Grilled Chinese Chicken Kabobs

 

The other night when my family asked about dinner and I told them we were having Cashew Chicken and they all started to moan and groan that they didn't like cashews, didn't want stir fry, blah blah blah....  SO, as a family we looked through some of my recipes and found this one that we all agreed sounded delicious. And it was!! The marinade is so so yummy on the chicken and it's always fun eating off of skewers. I served the kabobs over rice and had steamed broccoli on the side. Perfect end to our busy week. :)

Ingredients:
1/2 cup soy sauce
1/2 cup brown sugar
2 tablespoons minced onion
1/4 cup rice vinegar
3 cloves garlic, minced
2 teaspoons ginger
2 tablespoons sesame oil
1 1/2 lbs skinless, boneless chicken breasts, cut into bite-size pieces

Directions:

Mix together the first seven ingredients and place in a gallon-sized resealable bag. Place chicken pieces in the bag and mix until all the chicken is completely coated. Place in the fridge for at least 2 hours (I recommend more like 6-8 hours).

Remove chicken from fridge and thread chicken on skewers (if using wooden skewers, soak them in water for 30 minutes to prevent burning). Discard marinade.

Place kabobs on a grill over medium-high heat.

Source: Six Sisters Stuff

5-Star Grilled Teriyaki Chicken

 

 Ingredients:
1 lb skinless, boneless chicken breasts
1 cup teriyaki sauce
1/4 cup lemon juice
2 cloves garlic, minced
2 teaspoons sesame oil

Directions:
Place Chicken, teriyaki sauce, lemon juice, garlic, and sesame oil in a large ziploc bag. Close bag and shake to thoroughly coat the chicken. Place chicken in the refrigerator for 8-12 hours, turning the bag once or twice throughout the day to make sure the chicken is marinating evenly.
Remove chicken from bag and immediately throw away any remaining marinade. Grill for 6-8 minutes on each side, or until juices run clear when chicken is pierced with a fork.

Source: Six Sisters Stuff

Sesame Chicken

Ingredients:

For the Marinade:
1 cup chicken stock
1/2 cup water
1/2 cup soy sauce
1/4 cup honey
1/4 cup rice wine vinegar
3 tablespoons light brown sugar
2 tablespoons cornstarch
1 tablespoon sesame oil
1 1/2 pounds boneless, skinless chicken breast, cut into 1 inch chunks

For the Sauce:
1 tablespoon sesame oil
2 garlic cloves, minced
1 tablespoon minced fresh ginger
1 teaspoon chili paste (can substitute a couple pinches of red pepper flakes)

For the Coating & Frying:
3 egg whites
1 1/2 cups cornstarch
1/2 cup all-purpose flour
1/2 teaspoon baking soda

6 cups vegetable oil, for frying
Sesame seeds, to garnish
Scallions, sliced, to garnish

Directions:

1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch and sesame oil in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl.

2. While the chicken is chilling in the marinade, heat the 1 tablespoon of sesame oil in a large skillet over medium heat until simmering. Saute the garlic, ginger and chile pasta until fragrant (about 2 minutes). Add 2 cups of the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened. Remove from the heat and cover.

3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining marinade in a second shallow dish; mix using a fork until it resembles coarse meal.

4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels.

5. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees.

6. While the oil is heating, prepare the chicken for frying. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to plate and repeat with the remaining chicken.

7. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees. Repeat with the remaining chicken.

8. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken piece. Toss to coat and serve, sprinkling with sesame seeds and chopped scallions.


Source: The Brown Eyed Baker

Mongolian Beef

 

Ingredients:
1 lb flank or sirloin steak, thinly sliced crosswise
1/4 cup cornstarch
3 tbsp canola oil
1/2 teaspoon grated ginger
3 cloves chopped garlic
1/2 cup water
1/2 cup soy sauce
1/2 cup brown sugar
3/4 teaspoon of red pepper flakes (adjust to change heat)
green onions, for garnish

Directions:
After slicing the steak thinly, pat dry with a paper towel. Put cornstarch in a large Ziploc bag and add the steak pieces. Toss to coat. If needed, place beef slices in a strainer and shake off excess corn starch.
Heat wok to medium high and add the oil to the wok. Add the beef and cook, stirring until it is all browned.

While meat is cooking, combine ginger, garlic, water, soy sauce, brown sugar and red pepper flakes in a bowl.

When meat is sufficiently browned, pour the sauce back into the wok and let it cook along with the meat.

The longer it cooks, the thicker it will become. Turn off heat when desired thickness is reached.

Serve over rice or quinoa and top with green onions.

Serves 2

Source: www.mmmcafe.blogspot.com

General Tso's Chinese Chicken

Ingredients:

Cornstarch Slurry:
1 egg beaten
1/4 cup soy sauce
3/4 cup cornstarch

Sauce:
1/4 cup cornstarch
1/8 cup water
1 1/2 tsp fresh garlic, minced
1/4 cup sugar
1/4 cup soy sauce
1/8 cup white vinegar
1/8 cup white wine
2 cups chicken broth
   to serve chicken separate from sauce so as to be more crispy, add 3/4 C + 2 tbs of water + 2 dashes of soy to sauce mixture

Other:
2 lbs chicken breasts- cut into cubes
2 bunches of green onions
5-8 dried chillies 
broccoli

Directions:

Place sauce ingredients in a quart jar with a lid and shake to mix. You can make ahead of time and refrigerate until needed, shaking again when you are ready to use it.

Mix cornstarch slurry in a large bowl. PLACE INGREDIENTS IN ORDER GIVEN for slurry, gradually adding cornstarch while mixing. It will look almost like peanut butter. Add chicken pieces to coat using a fork and allow excess to drip off.

Add chicken to hot oil and fry until crispy in wok. Cook up to 8 pieces at a time.

Drain chicken on paper towel and keep warm in oven. Repeat until all chicken has been fried.

Add oil and add green onions and hot pepper and stir fry for 30 seconds.

Stir sauce mixture in and cook until thick. You will see it begin to bubble and candy. Add chicken and broccoli to sauce and mix together quickly. Cook for just 1-2 minutes and serve over rice.

If you want to keep sauce and chicken separate, do not add chicken to sauce mixture, just broccoli.

Source: www.keyingredient.com

Korean Beef

This is such a great recipe not only because it is delicious, but it is also quick, cheap, and easy. Perfect on week nights when everything is crazy busy.

Ingredients:

• 1 pound lean ground beef
• 1/4-1/2 cup brown sugar
• 1/4 cup soy sauce
• 1 tablespoon sesame oil
• 3 cloves garlic, minced
• 1/2 teaspoon fresh ginger 
• 1/2-1 teaspoon crushed red pepper (to desired spiciness) 
• salt and pepper to taste
• 1 bunch green onions, diced (I forgot this at the store but went ahead and made the dish anyway. Don't forget the onions! It adds a lot to the dish)

Directions:

Heat a large skillet over medium heat and brown hamburger with garlic in the sesame oil.

Drain most of the fat and add brown sugar, soy sauce, ginger, salt and pepper, and red peppers. Simmer for a few minutes to blend the flavors.

Serve over steamed rice and top with green onions.

Source: www.eatathomecooks.com

Spicy Thai Noodles

 

Ingredients:

• 1 box linguine or angel hair pasta
• 1-2 Tbsp crushed red pepper
• 1/4 cup vegetable oil
• 1/2 cup sesame oil
• 6 Tbsp honey
• 6 Tbsp soy sauce
• Green onions, cilantro, peanuts, and toasted sesame seeds

Directions:

• Boil noodles
• Chop green onions, cilantro, and peanuts.
• Heat both oils and crushed red pepper over medium heat in a small pan. (2 tbsp makes this dish very spicy. I used only 1 tbsp)
• Strain out pepper and reserve oil.
• To oil, whisk in honey and soy sauce.
• Toss mixture with noodles.
• Refrigerate overnight or until cold.
• Before serving, top each individual serving with onions, cilantro, peanuts and toasted sesame seeds.
• Serve cold

My husband, son, and I really enjoyed this recipe. I added some shredded chicken to the pasta and it was very good. This makes an excellent main course or side dish. We had this for lunch yesterday and had plenty of leftovers so I am excited about having it again today!!

Thank you to a small snippet for this great recipe. :)