New Asian Cuisine
| Welcoming Summer with Fast Simple Asian Recipes |
Sesame Chicken
By Tea Jenny
6 boneless skinless chicken breast halves, pat
dry with paper towels
1/2 cup honey
1/2 cup soy sauce
1 cup water
2 tablespoons cornstarch
1/2-1 teaspoon ground ginger (fresh is better)
1/2-1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
By Tea Jenny
6 boneless skinless chicken breast halves, pat
dry with paper towels
1/2 cup honey
1/2 cup soy sauce
1 cup water
2 tablespoons cornstarch
1/2-1 teaspoon ground ginger (fresh is better)
1/2-1 teaspoon red pepper flakes (optional)
1 tablespoon toasted sesame seeds
Directions:
1 Cut chicken breast into 1 inch strips or bite size pieces.
2 Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
3 Cook chicken for about 6 minutes or until no longer pink.
4 Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
5 Whisk until no corn starch lumps appear.
6 Pour sauce mixture into skillet with chicken.
7 Cook until sauce thickens slightly.
8 You can add more water if sauce is too thick.
9 Sprinkle with sesame seeds.
10 Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it
with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good
enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with
garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I
am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was
craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of
you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy
some where else.
1 Cut chicken breast into 1 inch strips or bite size pieces.
2 Heat a large non-stick skillet that has been sprayed with Pam, over medium-high heat.
3 Cook chicken for about 6 minutes or until no longer pink.
4 Mix together honey, soy sauce, water, corn starch, ginger and red pepper flakes.
5 Whisk until no corn starch lumps appear.
6 Pour sauce mixture into skillet with chicken.
7 Cook until sauce thickens slightly.
8 You can add more water if sauce is too thick.
9 Sprinkle with sesame seeds.
10 Cover and simmer for 10 minutes or until chicken starts to soak up the sauce.
Note: Since originally posting this recipe, I have tried some of the suggestions others have made. I do like it
with a bit of sesame oil (be careful not to get too much, just a few drops at the end of cooking is good
enough for me, but you might like more), fresh ginger is also good if you have it on hand. I have tried it with
garlic and it is good that way also. I have also found that it is good with shrimp and pork. Basically what I
am trying to say is, the original recipe is just a simple, quick and healthy meal I came up with when I was
craving Chinese food. I thought it turned out really great and wanted to share it. I'm happy that so many of
you have enjoyed it. For those of you that didn't care for it, I hope you can find one that suits your fancy
some where else.
Tibetan Greens with Tofu
By Elmotoo
Prep time: 20 minutes
Elmotoo note: This very quick and easy dish
also has lots of visual appeal, with the white
tofu standing out against a background of dark
green Swiss chard. Serve it with rice.
Serves 4-6
By Elmotoo
Prep time: 20 minutes
Elmotoo note: This very quick and easy dish
also has lots of visual appeal, with the white
tofu standing out against a background of dark
green Swiss chard. Serve it with rice.
Serves 4-6
Photo by Zaar Junkie
Ingredients:
1 bunch swiss chard
2 green onions, chopped
1/2 teaspoon paprika
2 garlic cloves, chopped
1/2 inch fresh ginger, chopped
2 tablespoons soy sauce
4 (12 ounce) blocks firm tofu, cut into 1-inch cubes
1/4 cup green peas
1 tablespoon oil
1 garlic clove, chopped
1/4 teaspoon ground black pepper
1 Wash the Swiss chard and tear it into pieces, removing the stems.
2 Heat a little oil in a frying pan, and stir-fry the green onions, along with the paprika, ginger, and 2 cloves
of garlic.
3 Stir in the soy sauce, tofu, and peas.
4 In a separate frying pan, heat a tablespoon of oil until it's very hot.
5 Stir in the black pepper.
6 Add the Swiss chard, still slightly wet, and toss to coat with the oil and pepper.
7 Cover the pan and let it steam for 30 seconds.
8 Spread the greens on a serving platter and pour the tofu mixture on top.
1 bunch swiss chard
2 green onions, chopped
1/2 teaspoon paprika
2 garlic cloves, chopped
1/2 inch fresh ginger, chopped
2 tablespoons soy sauce
4 (12 ounce) blocks firm tofu, cut into 1-inch cubes
1/4 cup green peas
1 tablespoon oil
1 garlic clove, chopped
1/4 teaspoon ground black pepper
1 Wash the Swiss chard and tear it into pieces, removing the stems.
2 Heat a little oil in a frying pan, and stir-fry the green onions, along with the paprika, ginger, and 2 cloves
of garlic.
3 Stir in the soy sauce, tofu, and peas.
4 In a separate frying pan, heat a tablespoon of oil until it's very hot.
5 Stir in the black pepper.
6 Add the Swiss chard, still slightly wet, and toss to coat with the oil and pepper.
7 Cover the pan and let it steam for 30 seconds.
8 Spread the greens on a serving platter and pour the tofu mixture on top.