Leftover Turkey and Roasted Veggie Garlic Noodles

A good leftover plan is the best way to prevent food waste, but that doesn’t mean you’re stuck with the usual suspects of stir frys or frittatas. Noodles and garlic can help bring together all the flavors and leftovers from your favorite turkey day dishes into one cohesive and delicious dish. We recommend tossing in lots of turkey and all the leftover roasted veggies you like.

Makes 4-6 servings

Leftover Turkey and Roasted Veggie Garlic Noodles 

Ingredients

Ingredients

Sauce

⅓ cup soy sauce

8 garlic cloves, minced

2 tbsp brown sugar or honey

1 tbsp oyster sauce

1 tbsp freshly grated ginger

1 tsp sesame oil 

½ tsp chili flakes

Noodles

8 oz Imperfect Foods Spaghetti 

2 cups cooked turkey, diced

1 tbsp Imperfect Foods Olive Oil

3 cups leftover roasted vegetables (brussels sprouts, carrots, potatoes, etc), cut into bite-sized pieces

Garnish

2 tbsp chopped green onions

Directions

Make the sauce. In a small bowl, whisk together soy sauce, garlic, brown sugar, chili flakes, oyster sauce, ginger and sesame oil. Set aside.

Fill a large pot with salted water and bring to a boil. Cook spaghetti according to the package directions and drain well.

Heat olive oil in a large skillet over medium high heat. Once the oil is hot, add the turkey and leftover roasted vegetables to the pan. The turkey and vegetables should sizzle when they hit the pan, let them heat up for a few minutes. Add spaghetti and sauce and toss until well combined, about 2-3 minutes.

Garnish with green onions and serve immediately.

CHOCOLATY PEANUT BUTTER HAYSTACKS

 CHOCOLATY PEANUT BUTTER HAYSTACKS

Ingredients:

1 cup semi-sweet chocolate chips

⅓ cup peanut butter

½ cup toffee baking bits (such as Heath®)

1 cup chow Mein noodles

Directions:

Step 1: Prepare a microwave-safe bowl. Add in the chocolate chips and place them inside the microwave. Cook and stir the chocolate chips for 30 seconds. Repeat this method until the chocolate is melted completely.

Step 2: Add in the peanut butter and cook inside the microwave for 20 seconds or until warm

Step 3: Remove from the oven and stir until well blended.

Step 4: Add in the chow mien noodles and toffee bits. Stir until coated completely with the chocolate and peanut butter mixture.

Step 5: Line with parchment paper a baking sheet.

Step 6: Spoon the mixture and drop them into the lined baking sheet. Leave 1-inch space between the haystacks.

Step 7: Place inside the fridge to chill or until set.

Step 8: Serve and enjoy!

Nutrition Facts:

Per Serving: 75.9 calories; protein 1.2g 3% DV; carbohydrates 7.4g 2% DV; fat 5g 8% DV; cholesterol 3.3mg 1% DV; sodium 39.4mg 2% DV.

SAUCY TERIYAKI MEATBALLS

Saucy Teriyaki Meatballs are bursting with flavor in an easy recipe that comes together with just a few ingredients. The whole family is going to love 'em. Simple recipe, awesome meatballs!

PREP TIME: 20 MINS  COOK TIME: 10 MINS  TOTAL TIME: 30 MINS

INGREDIENTS

Meatball Ingredients

1 pound lean ground beef (I used 88%)

1 pound ground pork

1 cup Panko breadcrumbs

1/2 cup Soy Vay® Veri Veri Teriyaki Marinade

3 scallions, thinly sliced (about 1/4 cup)

2 large eggs, lightly beaten

Sauce Ingredients

1/2 cup Soy Vay® Veri Teriyaki Marinade

6 ounces pineapple juice

1 tablespoon cornstarch

Optional: sesame seeds and additional scallions for garnish

Mediavine

INSTRUCTIONS

Preheat oven to 400°F. Prepare a baking sheet by lining with parchment paper.

In a large mixing bowl, combine all meatball ingredients. Mix well, do not over mix or you will have tough meatballs.

Using a 1 tablespoon scoop, portion out meat and place on baking sheet.  After all meatballs have been scooped onto tray, roll into balls.

Bake for 10-12 minutes, until light golden brown and cooked through.

Meanwhile in a 10" skillet warm teriyaki sauce over medium heat. Combine pineapple juice and cornstarch in a resealable container. Cover and shake to combine. Add juice mixture to sauce. Whisk to combine. Cook on medium heat until sauce begins to thicken. 

Remove meatballs from oven and transfer to skillet. Toss meatballs in sauce. Serve and enjoy.

DONNA'S NOTES

If you lightly wet your hands the meatballs will form better and crack less.

These meatballs are amazingly flavorful without the sauce. If you are cutting back feel free to serve without the sauce. I have really enjoyed the meatballs without the sauce in veggie wraps.

SERVING SUGGESTIONS: Can be served as an appetizer or over rice or veggies for dinner.

https://www.theslowroasteditalian.com/2016/05/saucy-teriyaki-meatballs-recipe.html

SESAME CHICKEN POTSTICKERS

SESAME CHICKEN POTSTICKERS

Found https://damndelicious.net/2014/08/08/sesame-chicken-potstickers/

YIELD: 36 POTSTICKERS
PREP TIME: 20 MINUTES
COOK TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES

Potstickers are unbelievably easy to make. Best of all, they’re freezer-friendly, perfect for those busy weeknights!


INGREDIENTS:

1 pound ground chicken
3 ounces shiitake mushrooms, diced
2 cloves garlic, pressed
2 green onions, thinly sliced
2 tablespoons reduced sodium soy sauce
1 tablespoon sesame oil
1 tablespoon freshly grated ginger
1 teaspoon rice vinegar
1/4 teaspoon white pepper
36 won ton wrappers
2 tablespoons vegetable oil
Soy sauce, for serving


DIRECTIONS:


In a large bowl, combine chicken, mushrooms, garlic, green onions, soy sauce, sesame oil, ginger, rice vinegar and white pepper.*
To assemble the dumplings, place wrappers on a work surface. Spoon 1 tablespoon of the chicken mixture into the center of each wrapper. Using your finger, rub the edges of the wrappers with water. Fold the dough over the filling to create a half-moon shape, pinching the edges to seal.*
Heat vegetable oil in a large skillet over medium heat. Add potstickers in a single layer and cook until golden and crisp, about 2-3 minutes per side.
Serve immediately with soy sauce, if desired.

*The filling in the potstickers does not have to be cooked prior to wrapping.

*To freeze, place uncooked potstickers in a single layer on a baking sheet overnight. Transfer to freezer bags.

Skinny Southwestern Egg Rolls

Skinny Southwestern Egg Rolls
Found https://www.theseasonedmom.com/skinny-southwestern-egg-rolls/

prep 20 mins
cook 12 mins
total 32 mins
author the seasoned mom

yield 8

Ingredients
1 cup finely diced cooked chicken
2 teaspoons taco seasoning
¼ cup corn
¼ cup canned black beans, drained
4 tablespoons salsa, plus additional for dipping
16 teaspoons (1.33 ounces) reduced-fat 4 Cheese Mexican blend shredded cheese
8 egg roll wraps (I use Nasoya brand, which I find in the refrigerated produce section of the grocery store near the vegetarian meats like tofu)

Garnish: sliced green onion

Instructions

Preheat oven to 425 degrees F. Line a baking sheet with aluminum foil (for easy clean-up) and spray with cooking spray. Set aside.

In a large bowl, toss together chicken, taco seasoning, corn, beans, and salsa.

Spoon about 2 tablespoons of the chicken mixture on the bottom third of one egg roll wrapper. Top with about 1 teaspoon of cheese.

Fold sides toward center and roll tightly. Tip: Keep the remaining wrappers covered with a damp paper towel until ready to use. Place seam-side down on prepared baking sheet. Repeat with remaining wrappers.

Spray tops of egg rolls with cooking spray (this will help them turn golden brown and crispy in the oven).

Bake for 10-15 minutes or until lightly browned.

Notes
Serving a crowd? This recipe can easily be doubled or tripled -- they go fast!

Dinner for 1 - Teriyaki Chicken Wings

Teriyaki Chicken Wings


COURTESY OF MARTHA STEWART
 
Glazed with equal parts soy sauce, honey, and rice vinegar, these wings sizzle under the broiler, while fluffy long-grain rice and broccoli florets gently steam on the stove.

TOTAL TIME: 0:40
PREP: 0:25
LEVEL: EASY
SERVES: 1

INGREDIENTS

4 chicken wings
Coarse salt
Freshly ground pepper
2 tbsp. reduced-sodium soy sauce
2 tbsp. honey
2 tbsp. rice vinegar
¼ c. long-grain white rice
1 c. small broccoli florets

DIRECTIONS

Heat broiler with rack 4 inches from heat. Arrange wings on an aluminum-foil-lined rimmed baking sheet (for easy cleanup); season with salt and pepper. Broil, turning once, until lightly browned and tender, about 20 minutes.
In a small bowl, whisk together soy sauce, honey, and vinegar. Reserve 2 tablespoons for dipping.
Remove wings from broiler; brush with remaining sauce. Return to broiler, turning and brushing with sauce twice, until browned and glazed, 2 to 4 minutes. Brush with pan juices before serving.
Meanwhile, in a small saucepan with a tight-fitting lid, bring 1/2 cup water and 1/2 teaspoon salt to a boil; add rice and stir. Cover; reduce heat to low, and simmer 15 minutes. Scatter broccoli over rice; cover, and cook 5 minutes. Remove from heat without removing lid. Set aside to steam, off heat, 10 minutes.
Using a fork, gently fluff rice, mixing with broccoli. Serve wings with broccoli rice and reserved sauce on the side.

Easy Chicken Stir-Fry

10 best from https://www.thespruce.com/best-chinese-chicken-stir-fry-4077050

Easy Chicken Stir-Fry from https://www.chowhound.com/recipes/easy-chicken-stir-fry-30364

INGREDIENTS (12)

2 tablespoons oyster sauce
2 tablespoons Shaoxing wine or dry sherry
2 tablespoons soy sauce
1 tablespoon cornstarch
1/2 teaspoon kosher salt
1 pound boneless, skinless chicken breasts, thighs, or a mixture of both, cut crosswise into 1/4-inch-thick pieces
1 medium red bell pepper
8 ounces snow peas
2 medium garlic cloves
2 medium scallions
1 tablespoon plus 2 teaspoons vegetable oil
Steamed white rice, for serving (see note

Stir-fries are one of the most popular and recognizable Asian dishes around. The hallmarks of this healthy dish are crisp-tender vegetables and a light coating of savory sauce made from easy-to-find ingredients. First, quickly stir-fry some sweet red bell pepper and snow peas. Next stir-fry the chicken in its marinade, cooking until the chicken is browned and the marinade has thickened. Add the vegetables back to the pan, stir to coat everything in the sauce, and serve this fast, fresh, vegetable-packed meal in about 30 minutes.

What to buy: Oyster sauce is a thick brown sauce made from oysters. Quality varies among brands; we like Lee Kum Kee. Vegetarian oyster sauce, made from mushrooms, can be substituted. Oyster sauce is available in the Asian aisle of most grocery stores.

Shaoxing is a Chinese rice wine that can be found in Asian markets and in the Asian section of some high-end grocery stores. If you can’t find it, you can substitute dry sake or fino (dry) sherry.

Game plan: You’ll need to make steamed white rice before you begin.

by Lisa Lavery

INSTRUCTIONS

1 Place the oyster sauce, Shaoxing or sherry, soy sauce, cornstarch, and salt in a medium bowl and whisk to combine. Add the chicken, toss to thoroughly coat with the marinade, and let sit, uncovered and at room temperature, for 15 minutes. Meanwhile, prepare the remaining ingredients.
2 Core and remove the seeds from the pepper and cut it into 1/4-inch slices; set aside. Rinse and dry the snow peas and set them aside. Finely chop the garlic and place it in a large bowl. Trim the ends of the scallions, cut them into 1/4-inch pieces, and add to the bowl with the garlic; set aside.
3 When the chicken is ready, heat a 14-inch flat-bottomed wok or large frying pan (do not use nonstick) over high heat until a bead of water dances when dropped in the pan, about 1 to 2 minutes.
4 Drizzle 1 teaspoon of the oil around the perimeter of the wok or pan and add the sliced bell pepper. Using a metal spatula, stir-fry until crisp-tender and charred in spots, about 1 to 2 minutes. Transfer to the large bowl with the garlic and scallions.
5 Drizzle 1 teaspoon of the oil around the perimeter of the wok or pan and add the snow peas. Stir-fry until crisp-tender, about 1 to 2 minutes. Transfer to the large bowl with the peppers, garlic, and scallions.
6 Drizzle the remaining tablespoon of oil around the perimeter of the wok or pan. Add the chicken along with the marinade, and arrange the chicken in an even layer. Let it sear undisturbed until golden brown on the bottom, about 1 to 2 minutes, then stir-fry until golden brown all over and cooked through, about 2 minutes more.
7 Add the garlic, scallions, peppers, and snow peas. Stir-fry until the marinade has thickened, is glossy, and coats the chicken and vegetables, about 1 to 2 minutes more. Serve immediately over steamed rice.

OR

Chicken Thigh Meat Stir-Fry by Diamond Lill in All Recipes

Ingredients

1 1/2 pounds boneless chicken thighs, cut into bite-size pieces
2 tablespoons chipotle chile-flavored olive oil
2 tablespoons soy sauce
1/2 teaspoon red pepper flakes
1 tablespoon garlic-flavored olive oil, or more as needed
1 cup sugar snap peas
1 cup chopped onion
1/2 cup chopped red bell pepper
1/2 cup chopped orange bell pepper
1 tablespoon minced garlic
1/4 cup white wine
1 teaspoon garlic pepper seasoning
1/2 teaspoon ground ginger
1 tablespoon cornstarch
1 tablespoon water, or as needed
1 cup sliced fresh mushrooms

Directions

Prep 20 m
Cook 15 m
Ready In 35 m

Mix chicken, chipotle-flavored olive oil, soy sauce, and red pepper flakes together in a bowl.
Heat garlic-flavored olive oil in a wok or large skillet over medium heat; cook and stir snap peas, onion, red bell pepper, orange bell pepper, and garlic until partially tender, about 5 minutes. Add white wine, garlic pepper seasoning, and ground ginger to vegetable mixture; cook and stir until chicken is almost cooked through about 5 minutes.
Whisk cornstarch and water together in a small bowl until dissolved.
Mix mushrooms and cornstarch mixture into chicken mixture; cook and stir until sauce is thickened and chicken is no longer pink in the center, about 5 minutes more.

CHICKEN LETTUCE WRAPS

P.F. CHANG'S CHICKEN LETTUCE WRAPS {COPYCAT RECIPE}
You can skip the restaurant version and make your own in 20 minutes.

YIELD: serves 4
PREP TIME: 5 minutes
COOK TIME: about 15 minutes
TOTAL TIME: about 20 minutes

INGREDIENTS:

1 tablespoon olive oil
1 tablespoon sesame oil
1 pound ground chicken (or ground turkey)
1 medium/large sweet Vidalia or yellow onion, diced small
1/3 cup hoisin sauce
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
3 cloves garlic, finely minced or pressed
1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
one 8-ounce can water chestnut, drained and diced small
2 to 3 green onions, sliced into thin rounds
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
butter lettuce leaves, for serving

DIRECTIONS:

To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumble while cooking.
Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days.

Mandarin Chicken Stir-Fry

Mandarin Chicken Stir-Fry

Prep 20 MIN
Total 30 MIN
Servings 4

Ingredients

2 tablespoons rice vinegar
2 tablespoons soy sauce
1 tablespoon honey
1 tablespoon cornstarch
1/8 teaspoon ground red pepper (cayenne)
1 can (11 ounces) mandarin orange segments, drained and 2 tablespoons syrup reserved
1 can (8 ounces) pineapple chunks, drained and juice reserved
1 tablespoon vegetable oil
1 pound boneless, skinless chicken breasts, cut into 1-inch pieces
1 teaspoon finely chopped gingerroot
1 clove garlic, finely chopped
1 package (6 ounces) frozen snow (Chinese) pea pods, thawed and drained
2 medium green onions, sliced (2 tablespoons)
Hot cooked Chinese noodles or rice, if desired

Steps

1 Mix vinegar, soy sauce, honey, cornstarch, red pepper, reserved orange syrup and pineapple juice in small bowl; set aside.

2 Heat oil in 10-inch skillet over medium-high heat. Add chicken, gingerroot and garlic; stir-fry 3 to 4 minutes or until chicken is no longer pink in center. Stir in soy sauce mixture. Heat to boiling. Boil 1 minute, stirring constantly.


3 Stir in pea pods, onions and pineapple; heat through. Fold in orange segments. Serve over noodles.

Easy Chicken Lettuce Wraps

Easy Chicken Lettuce Wraps

Prep 10 MIN
Total 25 MIN
Servings 4


Ingredients

3 tablespoons hoisin sauce
1 1/2 teaspoons soy sauce
1 teaspoon sesame oil
1 1/2 teaspoons rice wine vinegar
1 tablespoon vegetable oil
1 lb ground chicken
Salt and pepper
1/4 cup Progresso™ Chicken Broth
1 bag Cascadian Farm™ Organic Chinese-Style Stirfry Blend frozen vegetables
1/4 cup water chestnuts, cut into thin strips
1/3 cup bean sprouts
1 head Boston Lettuce, leaves separated, washed and patted dry

Steps

1 Stir together the hoisin sauce, soy sauce, sesame oil and rice wine vinegar in a small bowl and set aside.

2 Add oil to the skillet and heat over medium-high heat. Add the ground chicken to the skillet and season with salt and pepper. Cook, stirring occasionally until cooked through.

3 Remove chicken from skillet and pour the chicken broth into the hot pan. Add the Stirfry Blend and cook for 5 minutes.

4 Using kitchen shears, carefully cut the long green beans and large pieces of broccoli into smaller bite-sized pieces. This will make it easier to fill the lettuce wraps.

5 Stir in the water chestnuts and bean sprouts and continue to heat for 2-3 minutes.

6 Stir in the chicken and sauce and heat for 1-2 minutes until heated through.

7 Fill lettuce leaves with chicken and veggies. Serve while hot.

Asian Barbecued Chicken with Vegetables Sheet-Pan Dinner

Found: http://www.bettycrocker.com/recipes/asian-barbecued-chicken-with-vegetables-sheet-pan-dinner/7ee96b7e-37c6-4da8-b73f-240fc8fe81e1

Asian Barbecued Chicken with Vegetables Sheet-Pan Dinner
Prep Time 20 MIN
Total Time 50 MIN
Servings 4

Chicken thighs are glazed with an Asian-inspired barbecue sauce before being roasted with a colorful combo of broccoli and carrots, seasoned with a sesame-Sriracha sauce. The result is an easy meal with a lot of flavor and minimal cleanup.

Ingredients

1/2 cup hoisin sauce
2 tablespoons unseasoned rice vinegar
1 tablespoon plus 2 teaspoons Sriracha sauce
4 teaspoons toasted sesame oil
1 teaspoon grated peeled gingerroot
1 clove garlic, finely chopped
1 tablespoon honey
1 tablespoon vegetable oil
2 teaspoons sesame seed
3/4 teaspoon salt
1 1/2 cups ready-to-eat baby-cut carrots
3 cups broccoli florets (about 7 oz)
8 bone-in chicken thighs, skin removed (about 3 lb)
1/4 teaspoon pepper

Directions

1 Heat oven to 425°F.
2 In small bowl, mix hoisin sauce, rice vinegar, 1 tablespoon of the Sriracha sauce, 2 teaspoons of the sesame oil, the gingerroot and garlic. Reserve 1/4 cup of the hoisin mixture to brush on chicken just before serving.
3 In another small bowl, beat honey, vegetable oil, remaining 2 teaspoons Sriracha sauce, remaining 2 teaspoons sesame oil, the sesame seed and 1/4 teaspoon of the salt with whisk. In medium bowl, add half of the honey mixture, and toss with the carrots. Reserve remaining honey mixture.
4 Spray large rimmed sheet pan with cooking spray. Season chicken with remaining 1/2 teaspoon salt and the pepper. Place chicken on one side of the pan; brush both sides of chicken with hoisin mixture, reserving remaining. Add carrots in single layer to other side of pan. Roast 10 minutes.
5 Meanwhile, in medium bowl, toss broccoli with remaining honey mixture.
6 Brush tops of chicken with remaining hoisin mixture, and add the broccoli to the carrots. Bake 15 to 20 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F) and vegetables are lightly brown and just tender. Brush reserved 1/4 cup hoisin mixture onto chicken, and serve.

Expert Tips–
Hoisin sauce is a thick, sweet and salty sauce, commonly used in Chinese cuisine as a glaze for meat, an addition to stir-fries, or as dipping sauce. For an easy way to peel gingerroot, just scrape the tip of a teaspoon across the skin, and it should peel off easily.

Nutrition Information–
Serving Size: 1 Serving Calories510 Calories from Fat190 Total Fat21g  Saturated Fat4 1/2g Trans Fat0g Cholesterol225mg Sodium1310mg Potassium770mg Total Carbohydrate28g  Dietary Fiber4g Sugars17g Protein51g % Daily Value*: Vitamin A160% Vitamin C45% Calcium8% Iron20% Exchanges:1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 6 1/2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat; Carbohydrate Choice2 *Percent Daily Values are based on a 2,000 calorie diet.

Slow Cooker Teriyaki Chicken

Found http://www.thriftynorthwestmom.com/slow-cooker-teriyaki-chicken-3-ingredients-so-easy/

Slow Cooker Teriyaki Chicken – 3 Ingredients & So Easy!

Ingredients

Boneless Chicken Breasts (I use one chicken breast per person)
Yoshidas Teriyaki Sauce
Niko Niko Calrose Rice

Instructions

I start by pounding out my chicken breasts to make them a little thinner. You can skip this step if you don’t mind your chicken being meatier.

Simply layer your chicken breasts in the bottom of your crock pot (salt and pepper lightly if you want)

Cover the chicken with the Yoshidas Teriyaki Sauce so that all of your chicken is saturated in the sauce.

Mix it around slightly, so the sauce gets under the chicken too

Set your crockpot for whatever cycle is most convenient for you and walk away

About 30 minutes before dinner make the Nikkos sticky rice per instructions on the package

Remove the chicken breasts onto a cutting board and slice into strips

Serve over rice with a little extra sauce (I use the sauce it cooked in, but you can warm up some from the Yoshida bottle if you prefer)

You can make this teriyaki chicken slow cooker recipe in a frying pan too (and then its not a slow cooker recipe,but will still be very tasty). It will only take you about 30 minutes if you cook it up over the stove. Or throw it on the grill after marinating in the sauce to get the grill marks. You can use it for a stir fry too, here are some ideas on vegetable you can dice up and add if you are cooking in a wok or frying pan (cook your chicken through, and then add vegetables at the end):

Carrots
Onions
Peas
Bean Sprouts
Bell Peppers
Broccoli

Kung Pao Chicken Recipe

Kung Pao Chicken Recipe from PBS. org
Prep Time: 15 min(s)
Cook Time: 10 min(s)
Total Time: 25 min(s)
Servings: 3-4 as a side dish and 2 as a main
This popular Kung Pao Chicken recipe is a re-creation of a popular Chinese food dish commonly ordered at restaurants. Made with a savory spicy sauce, this recipe uses Chinese Sichuan pepper corns and dried red chili peppers.

Ingredients

1 pound boneless, skinless, chicken breasts or thighs, cut into ½ - ¾ -inch cubes
Marinade *See recipe below.
1 tablespoon peanut or vegetable oil
8 Chinese dried red chilies, split length wise and seeds removed
1 teaspoon Sichuan peppercorns
4 garlic cloves, minced
1 tablespoon fresh ginger, minced
Sauce *See recipe below.
3 scallions, white parts thinly sliced, green parts set aside cut into 1 inch strips
1/3 cup unsalted dry-roasted peanuts
___________________________________________

MARINADE RECIPE:

2 teaspoons soy sauce
2 teaspoons Chinese rice wine
2 teaspoons cornstarch
1 teaspoon Sichuan pepper corns
*Instructions: Whisk the ingredients together until the corn starch is dissolved.

__________________________________________

SAUCE RECIPE:

1 tablespoon Chinese black vinegar
1 tablespoon chicken stock/broth
3 teaspoons sugar (for less sweet, reduce the sugar by 1-2 teaspoons depending on your preference)
3 teaspoons soy sauce (depending on how salty the soy sauce and broth are, you can reduce the soy sauce amount by a teaspoon or two or add more if needed, no more than 2 teaspoons)
2 teaspoons cornstarch
½ teaspoon sesame oil
*Instructions: Whisk the ingredients until the corn starch is dissolved.

PROPER CHICKEN CHOW MEIN and STIR FRY SAUCE

PROPER CHICKEN CHOW MEIN

PREP TIME 10 mins
COOK TIME 5 mins
TOTAL TIME 15 mins

Learn how to make Chicken Chow Mein that is truly restaurant quality! Directions provided for making this two ways: making the sauce from scratch just for this recipe, or using my homemade Real Chinese All Purpose Stir Fry Sauce. (see below)

Author: Nagi | RecipeTin Eats
Recipe type: Noodles
Cuisine: Chinese
Serves: 2-3

INGREDIENTS
200g/6oz chicken thigh fillets (or breast), cut into bite size pieces
½ tsp baking soda (optional - see notes)
1½ tbsp peanut oil (or other cooking oil)
200g/6oz fresh chow mein noodles (Note 5)
3 - 4 cups green cabbage (savoy / green), finely shredded
1 carrot, julienned
1 cup bean sprouts
3 shallot/scallions, cut into 5cm/2" pieces
2 cloves garlic, peeled and smashed (see notes)
¼ cup (4 tbsp) water
¼ cup + 1 tbsp homemade Real Chinese All Purpose Stir Fry Sauce OR Chow Mein Sauce (recipe below)
Chow Mein Sauce
2 tsp cornflour/cornstarch
1½ tbsp soy sauce (ordinary all purpose soy sauce OR light soy sauce) (Note 3)
1½ tbsp oyster sauce
1½ tbsp Chinese cooking wine (or sherry) (Note 4)
2 tsp sugar
½ tsp sesame oil
White pepper

INSTRUCTIONS
Optional - velveting the chicken (see notes): Combine chicken and baking soda in a small bowl and toss to combine. Set aside for 10 minutes to marinate, then rinse chicken well and pat dry.
Chow Mein Sauce (if using): Mix together cornflour and soy sauce, then mix in remaining ingredients.
Pour 1 tbsp of Chow Mein Sauce OR Real Chinese All Purpose Stir Fry Sauce over the chicken and set aside to marinate for 10 minutes.
Prepare the noodles according to the packet instructions.
Heat oil in wok or large fry pan over high heat.
Add garlic and stir fry for 30 seconds until the garlic is golden brown and you can smell the garlic in the oil. Remove garlic from wok.
Add chicken and stir fry until the skin is white but the inside is still raw - about 45 seconds to 1 minute.
Add the cabbage, carrot, and the white pieces of shallots/scallions (i.e. from the base of the stalk). Stir fry for 1 - 1½ minutes until the cabbage is just starting to wilt and the chicken is cooked through.
Add the noodles, Real Chinese All Purpose Stir Fry Sauce/Chow Mein Sauce and water. Stir fry for 1 minute, tossing to coat the noodles in the sauce.
Add bean sprouts and remaining shallots/scallions. Stir through quickly then remove from heat.
Serve immediately.

NOTES
1. The baking soda is to "velvet" the chicken to make it soft like you get in Chinese restaurants. It breaks down the fibers in the chicken. This step is optional. I usually do not bother with this step if using chicken thigh because it is juicy and tender enough, but it really makes a difference with chicken breast.

2. I make my Chow Mein by infusing the oil with garlic flavor by stir frying smashed garlic. To smash garlic, use the side of the knife or a meat mallet to flatten them so they break open, then peel the skin off (which should skip right off after smashing it). Alternatively, you could just use minced garlic.

3. This recipe requires ordinary all purpose soy sauce (i.e. not labelled "dark", "sweet" or "light" soy sauce) OR light soy sauce. I use Kikkoman.

Tamari is a suitable gluten free substitute.

4. Japanese cooking sake could also be used. Mirin is also an adequate substitute but if you use Mirin, please reduce the sugar to 1 tsp. If you really can't use alcohol, just use chicken stock/broth.

5. NUTRITION is for 2 servings which are BIG servings. I actually think this recipe is more like 3 servings - but I say 2 servings just to be safe!

REAL CHINESE ALL PURPOSE STIR FRY SAUCE

PREP TIME 2 mins
TOTAL TIME 2 mins

My secret weapon for mid week meals - an All Purposes Chinese Stir Fry Sauce, a versatile base that makes a wonderfully glossy sauce for any stir fry, including stir fried noodles. Store it in the fridge in a jar for when you need it - just make sure to leave sufficient headroom in the jar so you can give it a good shake before using. This makes 1½ cups of sauce which is enough for around 12 servings.
Author: Nagi | RecipeTin Eats
Recipe type: Noodles, Stir Fry
Cuisine: Asian, Chinese
Serves: 1½ cups

INGREDIENTS
¼ cup light soy sauce (65 ml) (Note 1)
¼ cup all purpose soy sauce (65 ml) (I use Kikkoman all purpose) (Note 1)
½ cup oyster sauce (125 ml)
¼ cup Chinese wine (or sherry) (65 ml)
¼ cup cornstarch / cornflour (40g)
1 tbsp sugar
2 tbsp sesame oil
1 - 2 tsp ground white pepper (I sometimes use 1 tbsp, I like the spiciness!)

INSTRUCTIONS
Combine ingredients in a jar and shake to combine. Store in fridge and shake before use.
Amount to Use (Note 6):
Stir Fry: I use 3 tbsp Stir Fry Sauce + 6 tbsp water to make a stir frying for 2 people using around 5 cups of uncooked ingredients (proteins + vegetables).
Noodles: I use 3 tbsp of the Stir Fry sauce + 5 - 6 tbsp water to make a noodle stir fry for 2 people using around 7 cups of the combined stir fry uncooked (vegetables - packed, proteins + noodles - if using).
By weight (Noodles & Stir Fry): Around 3 tbsp Stir Fry Sauce per 1 lb / 500g of combined ingredients (proteins + vegetables + noodles if using) plus ⅓ cup water.

To Use:
Heat 2 tbsp oil in wok over high heat.
Add your choice of Base Flavorings - fry for 10 seconds or so to infuse oil.
Add stir fry ingredients in order of time to cook (starting with ingredients that take longest to cook), leaving leafy greens, like the leaves of bok choy, until when you add the sauce (otherwise they will wilt and overcook).
Add noodles (if using), sauce and water, your choice of Additional Flavourings and any leafy greens.
Gently toss to combine and to let the sauce cook for around 1 minute. The sauce will become a thick, glossy sauce that coats your stir fry.
Serve immediately.
Base Flavorings
Garlic, minced or finely sliced
Ginger, minced or finely sliced
Fresh chilies, minced or finely sliced
Additional Flavoring Suggestions
Sriracha, Chili Bean Paste or other Spicy addition
Sweet chili sauce
Substitute the water with pineapple or orange juice
Rice vinegar - for a touch of tartness
Fresh cilantro / coriander leaves, or thai basil - for freshness
Garlic or ordinary chives, chopped
Pinch of Chinese five spice powder

NOTES
1. Light soy sauce is lighter in color that the more common dark soy sauce, but it is actually saltier. The main reason for using light soy sauce in this recipe is so the colour is not as dark. So if you do not have light soy sauce, you can substitute it with normal soy sauce, but the sauce will be darker than it should be, and slightly less salty (but not very noticeable).

I use Lee Kum Kee brand for the light soy sauce and Kikkoman for the ordinary soy sauce.

2. If using dried rather than fresh noodles, add a few extra tablespoons of water. The reason for this is that dried noodles, even after cooking them (usually just by covering them in hot water in a bowl), absorb more liquids than fresh noodles. So you need more liquid to have a saucier finish.

3. To make this sauce vegan, substitute the oyster sauce with hoisin sauce. This gives the sauce a slight Chinese Five Spice Powder flavor which is thoroughly authentic!

4. This will last for weeks and weeks, depending on the expiry date of the ingredients you use. There is nothing in this that will go "off", so just check the expiry date of the ingredients you use in this, at use that as a guide. I usually use mine in about 4 weeks, but it will definitely last longer.

If you have it in the fridge for ages untouched, then you will need a butter knife or something to mix up the cornstarch that will settle and harden in the bottom of the jar.

5. Chinese Cooking Wine substitute - the cooking wine plays an important part in giving this sauce an extra depth of flavor that elevates it from "just a sauce" to a "real Chinese" sauce. However, for those who cannot have alcohol (and please remember, the alcohol cooks out in the stir fry so there is zero alcohol in the finished dish!), apple juice or grape juice is the best substitute. Otherwise, chicken broth/stock, as a second fall back, with 2 teaspoons of white wine vinegar + ½ tsp sugar.

6. These quantities make stir fries that are nicely coated with sauce, but without pools of sauce. The stir fry is saucier than the noodles, so it soaks into the rice. With the noodles, the sauce clings to it really well so you don't need pools of sauce. If you want more sauce, increase the amount of Stir Fry Sauce used with double the amount of water e.g. If you add 1 tbsp Stir Fry Sauce, add 2 tbsp water.

7. Chinese wine is a key ingredient in this. Best next substitute is dry sherry, and after that Japanese cooking sake. If you are unable to consume alcohol, then leave it out and just use water instead. (Chicken broth would be a good sub but the shelf life is too short)

8. Nutrition per serving (1½ tbsp used per serving for a stir fry)

Slow Cooker Mongolian Chicken

 Prep Time 10 minutes
 Cook Time 240 minutes
 Servings         6  servings

INGREDIENTS
1 1/2 - 2 pounds boneless skinless chicken breasts
1 1/2 tablespoons cornstarch
Mongolian Sauce
1/2 cup low sodium soy sauce
1/2 cup water
1/3 cup brown sugar packed
2-4 tablespoons Asian sweet chili sauce like Mae Ploy *
2 tablespoons sweet Japanese rice wine or dry sherry
1 tablespoon quality hoisin sauce like Lee Kum Kee or Kikkoman**
2 teaspoons ginger freshly grated
1 teaspoon salt
1/4 teaspoon pepper
1-2 teaspoons sriracha/Asian hot chili sauce for more heat, optional***

INSTRUCTIONS
Add chicken to the bottom of your slow cooker.
Whisk together all of the Mongolian Sauce ingredients and pour 1/2 cup over chicken. Refrigerate the rest of the sauce. Cook on low for 5-7 hours or on high for 3-4 hours, or until chicken is tender enough to shred.
When chicken is tender, remove to a cutting board and shred.
Meanwhile, add reserved Mongolian Sauce to a small saucepan and whisk in 1 1/2 tablespoons cornstarch followed by all the liquid from the slow cooker. Bring to a boil then reduce to a simmer until thickened. Add shredded chicken back to slow cooker along with thickened sauce. Toss to combine.
Let cook an additional 30 minutes on low to absorb sauce. Taste and add additional Asian Sweet Chili Sauce for more sweet heat, Sriracha for spicier, brown sugar for sweeter if desired. Serve with rice and garnish with sesame seeds and green onions.

RECIPE NOTES
* If you aren’t sure how much to add, you can start with less and stir in more at the end of cooking. I use 4 tablespoons (1/4 cup) Asian Sweet Chili Sauce and 1 teaspoon sriracha and it has a little kick but not too spicy in my opinion. If you have young children you will want to start with 2 tablespoons Asian Sweet Chili Sauce and probably omit the Sriracha.
**I use Kikkoman Mirin Aji Sweet Rice Wine - can be found in the Asian section of most grocery stores - I suggest googling it so you can spot it easily.
***I added 3 cups broccoli florets by adding 1/2 inch water to a microwave safe bowl along with broccoli, covering and microwaving for approximately 3 minutes to steam.

Crab Rangoon

Ingredients
1 5oz can of crab meat, drained (can be substituted with fresh or packaged crab)
4 oz cream cheese, softened
1 green onion, finely sliced
¼ teaspoon garlic powder
1 teaspoon Worcestershire sauce
18 won ton wrappers
oil for frying

Instructions

Preheat 1 inch of oil to 325 degrees over medium heat.
In a small bowl, gently combine crab meat, cream cheese, green onion, garlic powder and Worcestershire sauce.
Lay out 3 wonton wrappers at a time. Place 2 teaspoons of the filling in the center of each. Dab the edges with water and fold the two opposite corners together to form a triangle. Wet the tips of the triangle and fold inward. Continue until all of your filling is used up.

To Fry
Drop the wontons into the hot oil for 2-3 minutes or until brown and crispy.
Drain on paper towels.

To Bake
Preheat oven to 425 degrees. Line a baking pan with parchment paper.
Assemble wontons as above and spray each with cooking spray. Bake 12-14 minutes.

Egg Rolls without Frying

Ingredients:

1/2 tbsp olive oil
1 tsp sesame oil
1 cup green cabbage, sliced
1 carrot, shredded
5 green onions, chopped
2 garlic cloves, minced
1 tsp fresh ginger, minced
1 slice of bacon, chopped
1/2 lb ground pork
12 egg roll wrappers
Salt and pepper (to taste)
Additional sesame oil for brushing once egg roll is wrapped

Directions:

Preheat oven to 400 degrees Fahrenheit.

Line a baking sheet with parchment paper.

Heat the olive oil and sesame oil in a wok or large skillet over medium heat.

Add the sliced cabbage, shredded carrot and chopped green onions to the pan. Cook and stir for about 1 minute.

Next add the garlic, ginger, bacon and ground pork. Break the meat up into pieces and stir until the pork is completely cooked through and no longer pink. Set mixture aside and let cool.

Once the mixture has cooled, scoop 1/4 cup into an egg roll wrapper.

Fold two opposite corners towards the middle and roll it up (like a burrito).

Once rolled, place the egg rolls on the parchment lined baking sheet and brush with sesame oil.

Bake for 12-14 minutes. They should be golden brown when done. Serve warm and enjoy!

Also try one cup mashed, one cup dressing and one cup turkey mixed as filling with dipping sauce of
1 c cranberry  jelly, 1/3 cider vinegar, 1/2 c sugar

SLOW COOKER CASHEW CHICKEN

Found http://12tomatoes.com/slow-cooker-cashew-chicken/

Serves 6

Ingredients

5 boneless, skinless chicken breasts, cut into small cubes
2 chili peppers, de-seeded and chopped, optional
1 bunch bok choy (Chinese cabbage), cleaned of dirt
1 cup cashews, toasted
4 tablespoons cornstarch or all-purpose flour
2 tablespoons extra-virgin olive oil
kosher salt and freshly ground pepper, to taste

Sauce:

1/2 cup low-sodium soy sauce
3 cloves garlic, minced
4 tablespoons hoisin sauce
2 tablespoons rice wine vinegar
2 tablespoons brown sugar
2 tablespoons ketchup
2 tablespoons chili sauce
1/2 teaspoon sesame oil
1/2 teaspoon freshly grated ginger

Directions

Place cornstarch (and salt and pepper) in a large, resealable plastic bag and add chicken cubes. Seal bag and shake vigorously so chicken is coated thoroughly in cornstarch.

Heat olive oil in a large pan or skillet over medium-high heat and cook chicken for 2-3 minutes, per side, or until browned, then transfer to slow cooker and add bok choy (and peppers, if using).

In a bowl, whisk together soy sauce, garlic, hoisin sauce, rice wine vinegar, brown sugar, ketchup, chili sauce, sesame oil and ginger together until combined.

Drizzle sauce over the chicken and bok choy and toss together to combine.

Cover slow cooker and cook on LOW for 3-4 hours. Add cashews during the last 30 minutes of cooking or right before serving. Note: or HIGH for 1 1/2-2 hours.

Transfer to plates and serve hot with rice or noodles. Enjoy!

Note to self try other veggies and omit bok choy.

Char Siu Pork Roast and Perfect Jasmine Rice

From Cooking Light - 8 servings, with each containing 227 calories, 9.5 grams of fat, and 21.6 grams of protein. For the perfect pairing, we recommend serving it with Real Simple’s Perfect Jasmine Rice. Ingredients: ¼ cup lower-sodium soy sauce ¼ cup hoisin sauce 3 tablespoons ketchup 3 tablespoons honey 2 teaspoons minced garlic 2 teaspoons grated peeled fresh ginger 1 teaspoon dark sesame oil ½ teaspoon five-spice powder 1 (2-pound) boneless pork shoulder (Boston butt), trimmed ½ cup fat-free, lower-sodium chicken broth Directions: Combine first 8 ingredients in a small bowl, stirring well with a whisk. Place in a large zip-top plastic bag. Add pork to bag; seal. Marinate in refrigerator at least 2 hours, turning occasionally. Place pork and marinade in an electric slow cooker. Cover and cook on low for 8 hours. Remove pork from slow cooker using a slotted spoon; place on a cutting board or work surface. Cover with aluminum foil; keep warm. Add broth to sauce in slow cooker. Cover and cook on low for 30 minutes or until sauce thickens. Shred pork with 2 forks; serve with sauce. Real Simple’s Perfect Jasmine Rice Serves 4 Hands-On Time 5 min Total Time 25 min INGREDIENTS 1 cup jasmine rice Kosher salt DIRECTIONS In a medium saucepan with a tight-fitting lid, combine rice, 1 1/2 cups water, and 1/2 teaspoon salt and bring to a boil. Stir once, cover, and reduce heat to low. Simmer for 18 minutes. (Do not lift the lid or stir!) Remove from heat and let stand, covered, for 5 minutes; fluff with a fork and serve.

General Tso’s Cauliflower

Found http://www.purewow.com/recipes/general-tsos-cauliflower

Makes 4 servings
Start to Finish: 1 hour 30 minutes

Ingredients


Cauliflower

½ cup all-purpose flour

⅓ cup cornstarch

¾ teaspoon baking powder

1 teaspoon salt

2 eggs

3 tablespoons soy sauce

1 tablespoon rice vinegar

½ cup neutral oil (like peanut or vegetable)

1 head cauliflower, cut into bite-size florets


Sauce

2 teaspoons sesame oil

6 scallions, white part finely sliced, green part chopped into 1-inch pieces

3 cloves garlic, minced

1 tablespoon minced ginger

5 small dried chiles (optional)

¼ cup vegetable broth

¼ cup soy sauce

3 tablespoons rice vinegar

2 tablespoons mirin

3 tablespoons sugar

1 tablespoon cornstarch

Sesame seeds, for garnish (optional)


Directions

1. In a medium bowl, whisk the flour, cornstarch, baking powder and salt to combine. In a liquid measuring cup, whisk the eggs, soy sauce and vinegar to combine. Slowly pour the egg mixture into the flour, whisking constantly. You should end up with a thick but still dip-able batter (thin with a little water if needed).

2. Heat the oil in a medium cast iron skillet until very hot (you can test it by dropping a small amount of batter into the oil--it should immediately sizzle and float).

3. Dip each piece of cauliflower fully in the batter, then place in the oil. Pan-fry the cauliflower until it’s golden on all sides, 4 to 5 minutes. Drain on absorbent paper towels.

4. In a medium pot, heat the sesame oil over medium heat. Add the finely-chopped white scallions, garlic, ginger and chiles, and cook until fragrant, 1 to 2 minutes.

5. Add the broth, soy sauce, rice vinegar and mirin, and bring to a simmer over medium heat. Simmer for 5 minutes.

6. In a small bowl, whisk the sugar and cornstarch to combine. Pour about ¼ cup of the hot sauce over the mixture, whisking constantly until the mixture is smooth and lump free. Return the mixture to the pot and bring to a simmer. Stir in the large pieces of green scallion.

7. Cook, stirring occasionally, until the mixture thickens and has good flavor, 7 to 9 minutes more.

8. Add the cauliflower to the pot and toss to coat until the cauliflower is rewarmed, 4 to 5 minutes. Serve immediately, garnished with sesame seeds and with a side of steamed rice.