Chinese Sesame Salmon

Chinese Sesame Salmon

Baked salmon smothered in a sticky Chinese sesame sauce, the very same sauce that’s on sesame chicken. The sweet and savory sauce works just as well, if not better, with salmon.

The sauce is made stove top and doesn’t go on until after the salmon is baked. It’s made by simmering honey, soy or tamari sauce, fresh ginger, garlic and sesame seeds together along with a little cornstarch to help thicken it.

It takes less than ten minutes, … 

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Thai Noodle Salad with Grilled Chicken

Thai Noodle Salad with Grilled Chicken

Noodles tossed with a colorful mix of sautéed veggies including fresh corn off the cob, sugar snap peas, roasted red peppers and carrots.

They get all dressed up in a spicy coconut milk and lime dressing. You can eat it as is or top with grilled chicken or even shrimp for a fresh and delicious lunch or dinner. … 

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Baked Sweet & Sour Chinese Chicken

Baked Sweet & Sour Chicken

Chinese-style chicken with pineapple chunks and red bell pepper tossed in a sticky sweet & sour pan sauce and served over rice. The chicken is baked instead of fried, a trade-off that makes it easier, less messy and a lot quicker without sacrificing on taste. This is restaurant quality, if not better.

When I order this as take-out from my favorite Chinese restaurant they put the piping-hot, fried chicken into a plastic container with a tight-fitting lid. There’s no venting of the steam resulting in soggy, chewy, disappointing chicken. It’s definitely not the same quality as dining in.

You can use boneless chicken breasts or thighs. The recipe starts with cutting the chicken into cubes and tossing it with cornstarch. It’s spread out on a baking sheet and baked until cooked through.

While the chicken cooks you whisk together the sauce, made mostly of pantry ingredients including orange juice, ketchup, vinegar, soy sauce, a touch of sugar and Worcestershire sauce. It’s tangy and sweet with a pop of citrus that makes the flavors come alive.

Baked Sweet and Sour Chicken

The dish really starts coming together once you sauté the bell peppers, garlic and ginger together. Bite-sized pineapple pieces  and the sauce along with a cornstarch slurry is whisked in to help thicken it up. The chicken gets tossed around for a few minutes to coat it completely in the sauce and help form a glaze.

One thing I should mention is you don’t want to overcook the sauce. As it reduces the flavors intensify and will reach a point where they become too strong. If the sauce looks a little thin keep in mind it will thicken as it stands. I like to remove it from the heat and let it sit for five minutes before I serve it. You will see that it thickens up considerably as it starts to cool.

The sauce is perfectly balanced and not overly sweet like some sweet & sour sauces I’ve had before. I’m thinking you could use pineapple juice in place of the orange juice in the sauce if you prefer but you may want to cut down on the sugar a little because it has a naturally sweeter flavor.

Of course baking the chicken doesn’t give it as crispy a coating as frying but I’ll tell you what: this fried-food-lover right here didn’t miss it all. The chicken turns out tender and succulent with a slight crispness to it on the outside that is every bit as good as the fried version.

Chinese takeout from your own kitchen will make soggy chicken a thing of the past.

Score.

Sweet and Sour Chicken

Baked Sweet & Sour Chinese Chicken

Rating: 51

Prep Time: 20 minutes

Cook Time: 25 minutes

Yield: 4 - 5 servings

Baked Sweet & Sour Chinese Chicken

Chinese-style chicken with pineapple chunks and red bell pepper tossed in a sticky sweet & sour pan sauce and served over rice. The chicken is baked instead of fried, a trade-off that makes it easier, less messy and a lot quicker without sacrificing on taste.

INGREDIENTS:

Chicken:
olive oil, for greasing the pan and sauteing
1 pound boneless, skinless chicken thighs or breasts, cut into 1-inch cubes
coarse salt and fresh black pepper
3 tablespoons cornstarch
Sauce:
1/3 cup water
1/4 cup ketchup
1/4 cup orange juice
3 tablespoons rice wine or white vinegar
2 tablespoons Worcestershire sauce
2 tablespoons soy sauce
1/4 cup granulated sugar
For the saute:
1 red bell pepper, cut into 1-inch strips
2 teaspoons minced garlic
2 teaspoons minced ginger
1 + 1/2 cups fresh or canned bite-size pineapple chunks, drained
Slurry:
1 + 1/2 tablespoons cold water
2 teaspoons cornstarch
For Serving:
white sesame seeds, for optional garnish
cooked brown or white rice, for serving

INSTRUCTIONS:

  1. Preheat oven to 400 degrees F. Grease a large baking sheet from edge to edge.
  2. Add the chicken to a large bowl, season with salt and pepper, toss well. Sprinkle with half the cornstarch, toss then sprinkle with the remaining half and toss again (it will get thick and sticky).
  3. Use tongs to place the chicken on the baking sheet, close together but not touching, once you set them down don't move them. Bake until cooked through the center, 8 - 14 minutes depending on their size.
  4. While the chicken cooks:
  5. In a medium mixing bowl whisk all the sauce ingredients together. Set aside.
  6. In a large skillet or wok heat a tablespoon of oil over medium-low heat and cook the bell pepper, stirring often, until tender. Add the garlic and ginger, cook until fragrant about 2 minutes.
  7. Add pineapple and sauce, turn heat up to medium, stir to coat and let cook 2 minutes. In a small bowl whisk the cold water and cornstarch together to make the slurry. Mix it into the sauce.
  8. Turn the heat back down to low. Use a thin metal spatula to scrape the cooked chicken up off the pan and add it to the sauce. Toss to coat well and keep tossing until a glaze starts to form - about 2 minutes. Don't cook much longer than that or the sauce will reduce down too much and the flavors may become too strong. Remove the pan from the heat. Let set 5 minutes to thicken up further.
  9. Sprinkle the chicken with sesame seeds and serve over rice.

Notes:

Adapted from Appetite for China

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/baked-sweet-sour-chinese-chicken/

Chinese Cashew Chicken

Chinese Cashew Chicken

Pan-fried chicken, snow peas and cashews in a ginger-garlic sauce served over rice noodles.

I wouldn’t touch Chinese food, not even with a ten foot pole until I was in my early twenties. Even then it was a slow progression that started with fried rice. It was safe to eat because the picky eater in me could see and recognize everything in it and easily pick out anything I didn’t like.

You might say it was my gateway to Chinese food.

I would happily eat my fried rice declaring out loud for the world to hear that I liked Chinese food now. Soon after, a now forgotten boyfriend introduced me to lemon chicken and those deep-fried delights called crab rangoons followed by wonton soup and dumplings.

The greatest discoveries of all time I made on my own. . .Singapore noodles and pad Thai. I love you like there’s no tomorrow. {Technically these may not truly be “Chinese” but my favorite Chinese restaurant makes them. . .}.

Chicken with Cashews

In the same way it took me a while to come around to eating Chinese food it’s been the same with making it. I’m slowly building up a collection of trusted recipes. I can make sesame chicken {and sesame tofu} by heart and whip up a bowl of sesame peanut noodles with my eyes closed.

Cashew chicken is my latest acquisition. Seriously – so easy you can make this in the same amount of time it takes to order and pick up take-out. The chicken is briefly marinated in ginger and sherry {or white wine} while you prep the other ingredients. You can get the rice or noodles cooking, toast your cashews and whisk together one of the quickest, tastiest sauces on earth – chicken broth, soy sauce, rice vinegar, garlic, brown sugar and red pepper flakes that are totally optional but highly recommended for adding a zingy kick.

You cook the chicken first in a small amount of oil followed by the snow peas then they’re joined together with the sauce and less than five minutes later the entire shebang is on the table. Homemade Chinese food is served.

And I like it.

Cashew Chicken with Snowpeas

Chinese Cashew Chicken

Rating: 51

Prep Time: 20 minutes

Cook Time: 15 minutes

Yield: 4 - 5 servings

Chinese Cashew Chicken

Pan-fried chicken, snow peas and cashews in a ginger-garlic sauce served over rice noodles.

INGREDIENTS:

1 + 1/2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
2 tablespoons dry sherry or white wine
1 tablespoon fresh ginger, minced or grated on a micro-plane
3 + 1/2 teaspoons cornstarch, divided
coarse salt & fresh black pepper
1/2 cup low-sodium chicken broth
3 tablespoons soy sauce
1 tablespoon rice vinegar
2 teaspoons brown sugar
1/8 teaspoon red pepper flakes (or more), optional
2 tablespoons plus 2 teaspoons vegetable oil, divided
4 garlic cloves, minced
2/3 cup unsalted cashews, toasted
2 big handfuls of fresh snow peas, cut in half or thinly sliced {I like them whole}
cooked rice noodles, brown or white rice, for serving

INSTRUCTIONS:

  1. Add the chicken to a large bowl and season with salt and pepper. Add the sherry, ginger and 1 + 1/2 teaspoons of the cornstarch, toss and coat the chicken well. Refrigerate 30 minutes.
  2. In a separate bowl whisk the broth, soy sauce, vinegar, sugar, red pepper flakes and remaining 2 teaspoons cornstarch together. Set aside.
  3. Heat 1 tablespoon of the oil over medium-high heat in a wok or large, non-stick skillet. Add half the chicken and cook, turning to brown on all sides, until chicken is cooked through. Remove to plate. Add another tablespoon oil to skillet and cook remaining chicken. Remove to a plate.
  4. Add the remaining 2 teaspoons oil to the pan with the garlic, cashews and snow peas. Stir often, cooking the snow peas to your desired tenderness.
  5. Whisk the sauce and pour into the skillet. Add the chicken and toss, cook until the sauce thickens. stirring often 2 - 3 minutes. Serve over rice.

Notes:

Adapted from Martha Stewart

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/chinese-cashew-chicken/

P.F. Chang’s Mongolian Beef Copycat Recipe

Mongolian Beef Copycat

Sliced flank steak and green onions with a sweet and savory glaze served over rice with steamed broccoli. A copycat recipe for the much loved P.F. Chang’s Mongolian Beef.

This is proof that a few simple ingredients, as long as they’re the right ones, can join together to make something utterly delicious.

The sauce comes together in a mere five minutes using ginger, garlic, soy sauce and brown sugar. The steak is coated with corn starch and fried briefly in oil then tossed with the sauce where it forms a sticky glaze that adheres to all the nooks and crannies of the steak.

P.F. Chang's Mongolian Beef Copycat

Bursting at the seams with so much flavor. . . I don’t even care whether or not it’s an exact replica of P.F. Chang’s recipe. It left a lasting impression on me.

I love that it uses mostly pantry ingredients with a few fresh ingredients I usually have on hand to pop out something spectacular. One of the best Asian-inspired dish I’ve ever made at home. A definite repeat. . . In the very near future because. . . Mongolian Beef, I can’t get you out of my mind.

As for P.F. Chang’s? There’s not one to be found anywhere near my house but I might be willing to drive for hours just to eat there. If I leave early in the morning I can get there for lunch, do some exploring then go back for dinner. You know, to make the entire trip worthwhile.

Sounds like a plan.

Mongolian Beef

P.F. Chang’s Mongolian Beef

Rating: 51

Prep Time: 15 minutes

Cook Time: 15 minutes

Yield: 3 - 4 servings

P.F. Chang’s Mongolian Beef

Sliced flank steak and green onions with a sweet and savory glaze served over rice with steamed broccoli. A copycat recipe for the much loved P.F. Chang's Mongolian Beef.

INGREDIENTS:

1 pound of flank steak
1/4 cup cornstarch
vegetable oil, for serving and sauteeing
1/2 teaspoon minced ginger
1 tablespoon minced garlic
1/2 cup soy sauce
1/2 cup water
1/2 cup dark brown sugar, not packed
vegetable oil, for frying
2 large green onions, sliced on the diagonal into one-inch lengths
cooked rice, for serving
steamed broccoli, for serving

INSTRUCTIONS:

  1. Slice the flank steak against the grain into 1/4" thick 1-inch long slices. Add the cornstarch to a wide, shallow bowl and coat the steak with the cornstarch. Set aside and allow the cornstarch to soak into them meat while you make the sauce.
  2. Heat 2 teaspoons oil over medium-low heat in a wok or large cast-iron or stainless steel frying pan. Add the ginger and garlic, saute until fragrant about 2 minute, stirring often.
  3. Add the soy sauce and water then whisk in the brown sugar. Turn heat up to medium-high, bring to a boil and cook 2-3 minutes (not longer - the mixture will thicken up when you add it to the steak) whisking often. Remove to a bowl and set aside.
  4. Add 1/2 to 3/4-inch oil to the same pan and heat over medium heat until the oil shimmers. You can test it by adding a piece of steak - it should sizzle and start cooking immediately.
  5. Add the beef to the oil and cook for about two minutes turning the pieces over so they brown on both sides. Remove with a slotted spoon or spider to a paper towel lined plate.
  6. Let oil cool down - then drain off.
  7. Heat the same pan over medium heat and add the meat back in along with the sauce and green onions. Cook for 2 - 3 minutes, stirring to coat the meat all over with the sauce.
  8. Remove the meat and leave the excess sauce behind. Serve over rice with broccoli, if desired.

Notes:

Adapted from Food.com

Copyright ©2013 Cinnamon Spice and Everything Nice by Reeni Pisano All Rights Reserved

http://www.cinnamonspiceandeverythingnice.com/p-f-changs-mongolian-beef-copycat-recipe/

P.F. Chang's Mongolian Beef

This recipe was updated on Nov. 24, 2013.

Peanut Butter Panko Chicken with Coconut Noodles

Oven-fried chicken crusted with peanut butter sauce and Japanese panko crumbs served with silky coconut milk noodles. The most insanely delicious Asian-inspired comfort meal.  Ever.

The peanut butter sauce is mostly creamy peanut butter with… 

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