Cinnamon Tea Korea Recipe For Chicken Recipe For Zucchini

KOREAN ZUCCHINI SIDE DISH

Steps:

• Cut zucchinis in half lengthwise and slice into a half-moon shape.
• Place all ingredients in a wok or large skillet except sesame seeds and sesame oil.
• Over high heat, stir fry ingredients for 5 minutes, or until zucchini is cooked but still has bite. It will have some liquid on the bottom, that's totally fine but don't overcook them, they will become too mushy.
• Place on a serving plate, and garnish with sesame seeds and sesame oil. Enjoy with warm cooked rice and with other side dishes or make bibimbap by just simply putting the zucchini on top of the rice and adding a fried egg! Enjoy!

CHICKEN ZUCCHINI STIR FRY

Steps:

• In a large bowl add the soy sauce, chicken broth, cornstarch, mirin, sugar, and sesame oil and whisk until everything is completely dissolved.
• In a large skillet add one teaspoon canola oil on medium high heat and cook half the chicken until just cooked through, about 2-3 minutes on each side. Set aside on a plate.
• Repeat with the second half of the chicken and an additional teaspoon of oil. Remove the chicken to the plate.
• Add in the remaining 1 teaspoon oil, garlic and ginger and cook for 30-45 seconds until very fragrant but not browned.
• Stir the garlic and ginger well and add in the sauce, whisking well. Cook the sauce 1 minute, then add in the zucchini and cook for 2 minutes more, until thickened and the zucchini is tender crisp. Remove from heat, add in the chicken and stir well to coat. Garnish with sesame seeds and scallions if desired.

CINNAMON OATMEAL ZUCCHINI COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease baking sheets.
• Beat butter and sugar together in a large bowl until light and fluffy; add eggs and vanilla extract and continue beating until smooth.
• Stir flour, cinnamon, baking soda, and salt together in a bowl. Gradually add flour mixture to butter mixture and stir until well-blended. Add zucchini, oats, pecans, and cinnamon chips, respectively, mixing well after each addition. Drop dough by heaping tablespoonfuls 2-inches apart onto prepared baking sheets.
• Bake in preheated oven until golden brown, about 12 minutes. Transfer to a wire rack to cool completely.

ZUCCHINI STIR FRY

Steps:

• In a large bowl, combine the chicken, 1 tablespoon soy sauce, 1 teaspoon apple cider vinegar, and 1 teaspoon granulated sugar. Set aside while you prep the remaining ingredients.
• In a small bowl or large liquid measuring cup, stir together the remaining 3 tablespoons soy sauce, remaining 1 teaspoon apple cider vinegar, remaining 1 teaspoon sugar, the ginger, garlic, water, cornstarch, and red pepper flakes. Set aside.
• Trim off the ends of the zucchini. Cut in half lengthwise, then place the flat, cut sides on the counter. Slice crosswise into ¼-inch thick half moons. Thinly slice the onion.
• In a wide skillet, heat 1 tablespoon of the olive oil over medium-high heat. Once the oil is hot, add the chicken and its marinating liquid. Saute until the chicken is golden brown on the outsides and fully cooked through, about 3 to 4 minutes. Remove to a plate.
• Heat the remaining 1 tablespoon oil. Add the onion. Cook until tender and beginning to brown, 4 to 5 minutes.
• Give the sauce one more stir, then add it to the pan. Let cook 30 seconds, then add the sliced zucchini. Cook just until the zucchini begins to soften, about 3 minutes more.
• Remove from the heat, then stir in the reserved chicken. Serve hot with a sprinkle of sesame seeds and green onion as desired.

CINNAMON TEA (KOREA)

Steps:

• In a saucepan, combine cinnamon, water & sugar. Bring to a boil, then turn heat to low & simmer for 20 minutes, before setting aside to cool.
• After tea has cooled, chill it in the refrigerator.
• To serve, remove cinnamon sticks & pour the cold tea into cups or glasses, then garnish with pine nuts.