3 tablespoons oil
1 onion, diced
3 cloves garlic, diced
1 tablespoon ginger diced
1 tsp. chopped chili
1 lb. chicken breast cut into chunks
8 oz. sliced mushrooms
2 tablespoons soy sauce
2 tablespoons teriyaki sauce
1/2 cup water
1 tablespoons corn starch
In a small bowl combine the above ingredients and mix well to dissolve corn starch.
Heat a wok or frying pan with 1 tablespoon oil and saute onion, ginger, garlic, and chili pepper until tender. Add chicken chunks to pan and cook until no longer pink. Once cooked, remove chicken and onions from pan and set aside. Add 2 tablespoons oil to pan and saute mushrooms until soft then add the chicken back to the pan and mix with the mushrooms. Slowly pour sauce over chicken and mushrooms and stir together until sauce thickens. Serve over steamed broccoli or rice.
*Tips & Tricks: If you don’t have fresh ginger you can use ginger powder instead. Just add it in the sauce. You can swap mushrooms for any of your favorite stir fry veggies!
Beef cut into strips
Vegetables of your choice such as string beans, snow peas or broccoli
1/2 cup of teriyaki sauce or Asian style sauce of your choice
1/4 cup Vinegar
2 Tbls Sugar (put in more if you like it sweet, I also add in honey)
2 Tbls Soy Sauce
In my native country of Thailand, as well as in most parts of Asia, street food is a way of life; the world’s first “fast food.” In fact, it’s often times much cheaper to buy your dinner at one of the many food stands than it is to buy ingredients and cook it yourself at home. Personally, I love street food! Eating snacks or meals from push carts is one of my fondest memories from childhood. Peanuts that had been boiled in salt water; Sweet and tiny “fingerling” yams roasted over hot coals; agar agar jellies with coconut; Thai roti with sweetened condensed milk; Kao Paad – Thai fried rice; mochi with peanuts and coconut; roasted bananas with honey glaze – on a stick. These were some of my all time favorites.
I don’t know what it is about it, but eating the same things in restaurants simply isn’t as good. Perhaps it’s the novelty of the order and delivery. Maybe it’s because of your sudden heightened awareness of the things around you as you ingest your food while standing on asphalt (eating’s good, but best not to get clobbered by an oncoming bike while you’re enjoying your bananas). Maybe it’s the uniqueness of the presentation; there’s something to be said about sipping orange Fanta from a straw out of a rubber-banded sandwich baggie.
Ah, but here I am now in New York City, which has street food of its own sort, just not the kind I grew up with. A far cry from Irvine, at least, where there was no street food at all! I can’t really recreate a street scene for you in your living room; you’re just going to have to go and see for yourself. But I can share with you one of my favorite street foods, the epitome of haute cart cuisine…Dan Dan Noodles (Dan Dan Mein).
I recently had a baby and can’t seem to find the time to warm up a bowl of soup, forget about time in the kitchen to cook dinner! Tired of takeout and literally TIRED, I needed a meal that was tasty and easy to make. This is the dish I put together. It is indeed fast and delicious. I even had time to take the photo afterwards! I am not eating onions or garlic since I am nursing however it would taste great if you sautéed both of those before adding the chicken.
4 Chicken breasts, cut into cubes
McCormick’s Grill Mates® Montreal Steak Seasoning
Ground Ginger to season with
2 teaspoons Soy Sauce
Saute the chicken cubes until cooked through and no longer pink. Add soy sauce to the pan along with steak seasoning and the ground ginger. Saute for several minutes then serve with rice.
I love a good burger or a zesty chicken dish, however sometimes it’s nice to switch things up and keep the menu lighter with a veggie dish. This is a meal my husband prepares when I need a break from the kitchen and we need a break from meat and poultry.
1 package of Lightlife’s Smart Strips Chick’n Style Strips (which are seasoned veggie strips)
1 package of mushrooms, sliced
Salt & Pepper
Saute the sliced mushrooms in the soy sauce. Add the Chick’n Style Strips. Season with salt, pepper, & ginger spice. Serve over rice. (I use Near East Sesame Ginger Rice Pilaf Mix)
Hey everyone! So I was asked to guest blog on here and I must say I’m really thrilled! I love sharing my recipes with others and trying others’ recipes as well… I love to cook! This recipe is one of my own made up favorites. I made it up one day with my sis in law and now I make it pretty often, its awesome!
Ingredients: Chicken Marinade:
Duck Sauce – any kind (I usually use either sweet n sour or garlic)
Mix ingredients in a bowl. Cut up chicken cutlets into bite size pieces and coat with the sauce, let marinade for about 20-30 minutes.
Squash, cubed unpeeled
Red Pepper, cut into strips
Some Oil for Sauteing
Angel Hair Pasta, cooked according to box instructions
Put oil in a pot and sautee the onions. Once a little soft, add the chicken pieces. It’s ok if the sauce gets its way into the pot as well. When chicken is cooked take out he chicken and set aside. Add the rest of vegetables and cook till everything is soft. If it starts sticking to the bottom of the pot put in some of the leftover marinade sauce. When done add pasta and soy sauce. Mix well and let cook a few more minutes. Take off heat and serve.
p.s. Sorry there are no measurements, I just throw it in as I go along.