SESAME CHICKEN WITH CASHEWS AND DATES
Dates add a touch of sweetness to this savory chicken and scallion stir-fry. If you don't have a wok or a 12-inch skillet, you might want to cook this in two batches in a smaller pan. That will ensure a nice, browned crust on the meat. And if you want to substitute chicken breasts, stir-fry them for only 2 minutes in Step 2 before adding the rice wine.
Provided by Melissa Clark
Categories dinner, easy, quick, weekday, poultry, main course
Time 20m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Season the chicken with salt and pepper while you heat a 12-inch skillet or wok over high heat until it's very hot, at least 2 minutes. Add 2 tablespoons of the sesame oil and swirl the pan; the oil should thin on contact. When the oil is hot, add the ginger, garlic, scallions and chile. Stir-fry until the garlic is golden at the edges, 2 to 3 minutes.
- Add the 2 remaining tablespoon oil, chicken and cashews, and stir fry until it starts to brown, 4 to 5 minutes (turn down the heat if the cashews are browning too quickly). Add the rice wine, soy sauce and dates; simmer until the sauce reduces to a syrupy consistency and the chicken cooks through, 5 to 7 minutes.
- Stir in the herbs, sprinkle with rice vinegar or lime juice, and serve over rice.
Nutrition Facts : @context http, Calories 562, UnsaturatedFat 27 grams, Carbohydrate 20 grams, Fat 40 grams, Fiber 2 grams, Protein 29 grams, SaturatedFat 9 grams, Sodium 568 milligrams, Sugar 12 grams, TransFat 0 grams
MOO SHU CHICKEN
There is no need to order take-out when you can make this classic moo shu chicken at home. It is simple and bursting with flavor. Serve over rice or Chinese mandarin pancakes if desired.
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Asian Chinese
Time 50m
Yield 4
Number Of Ingredients 14
Steps:
- Whisk 2 tablespoons water, 2 teaspoons sesame oil, and cornstarch together in a large bowl. Stir in chicken and set aside.
- Whisk remaining 4 tablespoons water, 1 teaspoon sesame oil, hoisin sauce, oyster sauce, and soy sauce together in a separate bowl. Set aside.
- Heat 1 teaspoon vegetable oil in a skillet over medium heat. Add eggs and cook 3 minutes; flip and cook until firm and set, about 3 minutes more. Transfer to a cutting board and slice into thin strips.
- Add chicken mixture to the same skillet over medium-high heat. Cook chicken for 6 minutes; flip and cook until chicken is golden brown and juices run clear, about 6 minutes more. Remove from heat and set aside.
- Heat remaining teaspoon vegetable oil in a large skillet over medium-high heat. Add cabbage, shiitake mushrooms, garlic, and sherry. Cook until cabbage starts to wilt, about 2 minutes.
- Add chicken, eggs, and sauce mixture to cabbage mixture. Cook and stir until sauce has thickened, about 5 minutes. Toss in green onions and serve immediately.
Nutrition Facts : Calories 319.1 calories, Carbohydrate 17.4 g, Cholesterol 156.6 mg, Fat 13.8 g, Fiber 2.3 g, Protein 30.3 g, SaturatedFat 2.8 g, Sodium 585.4 mg, Sugar 3.3 g
SESAME PAK CHOI
Add a taste of the Orient to a main meal with this tempting side-dish
Provided by Ruth Watson
Categories Dinner, Side dish
Time 25m
Number Of Ingredients 6
Steps:
- Cut a thick slice from the pak choi root to separate the leaves. Rinse and drain.
- Heat the groundnut oil in a large wok over a medium heat and add 1 tbsp sesame oil, the garlic, chilli, fish sauce (if using) and pak choi. Toss until coated and clamp a pan lid over them. Reduce the heat and cook for 3-6 minutes, tossing occasionally, just until the leaves have wilted (the stalks should be tender-crisp).
- Add the rest of the sesame oil and salt. Toss the leaves and serve immediately.
Nutrition Facts : Calories 83 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 3 grams carbohydrates, Protein 2 grams protein, Sodium 0.44 milligram of sodium
CHONGQING CHICKEN
This is similar to Kung Pao Chicken, especially if you add the optional peanuts. You can control the spiciness of this dish by the number of chile peppers you add. I like it spicy so I add extra chile peppers.
Provided by Yoly
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 2
Number Of Ingredients 22
Steps:
- Mix cooking sherry, soy sauce, cornstarch, salt and pepper for the marinade in a bowl. Add chicken pieces and set aside to marinate.
- Combine chicken stock, chile paste, soy sauce, balsamic vinegar, sugar, and cornstarch for the sauce in a bowl. Stir until well combined, add sesame seeds, and set aside.
- Heat 1 tablespoon oil in a skillet over medium heat. Add chile peppers and cook until they turn dark red, 1 to 2 minutes. Remove from skillet and set aside.
- Add remaining 2 tablespoons oil to the skillet and fry chicken pieces until lightly browned, about 5 minutes. Add cracked pepper, ginger, garlic, salt, white parts of scallions, and peanuts. Fry an additional 1 to 2 minutes. Add reserved chiles and sauce. Cook and stir until mixture has thickened or desired consistency is reached, about 5 minutes. Garnish with additional sesame seeds and green parts of scallions.
Nutrition Facts : Calories 913.5 calories, Carbohydrate 36.2 g, Cholesterol 142.4 mg, Fat 64.4 g, Fiber 6.9 g, Protein 50.7 g, SaturatedFat 12.7 g, Sodium 2351.2 mg, Sugar 11.3 g
JAMAICAN STUFFED CHO-CHO
"Cho-Cho" is the Jamaican name for the squash like fruit of the Sechium eduli vine. It joins the myriad names this vegetable is known by. Depending on where you live, you will know it as chayote, christophene, mirliton, susu, or chuchu. By any name, it is a delcious and versatile vegetable.
Provided by TxGriffLover
Categories Vegetable
Time 55m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Preheat the oven to 350º.
- Boil the whole chayotes in salted water until tender, about 30 minutes. Drain and cool enough to handle. Halve the chayotes lengthwise and scoop out the interior, including the edible seed, and mash with a fork. Set the shells aside.
- Heat the butter in a skillet over moderate heat and saute the onion and garlic until tender but not brown, about 5 minutes. Add the mashed chayote, tomatoes, hot pepper, curry powder, salt & pepper and cook, stirring frequently, for about 5 minutes.
- Spoon the mixture into the reserved chayote shells and sprinkle with bread crumbs and Parmesan cheese. Dot with butter and bake until lightly browned, about 15 minutes.
Nutrition Facts : Calories 202.8, Fat 9, SaturatedFat 5, Cholesterol 20.8, Sodium 247.6, Carbohydrate 26, Fiber 5.2, Sugar 8.6, Protein 7.2
CHOP! CHOP! CHICKEN
Submitted for RSC#9. Original instructions forgot to include the five spice powder with the other ingredients in the blender. I also forgot to include that I always use low sodium soy sauce. These changes have been updated. You can also use any chicken pieces you desire including breasts, thighs, wings, etc. For more pronounced flavour, marinade the chicken overnight in a ziploc bag and then proceed with step 3. This recipe can also be made in a crockpot.
Provided by Pamela
Categories < 60 Mins
Time 50m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine first 9 ingredients into a blender and pulse until blended smooth.
- Pour mixture over chicken in a 9X13 inch baking pan.
- Bake at 350 degrees for 35-45 minutes or until juices run clear and chicken is done.
- Serves 6-8. The sauce is wonderful over rice.
- If desired, remove chicken from baking pan and pour the sauce into a medium saucepan and add 2-3 tsp cornstarch. Cook over medium heat until slightly thickened. Pour over chicken and serve.
- To make in crockpot, cook on high for 4-5 hours or low for 7-8 hours.
Nutrition Facts : Calories 557.2, Fat 35.4, SaturatedFat 10.1, Cholesterol 162.6, Sodium 2167, Carbohydrate 15.6, Fiber 0.6, Sugar 11.4, Protein 42.3
TEN MINUTE SZECHUAN CHICKEN
A simple, quick recipe for Szechuan-style chicken with basic ingredients. This is usually served over white rice.
Provided by PUSATERI
Categories World Cuisine Recipes Asian Chinese
Time 30m
Yield 4
Number Of Ingredients 10
Steps:
- Place the chicken and cornstarch into a bag or bowl, and toss to coat. Heat oil in a wok or large skillet over medium-high heat. Fry the chicken pieces and garlic, stirring constantly until lightly browned. Stir in the soy sauce, vinegar, sugar and water. Cover, and cook until the chicken pieces are no longer pink inside, 3 to 5 minutes.
- Stir in the green onion, and cayenne pepper, cook uncovered for about 2 more minutes. Serve over white rice.
Nutrition Facts : Calories 205.7 calories, Carbohydrate 10.1 g, Cholesterol 68.4 mg, Fat 4.9 g, Fiber 0.6 g, Protein 28.7 g, SaturatedFat 0.9 g, Sodium 744.6 mg, Sugar 1.7 g
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