Chinese food recipe?!
I want to make chinese food with chicken tonight, any suggesions!? I want spicy, maybe a good kung poa recipe!?Www@FoodAQ@Com
Answers:
looking up recipes now!.
why not lettuce wraps like at pf changs!?those are so yummy!
hung isnt the spicest!.!.why not general tsos!?
let me look ill be back!.lolIngredients
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot
Directions
1Combine chicken and cornstarch in small bowl!.
2Toss to coat!.
3Heat oil in large non-stick skillet or wok on medium heat!.
4Add chicken!.
5Stir fry 5- 7 minutes or until no longer pink in center!.
6Remove from heat!.
7Add onions, garlic, red pepper and ginger to skillet!.
8Stir fry 15 seconds!.
9Remove from heat!.
10Combine vinegar, soy sauce and sugar in small bowl!.
11Stir well!.
12Add to skillet!.
13Return chicken to skillet!.
14Stir until chicken is well coated!.
15Stir in nuts!.
16Heat thoroughly, stirring occasionally!.
17Serve over hot rice!.Www@FoodAQ@Com
why not lettuce wraps like at pf changs!?those are so yummy!
hung isnt the spicest!.!.why not general tsos!?
let me look ill be back!.lolIngredients
1 lb boneless skinless chicken breast, cut into 1 inch pieces
1 tablespoon cornstarch
2 teaspoons light sesame oil or vegetable oil
3 tablespoons green onions, chopped with tops
2 garlic cloves, minced
1/4-1 1/2 teaspoon crushed red pepper flakes (to your own taste)
1/2 teaspoon powdered ginger (can use fresh grated if preferred)
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts
4 cups cooked rice, hot
Directions
1Combine chicken and cornstarch in small bowl!.
2Toss to coat!.
3Heat oil in large non-stick skillet or wok on medium heat!.
4Add chicken!.
5Stir fry 5- 7 minutes or until no longer pink in center!.
6Remove from heat!.
7Add onions, garlic, red pepper and ginger to skillet!.
8Stir fry 15 seconds!.
9Remove from heat!.
10Combine vinegar, soy sauce and sugar in small bowl!.
11Stir well!.
12Add to skillet!.
13Return chicken to skillet!.
14Stir until chicken is well coated!.
15Stir in nuts!.
16Heat thoroughly, stirring occasionally!.
17Serve over hot rice!.Www@FoodAQ@Com
1 pound boneless skinless chicken breasts -- cubed
1 tablespoon cornstarch
1 tablespoon olive oil
3 tablespoons chopped green onions
2 cloves garlic -- minced
3/4 teaspoon crushed red pepper
1/2 teaspoon ground ginger
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup peanuts
thai chili peppers
Turn this recipe into a puzzle! [click]
Directions:
Combine the chicken and cornstarch in a small bowl!.
Toss to coat evenly!. Heat olive oil in a large pan on medium high heat!. Add chicken and stir fry 6 to 8 minutes or until no longer pink in the center!. Transfer to a plate!. Add onions, garlic, crushed red pepper, and ginger to pan!. Stir fry for 15-20 seconds!.
Remove from the heat!. Stir together vinegar, soy sauce and sugar in small bowl!. Pour over green onion mixture!. Add chicken and the peanuts!. Add whole Thai chili peppers for decoration!. Heat through until sauce glazes and sticks to the chicken!. Serve over hot rice if desired!.
Www@FoodAQ@Com
1 tablespoon cornstarch
1 tablespoon olive oil
3 tablespoons chopped green onions
2 cloves garlic -- minced
3/4 teaspoon crushed red pepper
1/2 teaspoon ground ginger
2 tablespoons red wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup peanuts
thai chili peppers
Turn this recipe into a puzzle! [click]
Directions:
Combine the chicken and cornstarch in a small bowl!.
Toss to coat evenly!. Heat olive oil in a large pan on medium high heat!. Add chicken and stir fry 6 to 8 minutes or until no longer pink in the center!. Transfer to a plate!. Add onions, garlic, crushed red pepper, and ginger to pan!. Stir fry for 15-20 seconds!.
Remove from the heat!. Stir together vinegar, soy sauce and sugar in small bowl!. Pour over green onion mixture!. Add chicken and the peanuts!. Add whole Thai chili peppers for decoration!. Heat through until sauce glazes and sticks to the chicken!. Serve over hot rice if desired!.
Www@FoodAQ@Com
This one is my FAVORITE!!!!!!!!!!!
2 boneless chicken breasts, about 6 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
Sauce:
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch
Other:
6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying
Preparation:
Cut the chicken into 1-inch cubes!. Mix in the soy sauce, rice wine or sherry, water and cornstarch!. Marinate the chicken for 30 minutes!.
In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last!.
Remove the seeds from the chile peppers and chop!. Peel and finely chop the garlic!.
Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit!. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white!. Remove and drain on paper towels!. Drain all but 2 tablespoons oil from the wok!.
Add the chilies peppers and stir-fry until the skins starts to darken and blister!. Add the garlic!. Stir-fry until aromatic (about 30 seconds)!. Add the deep-fried chicken back into the pan!. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken!. Stir in the peanuts!. Mix everything together and serve hot!.
Www@FoodAQ@Com
2 boneless chicken breasts, about 6 ounces each
Marinade:
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
Sauce:
1 tablespoon dark soy sauce
2 teaspoons light soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 tsp salt
a few drops sesame oil
1 tsp cornstarch
Other:
6 to 8 small dried red chili peppers, or as desired
2 garlic cloves,
1/2 cup skinless, unsalted peanuts
3 - 4 cups oil for deep-frying and stir-frying
Preparation:
Cut the chicken into 1-inch cubes!. Mix in the soy sauce, rice wine or sherry, water and cornstarch!. Marinate the chicken for 30 minutes!.
In a small bowl, mix together the sauce ingredients, whisking in the cornstarch last!.
Remove the seeds from the chile peppers and chop!. Peel and finely chop the garlic!.
Heat the oil for deep-frying to between 360 and 375 degrees Fahrenheit!. Carefully slide the chicken into the wok, and deep-fry for about 1 minute, until the cubes separate and turn white!. Remove and drain on paper towels!. Drain all but 2 tablespoons oil from the wok!.
Add the chilies peppers and stir-fry until the skins starts to darken and blister!. Add the garlic!. Stir-fry until aromatic (about 30 seconds)!. Add the deep-fried chicken back into the pan!. Stir-fry briefly, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken!. Stir in the peanuts!. Mix everything together and serve hot!.
Www@FoodAQ@Com
Red Cook Chicken with Pineapple
6 Chicken Thighs, boned & skinned if you want
1 cup dark soy sauce
1/2 cup Chinese Rice Wine or Japanese Mirin or dry sherry
1/2 cup pineapple juice (canned is good)
1 inch piece fresh ginger root
4 garlic clove, minced
1 whole star anise or 1 tsp!. Chinese 5 spice
1-2 tbsp!. of brown sugar
Handful of canned or fresh sliced water chestnut
1/2 cup mixed green and red bell pepper chopped in chunks
Pineapple from reserved can of pineapple
1 green onion, chopped!.
Sesame Seeds
1: Put Soy Sauce, Rice Wine, Pineapple Juice, ginger, garlic, spice, and sugar in a large heavy pot and bring to a simmer!.
2: When simmering, put in chicken thighs!. Put in a little water to cover chicken in liquid!. Bring back to simmer!. Simmer for 20 minutes (Traditionally this can be even better if you leave it to cook for 2 hours or all day! Just remember to put more water in as it cooks or it will scorch)!.
3: 10 Minutes before serving!. Put in water chestnuts & peppers!. Simmer 10 minutes!.
4: Put chicken in serving dish!. Spoon sauce over!. Garnish with green onions, pineapple, and sesame seeds!.
If you want Hunan style (hot pot), simmer with red sichuan chili pods and sichuan pepper (if you can find it)!. More chilies - more hot!. also, you can substitute Orange Juice for Pineapple Juice and use Orange Peel for traditional Hunan flavours!.Www@FoodAQ@Com
6 Chicken Thighs, boned & skinned if you want
1 cup dark soy sauce
1/2 cup Chinese Rice Wine or Japanese Mirin or dry sherry
1/2 cup pineapple juice (canned is good)
1 inch piece fresh ginger root
4 garlic clove, minced
1 whole star anise or 1 tsp!. Chinese 5 spice
1-2 tbsp!. of brown sugar
Handful of canned or fresh sliced water chestnut
1/2 cup mixed green and red bell pepper chopped in chunks
Pineapple from reserved can of pineapple
1 green onion, chopped!.
Sesame Seeds
1: Put Soy Sauce, Rice Wine, Pineapple Juice, ginger, garlic, spice, and sugar in a large heavy pot and bring to a simmer!.
2: When simmering, put in chicken thighs!. Put in a little water to cover chicken in liquid!. Bring back to simmer!. Simmer for 20 minutes (Traditionally this can be even better if you leave it to cook for 2 hours or all day! Just remember to put more water in as it cooks or it will scorch)!.
3: 10 Minutes before serving!. Put in water chestnuts & peppers!. Simmer 10 minutes!.
4: Put chicken in serving dish!. Spoon sauce over!. Garnish with green onions, pineapple, and sesame seeds!.
If you want Hunan style (hot pot), simmer with red sichuan chili pods and sichuan pepper (if you can find it)!. More chilies - more hot!. also, you can substitute Orange Juice for Pineapple Juice and use Orange Peel for traditional Hunan flavours!.Www@FoodAQ@Com
Kung Pao Chicken
Yield: 2 servings
Marinade:
1 tablespoon rice wine
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
8 ounces boneless, skinless chicken breast, thinly sliced
In a non-reactive bowl, prepare the marinade!. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch!. Stir in the chicken pieces and refrigerate for 20 to 30 minutes!.
Sauce:
3 tablespoons light soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce
2 tablespoons peanut oil
4 dried red chiles remove stems and cut in halves
1/2-inch piece ginger, peeled, thinly sliced, smashed
1 garlic, smashed
1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
1/4 cup deep-fried peanuts
2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry
In a small bowl, combine the ingredients for the sauce!. Set aside!.
Over high heat, in a wok, bring the peanut oil to almost smoking temperature!. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark!. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color!.
Add the sauce and bring to a boil!. Add the peanuts!. Thicken with the slurry and continue to cook until glossy!. Transfer to a serving plate and garnish with julienne green onions!.
Chicken, Bok Choy and Shiitake Chow Mein
2 tablespoons cornstarch
1/4 cup shaoxing wine
1/2 cup oyster sauce
1 tablespoon minced ginger
1/4 cup sliced scallion whites, save green for garnish
1 teaspoon black pepper
1 tablespoon sambal oelek
1 pound skinless chicken meat!. I prefer the leg/thigh meat, but breast may be substituted
Canola oil to cook
6 cloves garlic sliced thin
2 cups shiitake mushrooms, quartered
1 cup chicken stock
4 heads baby bok choy, core out, sliced
1 pound blanched and refreshed lo mein noodles
Salt and pepper to taste
In a large bowl, dissolve the cornstarch in the shaoxing!. Mix in the oyster sauce, ginger scallions, pepper and sambal!. Mix in the chicken and marinate for at least 2-hours, preferably overnight!. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft!. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes!. Add the stock and season with salt and pepper!. Add the bok choy and cook another 3 minutes!. Add back the shiitakes and the noodles!. Completely coat and heat the noodles!. Check for seasoning!.
Spiced Chicken Fingers with Sweet-Sour Sauce
Yield: 4 servings
Canola oil, to cook
1 small onion, roughly diced
1/2 tablespoon minced ginger
1 medium carrot, peeled, roughly diced
1 small pineapple, peeled, roughly diced
2 cups pineapple juice
1/2 cup rice vinegar
2 cups rice flour
1/2 tablespoon paprika
1/4 tablespoon cayenne
2 tablespoons white sesame seeds
1 quart cold soda water
4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips
Salt, to taste
In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes!. Season and add the pineapple, juice and vinegar!. Cook until pineapple is soft, about 5 minutes!. Puree mixture and check for seasoning!. In another sauce pot filled 1/3 full of oil, heat to 350 degrees!. In a bowl, mix together the flour, paprika, cayenne and sesame seeds!. Whisk in the soda until a pancake batter consistency is achieved!. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes!. Season with salt!.
PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese!. Place fingers on a plate around a small bowl of dipping sauce!.
Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
Yield: 2 servings
Marinade:
1 tablespoon rice wine
1 tablespoon peanut oil
1 tablespoon soy sauce
1/2 teaspoon salt
1 tablespoon cornstarch
8 ounces boneless, skinless chicken breast, thinly sliced
In a non-reactive bowl, prepare the marinade!. Combine the rice wine, peanut oil, soy sauce, salt and cornstarch!. Stir in the chicken pieces and refrigerate for 20 to 30 minutes!.
Sauce:
3 tablespoons light soy sauce
2 tablespoons rice wine
3 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin sauce
2 tablespoons peanut oil
4 dried red chiles remove stems and cut in halves
1/2-inch piece ginger, peeled, thinly sliced, smashed
1 garlic, smashed
1 green onion, cut the white part into 1/2 -inch pieces, julienne the green parts
1/4 cup deep-fried peanuts
2 tablespoons chicken stock plus 1 tablespoon cornstarch, mixed together to make slurry
In a small bowl, combine the ingredients for the sauce!. Set aside!.
Over high heat, in a wok, bring the peanut oil to almost smoking temperature!. Stir-fry the chilies, ginger, garlic and white part of the green onions for 30 to 40 seconds, or until the chilies turn dark!. Add the chicken and stir-fry for 1 to 2 minutes, until golden in color!.
Add the sauce and bring to a boil!. Add the peanuts!. Thicken with the slurry and continue to cook until glossy!. Transfer to a serving plate and garnish with julienne green onions!.
Chicken, Bok Choy and Shiitake Chow Mein
2 tablespoons cornstarch
1/4 cup shaoxing wine
1/2 cup oyster sauce
1 tablespoon minced ginger
1/4 cup sliced scallion whites, save green for garnish
1 teaspoon black pepper
1 tablespoon sambal oelek
1 pound skinless chicken meat!. I prefer the leg/thigh meat, but breast may be substituted
Canola oil to cook
6 cloves garlic sliced thin
2 cups shiitake mushrooms, quartered
1 cup chicken stock
4 heads baby bok choy, core out, sliced
1 pound blanched and refreshed lo mein noodles
Salt and pepper to taste
In a large bowl, dissolve the cornstarch in the shaoxing!. Mix in the oyster sauce, ginger scallions, pepper and sambal!. Mix in the chicken and marinate for at least 2-hours, preferably overnight!. In a hot wok coated with oil, add the garlic and shiitakes and stir-fry for 4 minutes until the mushrooms are soft!. Set mushrooms aside and in the same wok, add the chicken and cook for 6 to 8 minutes!. Add the stock and season with salt and pepper!. Add the bok choy and cook another 3 minutes!. Add back the shiitakes and the noodles!. Completely coat and heat the noodles!. Check for seasoning!.
Spiced Chicken Fingers with Sweet-Sour Sauce
Yield: 4 servings
Canola oil, to cook
1 small onion, roughly diced
1/2 tablespoon minced ginger
1 medium carrot, peeled, roughly diced
1 small pineapple, peeled, roughly diced
2 cups pineapple juice
1/2 cup rice vinegar
2 cups rice flour
1/2 tablespoon paprika
1/4 tablespoon cayenne
2 tablespoons white sesame seeds
1 quart cold soda water
4 single chicken breasts, skinless, 3 by 1/2 by 1/2-inch strips
Salt, to taste
In a hot sauce pot coated with oil, saute the onions, ginger and carrots until soft, about 8 minutes!. Season and add the pineapple, juice and vinegar!. Cook until pineapple is soft, about 5 minutes!. Puree mixture and check for seasoning!. In another sauce pot filled 1/3 full of oil, heat to 350 degrees!. In a bowl, mix together the flour, paprika, cayenne and sesame seeds!. Whisk in the soda until a pancake batter consistency is achieved!. Dip the chicken fingers individually in the batter and fry until golden brown, about 5 minutes!. Season with salt!.
PLATING Serve the soup in a small bowl on the same plate as a pile of mac-n-cheese!. Place fingers on a plate around a small bowl of dipping sauce!.
Drink Suggestion: Fresh Orange Juice, Cranberry Juice, Limes and Club Soda for house made spritzers!.
hope these help!. good luck and enjoy!.Www@FoodAQ@Com
This is the one my family likes, enjoy!
Kung Pao Chicken
? cup light corn syrup
? cup Kikoman teriyaki sauce and marinade
4 tbs white port wine, or any sweet wine
2 tbs cornstarch
4-5 boneless chicken breasts, cut in ? in strips
3 tbs oil
1-3 tsp crushed red pepper
1 cup honey dry roasted peanuts, no salt
? cup green onions, chopped
In a small bowl, sir together corn syrup, teriyaki sauce and wine, set aside!. In medium bowl or zip lock bag, add cornstarch and chicken!. Mix or shake well to coat!.
In large skillet or wok, heat oil over medium high heat!. Add red pepper; stir fry 10 seconds!. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white!. Stir in peanuts and corn syrup mixture!. Stirring constantly, bring to boil over medium high heat and boil 1 minute!. If sauce doesn’t thicken enough, add a little cornstarch mixed with cold water!. Garnish with green onions and heat through, but don’t cook!. Serve with fried or white rice!.
Www@FoodAQ@Com
Kung Pao Chicken
? cup light corn syrup
? cup Kikoman teriyaki sauce and marinade
4 tbs white port wine, or any sweet wine
2 tbs cornstarch
4-5 boneless chicken breasts, cut in ? in strips
3 tbs oil
1-3 tsp crushed red pepper
1 cup honey dry roasted peanuts, no salt
? cup green onions, chopped
In a small bowl, sir together corn syrup, teriyaki sauce and wine, set aside!. In medium bowl or zip lock bag, add cornstarch and chicken!. Mix or shake well to coat!.
In large skillet or wok, heat oil over medium high heat!. Add red pepper; stir fry 10 seconds!. Add chicken mixture; stir fry 2 to 3 minutes or until chicken turns white!. Stir in peanuts and corn syrup mixture!. Stirring constantly, bring to boil over medium high heat and boil 1 minute!. If sauce doesn’t thicken enough, add a little cornstarch mixed with cold water!. Garnish with green onions and heat through, but don’t cook!. Serve with fried or white rice!.
Www@FoodAQ@Com