Teriyaki Sauce This is our go to Teriyaki sauce. It does contain a bit of sugar, but we generally put about 1/2 of it over 2 - 3 lbs of chicken, and the other 1/4 to 1/2 over sautéed veggies - which are split between the six of us. So, in all reality its not that much sugar for our family. And, it's usually the only carbs in the meal! 1/4 Cup Soy Sauce
1/2 Cup Water
1/4 Cup Low Sodium Organic Chicken Broth
1/4 tsp Ground Ginger (or more if you like more)
4 TBSP Packed Brown Sugar
1 1/2 tsp Organic Honey
1/4 tsp Rice Vinegar
1 Clove Garlic (Optional)
2 TBSP Cornstarch (optional if you want it thicker)
In a small sauce pan combine all ingredients except for the corn starch. If you use the cornstarch to thicken - be sure to remove a little of the marinade from the pan and place into a little bowl. Then, mix it with the cornstarch and re-add to the pan. Bring it all to a soft boil, and allow to simmer for 5-10 minutes while it thickens. Place over chicken, veggies, or use as a marinade.. Enjoy! :)
Asian-Ginger Grilled Chicken
While searching on pinterest the other day, I found a recipe for asian inspired grilled chicken. After glancing at that recipe, I came up with an idea for something we would really enjoy! -- It came out fantastic.
Ingredients:
4 Chicken Breasts Fileted in 1/2
1/4 Cup Soy Sauce
1/2 Cup Reduce Sodium Soy Sauce
2 Tbsp Tropical 100% Juice (you could use a mixture, orange, or pineapple)
1/2 tsp Freshly grated ginger root
2 Cloves Fresh Garlic Minced
2 Green Onions Sliced Thin
1 tsp Organic Brown Sugar
1/2 tsp Sesame Oil
1/2 tsp Oyster Sauce
1/2 tsp Rice Vinegar
Directions:
In a small bowl combine all marinade ingredients, stir together well - reserve about 1/4 cup of the marinade to use for basting during grilling, pour the remainder into a larger bowl or a ziploc bag, and add the chicken. Allow to marinate in your fridge for 2-3 hours, remove chicken from marinade and place onto a preheated bbq/grill. Cook until done, (depending on the thickness & grill temp this time will very), approx. 5 minutes on the first side, and 3-4 on the second.
 Asian-ginger chicken served with steamed vegis.
Mongolian Chicken
A while back I found a recipe on pinterest for Mongolian beef, I made it, and it was super yummy. But, lets be realistic, I can NOT afford to buy flank steak very often, if really ever! So, tonight as I was thinking about what type of Asian food I wanted to make, and debating over if I really wanted to make teriyaki chicken again or not; I had an idea! Why don't I make mongolian chicken? Well, I kind of figured it would turn out edible/ maybe somewhat terrible. haha! But, it actually was quite delicious, the boys even loved it!! I served it along side some asian inspired quinoa, topped with steamed veggis. Super yummy all the way around, and WAY cheaper and healthier then take out as the total for 6 people probably cost about $8.00.
Ingredients: (feeds 4-6 people)
Chicken:
about 3 lbs Chicken breast sliced into thin strips
3/4 Cups Cornstarch
1/2 Cup Safflower Oil
Sauce/Marinade:
1 tsp Olive Oil
2 Cloves garlic minced fine
1/4 cup soy sauce
1/4 cup low sodium soy sauce (if you only use regular soy sauce, I promise you it will be very salty tasting!)
1/2 cup water
1/2 Cup Organic Light Brown Sugar
1 Dried Red Chili Pepper
2 Drops Sesame oil
1/2 tsp Rice Vinegar
Directions:
In a medium sauce pan over medium heat add the safflower oil, and garlic. As soon as you begin to smell the garlic aroma add the soy sauces, and water. Stir together and then add the remainder of the ingredients, continue to stir occasionaly and reduce to low/medium heat. Cook for about 7 minutes until it thickens up a bit. Then, remove from heat.
Slice your chicken breast into thin strips, and then coat with cornstarch. Then, in a wok or frying pan warm your oil over medium/high heat. Once, hot add your chicken that has been coated well with cornstarch, cook each side just until very lightly brown. (this chicken is very thin and should not need to cook for a long peroid of time to be cooked fully.) Next, remove the chicken from the oil, and lay on a papertowel to drain off any excess grease. Now, remove the remaining oil from your frying pan or wok, and return the chicken and the marinade to the pan over medium heat. Cook until the marinade thickens around the chicken and it is all coated nicely. Stiring occasionaly! Top with some freshly sliced green onions!
 Mongolian Chicken w/ Quinoa and stemmed vegis. :)
Teriyaki Kabobs
Teriyaki Chicken, and Vegi Kabobs. With a yummy fruit salad.
A friend of mine was having kabobs the other night, and it made me hungry for them! So, I had to make some tonight, and they turned out great! On top of that, a super easy way to make kabobs is to cut strips and kind of "weave" them down the skewer instead of taking the time to cut a bunch of chunks to stick on... Then just cook your vegis along side! I marinated the chicken for several hours in a marinade whipped up in the food processor. (recipe below)
Chicken Sausage and vegi kabobs, with fruit salad.
I also bought some organic open nature, sweet red pepper, and garlic chicken sausage. I marinated the vegis in some soy sauce, and then put them on the skewers with the sausage. We used, sweet onions, red and green peppers, and mushrooms. It all came out super delicious, the kids and spouse loved it all. :) Served with a fruit salad of grapes, blueberries, strawberries, and raspberries. Perfect for a hot summer day, picnic.
Marinade Recipe:
1 Green Onion
1/4 cup Soy Sauce (I use a brand that is GMO free)
1/2 tsp Molasses (I used this instead of sugar)
1 tsp rice wine vinegar
1 tsp Marsala wine
1 garlic clove
Process it through the food processor, place your sliced meat in a bowl or ziploc bag, and pour the marinade over it, being sure its all covered. Then, allow to marinate for several hours. Remove, meat and place on skewers. I cooked them on our charcoal grill, they were super yummy!
Mongolian Beef I have been really into Asian food lately, so tonight I tried another new recipe; this time it was for Mongolian beef. It turned out amazing!
Ingredients & Directions:
Marinade:
1/2 tsp Baking Soda
1 TBSP Soy Sauce
1 tsp Sugar
1 TBSP Corn Starch
1 TBSP Water
2 TBSP Olive Oil
1 1/2 lbs Flank Steak sliced in thin strips across the grain
- Whisk the above ingredients together in a bowl large enough to fit the meat into also. Once the marinade is mixed together well, add the meat, and make sure it is all covered. This marinade is a meat tenderizer, and it works very well! Place in fridge and allow to marinate for atleast 1 hour.
Sauce:
2 TBSP Vegetable Oil
1 tsp fresh garlic minced
1/4 tsp Ground Ginger
1/4 cup LOW Sodium Soy Sauce (I really recommend doing this, or the meat could taste really salty)
1/4 cup Soy Sauce
1/2 cup Water
1/2 cup Dark Brown Sugar
Other Ingredients:
1/4 Cup Corn Starch
1 Cup Vegetable Oil
1- 2 Cups Fressh Chopped Vegies (Mushrooms, Green Onions, Onions, Snow Peas, Broccoli, Broccoli Slaw, Carrots, and Water Chestnuts are all really good choices!)
Once the meat has marinated in the fridge remove, and lay out on a cutting board, or other clean surface, then sprinkle each side with the cornstarch. Meanwhile, for the sauce, place 2 TBSP of oil in a smal sauce pan over medium heat, add the minced garlic, and saute for a few seconds. However, be sure to add the soy sauce and water BEFORE the garlic begins to brown! Then, add the ginger and dark brown sugar, and stir until combined, reduce heat to meadium-low and simmer while you finish preparing the meat. Heat in a wok, or other pan, the 1 cup of oil over medium-high heat. Now, add the cornstarch coated beef to the pan (in small batches if necessary) and cook for several minutes, dont over cook it. Then, either safely empty the remaining oil out of your wok, or use a different pan to saute your vegetables in a small amount of oil. Once the vegis begin to soften a bit add about 1/4 of your sauce to the vegetables. After about 1 minute add your meat back to the pan and the reamainder of your sauce, allow to simmer until everything is coated well, and the sauce reduces a bit. I hope you enjoy, we sure did! :)
Broccoli & Beef
I have seen pictures of broccoli and beef recipes around, and its always looked so yummy, so finally I decided to make it! And, it did come out great!
Ingredients:
Marinade
1/2 tsp Baking Soda
1 TBSP LOW Sodium Soy Sauce
1 tsp Sugar
1 TBSP Corn Starch
1 TBSP Water
2 TBSP Olive Oil
1 1/2 lbs Flank Steak sliced in thin strips across the grain
- Whisk the above ingredients together in a bowl large enough to fit the meat into also. Once the marinade is mixed together well, add the meat, and make sure it is all covered. This marinade is a meat tenderizer, and it works very well! Place in fridge and allow to marinate for atleast 1 hour.
Sauce
1/2 Cup Low Sodium Soy Sauce
2 TBSP Brown Sugar
2-4 Cloves Garlic Minced small (depending on size)
2 TBSP Corn Starch
1 TBSP Sherry
1-2 Cups Broccoli Florrets
*Be sure and use low sodium, or it will be way to salty!
-In a seperate bowl from the marinade whisk together the above ingredients (not broccoli), allow to sit for atleast 20 mins so the garlic's flavor can come out in the sauce.
Now, in a wok or frying pan heat 1-2 TBSP of oil over medium/high heat. Once, the oil is hot add the broccoli and saute for about 1 minute, then remove from pan. Now, add 1 more TBSP of oil, the marinated meat, and 1/2 of the sauce. Cook for 3-5 minutes until all the meat is totally cooked, then re add the broccoli and the remainder of the sauce. Cook for 1-2 minutes more until the broccoli is semi soft. You can serve over rice, or chow mein noodles.
Then enjoy, we sure did!
Lumpia Ingredients:
2 lbs Ground Pork
Egg Roll Wrappers
1/2 cup chopped cabbage
1/4 sweet onion
3 baby carrots
2 Cloves Garlic
1 TBSP soy sauce
1/2 tsp Oyster Sauce
1/4 tsp Johnny's Seasoning Salt
Directions:
Place all ingredients except the Ground Pork and Wrappers into a food processor. Process until everything is the same consistancy. When ready mix in with the ground pork, using your hands make sure it is mixed together well. Cover, and place into fridge for atleast one hour. However, the longer it sits the more flavor! I usually allow it to sit for 2-3 hours. I then slice my egg roll wrappers in 1/2, if you have to much wrapper its harder to cook the meat on the inside, and the wrapper takes away the meat flavor. Using a spoon take about 1 TBSP of meat mixture and make a line across one ege of the wrapper, then wrap tight. Fill a small dish with a little water, and using your finger rub a small amount of water on the edge of the wrapper so it will stick together. Place in deep fryer and cook until golden brown. We enjoy using sweet chili sauce to dip them!
*I will add pictures soon, I didn't get a chance to take pictures this time. Enjoy!
General Tso ChickenIngredients -
For the Meat:
2 eggs beaten
1/2 cup Corn Starch
1 1/2 TBSP Soy Sauce
1/4 tsp Sesame Oil
2 lbs Chicken breast chopped into 1" pieces
*3 whole Dried Chili Peppers
Sauce:
3 TBSP Rice Vinegar
2 TBSP Cooking Sherry
4 TBSP Soy Sauce
1/4 tsp oyster sauce
1/2 tsp hoison sauce
3 TBSP Sugar
2 1/2 tsp Corn Starch
Small pinch of minced garlic
Directions -
In a mxing bowl combine all sauce ingredients and mix together well.
In another small bowl combine eggs, corn starch, soy sauce, and sesame oil; mix together well. Place chicken pieces into the batter and make sure they are all the way coated. Using a deep fryer or wok, preheat to about 375 degrees. Cook chicken until golden brown on all sides; place on a towel to drain oil. In a wok or frying pan place 2TBSP Oil over medium heat. Place chicken into pan with 3 chili peppers. Pour sauce over the top and cook until bubbly. Enjoy! You can garnish with fresh sliced green onions.
P.F.Changs Lettuce Wrap 
Lettuce Wraps-
Ingredients:
6 Large Lettuce Leaves of your choice, "iceberg, bib, butter, nappa cabbage"
"Wrap Filling"
2 Chicken Breasts chopped into 1/2" pieces
1/2 Cup Onion diced into pea sized pieces
1 8 oz Can of Water Chestnuts diced into pea sized piecesj
3/4 Cup Mushrooms diced into pea sized pieces
1 Green Onion sliced thin
2 Cloves Garlic minced fine
2 TBSP Olive Oil
1/2 tsp Sesame Oil
"Stir Fry Sauce" Prepare in a small bowl:
3 Tbsp Low Sodium Soy Sauce
1 1/2 Tbsp Brown Sugar
1 tsp Rice Vinegar - "if you only have white use 1/2 tsp"
Directions For Cooking: In a large frying pan or wok, heat 1 Tbsp of Olive Oil over medium/high heat. Add chicken when warm and cook until nearly done, about 2 minutes. Add, 1 Tbsp of Olive oil, and 1/2 tsp sesame oil, and reduce heat to medium. Then, add all the vegetables to the wok/pan. Pour the stir fry sauce over the top, and cook 2-3 minutes until onions are soft.
Dipping Sauce:
1/2 Cup Warm Water
2 Tbsp Sugar
2 Garlic Cloves Minced very fine
1 Tbsp Rice Vinegar
1 tsp Mustard
1 Tbsp Ketchup
1-2 Small drops of sesame Oil
2 tsp Lemon Juice
3 Tbsp Soy Sauce
Directions for Dipping Sauce: In a small bowl combine 1/2 cup warm water, sugar, ketchup, and mustard. Mix these until they are all dissolved. Now, add the rest of the ingredients, mix together and store in fridge until ready to use. I re-warm it in the microwave before using it.
Prep: Wash off 6 lettuce leaves, and pat dry.Then place approx. 3 Tbsp of filing onto the lettuce, and wrap up. Serve with dipping sauce in a small bowl on the side.
To make you can substitue the meat for tofu, or double the vegetables.
 Filling
Sweet Chili Chicken -  Ingredients:
1 Chicken Breast (about 1lb)
1 Package of Beer Batter or other batter
beer or water to mix with batter per package directions
3 Cups Canola Oil, or Vegetable Oil
1/4 Cups Sweet Chili Sauce
Directions: Cut chicken breast into 1 inch squares. Warm a fying pan over medium heat, and cook the chicken for about 2 minutes, it should be about 1/2 way cooked. Mix the batter, place the chicken into the batter and coat well. In a sauce pan, or in a deep fryer place about 3 cups of oil, heat over medium/high heat until hot. "I check by dripping a little bit of batter in to see how fast it cooks." When hot put about 1/3 of the chicken pieces in. Cook until golden brown 3-5 minutes. Remove, and lay on a paper towel to soak up the extra oil. Repeat with the rest of the chicken. Warm a wok, or frying pan over medium heat place the chicken into it. Once, the pan is warm pour 1/4 cup of sweet chili sauce over the top, gently toss/mix around to cover the chicken. Serve when all is coated.
Makes 4 small servings, or 2 regular sized servings. We use this to go along with fried rice, if you are looking for a larger portion just double the chicken.
*Throw away left over batter, it is contaminated with raw chicken.
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