Tag Archives: Asian

Mu Shu Chicken Lettuce Wraps

I hope your weekend was a little better than mine! The sky was perfectly blue and sunny and all I wanted was to enjoy the beautiful weather by either going to the beach or a baseball game. Instead, I spent my entire weekend indoors at my house because I had car problems and didn’t do much of anything but sit home alone watching several baseball games go into extra innings on Friday, and again on Saturday, and again on Sunday. Luckily, on Sunday morning I was able to get to the grocery store because I was really looking forward to making these Mu Shu Chicken Lettuce Wraps all weekend.

An Asian-inspired sauce made up of soy sauce, hoisin, rice vinegar and sherry is added to garlic, ginger, rotisserie chicken and packaged coleslaw and heated briefly before being spooned into lettuce cups and topped with scallions and nuts. I used broccoli slaw instead of regular coleslaw which stayed pretty crunchy even after being heated and the scallions add a fresh mild onion flavor. I also used peanuts instead of cashews because I had peanuts on hand but any nut will work or you can leave it out altogether. Because this dish uses precooked chicken, it comes together really quickly making this an easy weeknight dinner. If you are looking for something light, fast, low-carb and very tasty, this is a dish for you.

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Combine soy sauce, sherry, hoisin, and rice vinegar in a small bowl, stirring with a whisk. Heat a large skillet over medium-high heat. Add oil to pan; swirl to coat. Add garlic and ginger to pan; sauté 30 seconds.

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Add soy sauce mixture and coleslaw; cook 1 minute, stirring frequently. Add chicken and 1/4 cup onions to pan; cook 1 minute or until coleslaw just begins to wilt.

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Divide chicken mixture evenly among lettuce leaves; sprinkle evenly with remaining scallions and nuts.

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Additions:  None

Omissions:  None

Substitutions:

  • Boston lettuce
  • Broccoli slaw
  • Peanuts

Overall Rating: Love It

Source: Cooking Light magazine

Slow-Cooker Chicken with Cashews

I had a long and amazing weekend in Mississippi for a wedding and my diet was out the window.  I’m not easily tempted by southern food because most of it can be fried and I really try not to eat fried food (with the exception of French fries of course, which would be one food I would want on a deserted island).  So considering nearly every meal outside of the wedding was eaten in a restaurant or delivered from a pizza place, I have to get back on track.  And that means chicken and vegetables like usual.  This Slow-Cooker Chicken with Cashews is an easy way to get both while I rest and recover from a crazy weekend.

Chunks of boneless, skinless chicken breast and baby carrots cook for a little over three hours on high in a slow-cooker with soy sauce and chicken broth until soft and tender.  Red pepper and pineapple tidbits are added with a little more soy sauce, pineapple juice and cornstarch and cook another twenty minutes until warm.  Cashews are added for the last ten minutes of cooking while the sauce thickens.  My chicken was fork tender and fell apart (in a good way) while cooking and the veggies were all fresh and crisp.  I’m not the biggest lover (at all) of cooked carrots but I really loved the color they added to this dish.  I didn’t eat this with rice and just enjoyed the chicken and veggies by themselves which was a fantastic, hearty dish.  Thank goodness for the slow-cooker because I still need more horizontal time while I recover from Mississippi.

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Stir together chicken, carrots, broth and 2 tablespoons soy sauce in slow cooker bowl. Cover and cook for 3 hours on HIGH or 5 hours on LOW.

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Remove cover and stir in snow peas, pineapple and red pepper and cook an additional 20 minutes.

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In small bowl, stir together remaining 2 tablespoons soy sauce, 2 tablespoons pineapple juice and cornstarch. Stir into liquid in slow cooker bowl. Stir in cashews and cook an additional 10 minutes or until liquid has thickened. Serve over rice, if desired.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Like It

Source:  Family Circle magazine

California-Style Bibimbap

I went to a Korean restaurant with my friends Jade and Scott a while back and, not knowing much about Korean food, couldn’t bring myself to eat anything other than chicken teriyaki.  I kept eyeballing Jade’s bibimbap because if it weren’t for the meat, this seemed like a dish I would totally be all over: rice, veggies, chili paste, egg, yum!  So when I came across this vegetarian version, California-Style Bibimbap, I stared in disbelief – could it be true?  I was all over it.

Bibimbap is a signature Korean dish usually made with beef but this version takes the beef out and instead uses spinach (or kale), peppers, and avocado.  The spinach and pepper are sautéed until the spinach is wilted and the pepper is slightly soft and spooned over fluffy jasmine rice (hello…a new fave, even if it is a dreaded white rice).  Fresh avocado is added and an egg (either fried or over-easy) tops the dish.  The whole bowl is then dressed with a sesame oil-soy sauce mixture and dotted (or splattered if you so incline) with hot and spicy sriracha.  I cannot even begin to tell you how obsessed with this dish I am.  I plan on making tons of (non-traditional) variations of this using broccoli, carrots, celery, bok choy, mushrooms, asparagus or chicken in the future.  I made this on Sunday, texted Jade a picture right away, and continued to eat it all day long.  It’s no wonder that I couldn’t get Hanson’s “MMMBop” out of my head all day.

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The ingredients (I forgot the avocado):

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Put rice and 2 cups water in a medium saucepan and bring to a boil. Lower heat to a simmer and cook rice until water is absorbed, about 20 minutes.

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Meanwhile, heat grapeseed oil in a large nonstick frying pan. Cook kale, bell pepper, and garlic with salt over medium heat until kale is wilted, 3 to 5 minutes.

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Divide rice among 4 bowls and top with vegetable mixture and avocado.  Fry eggs in the same pan until done the way you like. Slide each egg into a bowl.

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Mix sesame oil and soy sauce and drizzle over bowls.

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Drizzle with Sriracha or sprinkle with togarashi.

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Additions:  None

Omissions:  None

Substitutions:  None

Overall Rating:  Love It

Source:  Sunset Magazine

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