Chinese Chicken and Vegetables with Rice

 Ingredients:
1 cup cranberry juice or sweet tea
½ cup soy sauce
2 chicken breasts, cut into bite-sized slices (not cubes)
½ white onion, sliced thin
10-15 mini carrots, sliced into thin strips about 1.5” long
1 medium zucchini or yellow squash, sliced into thin strips about 1.5” long
½ bell pepper (or yellow, orange or red), sliced into thin strips about 1.5” long
1 ½ cups broccoli crowns, separated into small florets
3 green onions, sliced thin
2 Tblsp dried scallions
1 Tblsp sesame seeds
3 Tbsp olive oil
3+ Tbslp Kinder’s Japanese BBQ seasoning
1+ Tblsp Kinder’s Red Garlic seasoning
1 cup Korean BBQ sauce
 
Preparation:
1. Two or more hours before cooking, marinate chicken in cranberry juice/sweet tea and soy sauce.
 
2. After marinating is finished, discard marinade, then heat oil in large skillet over medium-high heat.
 
3. Add chicken to skillet, working in batches as necessary to make sure all chicken in skillet is flat on the bottom of the skillet at all times.
 
4. Sear chicken on both sides, adding Japanese BBQ seasoning and Red Garlic seasoning while it cooks. If chicken breasts were large, adjust seasoning amounts accordingly.
 
5. Once chicken is cooked through, remove from skillet using a slotted spoon and keep warm. Leave juice and oil in skillet.
 
6. Add onion, carrots and broccoli to skillet, and begin to saute.
 
7. Once onion has just begun to turn clear (2-3 minutes), add bell pepper and zucchini to skillet.
 
8. Season vegetables with Kinder’s seasonings, to taste, then cover skillet.
 
9. Reduce heat to medium-low, and allow vegetables to steam for 3-4 minutes. Do not let vegetables get limp.
 
10. Add chicken back to skillet and mix gently into vegetables.
 
11. Add green onions and Korean BBQ sauce.
 
12. Simmer for 3-4 minutes on medium-low heat until fully heated through. Don’t let vegetables overcook.
 
13. Gently mix in scallions and sesame seeds.
 
14. Serve immediately over/with rice.

Chicken Chow Mein

Ingredients:
Chicken Marinade:
1 ½ lbs chicken breast, cut into thin strips
2 tsp paprika
1 tsp black pepper
2 tsp garlic powder
4 tsp low sodium soy sauce 
2 tsp sesame oil
 
Noodles and Vegetables:
2 cups uncooked chow mein egg noodles
1 Tblsp. minced garlic
1 medium red onion, sliced
1 medium red bell pepper, sliced
1 cup green onion, chopped
3 ½ Tblsp.  low sodium soy sauce
3 ½ Tblsp. oyster sauce
1 Tblsp. rice vinegar
Sesame seeds and chili flakes for garnish
Cooking spray or olive oil for sautéing
 
Preparation:
1.     Marinate the chicken for 30 minutes or longer.

2.     Cook noodles according to package instructions and drain.

3.     Cook chicken in skillet, then remove from pan and keep warm.

4.     Sauté vegetables in skillet.

5.     When vegetables are slightly soft, add garlic, soy sauce and vinegar. Mix to coat vegetables.

6.     Add cooked noodles to vegetables in skillet, and toss to coat.

7.     Top with cooked chicken and serve with sesame seeds and chili flakes.

NOTE: If there’s not enough sauce/noodles aren’t dark, add extra soy or oyster sauce after mixing until desired color/sauce amount is reached.

 

 

Chinese Chicken

Ingredients:

Boneless, skinless chicken breasts (or thighs, if desired), tenderized

Sweet tea

Soy sauce

Cornstarch

Self-rising flour

Kinder's Japanese BBQ seasoning blend (or equivalent)

Canola oil

Bottled sauce of choice

Sesame seeds

Preparation:

1. Cut chicken into large bite-sized pieces.

2. In a medium bowl, mix two parts sweet tea with 1 part soy sauce, enough to cover chicken (chicken does not have to be floating in liquid, only enough to coat chicken is needed).

3. Add 1 Tblsp. seasoning blend to marinade and whisk to combine.

4. Add chicken to marinade, and toss to ensure all pieces of chicken are fully covered with marinade.

5. Cover chicken and allow it to marinade for at least an hour. Longer marinating is acceptable, but put chicken in fridge if needed.

6. In a large Ziploc bag, mix 1 cup flour with 1/2 cup cornstarch and 4 Tblsp. seasoning blend. 

7. Taste flour mixture. If you cannot taste the seasoning blend, add more, then add salt to taste. Ensure that flour mixture has seasoning and cornstarch fully incorporated.

8. Remove the chicken from the marinade, and place it in the Ziploc bag.

9. Seal the Ziploc, and work the chicken around in the flour mixture through the bag until each piece is coated.

10. In a non-stick skillet, put enough Canola oil to cover chicken pieces. Heat on high until a piece of chicken placed in the skillet sizzle slightly.

11. Fill skillet with chicken pieces. Let them brown slightly for a minute, then turn heat down to medium-high.

12. Fry chicken pieces, turning occasionally with a slotted spoon, until done (usually 5-7 minutes).

13. Remove chicken from skillet, shake a little salt on them, and drain on paper-towel-lined tray.

14. Continue frying until all chicken pieces are cooked.

15. In another skillet, heat the bottled sauce with a little water, whisking to incorporated.

16. Add chicken pieces, and toss to coat. Remove from heat.

17. Sprinkle chicken with sesame seeds.

18. Serve over aromatic rice. Can sauté sliced onions, colored peppers, broccoli, spinach, green onions and other vegetables with seasoning blend and serve alongside, as well.

Pineapple Casserole

Ingredients:
2 (20-ounce) cans pineapple chunks
1 (20-ounce) can crushed pineapple
⅓ cup sugar
⅓ cup all-purpose flour
½ cup shredded sharp Cheddar cheese
½ cup shredded white Cheddar cheese
¼ teaspoon kosher salt
1 sleeve buttery round crackers, crushed
¼ cup unsalted butter, melted

Preparation:
1. Preheat oven to 350°. Lightly spray a 2-quart baking dish with cooking spray.

2. Drain cans of pineapple well, reserving ¼ cup liquid.

3. In a large bowl, stir together sugar, flour, cheeses, pineapple, reserved pineapple juice, and salt. Pour into prepared baking dish.

4. In a small bowl, mix crushed crackers and melted butter until combined. Sprinkle over pineapple mixture.

5. Bake until golden brown and bubbly, 30 to 35 minutes. Serve warm.

Crockpot Ramen with Crispy Chicken

Ingredients:
2 yellow onions, very thinly sliced 
3-4 large chicken breasts (can also use thighs or pork)
10 cups chicken broth
1/3 cup tamari (can use soy sauce) 
3 Tblsp. white miso paste 
2 Tblsp. Gochujang chili paste
1 Tblsp. Chinese 5 spice (or less, if you don’t want the cinnamon flavor) 
1 1/2 Tblsp. ginger 
Honey and/or brown sugar 
1 can coconut milk
2 Tblsp. toasted sesame oil 
5 squares ramen noodles 
For garnish: soft or hard boiled eggs, candied jalapeños, green onions, chili oil, lime, etc.

Preparation:
1. Place the onions in the bottom of the crockpot.

2. Mix together the chicken broth, tamari, miso, chili paste, 5 spice and ginger, then pour over chicken.

3. Cook in crock pot on medium-low for 6-8 hours.

4. Remove chicken from crockpot and place on 2/3 of foil-lined cookie sheet. Pull apart into pieces and/or shred.

5. Preheat oven to broil. 

6. Strain the onions, and place them on the other 1/3 of the cookie sheet.

7. Drizzle chicken and onions with honey, then sprinkle evenly with brown sugar. The goal is to lightly dust the food so that it will caramelize, but don’t use so much sugar that it makes the chicken sweet.

8. Transfer the broth to a large stockpot, and add the sesame oil and coconut milk. 

9. Bring broth to a boil, then add the noodles. Turn heat down to medium-high.

10. Cook noodles for 5-7 minutes, stirring frequently.

11. While noodles are cooking, put cookie sheet in the oven, and let chicken and onions caramelize (about 5 minutes). If chicken is layered, toss it, so that most of it caramelizes and becomes crispy.

12. Once noodles are cooked, ladle into bowls. Top with chicken and other toppings, as desired.

Source: Half-Baked Harvest (adapted)

Air Fryer Orange Chicken

Ingredients:

2 boneless, skinless chicken breasts, tenderized and cut into cubes

1/4 cup cornstarch

1 cup orange juice

6 Tblsp. brown sugar

2 Tblsp. soy sauce

2 Tblsp. rice wine vinegar

1/2 tsp. ground ginger

2 tsp. cornstarch mixed with 2 tsp. water

Sesame seeds and green onion for garnish, if desired

Preparation:

1. Preheat air fryer to 400 degrees.

2. Put 1/4 cup cornstarch in a large Ziploc bag. Add chicken cubes, and toss to coat. Do not overcoat.

3. Working in batches, dust off excess cornstarch and place chicken pieces in air fryer's rotating basket. Spray lightly with PAM. Do not overfill basket.

4. Cook chicken for 7-9 minutes, checking to make sure chicken is fully cooked before stopping. Spray with additional PAM, if needed, to keep outside of chicken crispy rather than powdery.

5. Meanwhile, combine juice, sugar, soy sauce, vinegar and ginger in a small saucepan on medium heat, stirring constantly with a whisk.

6. Simmer mixture for five minutes, then add 2 tsp. cornstarch mixed with 2 tsp. water.

7. Whisk and simmer for an additional minute, then remove from heat.

8. When chicken is done, place it in the sauce and toss.

9. Garnish with sesame seeds and green onions and serve over rice.

Steph's Lettuce Wraps

Ingredients:

2 chicken breasts, tenderized and diced into 1/4" pieces

1/2 yellow bell pepper, diced finely

1/2 red bell pepper, diced finely

1/2 white onion, diced finely

3 green onions, diced finely, divided

3 Tblsp. minced garlic, divided

1 pack Sun-Bird Beef & Broccoli seasoning mix (unmixed)

2 Tblsp roasted garlic seasoned rice vinegar

1 Tblsp. light brown sugar

1 cup water, divided

1 Tblsp. sesame seeds

1 Tblsp. Korean Soybean Dipping Paste 

2 Tblsp. olive oil, divided

Lettuce leaves - iceberg, Romaine, butter, etc., enough for 4 people

Preparation:

1. Mix together Beef & Broccoli seasoning mix with vinegar, brown sugar and 3/4 cup of the water until fully dissolved. Set mixture aside.

2. Mix the Soybean Dipping Paste with 1/4 cup of the water until fully dissolved. Set mixture aside.

3. Heat cast iron skillet to high heat, then add 1 Tblsp. olive oil, 1 Tblsp. of the garlic, all of the peppers, all of the white onion and half of the green onions.

4. Cook vegetables until tender, then add the Soybean Dipping Paste mixture and 1/8 cup of the Beef & Broccoli seasoning mix mixture. 

5. Stir as the mixture thickens (probably about 90 seconds), then remove from skillet and keep warm. 

6. In the same skillet, add the remaining 1 Tblsp. of olive oil and all of the chicken. Distribute chicken evenly around the skillet.

7. Let the chicken start to brown slightly, then stir/turn the chicken. If chicken starts to release a lot of liquid, scoot chicken to one side and remove liquid either by using a paper towel to absorb it, or tilt the skillet and dump it out.

8. Add remaining 2 Tblsp. of garlic to the chicken, and continue to cook until chicken is done, about 4 minutes.

9. Add sesame seeds and remaining Beef & Broccoli seasoning mixture to the chicken in the skillet.

10. Stir mixture into chicken and allow it to thicken (probably 2-3 minutes).

11. To serve, place 1-2 Tblsp. of the vegetable mixture in the lettuce leaf, then top with 1-2 Tblsp. of the chicken.

NOTE: Vegetables and chicken can be mixed together before serving, if desired.

Spicy Korean Chicken

Ingredients:

1/3 cup gochujang sauce
1/2 cup reduced-sodium soy sauce
4 Tblsp. sesame oil
4 Tblsp. rice vinegar
4 Tblsp. light brown sugar, packed
4 tsp. ground ginger
4 Tblsp. minced garlic
2 1/2 pounds boneless skinless chicken breasts, diced into bite sized pieces
2 Tblsp. olive oil
2 Tblsp. cornstarch
4-6 Tblsp. cold water
1/2 cup green onions, thinly chopped

3 Tblsp. sesame seeds, if desired

Optional: 

Thinly sliced onions, red/yellow/orange peppers, carrots, celery, zucchini, etc.

Additional olive oil

Preparation:

1. Combine gochujang sauce, soy sauce, sesame oil, vinegar, brown sugar, ginger and garlic in a bowl to make a marinade.

2. Set aside 1/3 of the marinade if cooking the optional vegetables.

3. Take the remaining marinade and mix the chicken into it, stirring thoroughly to ensure the chicken pieces are fully covered with the marinade. Marinate the chicken for at least an hour in the sauce.

4. If cooking vegetables, heat some olive oil and the remaining marinade in the skillet. Add vegetables and stir. Cook vegetables on medium heat (covered, if tenderness is desired; uncovered, if crispiness is desired), then remove from skillet and keep warm.

5. Heat 2 Tblsp. olive oil in a large skillet (can use the same skillet). Cook chicken on medium-high in skillet with marinade. Flip/stir to ensure even cooking.

6. While the chicken cooks, mix cornstarch and water.

7. Once chicken is fully cooked. move it to one side of the pan, leaving the marinade in the other side. Turn the heat down to very low.

8. Add the cornstarch mixture to the skillet, and quickly stir it into the marinade to thicken the sauce. If the mixture is too think, add a little water slowly until it is to the desired consistency.

9. Once the sauce is thickened, gently mix the chicken into the sauce. If vegetables were cooked, add them to the mixture.

10. Turn off the heat, then add the green onions and sesame seeds.

11. Serve over rice, if desired.

Orange Chicken

Ingredients:

Chicken:

4 servings chicken breast, cut into bite-sized chunks

1 cup corn starch

1 tsp. salt

1 tsp. pepper

Oil for frying

Vegetables:

Sliced carrots, celery, broccoli, bell pepper and onion, in bite-sized slices

Sauce:

2 Tblsp. vegetable oil

1 Tblsp. sesame oil

1/2 tsp. chili flakes

2 Tblsp. minced garlic

1/4 tsp. ginger (or to taste)

1/2 cup sugar

1/2 cup brown sugar

2/3 cup orange juice (or 4 Tblsp. concentrate, thawed, plus 8 Tblsp. water)

1/2 cup white distilled vinegar

6 Tblp. soy sauce

4 Tblsp. cornstarch 

6 Tblsp. water

Water as needed to get sauce to desired consistency

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Preparation:

1. Place cornstarch, salt, pepper and chicken in sealed container, and shake until chicken is fully coated.

2. Heat oil in skillet, then fry chicken until lightly brown and cooked through over low heat. 

3. Remove chicken from oil and keep warm.

4. Remove excess oil, leaving just enough to sauté vegetables.

5. Saute vegetables until desired consistency. 

6. Remove vegetables from skillet and keep warm.

7. Heat vegetable oil and sesame oil in skillet with chili flakes, garlic and ginger.

8. Add sugars, orange juice, vinegar and soy sauce, and stir to combine.

9. Shake cornstarch and water in sealed container until combined and smooth.

10. Add cornstarch and water mixture to skillet, stirring with a whisk, raising temperature to medium-low heat.

11. Stir sauce until fully combined and smooth, adding water as needed to achieve desired consistency. Add additional soy sauce, chili flakes, ginger and salt as desired for additional flavor.

12. Add chicken and vegetables to sauce, and stir to coat.

13. Serve over white rice.

Katie's Garlic Ramen

Ingredients:

1 package chicken-flavored ramen noodles

2 cups water

1/4 cup rice vinegar

1/2 cup soy sauce

2 Tblsp. minced garlic

1 Tbsp. sriracha (adjust to taste)

1 stalk green onion, chopped

Preparation:

1. Cook ramen noodles according to package directions, but do not add flavor packet.

2. Drain noodles, discarding cooking water.

3. Heat water, vinegar, soy sauce, garlic and sriracha in saucepan until hot.

4. Put noodles in bowl, and pour broth over them.

5. Top with green onion, and serve.

Asian Ramen Salad

Ingredients:
4 Tblsp butter
1 pkg ramen noodles, noodles only (discard or set aside seasoning packet)
1/2 cup cashews
1/2 cup vegetable or olive oil
1 Tblsp. sesame oil
1/2 cup sugar
1/3 cup rice vinegar
2 Tblsp. soy sauce
~2 cups Mandarin oranges, drained (1 large can)
~8 cups salad mix

Preparation:
1. Break up noodles into small pieces, about the size of a nickel.

2. Melt butter in skillet. Add ramen noodles and cashews, and sauté until lightly browned and crunchy.

3. Mix oils, sugar, vinegar and soy sauce together. This will be the dressing.

4. Toss salad mix and oranges, then add dressing and mix until lettuce is coated.

5. Right before serving, mix in browned noodles and cashews and toss.

Wagamama's Homemade Chili Chicken Ramen (modified)

Ingredients:
Marinade:
8 Tblsp. soy sauce
2 tsp. ground ginger

Other:
3 large chicken breasts, tenderized
3 Tblsp butter
3 pkgs chicken-flavored ramen noodles
6 cups water
4 chicken boullion cubes
1/8+ cup sriracha sauce
1/4 cup red onion, finely sliced
2 scallions, chopped
1 lime, sliced

Preparation:
1. Mix ginger and soy sauce, and marinade chicken in sauce for at least an hour.

2. Heat butter in cast iron skillet, then sear and sauté chicken breasts until cooked throughout. Set aside and keep warm.

3. Cook ramen in 6 cups of water.

4. Remove ramen from water with slotted spoon and place in bowl to keep warm.

5. Add chicken flavoring (from ramen packages), boullion cubes and sriracha to water and stir until dissolved.

6. Slice cooked chicken at 45°, and place gently on top of the noodles.

7. Ladle broth over noodles and chicken.

8. Garnish as desired with red onions, scallions and lime.


<Special thanks to the Downes family for telling us about this recipe!>

Katie's Sweet and Sour Chicken

Ingredients:
2 boneless, skinless chicken breasts, tenderized and cut into cubes
2/3 cup cornstarch, in a large Ziploc bag
Salt and pepper
4-6 Tblsp olive oil
1 cup pineapple juice
1/3 cup water
3 Tblsp vinegar
1 Tblsp soy sauce
1/2 cup packed brown sugar
3 Tblsp cornstarch

Preparation:
1. Add salt and pepper to cornstarch, and mix in bag.

2. Place chicken cubes in Ziploc bag and shake to coat all pieces evenly.

3. Saute chicken in olive oil until lightly browned all over and cooked through.

4. In separate pan, combine remaining ingredients and cook over medium heat, stirring constantly.

5. When such is thickened, pour over chicken and mix well.

6. Serve with rice.

Chopped Thai Chicken Salad

Ingredients:
Salad
2 boneless skinless chicken breasts
1 small head green or white cabbage (2 cups shredded)
1 large carrot (1½ cups shredded)
1 green papaya (1½ cups shredded)
½ cup fresh cilantro
½ cup green onions
½ cup chopped peanuts

Dressing
2 cloves garlic
3 bird’s eye chili peppers (sub ½ teaspoon minced hot pepper)
2 tablespoons soy sauce
2 tablespoons vinegar
2 tablespoons sugar
1 tablespoon fresh lime juice
1 tablespoon oil
½ teaspoon fish sauce
¼ cup peanut butter
¼ cup water

Preparation:
1. Bring a large pot of water to boil. Add the chicken breasts, cover, and cook for 15-20 minutes.
2. When the chicken is done, remove from heat, drain water, let cool, and shred with two forks.
3. Chop the cabbage into very thin pieces, like it would be for coleslaw.
4. Peel and grate the carrots.
5. Cut off the skin, remove the seeds, and grate the papaya.
6. Roughly chop the cilantro and green onions.
7. Toss the chicken and vegetables in a large bowl and keep chilled.
8. Mince the garlic and chili peppers.
9. Place garlic and peppers in a small mixing bowl with the soy sauce, vinegar, sugar, lime juice, oil, and fish sauce. Whisk until smooth.
10. Add the peanut butter and water and whisk again until smooth and creamy.
11. Toss the salad with the dressing.
12. Add the crushed peanuts.

Serve chilled. Leftovers can be stored in the fridge for up to one day. For best results, keep the leftover salad and dressing separate until ready to serve.

Source: http://pinchofyum.com/

Chinese Spaghetti and Meatballs

Ingredients

• 3/4 pound ground white meat turkey, chicken or pork
• Salt and white pepper
• 1 teaspoon Chinese five-spice powder (1/3 palmful)
• 4-6 thin scallions, half finely chopped and half minced
• 1 2-inch piece of fresh ginger root, peeled, half grated and half sliced
• 3 large cloves garlic, 1 pasted or grated, 2 sliced
• A handful of breadcrumbs
• 1 egg yolk, beaten
• Sesame oil, for drizzling
• 1 tablespoon vegetable oil
• 1/4 pound shitake mushrooms, thinly sliced
• 1/4 cup soy sauce
• 2 cups water
• 4 cups chicken stock (32 ounces)
• 1 red chili pepper, seeded and sliced
• 3 cups flat kale, baby bok choy or chard, shredded
• About 1/2 pound whole wheat or whole grain spaghetti

Serves 4

Preparation

Pre-heat the oven to 400°F.

Place the meat in a bowl and season with salt, white pepper and the five-spice powder. Add the finely chopped scallions, grated ginger, grated garlic, breadcrumbs, egg yolk and sesame oil. Mix well and roll into small meatballs. Arrange on a baking sheet, drizzle with sesame oil and roast until brown and golden, 15-18 minutes.

Heat the vegetable oil in a soup pot. Add the mushrooms, sliced garlic, sliced ginger and chili pepper. Stir; add the soy sauce, water and stock and simmer to flavor. Wilt in the greens and cook to tender-crisp; combine with the meatballs.

Cool and store, then bring to room temperature and reheat to a low boil. Add the pasta and cook to al dente.

Serve in shallow bowls garnished with sesame oil and thinly sliced scallions.

Spicy Peanut Chicken

• 1 cup brown or white rice, prepared according to package directions
• 3 tablespoons vegetable or other high-temperature cooking oil, divided
• 1 1/2 pounds boneless, skinless chicken thighs, diced into small, bite-size pieces
• 1 red bell pepper, diced into 1/2-inch pieces
• Salt and pepper
• 1 1-inch piece of ginger root, grated or minced
• 4 cloves garlic, finely chopped
• 1/4 cup creamy peanut butter or reduced sugar creamy peanut butter
• 1/4 cup Tamari (dark soy sauce) or reduced sodium soy sauce
• 1/2 cup chicken stock
• 1 tablespoon chili paste
• 2 teaspoons toasted sesame oil
• 1 can sliced water chestnuts (8 ounces), drained
• 1 bunch scallions, whites and greens chopped on angle into 1-inch pieces
• 1 cup unsalted, dry roasted peanuts

Preparation

Start the brown or white rice. 10 minutes before it's done, begin your stir fry.

Heat a tablespoon of vegetable oil over high heat in a large skillet. Add the chicken and stir fry for 2-3 minutes, then add the bell pepper and stir fry for 2 minutes more. Remove the chicken and pepper to a plate and add 2 tablespoons more oil to the pan. Add the ginger and garlic and stir fry for 15 seconds, then add in the peanut butter, soy sauce, chicken stock, chili paste and sesame oil and stir to combine into a sauce. Add the water chestnuts and scallions and toss for 1 minute, then add the chicken and peppers back to the pan with the peanuts and turn to coat in the sauce. Serve over the rice.

Asian Meatball Subs

Ingredients

• 1 slice white sandwich bread
• 1 1/2 tablespoons milk
• 1 teaspoon soy sauce
• 5 scallions, white and green parts separated
• 1 1/4 pounds ground pork
• 3 large cloves garlic, finely grated
• 1 tablespoon finely grated peeled ginger (about a 2-inch piece)
• 1/3 cup water chestnuts, drained, rinsed and chopped
• 1 large egg, lightly beaten
• 1/3 cup chopped fresh cilantro
• 1 1/2 teaspoons toasted sesame oil
• Kosher salt and freshly ground pepper
• 1/2 cup hoisin sauce
• 1/4 cup mayonnaise
• 2 1/2 tablespoons fresh lime juice
• 3 to 4 teaspoons Asian chili-garlic sauce
• Peanut or vegetable oil, for frying
• 1 cup bean sprouts
• 4 7-inch-long pieces baguette, split open

Directions

Tear the sandwich bread into small pieces, then toss with the milk and soy sauce in a large bowl. Let stand 10 minutes.

Meanwhile, mince the scallion whites. Cut the scallion greens into thin 2-inch-long strands. Put the strands in a bowl of ice water and refrigerate while you make the meatballs.

Add the scallion whites, pork, garlic, ginger, water chestnuts, egg, cilantro, 1 teaspoon sesame oil, 1 1/4 teaspoons salt and 1/2 teaspoon pepper to the bowl with the bread; mix until combined. Gently form into 16 golf ball-size meatballs. Put the meatballs on a baking sheet, cover with plastic wrap and refrigerate 1 to 4 hours.

Stir the hoisin sauce, mayonnaise, 11/2 tablespoons lime juice, the chili-garlic sauce and the remaining 1/2 teaspoon sesame oil in a medium bowl. Cover and refrigerate until ready to serve.

Heat about 1 1/2 inches peanut oil in a large, wide saucepan over medium heat until a deep-fry thermometer registers 350 degrees F. Add the meatballs in batches and cook, turning occasionally, until browned and cooked through, 8 to 10 minutes. Transfer to a paper towel-lined plate to drain.

Drain the scallion greens and toss with the bean sprouts, the remaining 1 tablespoon lime juice and a pinch of salt in a bowl. Spread the hoisin mayonnaise on the inside of the baguette pieces, then fill with the meatballs and top with the scallion-sprout mixture.

Kung Pao Chicken

Ingredients: (Serves 4-6)

15 dried red chilli peppers (use less if you want the dish less spicy) - rinsed
6 chicken thighs or breasts depending on your preference, cubed (about half an inch in length and width)
3 cloves garlic, minced
About 1 1/2 tbsps worth of minced ginger (preferable to do the mincing yourself)
3 green onions, sliced - use the white parts for cooking and save the green portions for garnish
1/2 cup of unroasted cashew nuts (this is what I prefer but the original recipe calls for peanuts)

For the marinade:

1 1/2 tbsps of Shaoxing Wine (Chinese Rice Wine)
1 tbsp light soy sauce
3/4 tsp salt
1 tsp cornstarch

For the sauce:

1 tsp light soy sauce
1 tsp dark soy sauce
1 1/2 tbsps sugar
1 tsp corn starch
2 tsps black vinegar
1 1/2 tbsps water
Tiny dash of sesame oil

Method:

Firstly, mix together the ingredients for the marinade above and marinade the chicken. Set aside.

Next, heat about 1 tbsp of cooking oil in a wok. Once hot, turn the heat to low and gently place the cashew nuts into the wok, stir-frying around briskly. Once you see the cashew nuts began to brown, remove from oil and drain. An easier alternative would probably be to roast the cashews in an oven or just buy roasted cashew nuts. If you're using roasted cashew nuts, skip this step.

Now, mix the ingredients for the sauce together in a separate bowl. As usual, do a taste test, add more sugar or soy sauce depending on your preferences. I only used a tiny dash of sesame oil as I did not want my sauce to be overpowered by sesame oil. Feel free to add more if that's what you like.

Heat about 2 tbsps of cooking oil in your wok again. Once hot, turn heat to medium and add the dried chilli peppers and fry until aromatic. You should be able to smell the spiciness in the air! Next, add in the minced ginger, garlic and the white portions of the green onions. Turn heat to medium-low and saute until fragrant as well.

Add the marinated chicken cubes into the wok and turn heat to medium-high, stir-frying briskly to coat the chicken cubes in the aromatic oil. Do this for about 3-5 minutes. Add in the previously fried cashews. Turn heat to high. Stir to mix well. Finally, add in the prepared sauce and stir-fry to coat the chicken cubes well. Serve hot.

Kung Pao Chicken

INGREDIENTS

1. 1 1/3 pounds boneless, skinless chicken breasts (about 4), cut into 1/2-inch pieces
2. 5 tablespoons soy sauce
3. 2 tablespoons sherry
4. 1 tablespoon plus 2 teaspoons cornstarch
5. 2 teaspoons sugar
6. 2 tablespoons white-wine vinegar or rice vinegar
7. 2 teaspoons Asian sesame oil
8. 1/3 cup water
9. 2 tablespoons cooking oil
10. 1/2 cup peanuts
11. 4 scallions, white bulbs and green tops cut separately into 1/2-inch pieces
12. 1/4 teaspoon dried red-pepper flakes

DIRECTIONS

1. In a medium bowl, toss the chicken with 1 tablespoon of the soy sauce, 1 tablespoon of the sherry, and the 1 tablespoon cornstarch.
2. In a small bowl, combine the sugar, vinegar, sesame oil, water, and the remaining 4 tablespoons of soy sauce, 1 tablespoon of sherry, and 2 teaspoons cornstarch.
3. In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat. Add the peanuts and stir-fry until light brown, about 30 seconds. Remove from the pan. Heat the remaining 1 tablespoon oil. Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds. Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes. Add the soy-sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer. Stir in the peanuts.

Kung Pao Chicken

INGREDIENTS

• 2 large boneless, skinless chicken breasts
• 2 1/2 tablespoons of sesame oil
• 1 teaspoon of Szechwan peppercorns (optional)
• 8 red, dried chili peppers
• 3 cloves of garlic
• 1 tablespoon of freshly grated ginger
• 6 green onions, chopped
• 2/3 cup of roasted, unsalted peanuts

For the marinade

• 2 teaspoons of soy sauce
• 1 1/2 teaspoons of sherry or Shaoxing rice wine
• 1 tablespoon of water
• 2 teaspoons of cornstarch

For the sauce

• 3 teaspoons of Chinkiang or 2 teaspoons of apple cider vinegar
• 2 teaspoons of soy sauce
• 1 teaspoon of sesame oil
• 1 tablespoon of water
• 3 teaspoons of sugar
• 1 teaspoon of cornstarch

METHOD

1 Mix together the marinade ingredients. Chop the chicken into bite sized pieces and toss them in the marinade and set aside.

2 Combine all the ingredients for the sauce, whisking well to ensure the cornstarch is fully incorporated. Set aside.

3 Thinly slice the garlic. Break the chilies open and discard the seeds inside, then cut them into a few large pieces (the dish will already be very hot, keeping the seeds will make it near inedible).

4 Place the 2 1/2 tablespoons of sesame oil in a wok or large saute pan and place over medium-high heat. Add the chilies and Szechwan peppercorns if using. Stir-fry for a few second until they become fragrant being careful not to burn them. Add the chicken, as soon as the pieces have separated add the ginger, garlic, and green onions. Stir-fry for a few minutes until the chicken is cooked through.

5 Add the sauce and toss. When the sauce becomes thick add the peanuts, toss, and serve.