Here we have some tasty Asian recipes!
Orange Chicken with Orange Sauce
by Karen Miles
Ingredients:
2 lbs boneless skinless chicken, cut into bite sized pieces
1 egg
1 1/2 teaspoon salt
1/2 teaspoon white pepper
About 1/2 cup vegetable oil for frying(or Olive oil, take your pick!)
1 tablespoon oil
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
(Optional) 1/4 cup green onion, chopped
1 tablespoon rice wine (I used red wine instead and it still turned out fantastic!)
1/4 cup water
1/2 teaspoon sesame oil (If you don't have it at home, don't worry about it. I didn't use it, either.)
Orange Sauce for Stir Fry
1 1/2 tablespoon soy sauce
5 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar or apple cider vinegar
1 orange, zest of (My husband used about 2 tablespoons of juice from the orange as well and it added a really nice flavor to the chicken.)
Direction:
Place cornstarch and flour in a large Ziploc bag and put it aside.
Mix egg, salt, white pepper, and 1 tablespoon oil in a medium bowl. Stir chicken in the mixture well.
Place egg and coated chicken in the Ziploc bag and shake it until the chicken is well coated in cornstarch and flour thoroughly.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Try not to overcook the chicken.)
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chili andgreen onions. Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce thickens. Stir in sesame oil and orange zest if desired.
Serve with rice.
2 lbs boneless skinless chicken, cut into bite sized pieces
1 egg
1 1/2 teaspoon salt
1/2 teaspoon white pepper
About 1/2 cup vegetable oil for frying(or Olive oil, take your pick!)
1 tablespoon oil
1/2 cup cornstarch, plus
1 tablespoon cornstarch
1/4 cup flour
1 tablespoon ginger root, minced
1 teaspoon garlic, minced
1/2 teaspoon crushed hot red chili pepper
(Optional) 1/4 cup green onion, chopped
1 tablespoon rice wine (I used red wine instead and it still turned out fantastic!)
1/4 cup water
1/2 teaspoon sesame oil (If you don't have it at home, don't worry about it. I didn't use it, either.)
Orange Sauce for Stir Fry
1 1/2 tablespoon soy sauce
5 tablespoons water
5 tablespoons sugar
5 tablespoons white vinegar or apple cider vinegar
1 orange, zest of (My husband used about 2 tablespoons of juice from the orange as well and it added a really nice flavor to the chicken.)
Direction:
Place cornstarch and flour in a large Ziploc bag and put it aside.
Mix egg, salt, white pepper, and 1 tablespoon oil in a medium bowl. Stir chicken in the mixture well.
Place egg and coated chicken in the Ziploc bag and shake it until the chicken is well coated in cornstarch and flour thoroughly.
Heat oil for deep-frying in wok or deep-fryer to 375 degrees. Add chicken, small batches at a time, and fry 3 to 4 minutes or until golden crisp. (Try not to overcook the chicken.)
Remove chicken from oil with slotted spoon and drain on paper towels; set aside.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil. Add ginger and garlic and stir-fry until fragrant; about 10 seconds. Add and stir-fry crushed chili andgreen onions. Add rice wine and stir 3 seconds.
Add Orange Sauce and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon cornstarch until smooth and add to chicken. Heat until sauce thickens. Stir in sesame oil and orange zest if desired.
Serve with rice.
Orange Chicken
by Haley Reeder
½ c. flour
4 t. brown sugar
½ t. paprika
1 c. orange juice
Dash of pepper and garlic powder
1 c. chicken broth
½ t. salt
2 cans cream of mushroom soup
½ t. nutmeg
2 c. cut up carrots
2-3 chicken breasts cut up in good sized chunks
3-4 T. oil
1 can mushrooms
8 c. rice
Blend flour, salt, paprika, pepper, garlic. Coat chicken with flour mixture. Heat oil in large fry pan or electric fry pan. Brown chicken well on both sides. Drain mushrooms, saving liquid, scatter over chicken.
Mix soup, mushroom liquid, chicken broth, orange juice, nutmeg and brown sugar until smooth. Pour soup mixture over chicken. Cover and cook at 225 or simmer over low heat about 20 min. Add carrots and cook another 20 min. or until carrots are tender. Serve over rice.
4 t. brown sugar
½ t. paprika
1 c. orange juice
Dash of pepper and garlic powder
1 c. chicken broth
½ t. salt
2 cans cream of mushroom soup
½ t. nutmeg
2 c. cut up carrots
2-3 chicken breasts cut up in good sized chunks
3-4 T. oil
1 can mushrooms
8 c. rice
Blend flour, salt, paprika, pepper, garlic. Coat chicken with flour mixture. Heat oil in large fry pan or electric fry pan. Brown chicken well on both sides. Drain mushrooms, saving liquid, scatter over chicken.
Mix soup, mushroom liquid, chicken broth, orange juice, nutmeg and brown sugar until smooth. Pour soup mixture over chicken. Cover and cook at 225 or simmer over low heat about 20 min. Add carrots and cook another 20 min. or until carrots are tender. Serve over rice.
Asian Chicken Salad
by Haley Reeder
2 T. butter/margarine
1 T. sesame or vegetable oil
1 pkg. Oriental Ramen
½ t. pepper
2 T. sesame seeds
2 cups cut up cooked chicken
¼ c. sugar
¼ c. dry-roasted peanuts
¼. White vinegar
4 green onions, sliced
1 bag coleslaw mix
1 can mandarin oranges
Melt butter in pan. Stir in seasoning packet from ramen mix. Break block of noodles into chunks over pan. Stir into butter mixture. Cook about 2 min. Add sesame seeds, cook another 2 min. Remove from heat. Mix sugar, vinegar, oil and pepper into the bowl you’ll use for the salad. Add noodle mixture and remaining ingredients. Let chill for a bit in the fridge. Serve.
1 T. sesame or vegetable oil
1 pkg. Oriental Ramen
½ t. pepper
2 T. sesame seeds
2 cups cut up cooked chicken
¼ c. sugar
¼ c. dry-roasted peanuts
¼. White vinegar
4 green onions, sliced
1 bag coleslaw mix
1 can mandarin oranges
Melt butter in pan. Stir in seasoning packet from ramen mix. Break block of noodles into chunks over pan. Stir into butter mixture. Cook about 2 min. Add sesame seeds, cook another 2 min. Remove from heat. Mix sugar, vinegar, oil and pepper into the bowl you’ll use for the salad. Add noodle mixture and remaining ingredients. Let chill for a bit in the fridge. Serve.
Smith Family Yellow Thai Curry
by Nicky Smith
Curry Sauce Ingredients
1 tsp cayenne pepper
2 green onions
1 thumb-size piece of ginger
3 cloves garlic
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp fresh nutmeg (or cinnamon)
1 tsp tumeric
1 Tbs brown sugar
1 can coconut milk
1 Tbs fresh lime juice
1 Tbs ketchup
Other Ingredients
1 onion, chopped
2 chicken breasts cut up
2 boiled potatoes, chopped
1 green and/or red bell pepper, deseeded and sliced
1/2 loose cup fresh cilantro
Directions
1 tsp cayenne pepper
2 green onions
1 thumb-size piece of ginger
3 cloves garlic
1 tsp ground coriander
1 tsp ground cumin
1/4 tsp fresh nutmeg (or cinnamon)
1 tsp tumeric
1 Tbs brown sugar
1 can coconut milk
1 Tbs fresh lime juice
1 Tbs ketchup
Other Ingredients
1 onion, chopped
2 chicken breasts cut up
2 boiled potatoes, chopped
1 green and/or red bell pepper, deseeded and sliced
1/2 loose cup fresh cilantro
Directions
- Make the curry sauce by placing all the sauce ingredients in a food processor or blender.
- Fry the onion and bell peppers.
- Now fry the chicken.
- Add the curry sauce and let it simmer for a while.
- Serve with fresh cilantro.
Simple Fried Rice
by Darci Neeley
1/2 c. rice uncooked
1 tsp. oil
3/4 c. water
3 eggs scrambled (I like to put a little cheese and garlic powder in mine for this)
1 c. frozen mixed. veg
3 tsp. soy sauce
1/2 tsp. garlic powder
Pour oil and rice in a medium sauce pan and mix over low heat.
Carefully pour in water. Bring to a boil, then put on low heat and cover.
Scramble and cook eggs.
Cook mixed veg. in another pan.
When rice, veg. and eggs are done combine in frying pan.
Add soy sauce and garlic and stir well.
1 tsp. oil
3/4 c. water
3 eggs scrambled (I like to put a little cheese and garlic powder in mine for this)
1 c. frozen mixed. veg
3 tsp. soy sauce
1/2 tsp. garlic powder
Pour oil and rice in a medium sauce pan and mix over low heat.
Carefully pour in water. Bring to a boil, then put on low heat and cover.
Scramble and cook eggs.
Cook mixed veg. in another pan.
When rice, veg. and eggs are done combine in frying pan.
Add soy sauce and garlic and stir well.
Chinese Chicken
by Kate Clift
1 lb. boneless skinless chicken breast
3 tbsp soy sauce
3 tbsp olive oil
2 tbsp brown sugar
1 tsp honey
1 tsp garlic powder
pinch black pepper
pinch ground ginger
pinch ground cinnamon
combine all except for chicken in shallow baking dish
chop chicken into bite sized chunks
mix chicken into sauce until well covered
cook covered at 350 for 30 min stirring once or twice
serve with rice
3 tbsp soy sauce
3 tbsp olive oil
2 tbsp brown sugar
1 tsp honey
1 tsp garlic powder
pinch black pepper
pinch ground ginger
pinch ground cinnamon
combine all except for chicken in shallow baking dish
chop chicken into bite sized chunks
mix chicken into sauce until well covered
cook covered at 350 for 30 min stirring once or twice
serve with rice
