Chicken Lo Mein Ingredients: 1 pound chicken fillets, sliced into thin pieces. 2 tablespoon soy sauce (for marinade) 10 ounces lo mein egg noodles 1 tablespoon olive oil 2 cloves garlic, minced 1 red bell pepper, julienne 1 onion, julienne 1/2 cup snow peas or snap peas 1 small can sliced waterchestnuts 3 cups baby spinach 2 eggs, beaten *optional Sauce 2 tablespoons soy sauce (or more, to taste) 2 teaspoons sugar 1 teaspoon sesame oil 1/2 teaspoon ground ginger 1/2 teaspoon Sriracha (or more or less, to taste) 1/2 teaspoon Red Hot Chili Oil (more or less, to taste) Directions: Cut chicken into thin slices and marinate in soy sauce for up to 4 hours in the refrigerator. In a prep bowl, stir together soy sauce, sugar, sesame oil, ginger, Sriracha and Red Hot Chili Oil; set aside. In a large pot cook lo mein noodles according to package instructions; drain well. In a large skillet or wok, heat olive oil over medium high heat. Add chicken and cook 1-2 mins. Add in the garlic, bell pepper, snow/snap peas, water chestnuts and onion. Cook, stirring frequently, until tender, about 3-4 minutes. Stir in spinach and optional beaten egg until the spinach has wilted and eggs are cooked through, about 2-3 minutes. (I do this as the noodles are nearing end of their cook time.) Stir drained/cooked lo mein noodles and sauce mixture in with vegetables. Gently toss to coat & combine. Serve immediately. NOTE: *If lo mein noodles cannot be found, thin spaghetti can be substituted. Feel free to add any extra vegetables or mix of your own. Proteins can be changed up to from fish to beef and egg can be omitted as well. If you want a great taste without extra heat - leave the Red Hot Chili Oil out of dish or add when serving table-side. Recipe by: Diane Baker for Canning and Cooking at Home Photo by: Diane Baker Pinterest Pin: http://www.pinterest.com/pin/68727467625/
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Do you like a soup that wakes you up and fills you up? This one does! You can control the 'spicy' factor bowl by bowl if needed/wanted too. I had never attempted to make this soup myself. This was a soup I didn't find available often and usually waited to 'order out' when possible. My friends Mom made the 'best' version of this and I thought, if I am going to attempt this - I need to get it right! I knew there was tofu in the soup but, never really registered what kind or even that there were "kinds" to choose. I promise, if you put aside your distaste for tofu and make this soup as written that you will like it. I've tried changing the ingredients around and in the end, the original version I am sharing with you here - wins out every time. Try it - you'll like it - even my husband likes it and yes, he is picky AND his name is Mikey! "He Likes it!, Hey Mikey!" ~Diane Hot & Sour Soup Ingredients: 4 cups chicken broth 3 tablespoons soy sauce 1/2 cup cooked pork, shredded **1/2 cup mushroom, thinly sliced 1/2 tablespoon Sriracha sauce 1 Tbs Red Hot Chili Oil *you control the heat on this one 1/4 teaspoon black pepper 1/4 cup rice vinegar 1/2 cup bamboo shoot, julienned 6 ounces firm tofu, cubed *silkened 2 tablespoons cornstarch 2 tablespoons water 1 egg, beaten 1/4 teaspoon sesame oil 2 green onions, sliced Directions: Bring chicken broth to a simmer in a 3 qt saucepan/pot. Add soy sauce, sriracha sauce, shredded meat and **mushrooms. Simmer for 5 minutes. Add pepper, rice vinegar, bamboo shoots and the cubed tofu. Simmer 5 minutes. Combine cornstarch and water, mix well. Add to soup, stirring continuously until thickened. Simmer for 5 minutes. Beat egg in a cup and gradually stir into soup mixture while using a fork to 'thread' the egg. Add Red Hot Chili Oil and Stir in. After 30 seconds add green onion and sesame oil, stir well and remove from heat. Serve hot. Note: Sriracha sauce, Red Hot Chili Oil, Vinegar and Sesame Oil can be adjusted to taste. **Can also use any mushrooms of choice, or whatever is available for added flavor. Adapted from: FN and Arlene Onkwo Photo by: Diane Baker for Canning and Cooking at Home There are certain foods that I just fall in love with after not making them in a long time. This is one of those dishes that evokes 'comfort' to me and is one of my favorites! I love the firm, juicy chunks of white meat chicken surrounded with a honey sweet coating (sometimes I add orange to this too) and the sesame seeds that add a layer of completeness to the dish. This dish does take a bit of time to prepare but, that just gives me more time in the kitchen which equates with more relaxing downtime for me. This is one of my most requested dishes. ~Enjoy! Sesame Chicken Ingredients: For the Marinade: 1 cup chicken stock ½ cup water ½ cup soy sauce ¼ cup honey ¼ cup rice wine vinegar 3 tablespoons light brown sugar 2 tablespoons cornstarch 1 tablespoon sesame oil 1½ pounds boneless, skinless chicken breast, cut into 1-inch chunks For the Sauce: 1 tablespoon sesame oil 2 garlic cloves, minced 1 tablespoon minced fresh ginger 1 teaspoon chili paste For Coating & Frying: 3 egg whites 1½ cups cornstarch ½ cup all-purpose flour ½ teaspoon baking soda *** 6 cups vegetable oil, for frying Sesame seeds, to garnish Scallions, sliced, to garnish DIRECTIONS: 1. To make the marinade, whisk the chicken stock, water, soy sauce, honey, rice wine vinegar, brown sugar, cornstarch and sesame oil in a bowl. Of this mixture, place 6 tablespoons into a zip lock storage bag and add the chicken; seal and refrigerate for at least 30 minutes. Set aside the remaining marinade in the bowl. 2. While the chicken is chilling in the marinade, heat the 1 tablespoon of sesame oil in a large skillet over medium heat until shimmering. Sauté the garlic, ginger and chile paste until fragrant (about 2 minutes). Add 2 cups of the reserved marinade to the skillet and simmer, whisking constantly, until the mixture has become a darker brown and thickened. Remove from the heat and cover. 3. To prepare the chicken for coating and frying, whisk the egg whites in a shallow dish until foamy; set aside. Combine the cornstarch, flour, baking soda, and remaining marinade in a second shallow dish; mix using a fork until it resembles coarse meal. 4. Remove the chicken from the refrigerator and from the marinade. Pat the marinated chicken dry with paper towels. 5. Heat the oil in a Dutch oven over medium high heat until the oil registers 350 degrees. 6. While the oil is heating, prepare the chicken for frying. Toss half the chicken into the foamy egg whites until well coated, then dredge the chicken in the cornstarch mixture, pressing to adhere. Transfer the coated chicken to a plate and repeat with the remaining chicken. 7. Fry half the chicken until golden brown, about 3 minutes, turning each piece halfway through cooking. Transfer the cooked chicken onto a paper towel-lined plate to drain. Return the oil to 350 degrees. Repeat with the remaining chicken. 8. Warm the sauce over medium heat until simmering. Turn off the heat and add the fried chicken pieces. Toss to coat and serve, sprinkling with sesame seeds and chopped scallions. Recipe Adapted from: browneyedbaker Photo by: Diane Baker for Canning and Cooking at Home |