Smoky Sriracha Kabob

Total Time: 40 mins Preparation Time: 20 mins Cook Time: 20 mins

Ingredients

• 3 tablespoons sriracha sauce
• 1 tablespoon sesame oil
• 1 tablespoon paprika
• 1 teaspoon cumin
• 2 tablespoons sesame seeds (after cooking)

Recipe

• 1 cut your chicken breast into pieces.
• 2 season the pieces of chicken breast.
• 3 weigh your serving size of chicken breast (ex: 4oz – 8oz chicken breast).
• 4 assemble the kabobs.
• 5 bake in the oven for about 16 – 20 minutes at 405f, or cook on a grill.

Stir-fried Asparagus With Orange Sauce

Total Time: 20 mins Preparation Time: 10 mins Cook Time: 10 mins

Ingredients

• Servings: 8
• 1 orange
• 1 tablespoon butter
• 4 bunches asparagus, trimmed, halved
• 3/4 cup stock, chicken or 3/4 cup vegetables
• 1/2 cup orange juice

Recipe

• 1 using vegie peeler, remove rind from orange.
• 2 remove pith, cut rind into fine strips and set aside.
• 3 heat butter in wok, add asparagus, stir fry about 3 minutes.
• 4 add stock, juice and rind.
• 5 bring to simmer and cook further 3 minutes.
• 6 remove asparagus to serving plate.
• 7 simmer sauce 4 minutes until reduced.
• 8 pour over asparagus and season with lots of black pepper.

Stir-fried Chicken In Black Bean Sauce

Total Time: 45 mins Preparation Time: 30 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 lb boneless chicken breast, cut into 2 inch pieces
• 1 tablespoon light soy sauce
• 1 1/2 tablespoons dry sherry
• 1/2 teaspoon salt
• 1 teaspoon sugar
• 1 teaspoon sesame oil
• 2 teaspoons cornflour (cornstarch)
• 2 tablespoons vegetable oil
• 1 tablespoon finely chopped fresh ginger
• 2 cloves garlic, minced
• 2 tablespoons finely chopped shallots
• 4 tablespoons spring onions
• 2 tablespoons coarsely chopped salted black beans
• 5 fluid ounces vegetable stock

Recipe

• 1 place the chicken in a bowl and mix with the soy sauce, sherry, salt, sugar, sesame oil and cornflour.
• 2 heat a wok over a high heat and add the oil. when it is very hot (slightly smoking), add the chicken and stir-fry 2 minutes.
• 3 add the ginger, garlic, shallots, 1 & 1/2 tbsp of the spring onions and the black beans; stir-fry additional 2 minutes.
• 4 add the stock and bring mixture to a boil.
• 5 reduce heat, cover and simmer 3 minutes or until chicken is cooked.
• 6 garnish with the remaining spring onions and serve.

Tex-mex Chicken In Chili Popovers

Total Time: 1 hr 25 mins Preparation Time: 25 mins Cook Time: 1 hr

Ingredients

• Servings: 6
• 2 eggs, room temperature
• 3/4 cup milk, room temperature
• 3/4 cup all-purpose flour
• 1/2 teaspoon chili powder
• 1/4 teaspoon salt
• 1/4 cup margarine or 1/4 cup butter
• 1/4 cup flour
• 1/4-1/2 teaspoon chili powder
• 1/8 teaspoon cumin
• 1 cup chicken broth
• 1/3 cup milk
• 4 ounces shredded monterey jack cheese
• 1 1/2 cups cubed cooked chicken
• 1 (4 ounce) can diced green chilies, drained

Recipe

• 1 heat oven to 450. generously grease 6 popover cups or six 6-oz. custard cups. (place custard cups on baking sheet.).
• 2 in small bowl, beat eggs with wire whisk or rotary beater until lemon-colored and foamy. add 3/4 cup milk; blend well.
• 3 lightly spoon flour into measuring cup; level off. add 3/4 cup flour, 1/2 teaspoons chili powder and salt; beat with wire whisk or rotary beater just until batter is smooth and foamy on top.
• 4 fill greased cups about half full.
• 5 bake at 450 for 15 minutes. do not open oven. reduce heat to 350; bake an additional 25 to 30 minutes or until deep golden brown.
• 6 remove from oven; insert sharp knife into each popover to allow steam to escape. remove from pan.
• 7 meanwhile, melt margarine in medium saucepan over medium heat.
• 8 stir in 1/4 cup flour, 1/4 to 1/2 teaspoons chili powder and cumin.
• 9 gradually add chicken broth and 1/2 cup milk, stirring constantly.
• 10 cook until mixture boils and thickens, stirring constantly. add cheese; stir until melted.
• 11 stir in chicken and chiles. simmer 1 to 2 minutes or until thoroughly heated. spoon chicken mixture into split popovers.

Stir-fried Chicken With Bean Sprouts

Total Time: 1 hr 45 mins Preparation Time: 1 hr 15 mins Cook Time: 30 mins

Ingredients

• Servings: 4
• 200 g shredded chicken
• 100 g bean sprouts
• 1 red pepper, julienned
• 5 g spring onions, chopped
• 5 g ginger
• 20 g cornflour
• 100 ml chicken broth
• salt & pepper, to taste
• oil, for frying

Recipe

• 1 marinate chicken with cornflour, salt and pepper for one hour.
• 2 heat oil in a wok and fry chicken for two minutes.
• 3 drain oil from the wok and saute spring onions, ginger, red pepper and bean sprouts for 30 seconds.
• 4 add broth and chicken, and cook for two minutes.

Stir-fried Asparagus

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 1/2 lbs fresh asparagus, trimmed and cut into 2-inch pieces (about 4 cups)
• 2 tablespoons butter
• 1 tablespoon vegetable oil
• 3 tablespoons chicken broth
• 1 teaspoon lemon juice
• 1 teaspoon soy sauce
• 1/4 teaspoon black pepper
• 2 tablespoons almonds, slivered and toasted

Recipe

• 1 in large skillet or wok, stir-fry asparagus in butter and oil for 2 minutes.
• 2 stir in the broth, lemon juice, soy sauce and pepper.
• 3 cover and cook for 2-3 minutes or until asparagus is tender.
• 4 sprinkle with almonds.

Soy Glazed Chinese Chicken Wings

Total Time: 50 mins Preparation Time: 10 mins Cook Time: 40 mins

Ingredients

• 2 tablespoons soy sauce
• 2 tablespoons dry sherry
• 1 tablespoon sugar
• 1 tablespoon cornstarch
• 3 garlic cloves, minced, divided
• 1 teaspoon red pepper flakes
• 12 chicken wings, tips removed and sectioned (about 2 1/2 pounds)
• 2 tablespoons vegetable oil
• 3 green onions, cut into 1 inch pieces
• 1/4 cup chicken broth
• 1 teaspoon sesame oil
• 1 tablespoon sesame seeds, toasted

Recipe

• 1 combine soy sauce, sherry, sugar, two-thirds of the minced garlic, and red pepper flakes in a large bowl to create marinade. stir in wings and turn to coat. marinate overnight in the refrigerator, turning 2 or 3 times.
• 2 heat vegetable oil in wok or large skillet over hight heat. drain chicken wings, reserving liquid. cook wings, in batches, 10 to 15 minutes until browned on all sides, turning occasionally. remove each batch and set aside. pour off any remaining oil.
• 3 add remaining garlic and onions to wok or skillet and cook 30 seconds. add wings and chicken broth, cover and cook 5 minutes or until wings are tender, stirring occasionally to prevent sticking.
• 4 combine reserved marinade with cornstarch, stirring until smooth. add mixture to wok or skillet and stir fry about a minutes turning until wings are coated and appear evenly glazed. turn off heat and add sesame oil; mix well. sprinkle with toasted sesame seeds and serve.