Tag Archives: chinese

Sweet and Sour Made Easy

Anyone else LOVE sweet and sour chicken from Chinese restaurants? Thought so. But don’t you feel a little guilty afterwards? Maybe.

Well, this sweet and sour chicken recipe is super easy AND healthier than the fried version. Why? Because it’s made in the crock pot. You can throw all the ingredients together in the morning before work, whip up some rice when you get home, and boom! Delicious and healthy sweet and sour chicken. And I promise you won’t miss the fried!

I found the original recipe from Cooking Classy on foodgawker. I didn’t change too much…mostly just the cooking times, increased the liquids (I like a lot of sauce) and the amount of veggies.

This dish is perfect for the summer, because the crock pot won’t heat up your kitchen. So make this recipe soon!!

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Slow Cooker Sweet and Sour Chicken
(Serves 4-6)

1 1/2 – 2 lbs. chicken tenderloins
2 c. low sodium chicken broth, plus 1/3 cup
1/2 c. light brown sugar
1/3 c. granulated sugar
1/3 c. rice wine vinegar
Juice of 1 lemon
1/4 c. low sodium soy sauce
3 tbsp. tomato paste
2 garlic cloves, minced
2 tsp. fresh ginger, grated
1/2 tsp. ground black pepper
1/2 – 1 tsp. Sriracha sauce OR 1/4 tsp. red pepper flake (optional)
1 c. diced fresh or frozen pineapple chunks
1 large bell pepper, color of your choosing, diced
1 large yellow or red onion, diced
1/3 c. cornstarch
Sesame seeds for garnish, optional

In your slow cooker, combine the 2 cups of chicken broth, sugars, vinegar, lemon, soy sauce, tomato paste, garlic, ginger, pepper and optional Sriracha or red pepper flake. Stir to combine. Add chicken tenderloins, pineapple, bell pepper, and onion. Combine with the sauce.

Cook on low for 6-8 hours or high for 3-4 hours. About 30-45 minutes before you’re ready to eat, whisk together 1/3 cup of reserved chicken broth and 1/3 cup cornstarch. Pour into the crock pot and gently mix in. The chicken will be tender enough to break up into smaller pieces, but don’t break it up too much! Cook until the sauce thickens, about 30-45 minutes. Serve over white or brown rice. Garnish with sesame seeds, if desired.

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Some Kind of Fusion Take Out

Happy Memorial Day! Have a mojito, kick back and enjoy your BBQ’s!

The recipe I have for you today was kind of a random experiment. I was wondering how I could make fake out Chinese food – you know the brown sauce chicken with uniformly chopped veggies? Well, it turned into something completely different, but amazingly delicious. I did use quite a bit of help from Trader Joe’s as far as ingredients go, and I’ll try my best to have substitutes listed. Like their Sweet Chili Sauce – I know they have similar sauces in the international aisle of regular grocery stores! You’ll probably have to hit up that aisle anyway for light coconut milk. So try to find a similar match! It looks kind of like duck sauce (with a kick).

I used light coconut milk, which gives the dish a nice subtle sweetness to offset the spicy chili sauce. It tastes nothing like Chinese take out, with the coconut milk it gives it a Thai flavor. Speaking of Thai – if you have Thai basil handy, feel free to chop some up and throw it in!

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Coconut Chili Turkey with Veggies
(Serves 4)

1 lb. lean ground turkey
1 medium yellow onion, chopped into 1/2″ pieces
1 c. carrots, chopped (about 3 carrots) into 1/2″ pieces
1 bell pepper (color of your choice), chopped into 1/2″ pieces
1 c. celery, chopped (about 3-4 stalks) into 1/2″ pieces
1 can light coconut milk
1/3 c. sweet chili sauce, from Trader Joe’s OR a similar sauce OR 1/3 c. duck sauce with 1/4 tsp. red pepper flake
2 tbsp. Trader Joe’s Soyaki Sauce OR 2 tbsp. soy sauce, 1 tsp. grated ginger, and 1 clove minced garlic
1 tbsp. cornstarch
Salt and pepper to taste
Sesame seeds & scallions for garnish (optional)

In a large frying pan over medium heat, put in the ground turkey and veggies. Sprinkle with salt and pepper. Cook until the turkey is no longer pink and veggies start to become tender, about 15 minutes. Add in coconut milk, sweet chili sauce, and Soyaki sauce (or substitutes). Cook the mixture about 5 more minutes.

In a small bowl, mix cornstarch with 1 tablespoon of water until it’s dissolved. Pour into frying pan with all the other ingredients, stir well. Cook for about 10 minutes until the mixture is bubbling and becomes thick. Use salt and pepper to taste.

Serve over rice, rice noodles, or quinoa. Sprinkle with sesame seeds and sliced scallions for garnish.

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Better Than Takeout

I know, I know. It’s a bold statement. But really, this soup is absolutely delicious. There’s nothing better on a rainy, miserable day than a big comforting bowl of soup.

Someone pat me on the back too, cause I created this recipe myself. Obviously I don’t think it’s super authentic, but it’s soo good. I promise.

The wontons take some time and patience; something I struggle with! It was well worth it. The results were fantastic. I used a dumpling mixture that I made up for New Year’s Eve this past year, using ground turkey. It’s full of flavor and healthy too. Bonus!

I also added some baby bok choy I found in the grocery store for a little extra nutrients and flavor.

Look how lovely all my little wontons look floating in the pot!

Wonton Soup
(Serves 6)

2 qts. chicken stock
1 ½ c. water
1 pkg. wonton wrappers (you’ll use about 40)
1 lb lean ground turkey
1 tbsp. freshly grated ginger
1 clove of garlic, minced
2 scallions, white portion chopped finely, green portion cut on a bias
2 heads of baby bok choy, with the bigger leaves sliced in half lengthwise
3 tbsp. soy sauce
1 tsp. rice wine vinegar
1 tsp. sesame seeds
1/8 tsp. red pepper flake
Salt and pepper to taste

In a large pot or dutch oven, pour in the chicken stock, water, 2 tablespoons of soy sauce, a pinch of red pepper flake and about ¼ teaspoon black pepper. Heat the broth mixture over medium high heat, covered, while you prepare the wontons.

For the filling of the wontons, combine the ground turkey, ginger, garlic, white portion of the scallions, remaining soy sauce (1 tablespoon), rice wine vinegar, sesame seeds, red pepper flake and about 1 teaspoon of salt and ½ teaspoon of black pepper.

Now, to put the wontons together, have a little bit of water on hand (I put it in a small bowl) to seal the edges.

First, place a little less than a tablespoon of the turkey mixture in the center of a wonton wrapper. And line the edges with water. You don’t want too much because then it will be hard to seal. Like so.

Then fold in half into a triangle and press the edges together to create a good seal.

Then, put a little indentation in the center of the one side of the triangle so it’s easier to fold.

Finally, bring the corners together, sealing with some water. Viola!

By the time you’re done making about 40 wontons, the broth will be hot, so drop those bad boys in. Stir after adding a few at a time so they don’t stick. If you can, stir while you drop. Add in the green portion of the scallions and the bok choy.

Simmer over medium heat for about 15-20 minutes, then time to eat! Yep, some of the wontons are bound to break open, but hey, they still taste amazing.

Enjoy 😉

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