 1 Tsp. Green Curry Paste
2 teaspoons Ground Turmeric
3 Tablespoons Fish Sauce
½ cups Of Raw Broccoli, Cut In Small Pieces
½ cups Broccoli/Rainbow Slaw
½ cups Shredded Carrots
12 ounces, weight Cherry Tomatoes, Cut In Half
1 cup Green Onions, Cut
½ cups Cilantro

Preparation Instructions

Soak rice noodles in hot tap water for 1 minute, soak while you cut veggies and prep chicken. Cut noodles in half with kitchen shears.
Combine sugar and lime juice. Set aside.

Heat sesame oil in large skillet or wok, add garlic and cook until soft. Add curry paste and Turmeric.

Stir in chicken cubes and fish sauce and cook until no longer pink. Add lime juice-sugar mixture, broccoli, rainbow slaw and carrots. Stir fry until tender crisp. Add tomatoes and green onions.

Cook 1 minute before adding drained, cut noodles. Stir fry 1 minute or two longer until noodles are warm and coated.

Sprinkle with cilantro before serving.

Now go, make this….you can thank me later! 😉

Easy Sweet & Sour Chicken

Posted on October 3, 2012 by Mom of 4

This Sweet and Sour Chicken could not be easier! Throw it together on the fly and use some of the veggies lurking in your freezer for an easy fried rice to go with it! You’ll never need to run into town for Chinese Take Out again! 🙂

Sweet & Sour Chicken

{click for easy printable}

Ingredients

12 whole Chicken Strips {raw, Not Breaded}
1 cup Flour
10 ounces, fluid Bottle Of Russian Dressing
12 ounces, weight Jar Of Apricot Preserves
1 package (1.25 Oz) Dry Onion Soup Mix

Preheat oven to 350*. Dip chicken strips in flour on both sides, and lay in sprayed 9×13 casserole dish. Mix apricot preserves with 1 package dry onion soup mix, spread over chicken strips. Pour Russian dressing over all. Bake for 1 hour.
Serve with fried rice and egg rolls. You can use this fried rice option, minus the chicken.

Another option: Serve with a side of stir fried veggies and Sesame Noodles!

DIG IN!!!!!! It’s so good!

Teriyaki Chicken Lettuce Wraps

Posted on September 24, 2012 by Mom of 4

I told my friend, Kim from The Sunflower Supper Club, that we just might be Foodie Sisters separated at birth, or maybe just the lunch line. All I know, is that what she posts, I print, make and LOVE…every single time!

These Teriyaki Chicken Lettuce Wraps are amazing. The homemade Teriyaki sauce is GORGEOUS! And makes the dish in my opinion!

Teriyaki Chicken Lettuce Wraps

(click title for easy printable)

adapted from Sunflower Supper Club

Ingredients

FOR THE GLAZE:

½ cups Soy Sauce
¼ cups Brown Sugar
¼ cups Honey
½ cups Red Wine Vinegar
½ teaspoons Garlic Powder
¼ teaspoons Onion Powder
¼ teaspoons Ginger
2-½ Tablespoons Cornstarch

FOR THE FILLING:

1 pound Boneless Skinless Chicken Breasts, Diced Into Bite Size Pieces
½ teaspoons Pepper
2 Tablespoons Sesame Oil
½ cups Onion, Diced
1 Tablespoon Garlic, Minced
½ teaspoons Dried Crushed Red Pepper Flakes
½ whole Lime Juiced, (about 1 1 /2 Tablespoons)
1 whole Red Bell Pepper, Diced
4 sprigs Green Onions, Sliced
2 whole carrots, peeled and thinly sliced
½ cups Dry Roasted Peanuts Or Cashews
12 whole Lettuce Leaves, Boston or Romaine Hearts work best because they are a stiffer leaf {not pictured}
1 box Fried Rice, made according to package directions

FOR GARNISH:

Cilantro
Soy Sauce

In a medium saucepan, mix all the glaze ingredients together, except the cornstarch, and bring to a slow boil. Take 1/3 cup of sauce and put in a small bowl. Mix with the cornstarch and whisk together. Add back into the sauce and simmer until it thickens to desired consistency, about 5 minutes. If it gets too thick, you can thin with a little water. Set aside.

Season the diced chicken with pepper. Heat a large nonstick skillet over medium high heat and add the sesame oil. Sautee the onion and garlic for a few minutes until beginning to soften. Add the chicken and continue cooking until chicken is cooked through, about 5-7 minutes. Stir in the red pepper flakes, if using; cook another minute. Pour the glaze into the skillet with the chicken. Add the lime juice, red bell pepper, carrots green onions, peanuts or cashews and sautee a few more minutes. Remove from heat for a few minutes before serving so you don’t wilt your lettuce “shell”.

Spoon a few Tablespoons of fried rice, followed by 1/4 cup of the mixture into a lettuce leaf and garnish with fresh cilantro.

Enjoy!

Sweet & Sour Chicken and Fried Rice

Posted on February 9, 2012 by Mom of 4

It has been unseasonably warm here, and on Tuesday, it finally snowed! YAY!

It was the kind that falls really slow with REALLY big flakes. We didn’t get much, but it was just beautiful!

We had some special visitors tonight. Dale thought they’d look good in the freezer. Thankfully it’s not deer season, or that just might have been what occurred!!!!!

Back to supper, and it’s not Venison. It’s Chicken and it’s Chinese!

Sweet and Sour Chicken

(click title for easy printable)

Ingredients

12 whole Raw Chicken Strips, Or 4-6 Boneless, Skinless Breasts, Cut In Strips
1 cup Flour
12 ounces, weight Jar Apricot Preserves
1 envelope Dry Onion Soup Mix (about 1 Oz. Packet)
1 bottle (10-12 Oz. Bottle) Russian Dressing

Preheat oven to 350F. If using chicken breasts, cut into strips. Flour each strip and lay them in a 9 x 13 casserole dish. Mix apricot preserves with onion soup and spread over chicken. Pour dressing over all and bake for 1 hour.

Sticky and delicious!!!!

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I have always struggled with pasty rice, not matter how much I rinse the rice, watch the pot, carefully fluff with a fork….my rice is sticky. YUCK!

But, that was before I found this recipe for Brown Rice that you bake in the oven. It turns out perfect every time!!!!! YAY!

{If you are making this to go with the Sweet and Sour Chicken above, you will want to double this.}

Brown Rice Bake

1-½ cup Brown Basamati Rice

2 cups Chicken Broth

½ cups Water

½ teaspoons Salt

Preheat oven to 340*. Combine brown rice, chicken broth, water and salt in a 8×11 baking dish and cover tightly with foil. Bake 1 hour and 10 minutes. Remove from oven and let sit 5 minutes before removing foil and fluffing with fork.

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When you are done with this you can turn it into fried rice if you’d like, or just serve as is, with Teriyaki sautéed vegetables.

Here is how I do fried rice:

Cut up 4-5 cups of fresh veggies: broccoli, baby carrots, mushrooms, snow peas, thinly sliced garlic and onion.

In a large electric skillet, pour several Tablespoons of Olive Oil and heat up. Add onions and garlic, then other veggies, stir frying for about 10 minutes. Add mushrooms last, they don’t need as much time. Then, stir in a double batch of the Brown Rice Bake. Add 4 T. soy sauce. Stir and fry for a few more minutes before clearing a spot and adding 2 eggs. Scramble, then stir in the rest of the mixture. Cook off any remaining raw egg, then serve on a plate with Sweet and Sour Chicken on top and Egg Rolls on the side.

Who needs Chinese Take Out when you can make a meal like this?!?!?!

For other Chinese Supper Favorites, go visit these recipes:

Vietnamese Fried Rice

Korean Style Noodle Bowls

Peppered Beef & Snow Peas with Brown Rice Bake

Posted on September 14, 2011 by Mom of 4

Another 2 post kinda day, I’m telling you I have been hitting the New Recipe JACKPOT! I hardly ever have so many keepers. What a good problem to have.

Hungry for Chinese food? Skip Chinese take out…now you can make your own!

Easy and oh-so delicious!

Peppered Beef & Snow Peas

from One Lovely Life

For Stir Fry:
2 pounds Strip Steak, Thinly Sliced Across Grain
½ cups Soy Sauce
4 Tablespoons Brown Sugar
2 Tablespoons Corn Starch
1 Tablespoon Fresh Ginger, Minced (don’t Skip This, It Adds Great Flavor! Peel And Mince Remaining Pieces And Freeze For Another Use)
2 teaspoons Cracked Pepper
1-½ teaspoon Sesame Oil
Pinch Of Red Pepper Flakes
8 ounces, weight Snow Peas, Ends Trimmed Off
4 whole Green Onions, Sliced
4 Tablespoons Oil
5 Tablespoons Water

For stir-fry:
In a medium bowl, combine soy sauce, brown sugar, cornstarch, ginger, black pepper, sesame oil, and red pepper flakes. Add steak strips to the marinade and toss to coat.

In a large family skillet, heat 2 Tbsp oil over high heat. Add snow peas and cook 1-2 minutes. Remove from skillet and set aside.

Heat 2 more Tbsp of oil. Add beef strips and green onion to skillet (squeeze steak strips out to leave as much of the marinade in the bowl as possible). Cook on one side 1 minute without disturbing. Flip and cook an additional 30 seconds to 1 minute until no longer pink. Remove from skillet and set aside with snow peas.

Using the same skillet, pour in remaining marinade and add 5 Tbsp water. Allow marinade to come to boil until thickened. (get it nice and hot to kill any raw meat germs) Return peas and beef to skillet and toss with sauce.

Serve over baked brown rice. YUMMY!

———————————————————————————————————–

I have always struggled with sticky rice, not matter how much I rinse the rice, watch the pot, carefully fluff with a fork….my rice is sticky. YUCK!

But, that was before I found this recipe for Brown Rice that you bake in the oven. It turns out perfect everytime!!!!! YAY!

Brown Rice Bake

1-½ cup Brown Basamati Rice

2 cups Chicken Broth

½ cups Water

½ teaspoons Salt

Preheat oven to 350*. Combine brown rice, chicken broth, water and salt in a 8×11 baking dish and cover tightly with foil. Bake 1 hour and 10 minutes. Remove from oven and let sit 5 minutes before removing foil and fluffing with fork.

Dig in! It was so good there is not one speck left…..guess I better double it next time! 🙂