Showing posts with label easy meals. Show all posts
Showing posts with label easy meals. Show all posts
Wednesday, December 2, 2020
Kung Pao Chicken
Kung Pao Chicken
We love Chinese food but our local Chinese restaurant closed so I have had to make some dishes at home to satisfy of cravings. I love to find meals that are quick and easy and this one fits the bill. After making this dish, there's no need to get take out again.
The original recipe called for dried chilies, but I did not have them so I used chilies in Adobo sauce.
I don't often get to take great pictures since hubby is usually waiting to try the dish. He loved this recipe.
This is going to be one of our new favorite Chinese takeout dishes, at home!
Recipe Print
- - 12 oz (350 g) boneless, skinless chicken breast or thigh, cut into bite-sized pieces
- - ¼ teaspoon salt
- - Dash of white pepper
- - 1 teaspoon all-purpose cornstarch
- - 2 tablespoons oil
- - 1 garlic clove, minced
- - ½ teaspoon crushed red pepper
- - 6 dried chilies or chile de arbol or chiles in Adobo sauce
- - 1 large red pepper, diced
- - 2 tablespoons finely chopped green onion (scallion), white and green parts, plus more for garnish
- - ½ cup (150 g) dry roasted peanuts, plus more for garnish
Sauce:
- - 2 tablespoons Chinese black vinegar or balsamic vinegar
- - 2 tablespoons basic chicken stock
- - 1 teaspoon sugar
- - 1 ½ tablespoons Chinese rice wine or cooking sherry
- - 1 tablespoon hoisin sauce
- - 2 teaspoons oyster sauce
- - 2 teaspoons soy sauce
- - 1 teaspoon dark sesame oil
- - 1 teaspoon all-purpose cornstarch
- - 1 teaspoon water
Directions:
- Combine all of the ingredients for the sauce in a small bowl. Set aside.
- Toss the chicken with the salt, pepper, and the all-purpose cornstarch. Cover and refrigerate for 20 minutes.
- Heat ½ the oil in wok or skillet over medium-high heat. Add the chicken pieces and stir-fry until the chicken turns white about 2 minutes. Remove the chicken from the pan and set aside. Wash and thoroughly dry the wok or skillet.
- Heat the remaining oil in a wok or skillet over medium-high high heat. Add the garlic to the wok or skillet and stir-fry until fragrant, about 30 seconds. Add the dried red chilies and stir-fry until aromatic, about 1 minute. Add the red bell pepper and stir-fry for 1 minute. Add the reserved chicken and stir-fry for 2 minutes. Add the stir-fry sauce and stir-fry for 1 minute, until the chicken is nicely coated. Add the peanuts and green onion and stir-fry for 30 seconds.
- Dish out and garnish with more green onions and peanuts. Serve immediately with hot steaming rice.
Saturday, August 31, 2019
Cheddar Bacon Chicken Tenders
Cheddar Bacon Chicken Tenders
I love chicken, in fact my husband usually says, "how are you making the chicken tonight?" He knows me too well. There are just so many ways to prepare it. These chicken tenders go together quickly and are delicious.
Sunday, April 14, 2019
Asian Pork Chops
Easy Asian Pork Chops
My husband loves pork chops but I am not a huge fan. They are OK, but they always seem to be dry. So when I saw this recipe, I thought I would like it. I thought hubby had bought pork chops but they were country style ribs. You have to work with what you have, right?
I mixed up the marinade and put them in the fridge. I had everything except for the red chile so I added some chile sauce instead. They were so yummy.
Sunday, September 9, 2018
Yummy Chicken Salad
Sunday, September 2, 2018
Chicken and Salsa Dish
When it comes time for dinner, sometimes I like a quick and easy meal. Although this meal may not be ready in under 30 minutes (around 45) it is easy to put together.
Sunday, September 3, 2017
Do you know what a Pittsburgh Salad is?
When I go to other parts of the country, you might be able to find something similar but not the way it is prepared in Western PA.
So what is so different about a Pittsburgh Salad. Well, it's about how it's created.
Sunday, June 11, 2017
Teriyaki Beef Skewers
I decided to grill out today (I wanted to be outdoors a little) and when I saw this recipe for Teriyaki Beef Skewers, I knew that I had to make them.
I marinated the beef for only 6 hours instead of the 24 it called for and they were still great. This would be great to do the night before so all you would have to do is grill them when you come home.
The recipe stated that the pineapple juice was optional, but I think it gave it added flavor, even though I used a mango/pineapple version.
I love recipes that I can easily make changes to. Next time I am going to try chicken instead of beef.
Recipe Print
Teriyaki Beef Skewers
Ingredients:
1 cup packed light brown sugar
1 cup low-sodium soy sauce’½ cup water
¼ cup vegetable oil
Some grated ginger
½ cup mango/pineapple juice (or other juice)
3 ¼ pounds flank or flat iron steak, cut into ¼ inch-wide strips
24 (10 inch) wooden skewers, soaked in water for 30 minutes
Directions:
- Whisk together brown sugar, soy sauce, water, oil, juice and garlic in a large plastic bag. Add steak and mix to coat. Put in a pan and chill for 24 hours.
- Preheat a large grill pan or grill and spray with cooking spray.
- Thread steak slices onto skewers and grill or broil in batches until cooked through.
Per 3-skewer serving: 276 calories; 10.8g FAT; 40g PRO; 2g CARB; 0g Fiber; 231 mg SODIUM; 114 mg CHOL.
The post Teriyaki Beef Skewers first appeared on Eclectic Red Barn.
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Saturday, June 10, 2017
Chicken with Maple Bacon Glaze
Monday, May 15, 2017
Healthy Meatballs with Mushroom and Spinach Gravy
I certainly have been trying to make better choices. Giving up foods we like doesn't work for very long, but you can have these meatballs and feel good about what you are eating.
Wednesday, May 10, 2017
Low Carb Peanut Chicken Skewers
Thursday, April 27, 2017
Low Carb Shrimp Veggie Casserole
Saturday, March 11, 2017
Low Carb Pork Rind Chicken Tenders
Friday, February 10, 2017
Mexican Pork Chowder
Saturday, February 4, 2017
Loaded Beef Chili
I thought I would check it out. She used a beef roast and I just happened to have one in the freezer. I know what I am making for dinner.
Monday, November 14, 2016
Fast & Easy Cilantro Lime Shrimp
Monday, August 15, 2016
Polynesian Chicken with Pineapple
We have eaten them fresh, in smoothies and frozen some. So last night I decided to add some to my Polynesian Chicken. What a great combination.
This is such an easy dish to prepare and you do that in one pan.
Cut up the chicken, dice the pineapple, add in the other ingredients, stir together and bake. Easy, peasy!
I served it over rice, but you could eat it plain as well and save the extra calories. Maybe just add a vegetable. See the nutritional information at the bottom of the recipe and you will be surprised at how few calories this recipe contains.
Recipe Print
Polynesian Chicken with Pineapple
Ingredients:
4 pounds boneless skinless chicken breast, diced
½ cup low-sodium soy sauce
⅓ cup honey
1 tablespoon hoisin sauce
2 star anise
2 tablespoons grated ginger
10 green onions, sliced ¼ inch thick
1 cup chopped fresh cilantro leaves
1 ½ cups pineapple chunks
Directions:
- Preheat oven to 350 degrees F
- In a large baking dish, mix the diced chicken, soy sauce, honey, hoisin sauce, star anise, ginger and pineapple. Stir all ingredients.
- Bake for 350 degrees for 30 minutes.
- Sprinkle with green onions and cilantro
Nutrition Info: per serving
Fat: 1 gram; Carb: 8 grams; Cal: 163; Sat. Fat: 0 grams; Fib: 1 gram The post Polynesian Chicken with Pineapple first appeared on Eclectic Red Barn.
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339th Inspire Me Tuesday
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