Coconut Lime Chicken Soup

Coconut Lime Chicken Soup (from Cheri on SL)

3T butter
3 shredded carrots
2c chicken broth
1/2 bunch cilantro
1-15oz can coconut milk
shredded cooked chicken
1c precooked rice
juice of 1 lime
1T soy sauce

Thai Seasoning:
1/2tsp curry
1/4tsp each: cinnamon, ginger, chili powder, paprika, salt

Optional: extra cilantro and lime wedges for serving

*sautee carrots in butter and Thai seasonings
*puree with broth and cilantro
*add coconut milk, chicken, rice, soy and lime juice. Bring to low boil and remove from heat
*serve with cilantro and lime wedges

Broccoli with Garlic Sauce

Contributed by Rose to Sonlight Cooks

1/2c chicken broth
3T rice wine or sake
2T soy sauce
2T oyster sauce
1T corn starch
2tsp sugar
1T canola oil
3 cloves garlic, minced
1# (4c) broccoli florets

*combine broth, sake, soy sauce, oyster sauce, cornstarch and sugar; set aside
*heat wok or large deep skillet over med-high; swirl in oil then add garlic; stir-fry until fragrant, about 10sec
*add broccoli and stir-fry until tender-crisp, about 3min
*add broth mixture and cook, stirring constantly, until the mixture bils and thickens, about 1min

Cold Sesame Noodles

Contributed by Rose to Sonlight Cooks

6oz spaghetti or Ramen Noodles
1/3c reduced-fat peanut butter
1/2c water
3T ketchup
2T hoisin sauce (I hate it, so I skip it)
2T soy sauce
2T packed brown sugar
1T rice vinegar
1T dark sesame sauce
2 scallions, chopped

*cook noodles, drain, rinse with cold water and set aside
*combine rest except scallions into sauce pan; boil until well mixed making sure to stir constantly; cool about 10min
*toss sauce with noodles
*sprinkle scallions just before serving

General Tso's Chicken

Contributed by Rose to Sonlight Cooks

1# boneless skinless chicken chunked into 1" cubes
5T dry sherry
1T cornstarch
2tsp cornstarch
1T oyster sauce
2T water
2T soy sauce
1T honey
1T rice vinegar
1tsp sesame oil
2tsp canola oil
1T fresh ginger; minced
2 cloves garlic; minced
3 scallions, chopped
1/2tsp crushed red pepper
2 stalks celery, chopped
1 red bell pepper, chopped

*combine chicken with 2T of sherry, 1T cornstarch and oyster sauce, set aside to marinate 5min
*combine remaining shery, water, soy sauce, honey, rice vinegar, sesame oil and remaining 2tsp cornstarch in small bowl, set aside
*heat wok or large deep skillet over med-high, swirl in canola oil, then add chicken mixture.  Stir-fry until lightly browned, 2-3min
*add ginger, garlic, scallions and red pepper, stir-fry until fragrant, about 30sec
*add celery and bell pepper, stir-fry until crisp; about 2-3min
*stir in sherry mixture and cook, stirring constantly, until mixture boils and thickens and the chicken is just cooked through, 1-2min

*For quick alternative, substitute 3/4c bottled stir-fry sauce for the liquid ingredients.  For best results, be sure to marinate the chicken with cornstarch and 3T of the stir-fry sauce.

Chinese Beef and Vegetable Stew (Crock-Pot)

4c shredded cabbage
1 green bell pepper, thinly sliced into strips
1(4.5oz) jar sliced mushrooms, drained
6 scallions, chopped
1(8oz) can sliced water chestnuts, drained
1# beef top round steak, sliced into thin strips
1/4c dry sherry
3T soy sauce
3T water
3T hoisin sauce
1-1 1/2tsp Chinese chili paste with garlic
1/2tsp garlic powder
1/4tsp garlic pepper
1 1/2T cornstarch
1(16oz) pkg frozen cut young green beans, thawed
1/2 red bell pepper, chopped

*in crock place: cabbage, green pepper, muchrooms, scallions, water chestnuts and beef
*in small bowl mix: 2T each of the sherry, soy, water, hoisin, chili paste with garlic and garlic powder; pour over the beef and vegetables in pot
*sprinkle with garlic pepper
*cover and cook on low 5 1;2-6h
*in bowl mix: cornstarch with remaining sherry and soy; increase to high and stir in cornstarch mixture
*place lid on slightly ajar and cook 1/2h, stirring once or twice until sauce clears and thickens slightly
*stir in green beans and red pepper and cook 5-10min longer

Hot and Sour Chicken and Rice Soup

3(14.5oz) cans chicken broth
1 1/2c quick-cooking rice
3c water
1# chicken, diced
1 1/2tsp minced fresh ginger
1T hot chile oil
1T rice wine vinegar
1 bunch scallions, thinly sliced

*bring to boil: broth, rice and water; add chicken and reduce to low, cover and cook until rice is tender and chicken white in center ~6min
*add ginger, chile oil, vinegar and scallions, cook 2min to blend flavors

Grilled Chicken Satay

1/4c peanutbutter
3T lime juice
3T soy saouce
1 1/2T finely chipped fresh ginger
2 cloves finely chopped garlic
1/2tsp cumin
1/2 crushed hot red pepper
1# thinly sliced chicken breast, cut lenghwise into 2" wide strips
4 lime wedges

*wisk peanutbutter, lime juice, soy, ginger, garlic, cumin and red pepper
*dip chicken into mixture and coat evenly; thread on to skewers and let sit 5min
*grill,turning once or twice until chicken is lightly browned outside and white in center ~4-6min
*serve with lime wedges

Spicy Sesame Beef Stir-Fry

Spicy Sesame Beef Stir-Fry

2T soy souce
1T minced fresh ginger
1 clove garlic, minced
1tsp cornstarch
1/2c water
1/4tsp crushed hot red pepper
8-10oz tender boneless beef, thinly sliced into strips
2T sesame seeds
2T peanut oil or other vegetable oil
3C broccoli foretts
1c thinly sliced carrots

*in a bowl combine soy, ginger, garlic, cornstarch and red pepper with water until cornstarch dissolves
*sprinkle beef with sesame seeds
*heat 1T of oil over high heat, add beef and stir-fry until golden brown; remove from pan
*add remaining 1T of oil to pan and add broccoli and carrots, stir-frying until broccoli is bright green and carrots are crisp-tender ~2min
*reduce heat to medium, restir sauce and add sauce and beef into pan, stir until sauce thickens and becomes translucent ~2min

Honey Hoisin Chicken (crock)

6 chicken breasts
1/4 c each; honey, soy sauce, hoisin sauce, white wine (or chicken broth)
2 T grated ginger
2 tsp black pepper
1/4 c sesame seeds, toasted

-mix ingredients and pour over chicken breasts in crock pot
-cook on high 2-3h or low 4-6h

-serve over rice

Chop Suey

2 T vegetable oil
1# beef, chicken or pork in 1" cubes

1 tsp soy sauce
1 onion, thinly sliced
2 c celery, thinly cross-cut
1 (6 oz) can mushrooms, drained
2 c hot water
2 bouillon cubes
salt to taste

-marinate meat with soy sauce
-brown beef on all sides in oil
-stir in onions & celery, cover and simmer 15min, stirring occasionally
-combine hot water and bouillon until dissolved. pour into meat and bring to boil
-simmer on low 20min

-serve over rice

Chinese Chicken Pasta Salad

1 c mayonnaise                        1 c pea pods
2 T soy sauce                          1 c red pepper,chopped
1 tsp ground ginger                  3 c cooked & drained noodles
1/4 tsp hot pepper sauce
2 c chopped, cooked chicken

Mix and refrigerate for several hours.

Asian (sesame) Noodles

1/2# dry asian noodles (or angel hair pasta)
2 T soy sauce
2 cloves garlic, chopped
1 tsp red pepper flakes (I usually use a few dashes of cayenne pepper)
1 tsp sesame oil
1 tsp vegetable oil

Cook noodles.  Toss with rest of ingredients.

For my family, I use a whole pound of the noodles and only double the soy sauce and garlic amounts