Sesame Chicken Lo Mein

4 11 2014

Here’s a super fast and flavorful Chinese meal that you can make at home in less time than it would take you to order and pick-up take out! This is also a good recipe to switch out different veggies for what you have on hand. For instance the original recipe called for bell peppers, but I used napa cabbage instead.

Sesame Chicken Lo Mein

The following serves 4 (adapted from Cuisine at Home):

  • 1 cup low-sodium chicken broth
  • 3 Tbsp low-sodium soy sauce
  • 2 Tbsp rice vinegar
  • 4 tsp toasted sesame oil
  • 1 Tbsp brown sugar
  • 1 Tbsp cornstarch
  • 8 oz boneless, skinless chicken breast, cut into 1-inch cubes
  • 1 Tbsp canola oil
  • 1 cup halved broccoli florets
  • 1 heaping cup shredded napa cabbage or thinly sliced bell peppers
  • 3 Tbsp minced fresh garlic
  • 2 bundles of buckwheat noodles (from a 10 oz package, which typically contains 3 bundles)
  • 1 tsp toasted sesame seeds

Cook noodles according to package directions and set aside.

Whisk together the broth, soy sauce, vinegar, sesame oil, brown sugar and cornstarch in a large bowl. If you want it to have a little kick, add some chili flakes as well. Add chicken and chill 15 minutes.

Heat canola oil in a wok over high. Remove chicken from marinade; allow excess to drip off. Reserve marinade. Stir-fry chicken in batches, about 2 minutes per side; transfer to a plate.

Add broccoli, cabbage and garlic to wok. Stir-fry 2-3 minutes. Add marinade, cooked noodles and chicken, stir-fry until sauce thickens and chicken is cooked, about 3-4 minutes.

Garnish with sesame seeds before serving, and lime wedges if desired.





Pork Stir-Fry With Carrots and Sugar Snap Peas Over Pineapple-Ginger Brown Rice

23 01 2014

A from-scratch stir-fry sauce helps you avoid the extra sodium and sugars most bottled sauces contain. This one is easy and delicious, and has half the sodium of a typical Chinese take-out dinner. The recipe says you can get this all-natural stir-fry on the table in 30 minutes. I timed myself and it took 40. I could have shaved some time off if I had done a little prep ahead of time though.

Pork Stir-Fry With Carrots and Sugar Snap Peas Over Pineapple-Ginger Brown Rice

Pork Stir-Fry With Carrots and Sugar Snap Peas Over Pineapple-Ginger Brown Rice

The following makes 2 servings (compliments of Cuisine Lite Menus for Two):

  • 8 oz pork tenderloin, cut into thin strips
  • 4 Tbsp low-sodium soy sauce
  • 1 and 1/2 cup low-sodium chicken broth
  • 1/4 cup dry sherry
  • 1 Tbsp cornstarch
  • 1 Tbsp honey
  • 1 Tbsp tomato paste
  • 2 tsp canola oil
  • 1 Tbsp minced fresh garlic
  • 2 Tbsp minced fresh ginger
  • 1 and 1/2 cups fresh or frozen snow peas or sugar snap peas
  • 1 cup carrot strips (run a vegetable peeler along the full length of the carrot to make long, thin strips)
  • 2 Tbsp sliced scallions
  • 2 tsp sesame seeds
  • 1 cup brown rice (10 minute rice)
  • 3/4 cup diced fresh pineapple
  • 1 tsp toasted sesame oil
  • 1/4 tsp kosher salt

Combine pork strips and 1 Tbsp soy sauce; cover and refrigerate while preparing the rice and sauce.

For the rice: boil 1 cup broth, half the ginger (1 Tbsp) and rice in a saucepan over medium-high heat. Reduce heat to simmer and cover. Simmer rice until water is absorbed, 5 minutes or according to your package directions. Leave covered off heat for 5 more minutes. Fluff the cooked rice with a fork and stir in the pineapple, 1 Tbsp soy sauce, 1 tsp sesame oil and 1/4 tsp salt (if you feel you need the extra salt). Keep rice warm and covered until ready to serve.

For the sauce: whisk together 2 Tbsp soy sauce, 1/2 cup broth, sherry, cornstarch, honey, tomato paste and a pinch of pepper. Set aside.

Preheat work (or large skillet) and spray with non stick spray. Heat 1 tsp canola oil and stir-fry half the pork until cooked through, 2-3 minutes. Transfer pork to a plate and stir-fry the remaining pork; transfer to same plate.

Add remaining 1 tsp canola oil, garlic and the rest of the ginger (1 Tbsp); stir-fry 10-15 seconds. Add sugar snap peas; stir-fry 2 minutes. Return pork to pan; add sauce and cook until sauce thickens; 1-2 minutes. Add carrots; stir-fry 1 minute.

Serve pork stir-fry over the pineapple rice and garnish with scallions and sesame seeds.





Pork and Veggie Stir Fry Over Cauliflower Rice

10 04 2013

I had half a head of cauliflower leftover after using it in the cauliflower pizza I recently posted about. I loved the way the “rice” came out for the pizza, so I decided to try the “rice” as the base of a stir fry dinner. This is another great way to trick yourself into believing you’re eating a starch when you’re really just getting another serving of veggies! I might be a little obsessed with cauliflower rice now, just saying 😉

Pork and Veggie Stir Fry Over Cauliflower Rice

Pork and Veggie Stir Fry Over Cauliflower Rice

The following serves 2 with leftovers:

  • Half a head of cauliflower, florets chopped
  • Oil
  • Salt and pepper
  • Garlic powder
  • Pork, cubed
  • Chopped veggies for stir frying such as broccoli florets, green beans, mushrooms and red onion
  • Garlic, minced
  • Ginger, minced from the tube
  • Low-sodium soy sauce

Chop the cauliflower into florets and pulse in a food processor until the consistency of “rice” forms. Saute the “rice” in a little olive oil over medium heat until the cauliflower is cooked and translucent, about 8 minutes. Season with salt, pepper and garlic powder to taste.

Meanwhile, make the marinade for your pork and veggies. Whisk together a couple heads a minced garlic, about a 1/2 Tbsp or so of fresh ginger minced from the tube and about 1/4 cup of soy sauce. Toss marinade with veggies and pork and marinate for 15 to 20 minutes.

Stir fry veggies and pork in oil in a hot wok until pork is cooked. To make the stir frying easier, you may want to do the veggies first, remove and set aside and then stir fry the pork to get an even cook. Serve pork and veggies over cauliflower rice and soy sauce on the side.





Marinated Steak With Stir-Fry Veggies

24 10 2012

Need a recipe for a quick dinner with little prep time? I have just the thing! Marinate the steak and leave it in the fridge before going to work, and you can prepare your meal in no time at all when you get home!

Marinated Steak With Stir-Fry Veggies

The following makes 4 servings (compliments of This Girl and the South Beach cookbook):

  • 1/2 cup dry red wine
  • 2 tsp light soy sauce
  • Pinch of black pepper
  • 1/4 tsp dried oregano
  • 1 lb flank steak, trimmed of all visible fat
  • Veggies such as red and green bell, broccoli florets, onion and green beans – all sliced

In a shallow dish, combine the wine, soy sauce, pepper and oregano. Add the steak and turn to coat both sides with the marinade. Cover and refrigerate overnight (or before you go to work), be sure to turn the steak occasionally when you get home.

When ready to cook, remove the steak from the marinade, pat dry with paper towels, and discard the marinade. This Girl’s tip: rather than discarding the marinade, add it to your veggies as they cook to enhance the flavor and not waste the marinade.

Coat a broiler-pan rack with cooking spray and preheat the broiler.

Place the steak on the prepared rack. Broil 4″ from the heat source for 5 minutes per side, or until a thermometer inserted in the center of the steak registers 160 degrees for medium.

While the steak cooks, stir-fry a combo of veggies in a little olive oil over medium-high heat until cooked through, yet still crisp (use a combo such as broccoli, bell peppers, onions and green beans).

To serve, thinly slice the steak diagonally across the grain and place over veggies.





Simple Chicken and Veggie Stir-Fry Over Orange-Ginger Brown Rice

2 04 2012

You know the saying, if it ain’t broke don’t fix it? Well that’s how I feel about the basics of this simple stir-fry that my Mom used to make when I was growing up. The secret is in the store-bought sauce and even though I enjoy making things from scratch…I don’t mind cutting a corner here and there , especially when I know it works. Trust me, this dinner is fresh, delicious and couldn’t be easier!

Simple Chicken and Veggie Stir-Fry Over Orange-Ginger Brown Rice

The following serves 2 to 3:

  • 2 boneless, skinless chicken breasts, cubed
  • House of Tsang Classic Stir-Fry Sauce (look for the bottle in your grocery store’s ethnic food section)
  • 1 bell pepper, whatever color you want, cubed
  • Half of a large red onion, cubed
  • Half a head of fresh broccoli, florets chopped
  • 1 Tbsp vegetable oil
  • 2 cups dry brown rice, use instant or quick 10 minute rice
  • 3 and 1/2 cups chicken stock
  • Zest of half an orange
  • 1 tsp fresh minced ginger (I use minced ginger in the tube, it’s so much easier)
  • Green onions / scallions, chopped

Cube the chicken into nice bite size pieces and set in a bowl. Add pepper, onion and broccoli to another bowl. Drizzle some of the stir-fry sauce in both bowls. Mix well and add more sauce if needed – you want enough to completely coat both the chicken and the veggies. Marinate for 30 minutes to an hour. I marinate these in separate bowls because I like to get the chicken cooking first and this step makes it easier.

When your chicken and veggies have marinated long enough, start the rice. You can make it straight up as the package directs, or put a little spin on it like me. Either way, you’ll want to follow the directions on the package…here’s how I made mine: Combine chicken stock, orange zest and ginger in a medium saucepan. Bring to a boil over medium-high heat. Stir in the rice and return to a boil. Reduce heat to low and cover; simmer for about 9 minutes. Remove from heat and stir; cover again and let stand for about 9 minutes or until liquid is absorbed.

While you let the rice stand, make the stir-fry. I like to use an electric wok, but you could make this on the stove as well, the trick is to get your pan or wok nice and hot (about 375 degrees). Then add about a Tbsp vegetable oil. When the oil is shimmery (which will happen fast), add the marinated chicken and juices and stir-fry for a minute or 2 (stir-fry means continuing to tossing / stirring the ingredients while cooking over high heat). Next add the veggies to the wok and stir-fry everything together for another 4-5 minutes or so.

Serve the stir-fry chicken and veggies over the rice, top with chopped green onions / scallions.