Chicken Stir Fry

Ingredients

• 1 16-oz. bag shredded cabbage
• 1/2 8-oz. bag shredded carrots
• 1 tablespoon canola oil or roasted sesame oil
• 1/3 cup sesame salad dressing
• 1 16-oz. package cooked and diced chicken
• 1/4 cup peanuts, chopped

Method

1. Toss the cabbage and carrots in the oil in a large skillet. Place over medium-high heat and cook, stirring frequently, until the vegetables are limp but still crunchy, about 3 minutes.
2. Stir in the dressing and chicken. Heat through. Spoon onto a platter and sprinkle with the peanuts. Serve with rice.

Spicy Sweet and Sour Chicken

Ingredients

• 1 1/2 tablespoons canola oil, divided
• 1 1/2 cup diced red bell pepper
• 1 cup diced onion
• 1/2 cup 1" sliced green onions
• 1 cup diced fresh pineapple
• hot cooked brown basmati rice

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For the Chicken Coating
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• 2 teaspoons cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon minced fresh ginger
• 1 teaspoon Shaoxing (Chinese rice vinegar)
• 1 teaspoon tamari
• 1/8 teaspoon fresh ground black pepper
• 2 garlic cloves, minced
• 16 ounces boneless, skinless chicken breasts, sliced into 2" x 1/2" thick pieces

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For the Sauce
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• 1/2 cup chicken broth
• 3 tablespoons ketchup
• 2 1/2 tablespoons rice vinegar
• 1 tablespoon brown sugar
• 2 teaspoons chile paste
• 2 teaspoons cornstarch
• 2 teaspoons soy sauce
• 1 teaspoon toasted sesame oil

Method

To prepare the chicken coating, In bowl, whisk together cornstarch, soy sauce, ginger, Shaoxing, tamari, pepper and garlic. Add chicken and toss well to coat - set aside.

To prepare the sauce, In a medium bowl, whisk together broth, ketchup, rice vinegar, brown sugar, chile paste, cornstarch, soy sauce and sesame oil.

In a large skillet, heat 2 teaspoons oil over medium. Add bell peppers, onions and green onions - cook until crisp tender, about 4 minutes. Scoop out mixture to a bowl.

Add remaining 2 1/2 teaspoons oil into the skillet. Add chicken mixture, making sure to spread to an even layer. Cook, without stirring, for 1 minute. Sauté chicken mixture until done, about 3 more minutes. Place vegetable mixture back into the pan, along with soy sauce mixture and pineapple, stirring to combine. Bring mixture to a boil and cook, stirring, until thickened, about 1 minute. Serve over rice.

Prawns with Sesame Seeds

Ingredients

• 6-8 deshelled large prawns
• 3 tbsp groundnut oil
• 1 tsp green chillies - chopped
• 1 tbsp minced garlic
• 2 tbsp tomato sauce
• 2 tbsp white vinegar
• 3 tbsp light soya sauce
• 2 tsp cornflour starch
• 1/2 cup of chopped spring onion whites
• 1/2 cup of chopped spring onion greens
• 1 cup of bean sprouts
• 1 tsp sesame oil
• 1 tsp of mildly roasted sesame seeds for garnishing

Method

Heat the groundnut oil in a wok.

Saute the green chillies and garlic for a bit.

Stir in the spring onion whites.

Add the prawns and continue stirring.

Add the tomato sauce, white vinegar and light soya sauce

Mix in the corn flour starch. Then toss in the spring onion greens and bean sprouts.

Drizzle the sesame oil over it, stirring all the while. Cook for 30 seconds.

Garnish with sesame seeds and serve hot.

Crispy Chicken with Peanuts

Ingredients

• 14 oz./ 400g chicken breast, cut into small cubes, about 1-inch length
• 3.5 oz./ 100g peanuts
• 5 tbsps.vegetable oil
• 1 egg
• 2 tbsps.five-spice powder

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For Marinade
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• 2tbsps.light soy sauce
• 1/2 tsp.ground white pepper
• 1 tbsp.Vinegar
• 1tsp.chopped scallion
• 1 tsp.freshly grated ginger root
• 1 tsp. salt, as needed
• 1 tbsp.vegetable oil
• 1 tbsp. cornstarch

Method

1. In a bowl, gently combine chicken breast cubes with the marinade, mix well and marinate for 30 minutes, let the flavor fully develops.

2. Beat one egg in another bowl, whisk lightly, stir in 2 tbsps.five-spice powder, stir to mix well.

3. In a wok, heat 2 tbsps.vegetable oil till hot, stir fry the peanuts over lowest heat just until the color turns golden, do not brown, which will take about 1-2 minutes. Dish out onto a plate for later use.

4. Coat the chicken breast cubes evenly with egg cream (get from Step 2).

5. In a wok heat 5 tbsp.vegetable oil over high heat until shimmering on the bottom and very hot but not yet smoking, then turn heat to medium, and deep fry the coated chicken breast cubes until golden, drain well in a colander and dry on kitchen papers.

6. Deep fry them again, drain well in a colander and dry well on kitchen papers.

7. Add the chicken breast cubes in the peanuts, mix well and serve immediately

Kung Pao Chicken

Ingredients

• 200 grams Chicken Breast (you can use other chicken meat instead)
• 8 dry red hot chili peppers, finely chopped
• 1 tsp.peppercorn
• 1/2 cup fried peanut (peeled)

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For Seasoning A:
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• 2 tsps.light soy sauce, low sodium
• Proper quantity of salt and MSG to taste
• 1 tsp. cornstarch

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For Seasoning B:
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• 3 tsps.light soy sauce, low sodium
• 2 tsps.granulated sugar
• 1 tsp.rice vinegar
• 1 tsp.cornstarch
• 1 tsp.freshly grated ginger root
• 1 tsp.crushed garlic clove

Method

Cut chicken breast into bite size cubes, about 1-inch length, gently combine with Seasoning A in a bowl, let marinate for 15 minutes.

Heat 2 tsps. oil in a wok, when the oil is hot, saute peppercorns (remeber:keep the oil to medium heat, avoid high heat). Drain them well in a colander and discard.

Add chopped red hot chili peppers, stir fry over medium heat until aromatic, about 30-40 seconds, then add chicken cubes and stir fry over medium heat until the meat turns white, do not brown.

Finally, add seasoning B and fried peanuts, stirring and tossing to mix everything together.
Serve on a plate.

Pineapple Rice with Teriyaki Chicken

Ingredients

• 4 boneless, skinless chicken-breast halves
• 2 teaspoons olive or vegetable oil
• 1 tablespoon teriyaki sauce
• 3 tablespoons brown sugar
• 1 can (about 14 ounces) pineapple rings
• 1 pouch (about 3/4 cup) 10-minute rice (white or brown)

Method

Preheat grill to medium-high heat.

Brush both sides of chicken with oil.

Combine teriyaki sauce and brown sugar in a small bowl; set aside.

Drain pineapple rings, reserving juice. Measure out 1 1/4 cups juice, adding water if needed. Combine juice and rice in a saucepan over medium-high heat.

Bring to a boil, reduce heat to medium and cook rice until tender, 10 to 13 minutes, stirring occasionally.

Meanwhile, grill chicken 5 to 6 minutes on first side. Turn, brush with some teriyaki mixture and grill another 3 to 4 minutes.

Place pineapple rings on grill, brush with teriyaki mixture and grill 1 to 2 minutes each side. Serve chicken and pineapple rings with rice.

Chicken Chow Mein

Ingredients

For the Sauce
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• thumb-size piece fresh root ginger
• 2 garlic cloves
• 3 tbsp tomato ketchup
• 2 tbsp oyster sauce
• 2 tbsp reduced-salt soy sauce

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For the Noodles
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• 1 large red pepper
• 5 spring onions
• half a 400g bag bean sprouts
• 1 large or 2 small chicken breasts
• 3 nests medium egg noodles
• 1 tbsp sunflower oil

Method

1. Use a potato peeler to remove the skin from the ginger. Discard skin, then carefully grate 1 tbsp from the root. Put in a bowl, crush in the garlic, and add the ketchup, oyster sauce, soy sauce and 3 tbsp water. Stir.

2. Use a sharp knife to cut the pepper into quarters on a board. Remove the seeds and stalk, then slice diagonally into strips. Cut the ends from the spring onions, and cut the green and white of the onion lengthways. Open the bag of beansprouts. Cut the chicken into bite-size pieces.

3. Boil a large pan of water on the hob. when the water is boiling, drop in the noodles, turn off the heat and set the timer to 4 mins. when the time is up, drain in a colander or a large sieve in the sink. ask an adult to help you.

4. With everything prepared, you can now start cooking. Heat the wok - it’s hot enough when it starts to smoke. add the oil and chicken. Use a wooden spoon to keep moving the chicken around the wok until it is half white, half pink. add the pepper and stir-fry for a further 1 min.

5. Pour the sauce into the wok and stir well until bubbling.6. Add the noodles, beansprouts and spring onions a handful at a time, then toss into the sauce until it is well coated, stirring constantly until the beansprouts wilt. Serve in bowls - an easy way is to use tongs.

Sweet and Sour Chilli Prawns

Ingredients

• 500g large, raw peeled prawns
• Bunch of spring onions, trimmed
• 3 tbsp sweet chilli sauce
• 3 tbsp tomato ketchup
• 1 tbsp Caster Sugar
• 1 tbsp light soy sauce
• 1 tbsp vinegar
• 3 tbsp sunflower oil
• 2.5cm piece of ginger, cut into fine matchsticks
• 1 tsp cornflour
• 2 garlic cloves, crushed
• 1-2 medium-hot red chillies, deseeded and finely chopped
• 225-275g cherry tomatoes, halved

Method

1. De-vein the prawns if necessary, by inserting a cocktail stick into their backs about halfway along and hooking out the thin black vein with the tip.

2. Cut the green tops from the spring onions and cut them lengthways into thin shreds. Set aside for a garnish. Thinly slice the white parts of the spring onions on the diagonal. Mix the chilli sauce, ketchup, sugar, soy sauce and vinegar together in a small bowl.

3. Heat half the oil in a wok or large, deep frying pan. Add the ginger and cook for 30 seconds, then add the prawns and stir-fry for 2 minutes or until the prawns are just cooked through. Transfer them to a plate.

4. Mix the cornflour with 1 tablespoon of cold water. Return the wok or pan to the heat and add the remaining oil and the garlic and chilli. As soon as they start to sizzle, add the white spring onion slices and cherry tomatoes and stir-fry for 30 seconds. Add the chilli sauce mixture and the cornflour mixture and simmer for a few seconds until thickened and smooth. Return the prawns to the wok with the shredded green spring onion and toss everything together well.

Serve with noodles or steamed white rice.

Peking Chicken

Ingredients

• 1 whole chicken, about 3 1/2 lbs
• 1 large yellow onion, finely sliced
• 1/4 cup olive oil
• 2-3 drops red food coloring
• 2 tsp five spice powder, check the tip section
• 1 lemon juice, freshly squeezed
• 2 Tbs papaya seeds
• 1 1/2 tsp candied ginger, finely chopped, + 2 Tbs for infuser
• 1 Tbs peppercorns, coarsely crushed
• 1 Tbs ginger garlic paste
• 1 Tbs fleur de sel, + 1 tsp
• 1/3 cup maple syrup, or dark honey
• 2 Tbs rice vinegar
• 2 Tbs dark molasse, + extra for the infuser
• 1 Tbs butter, soft at room temperature
• 2 tsp soy sauce

Method

First, make sure the skin of the chicken is not punctured. Clean the chicken throughly. Get rid of the fat chunks near the bottom of the chicken. Leave the skin on.
Insert an air pump hose into the neck hole. Close the cavity at the bottom to get the skin to separate from the flesh.

Combine the crushed black pepper and candied ginger in a sauce pan. Add about 1 cup of water. Bring to a boil. Remove from the heat. Place some iced water in a bucket. Add the papaya seeds, lemon juice, the ginger/pepper mixture and a few drops of red food coloring in a bucket. Add the chicken and fill up the bucket with iced water. Make sure the brine covers the chicken. Set aside in a cool area for at least 3 hours. Stir frequently and add ice when necessary. Remove the chicken from its liquid. Discard the brine.

In a medium-sized non-stick pan, caramelized the onion for about 10-15 minutes. Drain the oil. Keep the oil aside though.

Fill a large pot of water. Bring the water to a boil. Add the caramelized onions. Add the chicken. Cook for about 5 minutes. Remove from the stove. Drain and discard the water. Pat dry the chicken with paper towels.

In a bowl, add the five spice powder, salt, 1 tablespoon of the onion oil, ginger garlic paste, salt and 4 tablespoons of maple syrup.

Wearing gloves, score the bird using a fork. Spread all the mixture in the cavity and on the outside of the bird. Rub evenly. Place the chicken on a vertical stand (without the infuser) and plastic-wrap the duck. Chill in top shelf of the refrigerator for about 4 hours. Remove the chicken. Discard the liquid at the bottom of the vertical stand. Wash the stand in soapy water.

Preheat the oven at 350°F.

In a bowl, mix the rest of the maple syrup with rice vinegar and soy sauce. Brush the chicken with the vinegar mixture using a silicone brush. Drizzle with a little onion oil, then sprinkle about 1 teaspoon of salt on the bird. Cover just the tip and shoulders with foil so that they don’t burn.

Place on the rotisserie of your oven or simply in a roaster. I used a vertical stand with an integrated infuser. Place a little citrus juice and molasse in the cup, stuff it with the remnant quarters of citrus and 2 tablespoons of candied ginger, and then seal the infuser. Place the chicken on top and place the whole thing on a tray.

Roast 350°F for 30 min. Then lower the heat to 325°F for another 10 minutes. Remove the foil.
In the microwave, melt some butter and the molasses. Baste the bird with the butter mix using a silicone brush. Increase the temperature to 425°F for 10 min to brown the chicken.

Get the bird out of the oven. Cover with foil (don’t entirely wrap it, the skin won’t be crispy otherwise).

Let the meat rest for a least 10 minutes. Be patient

Garnish with cucumber, green scallions, fresh cilantro and some hoisin sauce.

Sprouts Fried Rice

Ingredients

• 2 cups of cooked basmati rice
• 1 cup sprouts
• 1 tsp red chilli paste (soak 2-3 dry red chillis in 1 tbsp of malt vinegar for half an hour and make a paste)
• 1 tbsp. groundnut oil
• ½ tsp. soya sauce
• 1 tsp tomato sauce(optional)
• salt to taste
• 1 tsp finely chopped garlic
• 1 tsp finely chopped ginger
• white pepper pwd (as per your choice-its optional)
• 2 tbsp bell pepper jullienes or spring onions

Method

Heat oil in a wok or large non-stick skillet till it nearly smokes and add the chopped garlic and ginger and stir fry for a few seconds on high heat.

Keep tossing around so that it doesnt burn.

Add the red chilli paste and stir fry for 10-15 seconds.Now add sprouts and cover and cook for 2-3 mts on medium heat.

Add the soya sauce,tomato sauce,salt and white pepper pwd and mix well.

Add the completely cooled rice to the wok and stir fry tossing well for about 2 mts.Its important to note here that after adding the rice, flip the whole thing over as quickly as possible in order to coat the rice grains with the rest of the ingredients.

Garnish with bell pepper juliennes or spring onions.Serve hot.