Chicken Chow Mein or Chicken Lo Mein

 1 1/2 lb chicken breast, cut into bite size pieces

1/2 cup shredded green cabbage

3 shredded carrots

1/4 cup oyster sauce

3 Tbsp soy sauce

1 tsp sesame oil

1 Tbsp cornstarch

1/4 cup chicken broth

2 cloves garlic, minced

2 tsp minced ginger

noodles (dried Chow Mein, Dried Lo Mein or refrigerated Yakisoba noodles)

1 tbsp sesame oil

In a small bowl make the sauce.  Add teh oyster sauce, soy sauce, sesame oil, cornstarch, chicken broth, garlic and ginger. Set aside.

In a Wok heat 1 Tbsp sesame oil and cook diced chicken. Season chicken with salt .Cook until browned.  Add 1/2 cup shredded green cabbage, 3 shredded carrots. Add the sauce. Add in noodles.  Mix well.  Top with green onions. Serve.

Recipe:  stay at home chef

Chinese Stir Fry Green Beans

 4-6 strips of  bacon or pork belly, cut into small pieces

1 tsp corn starch

2 tsp soy sauce

pinch of salt

2 Tbsp vegetable oil

1 lb green beans, snap off the ends, cut into 2 inch pieces

2 tsp ginger, grated (scrape off with a paring knife)

2 garlic cloves, minced

1/4 tsp sugar

2 tsp soy sauce

 1 tsp Chinese wine

 1/2 tsp sesame oil

In a small bowl mix together bacon pieces, corn starch, 2 tsp soy sauce, and salt.  In another small bowl mix together grated ginger and minced garlic.

Heat up Wok adding 2 Tbsp vegetable oil.  Add beans.  Char a bit by adding a couple Tbsp of water and put the lid on to steam for 5 minutes until the beans are tender and the water is evaporated. (may need to add more water if the Wok is very hot). Take out the beans and set aside.

Add the bacon and garlic/ginger mixtures to the Wok.  Cook for a few minutes while stirring constantly.  Add back the green beans to the Wok.  Add the sugar, 2 tsp soy sauce, Chinese wine and sesame oil.  Mix well.  Turn off the heat and Serve

 

Stir Fry Vegetables with Chicken

oil

 1 bell pepper 

carrot

celery

green onion

1/2 onion

1/2 head cabbage

 yellow squash

mushrooms

zucchini

1 Tbsp sesame oil

soy sauce

 can of water chestnuts

salt and pepper

garlic powder

paprika 

onion powder

1/2 orange segments, chopped

corn starch ( if needed to thicken sauce), 1 cup water and a heaping tsp corn starch)

 

1.  Using a Wok on high heat with some oil add the vegetable, all chopped, that take longer to cook. Like bell peppers, carrot, celery, green onion, onions and cabbage.  Add sesame oil mixing constantly. Next, add other vegetables like squash, mushroom zucchini and water chestnuts. Add soy sauce and seasonings.  Stir constantly.  When vegetables are cooked to your liking, not too soft, remove from pan onto a serving dish. 

2.  In Wok keep any remaining juices from the vegetables.  Add chopped oranges, soy sauce.  Taste to see if it needs salt, pepper, sugar, honey or more soy sauce. If you need to thicken up the sauce use some corn starch mixed in water.  Pour sauce over vegetables in serving dish.  Mix well.

3.  In a cleaned out Wok on high heat add oil and bite size chicken pieces.  Stir constantly.  Add 1 tsp sesame oil, salt and pepper until chicken is not longer pink.  Add cooked chicken to vegetables and sauce.  Mix well.  Serve with cooked rice.

Recipe:  Collard Valley Cooks

Chicken and Broccoli Stir Fry

 1 lb (5-6 cups) or 1 head of broccoli florets

1/2 lb button mushroom, sliced

1 small yellow onion, chopped (follow the line)

1 lb or 2 chicken breasts, cut into bite sized pieces

2/3 cup chicken broth

3 Tbsp soy sauce

2 Tbsp brown sugar

1 Tbsp sesame oil

1 Tbsp cornstarch

1 tsp ginger, minced

1 tsp garlic, minced

1 tsp black pepper

1.  Season with chicken breast with some pepper and cook in a wok with 1 Tbsp oil about 5 minutes. When cooked take out and set aside.

2.  To make the sauce: Add the chicken broth, soy sauce, brown sugar, sesame oil, cornstarch, ginger, garlic and black pepper to a small saucepan.  Heat and set aside.

3.  Turn heat to medium-high and add another Tbsp of oil in wok.  Add the mushrooms, onions and broccoli florets.  Stir constantly until the mushroom and onions are tender. 

4.  Reduce heat to low and add sauce to the broccoli.  Simmer for 3-4 minutes.  Return chicken to skillet until just warmed up.  

5.  Sprinkle with sesame seeds and serve over rice.  

Recipe:  Natasha's Kichen

Quarter Sheet Pan Chicken Drumsticks and Vegetables

¼ cup soy sauce

2 Tbsp peanut oil or vegetable oil

2 Tbsp honey

ginger, finely minced

garlic, finely minced

frozen package stir fry vegetables

4 chicken drumsticks

toasted sesame oil

sesame seeds

Mix together in a small bowl, soy sauce, oil, honey, ginger and garlic. Pour some over frozen vegetables in a larger bowl. On a ¼ sheet pan wrapped with foil place the vegetables on one end and the other end the drumsticks. Season the chicken with salt and pepper. Brush with some more the the seasonings. Skin side down. Bake at 425 degrees for 13 minutes. Then toss the vegetables and baste the chicken with liquid. Bake for another 13 minutes. Serve with sprinkled sesame oil and sesame seeds on top.

Beef and Broccoli Stir Fry

1 tbsp. olive oil or vegetable oil
1 lb. sirloin steak, sliced
1 bag frozen broccoli florets
1/2 cup sugar-free Asian sesame salad dressing

1.  Heat a large skillet over medium-high heat.  Add the oil and steak and cook for 1 minute.

2.  Add the broccoli and the salad dressing and continue cooking until broccoli is tender.

Serves 6