Sesame Chicken

One weekend we were all in the mood for Chinese food (well except Ellie who is only ever in the mood for fishy crackers, chocolate milk, or gummy bears), but we were also trying to cut back on spending after the holidays. This led to my hunt for a good recipe I could make at home that would cost less. This one fit the bill!

1 1/2 lbs boneless skinless chicken cut into 1" cubes

Oil (for frying - I used Canola)

Batter

4 Tbsp cornstarch

1/4 cup flour

1 tsp baking powder

1/2 cup water

1/2 tsp salt

1 egg

1 egg white

Sauce

3 Tbsp Oil

2 tsp ginger or 4 tsp fresh minced ginger

4 to 5 Tbsp minced garlic (I use the the kind in the jar already minced)

2 tsp salt

6 Tbsp honey

2 tsp RICE wine vinegar

1 cup water

2 tsp cornstarch (mixed with 2 tsp cold water)

Sesame seeds (for garnish)

In a large bowl mix the batter ingredients together until smooth. Cover and allow the batter to sit for at least 30 minutes. Add the chicken to the batter tossing to coat.

Heat a deep fryer to 350 degrees. Fry chicken for a few minutes on each side until golden brown. Drain on paper towels.

To make the sauce, heat 1 1/2 Tbsp of oil in your wok or saucepan. Add garlic and ginger and stir fry for 30 seconds. (Note: If you choose to not use fresh garlic and ginger you will not need as much oil.) Add salt, honey, vinegar, and water. Mix well. Combine 2 tsp of water with 2 tsp of cornstarch. Add to the sauce and cook until it begins to thicken.

Coat chicken with the sauce and garnish with sesame seeds. Serve over rice or lo mien.

Thai Chicken and Noodles

Thanks again Marie for another favorite dinner recipe. It was very easy to make and very filling! I tweaked it only slightly for the preferences of our family as written below.

1 c. Asian sesame and ginger salad dressing
2 chicken breast halves, cut up
2 Tbsp. peanut butter
1 Tbsp. honey
8 ounces angel hair pasta, cooked
3/4 c. shredded carrot
3/4 c. snap peas
1/4 c. chopped green onion, optional

Mix dressing, peanut butter, honey and pepper in small bowl; set aside. Cook chicken in skillet. Add sauce, and veggies. Mix thoroughly, then toss with spaghetti and cilantro. Makes 4 servings.

Mr. Yoshida's Hawaiian Chicken

I love Mr. Yoshida's Marinade sold at Costco!! This is just one way I love to use it with chicken in the crock pot. Ethan scored this recipe a 9 out of 10 - 10 being you would pick it for your Birthday dinner, 1 being you gagged it down because you wanted to eat dessert. All I can say is WOW, I got a 9!!!

5 boneless skinless chicken thighs
1/4 cup Mr. Yoshida's marinade sauce
3/4 cup water
1/4 cup brown sugar
1 small can pineapple (either chunks or crushed)
1 tsp. minced garlic
2 green onions, sliced

Combine all ingredients in a crock pot and cook 6-8 hours. Thicken with a cornstarch dissolved in a little cold watere before serving. I used about 1/2 cup water to 1/4 cornstarch and brought it to a boil over the stove to thicken quickly before serving over rice.

Sweet and Sour Chicken

I got this recipe from Bret's sister, Natalie, who is a fabulous cook! Now it's one of our favorite dishes. This the one I've been telling you about Marie. I think you and Joe would love it.

1 tsp. Garlic Salt
1/2 Cup Cornstarch
1 Egg
1 lb. Chicken Tenders
Oil

1/4 Cup Ketchup
1/2 Cup Vinegar
1/2 tsp. Salt
3/4 Cup Sugar
1 tsp. Soy Sauce

Mix garlic salt and cornstarch in a bowl. Beat egg in separate bowl. Dip chicken in egg, then cornstarch mixture. Brown both sides in oil. Put browned chicken in baking dish. Combine remaining ingredients and pour sauce over chicken. Cover and bake 30 - 40 minutes at 375 degrees. Serve over rice.