Tag Archives: ginger

Chicken Fried Rice

August 21, 2012
Shannon
1 comment
Asian, chicken, food, ginger, peas, rice

I’ve mentioned before certain foods that I would want to have if I was stuck on a deserted island: s’mores and Reese’s Peanut Butter Cups are just a few. Yes, you know I have a sweet tooth. I could probably add deviled eggs to that list too. But another food that I never tire of and could eat every single day is fried rice. And I mean every. single. day. I normally eat vegetable fried rice (a habit going back to my vegetarian days) but as much as I love it, I don’t ever try to make it at home. After all, the Chinese food restaurant is right around the corner and can have my fried rice ready for me in 15 minutes, right? Well, the problem we all know is that fried rice isn’t exactly healthy and shouldn’t be eaten often, if ever. But I can’t give it up so why not give in and try to make it, when I can control the oil and the ingredients myself? This recipe for Chicken Fried Rice seems like a good place to start.

Chicken, scrambled egg, peas, and rice are combined with a mixture of soy sauce, hoisin sauce, rice wine vinegar and lime juice. Fresh garlic and grated ginger provide additional layers of flavor to this rich dish. The lime juice really provides an additional unexpected freshness and the chili sauce gives it a slight kick, which I love. I used precooked chicken strips since I had them on hand but thin-cut chicken would work well here too since it cooks quickly. Since I try to eat brown rice as much as possible, I also used ready-made whole grain brown rice in place of the boil-in-bag rice but any kind of rice will work here. While this isn’t restaurant-style fried rice, this was a tasty and satisfying fried rice dish that isn’t as oily and doesn’t leave you feeling guilty after eating it. What’s also great about this is you can add adapt it to your own taste by adding other vegetables such as carrots, broccoli, baby corn, grean beans or bean sprouts. I’ll definitely make this again, maybe even leaving out the chicken, to satisfy that vegetable fried rice craving I get oh-so often.

The ingredients:

Combine 1 tablespoon soy sauce, cornstarch, and chicken in a bowl; toss well. Combine remaining 4 teaspoons soy sauce, hoisin sauce, rice wine vinegar, lime juice and chili paste in a small bowl.

Heat 1 tablespoon oil in a wok or large nonstick skillet over medium-high heat. Add chicken mixture and stir-fry 4 minutes or until lightly browned. (If using pre-cooked chicken like I did, stir-fry just until heated through.)

Push chicken to one side of skillet and add eggs to open side of pan. Cook 45 seconds, stirring constantly. Stir eggs and chicken mixture together.

Remove chicken mixture from pan and keep warm. Return pan to medium-high heat. Add remaining 1 tablespoon oil to pan. Add onion, ginger, and garlic and cook 2 minutes or until fragrant. Add rice and cook 1 minute.

Add peas and cook 1 minute.

Add chicken mixture and soy sauce mixture. Cook 2 minutes or until thoroughly heated.

Stir in green onions.

Additions: None

Omissions: None

Substitutions

Pre-cooked chicken strips
Ready-made brown rice

Overall Rating: Love It

Source: Cooking Light Magazine

Asian Chicken Salad

June 11, 2012
Shannon
2 comments
almonds, Asian, chicken, food, ginger, salad

Unfortunately, I’m not a big salad person. I know some people who can eat a salad for lunch everyday but I’m just not one of those people as much as I wish I was. Every once in a great while, I’ll go through a salad phase, but that comes and goes with the solar eclipse. I just don’t enjoy chomping on lettuce. I love baby spinach but only when cooked or topping a sandwich. But recently I realized that I do like cabbage. Maybe because there is more heft to it. This is a realization for me because I never ate cabbage as a kid. Not even the little cups of creamy coleslaw that seemed to sit beside every sandwich at every restaurant.

But since this blog is making me expand my horizons a little, I boldly lifted two different kinds of cabbage into my grocery cart this weekend in order to make Asian Chicken Salad. Napa cabbage and red cabbage are mixed with chopped chicken and cilantro and tossed with a spicy, gingery, Asian dressing. The dressing calls for Chinese mustard (I got mine from a leftover Chinese food packet!) but if you don’t have any, I think dijon or even yellow mustard would work. The dressing gets heat from the chile paste and a slight sweetness from honey. Topping it all of are toasted almonds and Chinese noodles (I used chow mein noodles) which add a buttery crunch and sweet, juicy mandarin oranges. This is a great salad which will travel well for a picnic or, if you plan on eating it over a few days, toss the dressing when you are ready to eat to keep the cabbage from getting soggy. Don’t be intimidated by the list of ingredients in this recipe (which is one of Cooking Light Magazine‘s Superfast recipes) because if you use precooked chicken, it can be made in less than 20 minutes. This is one salad I won’t mind eating everyday.

The ingredients:

In a large nonstick skillet, sauté almonds in melted butter over medium-high heat for 1 minute. Add in Chinese noodles and sauté for 3 minutes or until toasted. Set aside to cool slightly.

In a large bowl, combine soy sauce, rice vinegar, sesame oil, honey, Chinese mustard, ginger, and chile paste (sambal oelek) with a whisk.

Add in cabbages, chicken, and cilantro and toss gently to coat.

Top salad with oranges and noodle/almond mixture.

Additions: None

Omissions: None

Substitutions:

Green cabbage
Chow mein noodles

Overall Rating: Love It

Source: Cooking Light Magazine

Spicy Thai Coconut Chicken Soup

May 16, 2012
Shannon
0 comments
Asian, chicken, food, ginger, peppers, soup

Despite the fact that we had perfectly blue skies and warm weather this past weekend in the Philadelphia area, the recent rainy, damp weather had me wanting to run to Au Bon Pain for soup nearly everyday. And even though the weather is supposed to get better, I just felt like making a nice pot of warm and comforting soup. Spicy Thai Coconut Chicken Soup is spicy, creamy, and hearty – just what you want from a soup.

Don’t be freaked out by the coconut in the name of this soup. It comes from light coconut milk which is mild in flavor and provides a silky creaminess. Chopped mushrooms and red peppers provide some rustic bulk while ginger, garlic, and chile paste provide some hefty flavor. Precooked chicken is thrown in at the end which helps save time, making this soup a perfect use of leftover chicken you might have on hand. Toppings of scallions and cilantro add a fresh brightness at the end so don’t skimp on them. I omitted the lemongrass, substituted ground ginger for fresh ginger and used soy sauce instead of fish sauce. These changes seemed to work because I loved this soup. This recipe wasn’t even the reason why I tore out the page it was on from the magazine it was in but what an amazingly pleasant surprise! This just goes to show – pay attention to every recipe you see. You just might end up making it.

The ingredients:

Heat oil in a Dutch oven over medium heat and add in mushrooms, bell pepper, ginger, garlic, and lemongrass (I omitted this). Cook 3 minutes, stirring occasionally.