Mongolian Chicken

 

 

2 packs (or 2lbs) of boneless skinless chicken tenders (or you can cut up b/s breasts)
1/2 c. soy sauce
1/2 c. water
1/2 c. brown sugar
1 tbsp. ginger
1 tbsp. minced garlic
1/2 c. vegetable oil (for frying/sauteing the chicken)
2/3rd c. corn starch
1/4 small onion, finely chopped (optional)
copped green onions, for garnish
red pepper flakes, for garnish

Slice chicken tenders into slivers about 2-3 inches long. Place cornstarch in a large Ziplock. Add the sliced chicken breasts to the Ziploc and shake bag well to coat the chicken slices. Leave chicken slices in Ziploc for approximately 10 minutes.

 

Heat 2 teaspoons of vegetable oil in a medium saucepan over medium-to-low heat. Add ginger, garlic, onions, soy sauce and water to the pan. Dissolve the brown sugar in the sauce, then increase the heat to medium and boil the sauce for 2-3 minutes or until the sauce thickens. Remove it from the heat.

 

While waiting, heat up oil in pan over medium heat. Add the chicken to the oil and sauté until brown and fully cooked. Remove chicken from oil onto a plate covered in a paper towel (to soak up some of the oil). Add the drained chicken to the sauce. Put meat and sauce back onto the burner at medium-to-low heat. Let chicken sauce simmer until warm. Serve over rice. Garnish with chopped green onions and red pepper flakes.

 

 

 

In a 1 gallon ziploc, coat chicken in 2/3 cup corn starch.  Let sit for 10 min.

 

Heat 2 tsp vegtable oil, ginger, soy sauce, garlic, onions & water to a sauce pan.

Boil for 2-3 minutes.

 

 

In a skillet heat oil and saute the chicken until golden brown.

 

Transfer the chicken to a plate and cover w/ paper towel to rid some of the excess oil. 

 

 

Put the chicken in the sauce and stir.

Go empty the skillet of all oil.

Transfer the chicken and sauce back to the skillet and simmer 'til ready to serve.

 

 

Serve over white rice.

 

 

 

Adapted from CraftyCreativeKathy.wordpress.com

asian, chicken, dinner,

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Ramen Noodle Stir Fry (Cheap & Easy Dinners)

 

Yes this is a meal using Top Ramen (or any ramen noodle package). Another edition of Mrs. Scales CHEAP & EASY meals. :)   

Ingredients:

1-2 Boneless Skinless Chicken Breast (or meat/seafood of your choice)
1 block of  ramen noodles
1 tsp Soy Sauce
1 tsp Worcestershire
1 tsp minced garlic
1/4 c frozen veggie mix
1 egg
1 tsp cooking oil (olive, sesame, vegetable)
seasoning salt, to taste
salt/pepper, to taste

First, cut up your boneless skinless chicken breast or whatever meat you use. 

On medium heat, put garlic and the tsp of oil in the frying pan or wok.

                                             

Toss your chicken in the pan with soy sauce, Worcestershire, frozen veggies, a couple dashes of seasoning salt.  Stir with wooden spoon.

While this is cooking and blending flavors, put a bowl of water in the microwave for 3 minutes.  When the 3 minutes is up you'll have boiling water, while still in the microwave add your block of noodles (break in half if you wish).  Turn microwave back on for another 2.5 min. This method makes the perfect consistency of noodles.. not soggy or puffy.

Back over to the pan - Once the veggies are almost cooked crack in the egg.  Stir again with wooden spoon or spatula to scramble the egg.

Back to the microwave - Your noodles should be done at this point.  Drain all the water from the bowl.  Use an oven mitt, the bowl will be HOT. (Note: if you want to save those couple extra minutes, I recommend using this rapid ramen bowl, which will give you the same perfect consistency with only 3 minutes total in the microwave rather than the 3 minutes then extra 2.5 minutes),

Add the noodles and ramen seasoning packet to the pan/wok and stir it all up.  Add a little more oil if you need to and a little water (maybe a table spoon). 

Serve.  

I recommend trying it with mushrooms too if you have them on hand (pic on right). 

Try also

Easy Fried Rice

Chicken Satay w/ Thai Peanut Sauce





asian, cheap, chicken, dinner, easy, pasta,

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Chicken Satay

Prep time: 2 hours 10 minutes (due to marinade)
Cook time: 20 minutes
Yields: 6 servings

Ingredients

1. 1 TBSP creamy peanut butter
2. 2 TBSP C low sodium soy sauce (definitely make sure you get low sodium, otherwise it’ll be a SALTY dish)
3. 1/4 C lemon or lime juice
4. 1-1/2 tsp brown sugar
5. 1 TBSP curry powder
6. 1 clove garlic, chopped
7. 1/2 tsp red pepper flakes
8. 3 8oz boneless skinless chicken breasts cubed
9. lime slices (optional)
10. skewers

Directions
1. In a mixing bowl, combine ingredients 1 - 7. Place the chicken breasts in the marinade and refrigerate. Let the chicken marinate at least 2 hours, overnight is best.

2. Preheat a grill to high heat (or a stove top on med-high heat)

3. Weave the chicken onto skewers, then grill for 5 minutes per side. (or no skewers and put in a pan for 5 minutes each. Or longer to get nice crunch on the outside from the marinade)

4. Serve with lime slices (optional)
How much easier can that be? Mix it, chop it, throw it all together and go sit down for a few hours, because you have nothing else to do, right? Then 10 min into cooking, you’re done!

Serve with Thai Peanut Sauce.

 

recipe adapted from Keep the faith going 

appetizer, asian, side, spicy, sweet, thai,

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Thai Peanut Sauce

Looking for a very LOW COST thai peanut sauce?  Found this gem on Budget Bytes.  Tasty and goes quite perfectly with my chicken satay.

Total Cost: $1.75

Cost Per Serving: $0.22

Serves: 8 (1/4 cup ea.)

Ingredients

• ¾ cup natural style peanut butter $0.82
• ¼ cup coconut milk (optional) $0.16
• ½ lime juice $0.17
• 1 inch fresh ginger, peeled, grated (optional) $0.24 (or 1/8 tsp dried ginger)
• 1 clove garlic, minced $0.06 (or 1/2 tsp minced)
• 1 tsp sriracha sauce (rooster hot sauce) $0.05
• 1 Tbsp soy sauce $0.03
• ½ tsp sesame oil (optional) $0.02
• 1 Tbsp brown sugar $0.03
• ¼ bunch cilantro $0.17
• ¼ – ½ cup water $0.00

Instructions

1. Make sure your natural style peanut butter is thoroughly mixed before measuring (you don’t want to get all oil or all solids). In a blender or food processor combine all of the ingredients except the sriracha sauce. Begin with only ¼ cup of water and add more until you get the consistency you want (I used ½ cup total). Add the sriracha sauce a little at a time (blending between) until it is to your desired heat (I used about ½ tsp).
2. Enjoy the peanut sauce on salads, pasta or as a dipping sauce!

appetizer, asian, cheap, dressing, side, thai,

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Easy Fried Rice

Fried Rice

Serves 5-6

4 cups rice, prepared
1/2 pound boneless, skinless chicken breasts, cooked (You can use chicken from the Pineapple Chicken! or any left over chicken)  (Chicken/Meat optional)
1 cup peas & carrots, frozen
1 small white onion, chopped
2 cloves garlic, minced
2 eggs
3 tablespoons cooking oil (sesame, vegetable, canola)
1/4 cup soy sauce

Prepare rice according to package instructions to yield 4 cups cooked rice. Heat sesame oil in a Wok or large skillet on medium heat. Add onion, garlic, peas, and carrots.  Stir fry until tender. Crack eggs into pan and scramble, mixing throughout vegetables. 

Add rice, cooked chicken, and soy sauce to pan.  Stir in soy sauce and cook and stir for about a minute, remove from heat.

 Heat oil in pan, cook onion, garlic, peas & carrots until tender.

 Add egg, scramble.

 Add rice, chicken & soy sauce.

 Stir and cook for 1 minute, remove from heat.

asian, chicken, quick, sides,

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