Prep: 30 mins Total: 30 mins Yield: 4 servings (serving size: about 3/4 cup)
Top tender chicken with an inspired Asian sauce loaded with cashews, ginger, honey, and sesame oil. Pair this entrée with a simple rice pilaf.
3 tablespoons low-sodium soy sauce, divided
2 tablespoons dry sherry
4 teaspoons cornstarch, divided
1 pound skinless, boneless chicken breast, cut into bite-sized pieces
½ cup fat-free, less-sodium chicken broth
2 tablespoons oyster sauce
1 tablespoon honey
2 teaspoons sesame oil, divided
¾ cup chopped onion
½ cup chopped celery
½ cup chopped red bell pepper
1 tablespoon grated peeled fresh ginger
2 garlic cloves, minced
½ cup chopped green onions (about 3 green onions)
¼ cup chopped unsalted dry-roasted cashews
Combine 1 tablespoon soy sauce, sherry, 2 teaspoons cornstarch, and chicken in a large bowl; toss well to coat. Combine remaining 2 tablespoons soy sauce, remaining 2 teaspoons cornstarch, broth, oyster sauce, and honey in a small bowl.
Heat 1 teaspoon oil in a large nonstick skillet over medium-high heat. Add chicken mixture to pan; sauté 3 minutes. Remove from pan. Heat remaining 1 teaspoon oil in pan. Add onion, celery, and bell pepper to pan; sauté 2 minutes. Add ginger and garlic; sauté 1 minute. Return chicken mixture to pan; sauté 1 minute. Stir in broth mixture. Bring to a boil; cook 1 minute, stirring constantly. Remove from heat. Sprinkle with green onions and cashews.
Rice pilaf: Heat 1 tablespoon canola oil in a large saucepan over medium-high heat. Add 1/2 cup chopped onion and 2 teaspoons grated peeled fresh ginger to pan; sauté 2 minutes. Stir in 1 cup water, 1/2 cup long-grain rice, and 1/4 teaspoon salt; bring to a boil. Cover, reduce heat, and simmer 12 minutes or until liquid is absorbed. Remove from heat; stir in 2 tablespoons chopped fresh cilantro.
Per Serving: 257 calories; fat 9g; saturated fat 1.9g; mono fat 4.2g; poly fat 2.3g; protein 26g; carbohydrates 17g; fiber 1.9g; cholesterol 63mg; iron 2mg; sodium 584mg; calcium 45mg.
You are really going to love this exciting and vibrant new way to use salmon. It’s dressed up with an easy and summery relish. Did I mention there will be bacon? Oh, yeah.
Prep: 20 mins Cook: 25 mins Total: 45 mins Servings: 2 Yield:2 servings
6 slices bacon, cut crosswise into 1/2-inch pieces
2 ears white corn
¼ cup chopped green onions – white and light green parts separated from green tops
¼ cup diced red bell pepper
salt and ground black pepper to taste
1 pinch cayenne pepper, or to taste
2 teaspoons olive oil
1 tablespoon rice vinegar, or more to taste
½ teaspoon vegetable oil
2 (8 ounce) center-cut boneless salmon fillets
1 pinch cayenne pepper, or to taste
1 cup fresh spinach leaves (Optional)
Preheat an outdoor grill (preferably charcoal) for high heat and lightly oil the grate.
Place bacon in a skillet over medium heat and cook until browned and crisp, 8 to 10 minutes.
Cut kernels from corn ears into a large bowl using a sharp knife held at a 45-degree angle. Scrape cobs with the back of the knife into the bowl to get the juices.
Stir white and light green parts of green onions into bacon and add red bell pepper; cook and stir until vegetables just start to become tender, about 2 minutes. Stir corn into bacon mixture and let corn just warm through. Season with salt, black pepper, cayenne pepper, a few chopped dark green onion tops, olive oil, and rice vinegar. Turn off heat under relish.
Spread vegetable oil onto both sides of salmon fillets and season fish with salt, black pepper, and cayenne pepper.
Cook on preheated grill until fish shows good grill marks, the flesh flakes easily, and fish is still slightly pink in the center, about 5 minutes per side. A crack that opens up in the salmon flesh as you cook will let you see how done the salmon is in the middle.
Divide spinach leaves onto 2 plates and top each with a salmon fillet and half the bacon relish. Sprinkle on a few green onion tops for garnish.
I didn’t have any in the garden, but a little fresh tarragon is great in this too.
Per Serving: 605 calories; protein 56.6g; carbohydrates 20.2g; fat 33.1g; cholesterol 140.8mg; sodium 754.8mg. Full Nutrition
Chicken Long Rice is a staple at most Hawaiian Luaus where it is served as a side dish. It’s a favorite island comfort food, something in between Chicken Noodle Soup and Chicken Stew, and usually eaten with steamed white rice.
Chicken long rice uses clear bean thread noodles. Those are noodles made with mung bean starch and are thin and clear. They’re also called Chinese Vermicelli, Cellophane Noodles, or Glass Noodles. You can buy them at any Asian Market.
The dish is pretty much the same as its Filipino counterpart called Sotanghon. Both originated in China and was brought over to the Hawaiian islands by Chinese and Filipino immigrants. Whatever its origins it’s one of my favorite go to comfort food. Best of all it’s super simple to make. It’s great on chilly or rainy days and wonderful when you have a slight cold. Try it out next time you’ve a yen for Chicken Soup!
Fried Chicken is a favorite dish in most familys. Its tender and juicy on the inside and has that perfect satisfying crunch on the outside. What’s not to love?
Most folks picture KFC like chicken or Southern Fried Chicken (that’s delicious by the way) when they think of fried chicken. Of course Southern Fried Chicken served with homemade mashed potatoes, thick gravy, and melt in your mouth biscuits are delicious, but there are other equally delicious versions of fried chicken.
One of my favorites is Mochiko Chicken or Japanese Fried Chicken. It’s battered with Sweet Rice Flour giving it a bit of sweetness along with a nice crunch on the outside and tender and juicy on the inside. Served with steamed white rice and Stir Fried Baby Bok Choy it makes a nice healthy meal.
This dish is marinated in the refrigerator overnight, that’s what makes it so tasty and gives it a nice crunch.
4 Lbs. Boneless Skinless Chicken thighs cut into thirds
2/3 Cup Cornstarch
1/3 Cup Mochiko Flour
1/3 Cup Soy Sauce
2 Tbs. Oyster Sauce
1 Tsp. Sesame Oil
1 Tbs. Garlic Minced
1/4 Cup Chopped Green Onions
Oil for frying
Sesame Seeds and chopped Green Onion for garnish
Combine all ingredients expect garnish and oil for frying into a large ziplock bag. Batter will be thick, it will thin overnight.
Shake bag to coat all chicken pieces.
When you are ready to fry you will find that the marinade has thinned and possibly separated. Shake to recombine marinade and coat chicken.
Heat oil and fry each piece until chicken is cooked and batter is golden brown and crisp.
Drain on paper towel.
Transfer to serving dish and sprinkle with sesame seeds and green onion.
Serve with hot rice and vegetables of your choice.