(our traditional Christmas day dinner - Teriyaki Chicken!)
OK....confession time, we don't always cook on Saturday. I mean, I have great intentions. I think without the kids in school or the hubby at work I should have all day to prepare fabulous meals. Then I remember we have football or soccer or a church activity or a family gathering OR I'm just tired of cooking ALL WEEK and don't want to be in the kitchen. (that's the most common reason) We generally eat leftovers and occasionally hubby treats us to something out. Especially when we're working hard on the house or yard. For grilling, we're simple - hot dogs for the kids and occasionally hamburgers or turkey burgers. For the wok (or oven or stove), well I have a few recipes to share. Years ago I took several Asian cooking classes from House of Rice, I wish they still offered them. I also wish I was into sushi back then. They had several sushi classes and a hands-on class is what I need. Here are some of our favorite recipes. Oh, and get to a Asian market for great prices on many of these ingredients. In my area I visit House of Rice and LeeLee's Market.CHICKEN STIR-FRY
(you can substitute fresh mushrooms for the dried, or change out the veggies for what you have on hand. That's the best part of cooking at home, make it EXACTLY what you want!)
2 chicken breasts, thinly sliced
4 dried black mushrooms, rehydrated, then sliced
1 carrot, julienned
1/2 c. bean sprouts
5 oz. slivered bamboo shoots
4 green onions, shredded
"sauce"
2 T. cornstarch
3 T. soy sauce
1 t. salt
1 c. chicken broth
2 t. sesame oil
8 oz. fried chowmein noodles
1. Soak dried mushrooms in warm water a minimum of 30 minutes. Squeeze out excess water and slice thinly, discarding the stems.
2. Heat your wok and add 2 T. cooking oil. Stir fry the chicken slices until the color changes to white. Remove to a plate.
3. Heat another 2 T. oil and stir fry the dried mushrooms for a few seconds. Add the carrots, bean sprouts, banboo shoots and green onions and stir fry together.
4. Add the cooked chicken pieces, the "sauce" and gently stir until the sauce thickens slightly. Stir in the 2 t. sesame oil for extra flavor and serve over a bed of crispy fried chowmein noodles. (we also make rice)
TERIYAKI CHICKEN
(One of my family's favorite meals. It's now our tradition to make it on Christmas day!)
8 boneless chicken thighs (thawed)
toasted sesame seeds for garnish
"A"
3 T. soy sauce
1 T. water
1 T. sugar
1 T. mirin
"B"
1/2 c. Japanese soy sauce (make sure it's this kind, the regular soy sauce in the grocery store will not taste right)
3/4 c. water
1/2 c. sugar
1/4 c. mirin
1/2 t. ground ginger (use fresh!)
1 clove minced garlic
"C"
1 T. cornstarch
1 1/2 T. water
Serve on top of cooked short grain rice
1. Marinate the chicken in "A" for 30 minutes.
2. Mix together the "B" Sauce in a small pan and bring to a boil. Add "C" cornstarch slurry and stir until sauce has thickened.
3. Bake the chicken on a broiler pan (add 1/2 inch of water to the bottom of the pan) in a 350 degree oven for 10 minutes on each side. Brush some sauce on top of the chicken and continue baking for 5 minutes. Turn, baste with sauce and cook another 5 minutes. (make sure chicken is cooked through)
4. Cut chicken into bite sized pieces. Serve on a bowl of rice (use short grain rice - that makes sticky rice) topped with more teriyaki sauce, and garnish with toasted sesame seeds.
HOMEMADE TAKE OUT NOODLES
(from cheeky kitchen, but can't find the recipe on her site anymore)
3 pkg. beef ramen
3 pkg. chicken ramen
2 T. sesame oil
2 T. olive oil
1 pkg. stir-fry frozen veggies (or you could clean out your crisper drawers and use what you have)
2 t. minced garlice
1/2 t. fresh ginger, grated
In a pot of boiling water, cook all 6 packages of noodles together, set the seasoning packets aside. In a heated skillet, add the sesame & olive oil, garlic and ginger and cook for a minute. Then add the stir-fry veggies and ramen flavor packets (you can use all 6 or reduce it to the amount you want). When the noodles are cooked, drain and add them to the cooked veggies in the skillet. Toss to cover in the sauce and mix with the veggies. So yummy and satisfies my Chinese noodle cravings!
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