Teriyaki Chicken and Veggie Rice Bowls

These quick rice bowls are a perfect throw together meal.  Practically any vegetable you have in your fridge will work well, and I always use leftover chicken.  The sauce is simple and delicious, and I love that it is sweetened with honey.  We go back to this quiet often at our house.

Teriyaki Chicken and Rice Bowls

Recipe modified from Eat Good 4 Life

2 Tbsp. olive oil

1 lb chicken breast, cooked and cubed

2 cloves garlic, minced

1 lb. broccoli

4 carrots, sliced

red pepper flakes, to taste

2 tsp. ground ginger

1/2 c. soy sauce

1/2 c. cold water

1/2 c. honey

1 Tbsp. cornstarch

In a small bowl mix the ground ginger, soy sauce, water, honey and cornstarch together.

In a large skillet, heat oil.

Cook carrots, about 5 minutes, and add in the garlic and the chicken.

Once chicken is heated through, add in the teriyaki sauce and stir.

Add broccoli on top, but do not stir.

Bring to a boil, cover, and steam the broccoli for about 4 minutes.

Remove lid, stir and season to taste with pepper flakes.

Serve over rice.

Oriental Chicken Salad

This salad has such a great combination of flavors and textures.  Perfect for lunch or dinner!

You can use any leftover chicken you have available, but I especially prefer this Crispy Oven Fried Chicken that I posted last week.

Oriental Chicken Salad

Recipe from Six Sisters' Stuff

2 c. sliced chicken (see above link)

3 c. shredded cabbage

3 c. spring salad mix, or other lettuce

1 c. shredded carrots

1 c. shredded broccoli stem (broccoli slaw)

2 cans mandarin oranges, drained

1/2 c. sliced almonds, toasted

Mix greens with carrots and broccoli.

Arrange on individual plates.

Top with mandarin oranges, chicken and almonds.

Drizzle with dressing.

Oriental Dressing
6 Tbsp. honey
3 Tbsp. rice wine vinegar
1/2 c. mayo
2 tsp. dijon mustard
1/4 tsp. sesame oil
Whisk together until smooth, refrigerate until ready to use.

Sweet Soy Soaked Salmon over Noodles

I decided I need to expose my children to fish.

The Mr. HATES fish.  Actually, I'm not sure that 'hate' is a strong enough word.  Needless to say, it hasn't been worth the argument, so I don't make it unless he is out of town.  Unless I forget.  Which is what usually happens.

But today, I remembered!  And I knew just the recipe I was going to use, because I had saved it for months and months, just waiting for the perfect opportunity.

It did not disappoint.  And all 3 of my non-fish eating kids ate it.  And I get to eat the leftovers tomorrow.  And that makes me happy...

   

Sweet Soy Soaked Salmon over Noodles

Recipe from Bake-aholic

4 1/4lb. salmon fillets

1/2 lb. spaghetti pasta

olive oil

6 Tbsp. soy sauce

3" piece fresh ginger, peeled and grated (I used 1 tsp. powdered)

juice of 1 lime (2-3 Tbsp.)

1/4 tsp. red pepper flakes

1 bundle broccolini (I used asparagus)

1 large carrot, grated

4 cloves garlic, minced

1 red bell pepper, sliced thin

4 scallions, chopped

2 tsp. sugar

3/4 c. chicken broth

Combine soy sauce, ginger, lime juice and red pepper flakes.
Pour over fish in a shallow dish and marinate for 5 minutes.

Wash and cut vegetables and set aside.

Cook pasta according to package directions.

Meanwhile, heat a large skillet with 2 Tbsp. olive oil over medium-high heat.

Remove salmon from the marinade, reserving the marinade, and add to hot skillet.

Cook 3-4 minutes on each side, until just cooked through.

Remove salmon from skillet and tent with foil to keep it warm.

Wipe skillet out and return to stove with additional 2 Tbsp. olive oil.

Add the bell pepper, asparagus, grated carrot and garlic.

Cook, stirring often, for 2 minutes.

Add the sugar to the reserved marinade, and pour into the skillet.

Add chicken broth and bring to a light boil; let simmer for 1 minute.

Add the cooked, drained pasta and the scallions; toss to combine.

Serve salmon over noodles.

Steak and Egg Stir Fry

This wonderful stir fry was both filling and fun.  I loved the addition of the eggs!  Snap peas can be replaced with broccoli, peppers, onions, or any other veggie you have stashed in the fridge.

Steak and Egg Stir Fry

Recipe modified from Calorie Count

1 lb. flank or sirloin steak, cut in strips

7 eggs

dash milk

1 Tbsp. oyster (or hoisin) sauce

1/4 c. soy sauce

1 1/2 tsp. chopped garlic

3/4 tsp. sugar

1/4 tsp. red pepper flakes

1/4 tsp. ground ginger

1 1/2 tsp. cornstarch

1/3 c. beef broth

8 oz sugar snap peas

Combine soy sauce, garlic, sugar, red pepper flakes and ginger, and mix well.

Add beef and put in fridge to marinate.

Whisk eggs with milk and scramble until cooked.

Set aside.

Combine cornstarch with beef broth and stir to dissolve.

Add beef and marinade to the skillet.

Cook and stir until beef is cooked through.

Add scrambled eggs and peas to skillet, and continue to cook until hot, about 1 minute.

Add beef broth/cornstarch mixture and cook until sauce thickens, adding more broth if needed.

Serve over rice.

Easy Vegetable Stir Fry

This comes together quickly and is really easy to prepare.  You can add cooked chicken, beef, pork, etc., but this is very filling as is.

Easy Vegetable Stir Fry

Recipe modified from Our Best Bites

13.25 oz. whole wheat linguine

oil

1/4 c. soy sauce

1 Tbsp. brown sugar

2 1/2 Tbsp. rice wine vinegar

1 Tbsp. chili sauce

1 1/2 Tbsp. sesame oil

4 cloves garlic

1 1/2 tsp. dried ginger

1 jalapeno, seeded and finely chopped

1 large bell pepper (red, orange or yellow), thinly sliced

1/2 red or sweet onion, sliced thin

2-3 c. fresh green beans

1 small zucchini, thinly sliced

2 c. baby carrots, quartered lengthwise

salt and pepper to taste

Cook noodles according to package directions.

Mix soy sauce, brown sugar, vinegar, chili sauce, sesame oil, garlic, ginger and jalapeno in a small bowl and set aside.

Heat oil in large skillet.

Stir fry onions and carrots until onions are tender.

Add green beans and stir fry a minute longer.

Add zucchini and bell pepper and stir to combine.

Drain noodles and immediately add to pot.

Whisk sauce mixture and pour over noodles.

Stir everything together, adding a little more oil if too sticky.

Garnish with sesame seeds and cilantro, if desired.

Chinese Chicken Salad

I loved this salad growing up.  It was pretty much the only thing my mom ever made with cabbage.

Perfect for potlucks, family get togethers, lunch, or a great side to dinner.

Chinese Chicken Salad
Recipe from Sandy Bishop

Salad
1 head cabbage, shredded
3-4 chicken breasts, cubed
3 green onions, chopped
4 oz. slivered almonds
1/4 c. sesame seeds
2 pkgs. chicken flavored Raman noodles, uncooked

Dressing
2 1/2 Tbsp. vinegar
1 tsp. salt
1/2 c. oil
1 Tbsp. sugar
1/2 tsp. pepper
Flavor packets from noodles

Whisk dressing ingredients together.
Toss all salad ingredients together, except for noodles.
Add dressing to salad and stir to combine.
Break up noodles with hands and add to salad just before serving.

Kung Pao Tuna Salad

We do not eat fish very often at our place.

Tate pretty much hates everything about it.

I like tuna, but aside from the occasional sandwich don't eat it very often.

But then I happened upon this recipe and I pretty much fell in love.

This is the perfect lunch!

Kung Pao Tuna Salad

Recipe modified from Chicken of the Sea

1 Tbsp. soy sauce

2 Tbsp. seasoned rice vinegar

2 Tbsp. Hoisin sauce

1/2 tsp. red pepper flakes

3 Tbsp. peanuts

1 Tbsp. chopped green bell pepper

1 Tbsp. chopped red bell pepper

1 1/2 Tbsp. chopped green onion

2 6oz. cans Chunk Light Tuna, drained

4-8 iceberg lettuce leaves

Whisk together soy sauce, vinegar, hoisin and red pepper flakes until well blended.

Stir in peanuts, bell peppers and onions.

Gently flake and fold in tuna; mix until ingredients are blended.

Chill until ready to serve.

Serve in lettuce cups.

Lettuce Wraps

These come together quickly and taste amazing!

Lettuce Wraps

Menu Managed Original
 
1 ½ - 2 lbs. chicken (preferably dark meat)

½ head iceberg lettuce

1 c. diced red pepper
1 c. diced red onion
1 c. diced baby carrots
4 cloves garlic, minced
2 Tbsp. extra-virgin olive oil
salt and pepper to taste
1 inch ginger root, diced
2 Tbsp. soy sauce
Heat oil in skillet over medium-high heat.
Cube chicken into ¼” pieces, add to skillet, and season with salt and pepper.
Add vegetables, ginger and onion, and sauté until just tender.
Add soy sauce and heat through.

Cut head of lettuce in fourths and serve.

Chicken and Bacon Fried Rice

Chicken and Bacon Fried Rice

Recipe modified from Marta Webster

8-9 eggs, scrambled

1 1/2 c. rice

1 lb. bacon

2 small chicken breasts, cooked and cubed

2 carrots, chopped

1/2 onion, chopped

3/4 c. frozen peas

2 cloves garlic, minced

1 tsp. grated ginger root

soy sauce

salt and pepper

Start cooking rice and scramble eggs.

Meanwhile, cut bacon into thin strips and cook until crisp.

Remove bacon with slotted spoon and place on paper towels to drain.

Add garlic, ginger, carrots and onion to bacon grease (you may need to take some out) and fry for a few minutes.

Add cooked rice and cubed chicken to vegetables and fry until crisp.

Stir in peas and eggs.

Add soy sauce, salt and pepper to taste.

Beef and Spinach (or Broccoli) Lo Mein

I made this with spinach the first time, but my spinach-hating husband really prefers it with broccoli.  It is great either way!

Beef and Spinach Lo Mein

Recipe from Taste of Home

1/4 c. hoisin sauce

2 Tbsp. soy sauce
1 Tbsp. water
2 tsp. sesame oil
2 garlic cloves, minced
1/4 tsp. crushed red pepper flakes
1 lb. beef top round steak, thinly sliced
6 oz. uncooked spaghetti
4 tsp. canola oil, divided
10 oz. fresh spinach, coarsely chopped
1/4 c. sliced green onions
1 red chili pepper, seeded and thinly sliced (I used jalapeno)

In a small bowl, combine the hoisin sauce, soy sauce, water, sesame oil, garlic and pepper flakes.
Pour 1/4 cup into a large resealable plastic bag; add beef.
Seal bag and turn to coat; refrigerate for 10 minutes.
Set remaining marinade aside.

Cook spaghetti according to package directions.
Meanwhile, in a large skillet or wok, stir-fry beef in 3 teaspoons canola oil in batches for 1-2 minutes or until no longer pink.
Remove with a slotted spoon and keep warm.

Drain spaghetti and set aside.
In the skillet or wok, stir-fry onions in remaining oil until tender.
Stir in the spinach, spaghetti and reserved marinade.
Cook and stir for 2-3 minutes or until spinach is wilted.

Return beef to the pan; heat through.
Garnish with chili pepper.
Yield: 5 servings.

Sesame Almond Green Beans

These are super easy and wonderfully delicious!

A good twist to your everyday average.

Sesame Almond Green Beans
Recipe from Mindika Moments

4 c. fresh green beans,
2 tsp. sesame oil
2 tsp. butter
½ c. almonds

In a large skilled heat sesame oil and butter over medium high heat.
Add green beans and sauté for 3-5 minutes.
Stir in almonds and continue to sauté until green beans are cooked to desired doneness; about 3-4 minutes more.

Asian BBQ Chicken

This was such a wonderful recipe.

It smells good, looks good, and tastes even better!

Definitely going to be using this over and over again!

Asian BBQ Chicken

Recipe from Bishop's Kitchen

1/4 c. packed brown sugar

1/4 c. soy sauce

1 Tbsp. fresh lime juice

1/2 tsp. crushed red pepper

1/4 tsp. curry powder (I used Cajun seasoning)

3 garlic cloves, minced

4 chicken breasts (or chicken of choice)

Put ingredients into quart or gallon ziplock bag.

Marinate in fridge for 4 hours, turning occasionally.

Put chicken on grill.

Put remaining marinade in a saucepan and bring to a boil.

Boil for 1 minute.

Baste chicken with marinade while cooking.

Asian Vegetable Salad

This was originally an Asian Green Bean Salad,

but I didn't have any at the time, so I used carrots and red peppers.

I got this recipe from my cousin, and she used sugar snap peas and broccoli,

so I decided to just call it a vegetable salad.

** As a side note, this salad works perfectly as a main or side dish.  It is also great hot or cold.

Asian Vegetable Salad

Recipe modified from Bishop's Kitchen

SALAD:

8oz. linguine

1 c. diagonally sliced celery

1/2 red bell pepper, thinly sliced

1-2 c. vegetable of choice (I used carrots)

1/4 c. green onions

1/3 c. chopped fresh cilantro

DRESSING:

2 Tbsp. rice wine vinegar

2 Tbsp. soy sauce

1 Tbsp. dark sesame oil

1 tsp. grated peeled fresh ginger

1/4 tsp. sugar

pinch fresh ground black pepper

1-2 garlic cloves, minced

1 red jalapeno pepper (I used green), seeded and finely chopped

To prepare salad, break linguine in half.

Cook pasta according to package directions.

Drain and rinse with cold water.

Drain again, and place in a large serving bowl.

Stir in celery, bell pepper, veggies of choice, onions and cilantro.

In a separate bowl, combine dressing ingredients.

Stir with a whisk until blended.

Add all of dressing to salad.

Toss well.

Cover and chill.

Sesame Chicken

This is a wonderful 'sweet and savory' dish.

The only thing I will change next time I make it will be using chicken without the bone.

We used drumsticks, and it took too long to cook, but they were still very tasty.

Sesame Chicken
Recipe from Our Family Treat 

Chicken of your choice

2 tblsp corn starch

1 cup flour

1 tsp salt and pepper

1 egg beaten

2 tblsp water

2 tblsp butter or margarine

2 tsps honey

1/2 teaspoon garlic chili paste (I used regular garlic paste)

1 tblsp soy sauce

1 1/2 cups chicken stalk

2 tblsp sesame seed toasted

First beat the egg and add in the water in a shalow bowl.  

Roll chicken in the egg and water  mixture.  

In a plastic sealable freezer bag mix the flour, salt and pepper, and 1 tblsp of the corn starch.  

Put the wet chicken into the bag and shake until chicken is coated.  

In a large skillet on med-high heat, melt the butter, and fry the chicken on each side until golden brown.  

Place chicken off to the side.  (I ended up putting my chicken into the oven to help it finish cooking).

To the pan add the chicken stalk, chili paste, soy sauce, honey and corn starch. 

(Hint: in order to prevent clumping of the corn starch, mix it in the stalk cold, before adding to heat).

Stir often until begins to thicken.  Reduce heat and add the chicken back in.  

Cook until the sauce is about the consistency of the honey and begins to coat the chicken. 

Sprinkle in the sesame seeds over the chicken.

Kung Pao Pork

My only word of advice: don't scrimp on the nuts... they totally make this dish!

 Kung Pao Pork

Recipe from Our Family Treat


1 lb lean pork chops, cut into cubes
4 Tbsp. soy sauce

1 small red pepper-chopped
1 small green pepper-chopped
1/2 of onion-chopped
1 clove garlic-crushed

2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons sugar
2 teaspoons cornstarch
1/2 teaspoon crushed red pepper flakes
1/4 cups water

1 c. peanuts

Marinate pork in soy sauce for 30 minutes.
In skillet fry up pork and until brown. Add the garlic, peppers and onion.

Mix soy sauce, lemon juice, sugar, cornstarch, red pepper flakes and water together, and add to meat and veggie mixture once cooked. Stir until thick. Add peanuts and serve with rice.

Crispy Pork Fried Rice

This is so good!  By far Lincoln's favorite dish (my 1 1/2 year old)... he downs this stuff!  And so do I.

Crispy Pork Fried Rice
Recipe by Robin Miller

1 Tbsp. peanut oil
2 eggs, scrambled
½ c. chopped onion
1 carrot, chopped
1 roasted red pepper, chopped
½ c. peas
3 cloves garlic, minced
2 tsp. minced fresh ginger
2 cooked pork chops, diced
2 c. rice (cooked)
1 – 2 Tbsp. soy sauce
2 tsp. sesame oil
Salt and pepper to taste
¼ c. fresh cilantro, chopped (opt)

Heat oil in large skillet over medium-high heat. Add onion, carrot and pepper and cook for 2 minutes.
Add garlic, ginger, salt, pepper and pork. Cook 3 minutes, until golden brown.
Add peas, eggs, rice, soy sauce and sesame oil and cook 2 minutes to heat through.
Season to taste with salt, pepper and cilantro if desired.