Apricot-Glazed Pork Tenderloin (Quick Fix Meals)

Posted on February 17, 2009. Filed under: Asian, Pork, Quick & Easy |

1 pound pork tenderloin, cut crosswise into 1/2-inch thick rounds


Ground black pepper

2 teaspoons sesame oil

1 1/4 cups apricot preserves

1/4 cup tamari sauce

1 tablespoon chopped pickled ginger

Season both sides of pork with salt and black pepper. Heat oil in a large skillet over medium-high heat. Add pork and sear 2 minutes per side. Add apricot preserves, tamari sauce and ginger and bring to a simmer. Simmer 5 minutes, until pork is cooked through and sauce reduces.


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Orange Stir-Fry Chicken

Posted on February 7, 2008. Filed under: Asian, Chicken, Main Dish |


  • 4 boneless, skinless organic chicken breast halves, cut into 1-inch cubes


  • 2 tablespoons Chinese rice wine or dry sherry
  • 1 tablespoon cornstarch
  • Sauce:
  • 1/3 cup orange juice* (*If this flavor is too overpowering, mix orange juice and water to make the 1/3 cup)
  • 2 tablespoons dark soy sauce
  • 1 teaspoon sesame oil
  • 1 teaspoon brown sugar
  • 1/4 teaspoon chile paste
  • 1 clove garlic, minced
  • 1 slice ginger, minced
  • Oil for stir-frying, as needed


Place the cubed chicken in a bowl, and add the marinade ingredients. Marinate the chicken for 30 minutes.

While the chicken is marinating, prepare the sauce ingredients and the garlic and ginger.

Heat the wok (or big, deep skillet) and add oil.


When oil is ready, add the garlic and ginger and stir-fry until aromatic.

Add the chicken and stir-fry until it changes color. Push up to the sides of the wok (or skillet), making a well in the middle. Add the sauce.

Combine the sauce and the chicken. Stir-fry for another minute and serve hot. We eat this with brown & wild rice.

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Honey Glazed Chicken Stir Fry

Posted on October 6, 2007. Filed under: Asian, Chicken |

Source:  The Natural Mommy


12 oz skinless, boneless chicken breast halves or thighs
2 Tbs honey
2 Tbs vinegar
2 Tbs orange juice
4 tsp soy sauce
1 1/2 tsp corn starch
2 Tbs cooking oil
4 cups cut-up vegetables, such as broccoli, sweet pepper, onion, and/or mushrooms (Or be like me, and just buy the frozen stir-fry package for $1!)
2 cups hot cooked rice (make it brown rice for an even healthier meal!)

  1. Cook the rice first. If you’re like me and use the old-fashioned brown rice, it takes 50 minutes! Can’t tell you how many times I’ve gotten to the end of my recipe and found I’ve forgotten all about the rice!
  2. Cut chicken into bite-sized strips; set aside. For sauce, in a small cereal bowl, whisk together honey, vinegar, orange juice, soy sauce, and cornstarch; set aside.
  3. Pour oil into a wok or large skillet. (If necessary, add more oil during cooking (I do!)). Heat over medium-high heat. Add vegetables to wok; cook and stir for 3 to 4 minutes or until vegetables are crisp-tender. Remove vegetables from wok. Add chicken; cook and stir for 3 or 4 minutes or until chicken is no longer pink. Push chicken from the center of the wok. Stir sauce; add to center of the wok. Cook and stir until thickened and bubbly.
  4. Return cooked vegetables to wok. Cook and stir about 1 minute more or until heated through. Serve over rice.
  5. Oh, and I keep meaning to try this because I KNOW it will taste AMAZING, but go ahead and take a handful of sliced almonds and toast them – either by heating in a saute pan and stirring every minute or so until your kitchen is filled with a wonderful almond-aroma, or by heating in the microwave for 4-5 minutes, stirring every 30 seconds. Then sprinkle on top of the stir-fry. Let me know how this goes! Every time, I find the bag of almonds as I’m putting everything away after dinner has already been consumed. And I smack myself on the forehead and give an exasperated sigh.
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Szechuan Chicken

Posted on August 20, 2007. Filed under: Asian, Chicken |

Szechuan Chicken  szechuan-chicken.jpg

1 tbsp oil
1 tbsp sesame oil
2 chicken breasts, boneless and skinless, cut into 1″ cubes
2 tbsp cornstarch
3 cloves garlic, minced
1/4 cup soy sauce
1 tbsp rice wine vinegar
1/2 red bell pepper, julienned
1 carrot, julienned
1 small zucchini, julienned
1/4 cup chicken broth
1 tbsp light brown sugar
1 bunch scallions, cut diagonally in 1″ pieces
Hot cooked rice

Heat the oils in a wok over high heat. Toss the cubed chicken breast in a bowl with the cornstarch to coat. Add the chicken and minced garlic to the wok and stir fry till the chicken is lightly browned. Add the remaining ingredients except the scallions. Cover and cook for three minutes. Add the scallions. Cover and cook for two more minutes. Serve with hot cooked rice.

UPDATE:  Tried this one on Aug. 21.  It was pretty good, but there wasn’t any “zing” to it.  I generally like my stir-fry to have more spice.

Go to source: – Ideas for chicken?

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Spicy Orange Chicken

Posted on August 6, 2007. Filed under: Asian, Chicken, Main Dish |

“Spicy” Orange Chicken

  • 2 oranges
  • 1/4 C mild-flavored molasses
  • 1 TBSP soy sauce
  • 2 TSP cornstarch
  • 3/4 C all-purpose flour
  • 1/2 TSP salt
  • 1/4 TSP baking powder
  • 3/4 C water
  • 1 lb boneless, skinless chicken thighs, cut into 1 inch pieces
  • 3 C vegetable oil, for frying
  • 1 TSP chili oil (if using chili sauce substitute 2 TBSP)
  • 4 whole dried chili peppers
  • 2 cloves garlic, minced
  • 1 1/2 TSP finely chopped fresh ginger
  • Hot cooked rice or stir fry noodles

Remove 1/2 inch wide strips of peel from 1 orange with a vegetable peeler. Slice peel into 1 inch pieces; set aside (remove the COLORED portion of skin only, the white pith has a bitter taste).

Juice oranges to measure 1/2 C juice. Combine juice, molasses, soy sauce, and cornstarch in a small bowl; set aside.

Combine flour, salt and baking powder in a medium bowl. Whisk in water to form a smooth batter. Add chicken and mix well.

Heat 3C vegetable oil in wok over medium-high heat until oil registers 375. Shake off excess batter from one-third of chicken; carefully add chicken to wok.

Cook about 4 minutes or until chicken is golden brown and no longer pink in center, stirring occasionally to break up pieces with spoon. Remove chicken with slotted spoon to tray lined with paper towels; drain. Repeat 2 more times with remaining chicken (make sure oil stays hot between batches).

Pour off all oil from wok. Reheat wok over medium-high heat until hot; add chili oil (or chili sauce). Add orange peel, died chili peppers, garlic and ginger; stir fry 30 seconds to 1 minute or until fragrant.

Stir cornstarch mixture; add to wok. Cook and stir until sauce boils and thickens. Return chicken to wok; mix well. Transfer to serving plater and serve over rice or noodles.

recipe from Chinese Favorites, 37530 no. 78, Best Recipes


Update August 15:  We tried this tonight and it was fabulous!  Next time, though, I’ll probably just flour the chicken instead of using batter, fry in much less oil, and then go to the sauce step.  I’ve always got to find a way to “lazy up” a recipe!  This just seemed very work-intensive.

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Cashew Lime Chicken (Quick Fix Meals)

Posted on June 25, 2007. Filed under: Asian, Chicken, Main Dish, Quick & Easy, Reviewed |

(From Quick Fix Meals by Robin Miller)

1 cup rice, cooked
1 tsp peanut oil
1 tbsp peeled and minced ginger
3 cloves garlic, minced
1 1/4 lbs chicken, in bitesized pieces
1/2 tsp salt
1/4 tsp pepper
1 1/2 cups chicken broth
1/4 cup hoisin sauce
1 tbsp lime juice
1 tsp finely grated lime zest
1 cup cashew pieces

Heat oil over medium-high heat. Add ginger and garlic and cook, stirring, one minute.
Add chicken and cook until browned on all sides, about 5 minutes.
Add salt and pepper and stir.
Add broth, hoisin, and lime, stir and bring to simmer.
Partially cover the man and simmer until chicken is cooked through and sauce slightly thickens, about 8-10 minutes.

*You can cool this and refrigerate up to three days.

Serve chicken over rice and top with cashews.

NOTE:  Sauce never did thicken up.  Next time add a cornstarch slurry.

Cooks faster than the rice!  Great quick dinner.

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Korean Barbecue Chicken Marinade

Posted on June 25, 2007. Filed under: Asian, Chicken |

1 cup white sugar
1 cup soy sauce
1 cup water
1 teaspoon onion powder
1 teaspoon ground ginger
1 tablespoon lemon juice (optional)
4 teaspoons hot chile paste (optional)

1. In a medium saucepan over high heat, whisk together the sugar, soy sauce, water, onion powder, and ground ginger. Bring to a boil. Reduce heat to low, and simmer 5 minutes.
2. Remove the mixture from heat, cool, and whisk in lemon juice and hot chile paste. Place chicken in the mixture. Cover, and marinate in the refrigerator at least 4 hours before preparing chicken as desired.

Korean BBQ Chicken Marinade
found on

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Baked Sesame Chicken

Posted on June 25, 2007. Filed under: Asian, Chicken, Main Dish |

Baked Sesame Chicken

Contributed By: jlrantz

Open, sesame! This is a family favorite. For a variation, you can also use bone-in chicken pieces, but be sure to increase the cooking time in this case.


2 tablespoons Soy sauce


1-Preheat oven to 400 degrees F (200 degrees C).

2-Place soy sauce in a 9×13 inch baking dish. On a piece of wax paper, mix together the sesame seeds, flour, salt and pepper. Dip the chicken pieces in the soy sauce to coat, then dredge in the sesame seed mixture. Arrange in baking dish in a single layer, then drizzle with melted butter.

3-Bake at 400 degrees F (200 degrees C) for approximately 40 minutes, or until chicken is cooked through and tender and juices run clear. Baste with drippings once during cooking time. Garnish with extra sesame seeds if desired, and serve.

Cook’s Notes

Tip: To toast sesame seeds, place in a baking dish in a heated oven for about 5 to 10 minutes, watching carefully not to burn.


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Sweet and Spicy Shrimp

Posted on June 25, 2007. Filed under: Asian, Seafood |

Sweet and Spicy Shrimp

1/4 cup soy sauce

1/2 teaspoon sesame oil

2 teaspoons sugar

1/2 teaspoon crushed red pepper

2 teaspoons cornstarch

1 tablespoon vegetable oil

1 small onion, cut into 1-inch pieces

1/2 medium green bell pepper, cut into 1-inch pieces

1 medium carrot, thinly sliced (1/2 cup)

3/4 pound uncooked peeled deveined large shrimp, thawed if frozen

Hot cooked rice, if desired

1. Stir together soy sauce, sesame oil, sugar, crushed red pepper and cornstarch until cornstarch is dissolved; set aside.
2. Heat oil in 12-inch skillet over medium-high heat. Stir-fry onion, bell pepper and carrot in oil 2 to 3 minutes or until crisp-tender.
3. Stir in soy sauce mixture and shrimp. Stir-fry 3 to 5 minutes, until shrimp are pink and firm and sauce is thickened. Serve over rice.
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Chicken and Broccoli

Posted on June 25, 2007. Filed under: Asian, Chicken, Main Dish |

Chicken & Broccoli

Chicken breast (boneless/skinless)
Broccoli florets
3 garlic cloves – minced
3 tablespoons brown sugar
1/4 cup sesame oil
1/4 cup soy sauce
1 tsp. grated ginger (optional)
a little olive oil

Cut chicken into pieces (strips or chunks). Put a little olive oil and water in the pan, heat and cook the chicken until no longer pink on medium high, stirring frequently. Drain if needed.

Mix brown sugar, sesame oil, soy sauce, and ginger and whisk.

Add sauce and broccoli florets and lower temp to medium and cover.

Stir occasionally.

Go to source>>

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