Sweet Coconut Chicken

Sweet Coconut Chicken recipe from Kids in the Sink For the chicken:2-3 boneless, skinless chicken breasts, cut into 1-2 inch pieces salt and pepper, to taste 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil (I used vegetable oil) For the sauce: 1 (14 oz.) can coconut milk (use the full fat version, the "lite" version doesn't have enough flavor) 3/4 cup sugar 1 tsp cider vinegar Directions: For the chicken: Heat oil in a skillet over medium heat and preheat oven to 325˚. While oil is heating, season chicken with salt and pepper. Dip chicken in egg, then cornstarch, and fry in the oil until lightly golden brown, but not cooked through. I had to fry in a couple of batches so as not to overcrowd the pan. Remove chicken from pan and place on paper towel-lined plate briefly, then place in a single layer in a baking dish. For the sauce: In a medium bowl, whisk together the coconut milk, sugar, and vinegar. Pour the sauce over the chicken and bake for about an hour, stirring the chicken every 15 minutes. Once cooked through, let stand for at least 5 minutes to allow the sauce to thicken. Serve immediately over rice (*ahem* jasmine rice, although any rice will do because the chicken in this dish rocks!) P.S. Some readers on Kids in the Sink asked if one hour was too long to cook and worried it would dry out the chicken. Let me tell you.... it will not. Trust me. Let it cook for an hour and gently stir it every 15 minutes and it will be perfect!

Satay Chicken with Peanut Sauce

Satay Chicken with Peanut Sauce * If you use bamboo skewers, soak in water for 30 min. before use so they don't catch fire!! Satay Chicken 3 Tbls. lime juice 1 tsp. curry powder 2 tsp. honey 1/2 tsp. ground corriander 1/2 tsp. ground cumin 1/8 tsp. salt 2 cloves garlic chopped 1 pound boneless skinless chicken breasts cut into 1 inch cubes Mix all ingredients except chicken. Place chicken in a bowl with a lid and pour marinade over. Stir or shake to coat. Cover and refrigerate 2 hours, stirring occasionally. Set oven to broil. Thread chicken on skewers and place on cookie sheet that has been sprayed with cooking spray. Broil for 4 min. Brush with marinade and turn. Broil for 4-5 min. longeror until no longer pink. Peanut Sauce 2/3 c. vanilla yogurt 1/4 c. creamy peanut butter 1/4 c. coconut milk 1 Tbls. soy sauce Beat with a wire whisk and serve with satay chicken.

Sweet and Sour Chicken 2

Sweet and Sour Chicken Sweet and Sour Chicken 5 chicken breasts, cubed Flour Vegetable Oil 2 Tbsp cornstarch 1 cup light brown sugar 2 Tbsp soy sauce 2/3 cup white vinegar 1 small can crushed pineapple, juice reserved (I also like to use pineapple tidbits or chunks instead so you get actual pieces of pineapple) 1/4 cup green bell pepper, chopped (I usually use more) Place chicken in Ziploc bag with flour and shake to coat (this works best if you pat down the chicken a little then add the flour last). Add to oil and cook until most are browned and crispy. You'll need enough oil to cover the entire bottom of your pan. Meanwhile, combine brown sugar and cornstarch in a small saucepan, then add vinegar, pineapple juice plus enough water to make one cup, and soy sauce. Stir to combine and let boil one minute. Add reserved pineapple and bell pepper. Place chicken in 9x13 dish and pour sauce over it, making sure it covers everything (I kind of stir it in gently to make sure it covers everything). Bake at 375 for 30 minutes. Serve with rice.

Egg Rolls with Sweet and Sour Sauce

Egg Rolls with Sweet and Sour Sauce Egg Rolls 2 C. cooked chicken breasts, chopped well 2 C. cabbage chopped 1 clove garlic minced 2 T. chopped green onion 1 T. cooking oil 2 C. bean sprouts 1 T. soy sauce ½ tsp. fresh ginger minced or grated (optional) Egg roll wrappers (usually found in the produce or organic section) Stir fry everything, except the chicken, together until tender. Add chicken. Wrap in egg roll wrappers according to instructions on the package. Fry until golden brown on each side (the oil should be around 350 degrees- any hotter and they will get too "golden"). Sweet and Sour Sauce ½ C. brown sugar 1 T. corn starch 1 T. soy sauce 1/3 C. chicken broth ½ tsp. minced fresh ginger root 1/3 C vinegar (you can use either red wine vinegar or apple cider vinegar) 1 clove garlic minced Cook on medium high heat until it bubbles and then 2 more minutes (you should definitely double this as it barely was enough for our egg rolls when Kelli and I made them and it is really good!).

Moo Shu Noodles

Moo Shu Noodles Salt 1 12-ounce box egg fettuccine 4 tablespoons canola or vegetable oil, divided 2 eggs, beaten 3/4 pound boneless pork chops, thinly sliced Ground black pepper 1 bunch scallions, thinly sliced on the bias 2 tablespoons ginger (about a 2-inch piece), peeled and grated 3 to 4 cloves garlic, finely chopped or grated 1/2 pound shiitake mushrooms, stems removed and caps thinly sliced 1/4 cup hoisin sauce 3 tablespoons soy sauce 1/2 small head Napa or Savoy cabbage, thinly sliced 1/2 cup chicken stock Place a large pot of water over high heat to boil. When the water comes up to a bubble, add some salt and drop in the fettuccine. Cook the pasta to al dente according to package directions. Drain the cooked pasta and reserve. Place a small skillet over medium heat with 1 turn of the pan of oil, about 1 tablespoon. Add the beaten eggs to the pan and scramble. When the eggs are done, reserve them in a bowl. Place a large skillet over medium-high heat with 3 turns of the pan of oil, about 3 tablespoons. Season the pork with salt and pepper, add to the pan and cook, stirring occasionally, until golden brown and cooked through, about 5 minutes. Remove the meat from the pan and reserve warm. Add the scallions, ginger and garlic to the pan, and cook until aromatic and the scallions are tender, about 1 minute. Add the shiitakes to the pan and stir-fry until golden brown, 4-5 minutes. Combine the hoisin and soy sauce together in a small bowl. Add the cabbage to the pan and stir-fry until tender, about 5 minutes. When the cabbage is tender, add the reserved pork and scrambled eggs back to the pan along with the hoisin-soy mixture and the chicken stock. Stir-fry to fully heat through, about 1 minute, and then toss with the reserved cooked pasta. Cook to heat through and serve. Yield 4 servings

Asian-Style Ribs

Asian-Style Ribs 2/3 cup light brown sugar 1/2 cup low-sodium soy sauce 2 Tablespoons sesame oil 2 Tablespoons rice vinegar 2 Tablespoons minced fresh ginger 4 garlic cloves, crushed 1/2 teaspoon red pepper flakes 1 rack pork ribs (about 3 pounds), cut into sections of 3 to 4 ribs 2 Tablespoons cornstarch 3 scallions, trimmed and thinly sliced 1 teaspoon sesame seeds Directions: In a small bowl, blend sugar, soy sauce, sesame oil, vinegar, ginger, garlic, and red pepper. Place ribs in a slow cooker bowl; add sauce. Cover; cook on HIGH for 6 hours or until meat is tender. Transfer ribs to a platter. Strain sauce and discard extra fat. Combine cornstarch and 1/4 cup water; blend with sauce in saucepan. Bring to a boil over high heat and cook for 2 minutes, stirring, until thickened. Top ribs with 1/2 cup of the sauce, scallions, and sesame seeds. Serve with remaining sauce.

Sweet and Sour Chicken

Sweet and Sour Chicken Sweet and Sour Chicken Courtesy Mel's Kitchen Cafe Chicken: 3-4 boneless, skinless chicken breasts ( I always use thighs because that's what we have!) Salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a glass baking dish. Mix sauce ingredients (below) together and pour over chicken. Sauce: ¾ cup sugar 4 tablespoons ketchup ½ cup vinegar 1 tablespoon soy sauce 1 teaspoon garlic salt *Note: if you like extra sauce, double the sauce ingredients – pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stove top at a simmer for 8-10 minutes until it reduces and thickens. Serve it on the side of the chicken Bake for one hour at 325 degrees in a glass pan. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice or with Celeste’s easy fried rice! When cut in smaller pieces, bite sized, bake for 30-40 minutes! Serves 4-6

Mongolian Beef

Mongolian Beef This tastes JUST like P.F. Chang's Mongolian Beef! You can serve it how P.F. Changs does (by draining the excess sauce and serving it semi-dry) OR you can keep the excess sauce and spoon it over rice (which is what we like to do because the sauce is SO good). 4 tsp. vegetable oil 2 tsp. ginger, minced 2 Tbsp. garlic, minced 1 c. soy sauce 1 c. water **3/4-1 c. brown sugar (packed) 2 c. vegetable oil 2 Lb. flank steaks ½ c. cornstarch 3 large green onions Make the sauce by heating 4 tsp. vegetable oil in a medium saucepan over medium/low heat. Don’t get the oil too hot. Add ginger and garlic to the pan and quickly add the soy sauce and water before the garlic scorches. Dissolve the brown sugar in the sauce, then raise the heat to medium and boil the sauce 2-3 minutes or until sauce thickens a little bit. Remove sauce from heat. Slice the flank steak against the grain into 1/4 inch slices. Tilt the blade of your knife at about a 45 degree angle to the top of the steak so you get wider cuts. Dip the steak pieces into cornstarch to apply a very thin dusting to both sides of each piece of beef. Let the beef sit about 10 min. so the cornstarch sticks. As the beef sits, heat up 1 c. oil in a wok (or skillet). Heat the oil over medium heat until its hot, but not smoking. Add the beef to the oil and saute for just 2 minutes, or until beef just begins to darken on the edges. Stir the meat around a little bit so that it cooks evenly. After a few minutes, use a large slotted spoon to take the meat out and onto paper towels, then pour most of the oil out of the skillet. Put the pan back over the heat, dump the meat back into it and stir-fry for 1 minute. Add the sauce, cook for 1 minute while stirring and add green onions. Cook for 1 more minute. Now at this point you can either remove the beef with a slotted spoon or tongs and discard the sauce (this is what P.F. Chang's does) OR thicken the sauce with a cornstarch-water mixture to desired thickness and serve it over rice with the beef. **This recipe calls for 1cup of brown sugar, but Ethan and I thought it was way too much! So we would suggest starting with 3/4 cup and then adjusting to your taste from there.

Slow Cooker Korean Beef Tacos

Slow Cooker Korean Beef Tacos Pinterest Recipe #2= Success 3-4 pounds beef roast (I used a trimmed chuck roast) 1/2 cup brown sugar 1/3 cup soy sauce 1 head garlic, peeled 1/2 onion, diced 1 inch fresh ginger root, peeled and grated (i used 2.2 tsp dried) 2 tablespoons seasoned rice wine vinegar 1 tablespoon sesame oil 1 whole jalapeno, diced (be careful! use gloves!) **I substituted a jar of the diced green chilis because i don't like handling jalapenos and it turned out well. Dump everything in the Crockpot and cook for 8-10 hours. I stirred the beef about an hour before dinner and it just fell apart.

Parmesan Chicken Ingredients: 1 Packet Onion Soup Mix 1 cups, uncooked white rice 1 cup, Parmesan 1 ½ cups Milk 2 cans Cream of Mushroom (One Chicken and one Mushroom also works) 5 boneless, skinless breast 6 Tbsp butter Pepper to taste (Warning: I wouldn’t add any salt to this mix. We found that between the onion soup mix, the can soups, and the Parmesan there is just enough salt already! ) Spray Slow-cooker Bowl with non-stick spray. Mix the first six ingredients in a bowl. Place Chicken breasts in the bottom of the slow-cooker. Pour soup mixture over the chicken. LOW for 8-10 hours HIGH 4-6 hours. Ours was perfect after 4 ½ hours