Chicken Chow Mein

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img_7175Chicken Chow Mein
courtesy of recipetin eats
serves 6

Ingredients

  • 1-1/4 lb boneless, skinless chicken thighs, cut into thin strips
  • 1 tsp baking soda
  • 12 oz chow mein noodles (I HIGHLY recommend these;  you can also buy them at Target or on Amazon)
  • 1 tbsp vegetable oil
  • 4 cloves garlic, peeled and minced
  • 6-8 cups green cabbage (savoy/green), finely shredded
  • 2 carrots, julienned
  • 2 cups bean sprouts
  • 1 bunch scallions, cut into 2″ pieces, whites and green separated
  • 4 eggs, scrambled, cooked in a single layer, cut into bite-sized pieces (see notes)
  • 1/2 cup water
  • 1/2 cup + 2 tbsp Chow Mein Sauce (recipe below)

Chow Mein Sauce

  • 4 tsp cornstarch
  • 3 tbsp soy sauce (ordinary all purpose soy sauce OR light soy sauce)
  • 3 tbsp oyster sauce
  • 3 tbsp Chinese cooking wine (or sherry)
  • 4 tsp sugar
  • 1 tsp sesame oil
  • White pepper

Method

Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.

In the meantime, make the Chow Mein Sauce: mix together cornstarch and soy sauce, then mix in remaining ingredients. Pour 2 tbsp of Chow Mein Sauce over the chicken and set aside to marinate for 10 minutes.

Prepare the noodles according to the packet instructions.

Heat oil in wok or large fry pan over high heat. Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Add chicken and stir fry until the skin is white but the inside is still raw – about 1 minute. Add the cabbage, carrot, and the white pieces of scallions. Stir fry for 2-3 minutes until the cabbage is just starting to wilt and the chicken is cooked through.

Add the noodles, Chow Mein Sauce, and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce. Add bean sprouts, remaining scallions, and eggs. Stir through quickly then remove from heat. Serve immediately.

NOTES

Nothing to say except that this was perfect, savory, Chinese noodly goodness. 10/10 will make again. Often.

Note about the eggs: I am terrible awful not good at doing the scrambled eggs in the wok thing. If you would rather do it that way, just add them after the cabbage and chicken are cooked: make a well in the pan, pour in the eggs, scramble, let cook fully, toss with other ingredients, and continue on with the recipe. Or, you can omit them altogether.

Teriyaki Pork Stir Fry

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Teriyaki Pork Stir Fry
courtesy of the book Good Fast Eats from Belly Full

Ingredients

  • 1 tbsp sesame oil, divided
  • 6 oz. broccoli slaw
  • Salt and pepper
  • 1-1/2 lb ground pork
  • 2 garlic cloves, minced
  • 1 tsp grated ginger
  • 1 tsp chili garlic sauce
  • 1/2 cup teriyaki sauce (use thick teriyaki sauce, not thin teriyaki marinade)
  • 3 scallions, cut into 1-inch pieces
  • Juice from one large lime
  • Cooked rice

Method

In a large nonstick skillet or wok, warm half the sesame oil over medium-high heat. Add broccoli slaw to the hot pan and saute for about 2-3 minutes until almost tender. Season with salt and pepper to taste; transfer to a bowl.

Add the remaining sesame oil to the skillet, followed by the pork, garlic, ginger, and chili garlic sauce. Cook pork, stirring often, breaking it up with a wooden spoon until no pink remains, about 3-4 minutes. Season with salt and pepper. Drain off excess fat, if desired.

Stir in teriyaki sauce. Add slaw back in, along with the scallions and lime juice; mix to coat.

Serve over hot cooked white or brown rice.

NOTES

Another winner from Good Fast Eats and probably Steve’s favorite thus far. Like everything else from Amy’s book, it’s super fast and delicious. Just doesn’t get any better than that.

Szechuan Chicken and Snap Peas

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Szechuan Chicken and Snap Peas
courtesy of the book Good Fast Eats from Belly Full

Ingredients

  • 3 tbsp soy sauce
  • 1/2 tbsp. sesame oil
  • 1 tbsp hoisin sauce
  • 1 tbsp honey
  • 2 tsp chili garlic sauce
  • 1 tbsp vegetable oil
  • 1-1/4 lb ground chicken (or turkey)
  • salt and pepper
  • 8 oz. snap peas
  • 1 medium sweet onion, cut into 1-inch pieces
  • 3 garlic cloves, minced
  • 2 tbsp minced fresh ginger
  • 2 tbsp rice wine vinegar
  • 1 (8-oz.) can sliced water chestnuts, drained
  • cooked white rice, for serving

Method

In a medium bowl, whisk together the soy sauce, sesame oil, hoisin, honey, and chili garlic sauce, Set aside.

Heat oil in large wok or nonstick skillet over medium-high. Add ground chicken, cook until browned and no pink remains, breaking it up with a wooden spoon as it cooks, about 3 minutes. Season with salt and pepper.

Add in snap peas, onion, garlic, and ginger. Sauté for 3 minutes. Pour in the rice wine vinegar; when it is mostly evaporated, give the soy sauce mixture a stir and add it to the pan, along with the water chestnuts. Sauté for another 3-4 more minute. Taste and adjust seasoning, if necessary.

Serve over cooked white rice.

NOTES

Gotta admit – I knew this one would be good, but I did not expect it would become one of my new favorite stir fry dishes. SO GOOD! For all its simplicity, it is just packed with flavor – and, bonus, it comes together lightning quick. Going to blast this one on repeat on my weekly menu for a while!

Sweet and Sour Chicken

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Sweet and Sour Chicken
courtesy of Good Fast Eats from Belly Full

Ingredients

  • 1-1/2 tbsp cornstarch, divided
  • 1 tbsp water
  • 1/3 cup rice wine vinegar
  • 1/3 cup brown sugar
  • 3 tbsp ketchup
  • 1-1/2 tbsp soy sauce
  • 1 (8-oz.) can pineapple chunks, drained, juice reserved
  • 1 tbsp vegetable oil
  • 1-1/2 lb boneless, skinless chicken thighs, cut into bite-sized pieces
  • salt and pepper
  • 1 small red bell pepper, cut into 1-inch pieces
  • 1 small green bell pepper, cut into 1-inch pieces
  • 1 small sweet onion, cut into 1-inch pieces
  • cooked white rice, for serving

Method

In a medium bowl, whisk together 1 tablespoon of the cornstarch and water, until combined. Whisk in the rice wine vinegar, brown sugar, ketchup, soy sauce, and reserved pineapple juice.

In a large nonstick skillet, heat the oil over medium-high. Toss the chicken with the remaining 1/2 tablespoon cornstarch, and season with salt and pepper. Add to the skillet and cook without stirring for 2-3 minutes. Mix and continue to sauté for another 6-7 minutes. With a slotted spoon, transfer chicken to a plate and set aside.

Add red bell pepper, green bell pepper, and onion to the skillet. Cook for 3 minutes until vegetables soften and get a bit charred. Season with salt and pepper. Pour in the sweet and sour mixture, along with the pineapple chunks. Cook for another 1-2 minutes to warm through and allow sauce to thicken. Add chicken back to skillet and stir to combine.

Serve over cooked white rice.

NOTES

I cannot remember how many years it’s been since I had takeout sweet and sour – mostly because it was usually so greasy and goopy that it no longer had any appeal.

But THIS one. This is way, way better – light and fresh, easy, delicious. Big thanks to Belly Full for making me remember why I loved this dish in the first place.

General Tso’s Chicken

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General Tso’s Chicken
gently adapted from The Woks of Life

Ingredients

For the chicken:

  • 1-1/4 lb boneless, skinless chicken thighs, cut into about 1-1/2″ chunks
  • 2 teaspoons sesame seeds
  • 1 tablespoon cornstarch
  • 1 teaspoon salt
  • 2 teaspoons sesame oil
  • 2 teaspoons shaoxing wine
  • 1/2 teaspoon ground pepper
  • 1/2 cup flour
  • 1/2 cup neutral oil, for frying

For the sauce:

  • 1 tablespoon shaoxing wine
  • 2 tablespoons dark soy sauce
  • 2 tablespoons light soy sauce
  • 2 teaspoons rice wine vinegar
  • 2 teaspoons sugar
  • 2 tablespoons of cornstarch, mixed with 2 tablespoons water

For the rest of the dish:

  • 1 lb broccoli florets
  • 1 tablespoon oil (I use a tablespoon of the oil I used to fry the chicken)
  • 10 whole dried red chile peppers
  • 1 cup chicken stock or water
  • Steamed rice, for serving
  • Scallions, for garnish (optional)
  • Sesame seeds, for garnish (optional)

Method

For the chicken:

Combine sesame seeds, cornstarch, salt, sesame oil, shaoxing wine, and pepper in a medium bowl. Add the chicken and toss to coat. Pour flour in a shallow dish; dredge the chicken lightly in the flour and set aside.

Heat oil in a 10-inch skillet over medium high. Fry the chicken in small batches until golden brown, about 5 minutes per batch. Set aside.

For the sauce:

In a small bowl, stir together shaoxing wine, dark soy sauce, light soy sauce, rice wine vinegar, and sugar. In another small bowl, combine 2 tablespoons of cornstarch with 2 tablespoons water.

For the rest of the dish:

Meanwhile, bring a large pot of water to boil. Add the broccoli and cook for 3 minutes, until crisp-tender. Alternatively, you can cook the broccoli in a large pot with a steamer insert, about 5 minutes, until nearly cooked through. Rinse in cold water and set aside.

Heat a clean wok over high heat and add 1 tablespoon of oil along with the dried chiles. Cook the chili peppers for about 10 seconds, then add the sauce, along with the chicken stock or water. Bring the liquid to a boil, then stir in the cornstarch slurry until it thickens to a sauce. Add the chicken, toss a few times, then add the broccoli and stir until everything is well-coated.

Serve immediately with steamed rice. Garnish with scallions and sesame seeds, if desired.

NOTES

One of those recipes on my list that I’ve been meaning to try for years and wow, this is unbelievably delicious. Steve and I agreed we could eat a bowl of the chicken alone, no vegetables, no rice. Happiness in a bowl. The funny thing is, with its typically gloppy and/or sweet appearance, I’ve never actually bothered to order this at a Chinese-American restaurant – and I imagine now I never will!

Asian Pork Meatballs over Sesame Rice Noodles

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Asian Pork Meatballs over Sesame Rice Noodles
(slightly adapted from Belly Full)

Ingredients

For the Meatballs

  • 1 1/4 pounds lean ground pork (I have only used ground wild pig for this so far!)
  • 1 egg, lightly beaten
  • 1/2 cup minced scallions
  • 2 tablespoons low-sodium soy sauce
  • 1/2 tablespoon sesame oil
  • 1 teaspoon grated ginger
  • 1 large garlic clove, grated
  • 1 tsp kosher salt
  • 1/2 tsp ground black pepper
  • 1 to 2 tbsp Hoisin sauce, as needed

For the Noodles

  • 1 (14- to 16-ounce) package stir-fry rice noodles
  • 1/4 cup stock or water
  • 1/4 cup low-sodium soy sauce
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon sesame oil
  • 2 teaspoons chili garlic sauce
  • 2 teaspoons granulated sugar
  • 3 tbsp Hoisin sauce
  • 4 whole green onions, diced (plus more for garnish)

Method

Preheat oven to 450 degrees. Line a baking sheet with foil and coat with nonstick spray.

In a large bowl, using your hands, mix the pork, egg, scallions, soy sauce, sesame oil, ginger, garlic, salt, and pepper until just combined. Using a tablespoon-sized scoop (or measuring by weight), form 36 meatballs. Arrange in a single layer on the baking sheet and brush each one with a little Hoisin sauce. Bake for 15 minutes.

In the meantime, bring a large pot of water to boil; cook noodles according to package directions; drain.

While the noodles are cooking, whisk all other ingredients together in a bowl. Return noodles to the pot and pour sauce mixture over the top; toss to coat.

Divide noodles on plates; top with 5-6 meatballs per person. Sprinkle green onions over the top, if desired.

NOTES

This recipe could not have come my way at a better time. With all the wild pig we’ve been bringing home in the last few months, I have been in need of more recipes using ground pork. And this one is awesome awesome awesome. The noodles, the meatballs, all the best Asian sauces and flavors bringing it all together… I could eat this for days. Thank you for this wonderful recipe, Amy!

 

 

Kung Pao Chicken

Kung Pao Chicken
slightly adapted from Serious Eats

Ingredients

For the Chicken:
1 1/2 pounds boneless skinless chicken thighs, cut into 3/4-inch chunks
1 teaspoon kosher salt
1/4 teaspoon fine ground black pepper
1 teaspoon black soy sauce
1 teaspoon Shaoxing wine (can substitute dry sherry)
1/2 teaspoon sugar
1/2 teaspoon sesame oil
1/2 teaspoon cornstarch

For the Stir-Fry:
1 tablespoon black soy sauce
1 tablespoon Shaoxing wine
1 tablespoon rice wine vinegar
2 tablespoons water
1 tablespoon sugar
1 teaspoon sesame oil
2 teaspoons cornstarch
1 tablespoon vegetable, peanut, or canola oil, divided
2 large bell peppers, any color, cut into 3/4-inch dice
2 stalks celery, cut into 3/4-inch dice
1 cup (4 ounces) roasted peanuts
3 cloves minced fresh garlic
2 teaspoons minced fresh ginger
1 scallion, finely sliced
8 small dried red Chinese or Arbol chiles (you can also add crushed chiles, see note below)

Method

For chicken: Combine chicken, salt, pepper, black soy sauce, wine, sugar, sesame oil, and cornstarch in a medium bowl and toss to coat. Set aside for 20 minutes.

For stir fry: Combine black soy sauce, wine, vinegar, water, sugar, sesame oil, and cornstarch in a small bowl and whisk together. Set aside.

Heat 1/2 tablespoon oil in a wok or large deep skillet over high heat until smoking. Add chicken, spread into a single layer, and cook without moving until lightly browned, about 1 minute. Continue cooking, tossing and stirring frequently, until the exterior is opaque but chicken is still slightly raw in the center, about 2 minutes longer. Transfer to a clean bowl and set aside.

Heat remaining 1/2 tablespoon oil over high heat until smoking. Add bell peppers and celery and cook, stirring and tossing occasionally, until brightly colored and browned in spots, about 2 minutes. Add peanuts and toss to combine. Push vegetables up side of wok to clear a space in the center. Add garlic, ginger, scallions, and dried chiles and cook, stirring, until fragrant, about 30 seconds. Return chicken to wok and toss to combine. Stir sauce and add to wok. Cook, tossing, until sauce thickens and coats ingredients and chicken is cooked through, about 1 minute longer. Serve immediately.

NOTES

Oh you guys. I’ve had kung pao chicken on my “to make” list for so long and now I am kicking myself for not getting to it sooner. This is absolutely delicious. This is more like American takeout style kung pao chicken – no szechuan peppercorns here – but unlike American-style takeout, it is huge in flavor, light in grease.

One note: I’ve never actually ordered kung pao in a restaurant (I KNOW), but I think I always assumed the chiles made the dish spicy. Um, not really. I even tried cutting the heads off the second time I made it, to let some of the flavor and seeds cook into the dish. Still nothing (unless you count actually eating the chiles with the dish, which I know you’re not “supposed” to do, but I do anyway). If you want heat cooked in, I suggest adding some crushed chiles (the Asian market kind, not the Italian food kind) during that last cooking step when you add the chiles. Or you can always spice it up at the table.