Thai Peanut Noodles

This recipe was pretty good. I added chicken to it, but I still felt like it was missing something. Maybe the addition of more veggies would make it better. My husband really liked it though and that is a plus. Another plus is that it is cheap and easy!

Source:http://ourbestbites.com
Originally adapted from allrecipes.com

Ingredients:
1/2 c. chicken broth (I used water)
3 Tbsp. creamy peanut butter
1-2 tsp. Sriracha chili sauce (1 is mild with a bite, 1.5 is medium, 2 is hot)I substituted red chili flakes)
1 1/2 Tbsp. honey
3 Tbsp. soy sauce
1 1/2 Tbsp. fresh minced ginger
2-3 cloves garlic, pressed or minced
8 oz. Udon or linguine noodles
Chopped green onions
Chopped cilantro
2 limes, cut into quarters
Chopped peanuts

Directions:
Cook noodles in salted water. In the meantime, combine chicken broth, peanut butter, chili sauce, honey, soy sauce, ginger, and garlic in a small saucepan over medium-low heat. Whisk until smooth and remove from heat. Toss cooked noodles with sauce and divide among 4 bowls. Sprinkle with green onions, cilantro, chopped peanuts, and garnish each serving with 2 lime quarters. Before eating, squeeze lime juice over noodles and stir to combine.

Kung Pao Chicken

My husband and daughter really love Asian dishes, so I try to please them and make some once in awhile. This was really good. I really loved the spicy, salty and kind of sweet combination. I would make this again. I paired it with fried rice.

Source:http://singforyoursupperblog.com
originally from: blogchef

Ingredients:
1 lb boneless, skinless chicken breasts (cut into 1” pieces)
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions (chopped)
3 garlic cloves (minced)
½ teaspoon crushed red pepper flakes
½ teaspoon ground ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts


Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok (or large deep-dish skillet) over medium heat, add chicken and stir fry 5-7 minutes or until no longer pink inside. Remove chicken from wok. Add green onions, garlic, red pepper flakes and ginger to the wok and stir fry for 15 seconds. Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the wok.Return chicken to the wok and coat with sauce. Stir in roasted peanuts. Heat thoroughly.

Asian Chicken and Orzo Salad

I wanted to make a chicken salad with some leftover roasted chicken, but I didn't want a typical mayonnaise laden one. I love Asian inspired recipes so I went looking for a chicken salad that contained those flavors. I found this recipe courtesy of Paula Deen on Food Network.com. This salad is so delicious and fresh. I love that it was semi sweet, salty and crunchy. It is the perfect chicken salad for leftover chicken and it makes a bunch so it would be perfect for a luncheon or a picnic because you don't need to refrigerate it.

Source: http://foodnetwork.com courtesy of Paula Deen


Ingredients:
1 (9-ounce) package frozen sugar snap peas
1 (16-ounce) package orzo, cooked and drained
1 cup water chestnuts, drained and chopped ( I omitted)
3 cups diced cooked chicken
3 green onions, chopped
1 medium red bell pepper, diced
2 carrots, finely chopped ( my addition)
1 tsp grated ginger( my addition)
1/2 cup vegetable oil
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons hoisin sauce
1 tsp brown sugar (my addition)
1 (2-ounce) package slivered almonds, toasted (1/2 cup)

Directions:
Cook sugar snap peas according to package directions; drain well.
In a large bowl, combine sugar snap peas, orzo, water chestnuts, chicken, green onion, carrots and red bell pepper. In a small bowl, whisk together oil, vinegar, soy sauce, brown sugar and hoisin sauce. Pour over orzo mixture, tossing gently to coat. Stir in toasted almonds. Cover and chill until ready to serve.

Mongolian Beef

As I was perusing the Internet seeking recipes, I found this little gem. It claimed that it was restaurant quality. I took that as a challenge to find out if it was as good as it claimed to be. The verdict is: It is really really good, but not restaurant quality. But maybe that's because I had to prepare, cook and clean it up, instead of having it done for me. Which in my opinion, is the appeal of going to a restaurant. I served this with brown rice and steamed broccoli.

Source: http://pinkbites.com

Ingredients:

1 pound of flank steak or cube steak, thinly sliced crosswise
1/4 c. cornstarch
3 tsp canola oil
1/2 tsp grated ginger
1 tbsp minced garlic (2-3 large cloves)
1/2 c water
1/2 c low sodium soy sauce
1/2 c brown sugar
1/2 tsp red pepper flakes
3 large green onions, sliced

Directions:

1. For the meat, make sure the steak slices are dry by patting them with a paper towel. Slice them into strips, then add cornstarch to the beef. Place the slices in a strainer to shake off excess cornstarch. Begin to cook the rice while you prepare the rest of the meal.
2. For the sauce, heat half of the oil in a large wok or pan at medium-high heat and add the garlic and ginger. Immediately add the soy sauce, water, brown sugar and red pepper flakes. Cook the sauce for about 2 minutes and transfer to a bowl. Don't worry if the sauce doesn't look thick enough at this point. The cornstarch in the beef will thicken it up later.
3. Place the meat in the same pan and cook until browned. Pour the sauce back into the wok/pan and let it cook along with the meat.
4. You can cook down the sauce to reduce it to thicken or leave it thinner. Add the green onions in at the last minute to ensure crunchiness.
Serves 2