NEW Chinese Chicken Salad

You know me... Chinese. Chicken. Salad. My three favorite words in that order:) I found a lovely new cookbook I happen to be completely in love with... This was my first experiment from the cookbook (Now Eat This)


1 cup Rockin Asian Stir Fry Sauce-see below- (or low calorie, low fat asian sauce)
Juice from 1 lime
1 tsp. chili garlic sauce
shredded chicken meat from 1 rotisserie chicken (abt 2 lbs- I think)
4 cups shredded red cabbage
4 oz. snow peas, strings removed
1/2 cup chopped fresh cilantro
1 can water chestnuts, chopped (this was my addition and I think it was a good choice)
2 Tb. black sesame seeds
6 Tb. tvp for crunch

In a large bowl, whisk together the Asian sauce, lime juice and chili garlic sauce. Add the shredded chicken, red cabbage, snow peas, cilantro, sesame seeds and water chestnuts. Toss the salad to combine. Chill in the refrigerator. Add TVP right before serving for crunch:)
Serves 4

carbs for salad:  19 grams
Sodium:  mg
fat: grams
Calories: 221
Fiber: 5 g
Cholesterol: 44 mg
Protein:
25 g
Rockin Asian Stir Fry Sauce
1 Tb. toasted sesame oil
1/4 cup chopped fresh ginger
6 garlic cloves, minced
1/2 bunch scallions, chopped finely
1 Tb. cornstarch
6 Tb. soy sauce
3/4 cup chicken broth
3 Tb. rice vinegar (I used apple cider b/c I was out)
1/2 cup reduced sugar ketchup
salt and pepper

Heat a large nonstick pan over high heat. When the pan is hot, add the sesame oil. Add the ginger, garlic, and scallions and saute, stirring often until very fragrant, about 2 minutes.

Meanwhile, place the cornstarch in a medium bowl. Add the soy sauce, chicken broth, rice vinegar, and ketchup and whisk to blend.

Whisk the cronstarch mixture into the saute pan an dbring the sauce to a simmer. Reduce the heat to medium and simmer, whisking constantly until teh sauce has thickened. Abt2 mintues.

Store the sauce in a covered container in the refrigerator for up to 1 week, or until it crawls out (if you're a Pieper) haha!

Thanks again to this awesome cookbook... more to come from Now Eat This. (I'm in love!)

Carbs for sauce: 1gram, Sodium: 233 mg

Sesame Chicken

I made this the other night for our friends with some signature Jamie-style wontons and other yummy Chinese food... it was a huge hit and I promised to share it! So, here it goes... direct from Betty Crocker's New Chinese Cookbook...

2 lbs. chicken breast chopped (I like it bite sized for the kiddos)

1 egg

2 T. flour

2 T. cornstarch

2 T. water

1 t. salt

2 tsp. vegetable oil (I use canola:)

1/4 tsp. baking soda

1/4 tsp. white pepper

1/2 c. water

1/4 c. cornstarch

1 c. sugar (I used 1/3 cup sugar and no one knew the difference... really!)

1 c. chicken broth

3/4 c. vinegar

2 tsp. soy sauce

2 tsp. chili paste (we were out, so I used red pepper flakes, just a pinch)

1 tsp. vegetable oil

1 clove garlic, chopped

2 T. toasted sesame seeds

Mix egg, flour, 2 tablespoons cornstarch, 2 tablespoons water, the salt, 2 teaspoons vegetable oil, the baking soda and white pepper; stir in chicken. Cover and refrigerate 20 minutes. Mix 1/2 cup water and 1/4cup cornstarch.

Heat sugar, broth, vinegar, soy sauce, chili paste, 1 teaspoon vegetable oil and the garlic to boiling. Stir in cornstarch mixture; cook and stir until thickened. Remove from heat; keep warm.

Heat vegetable oil (1 1/2 inches) in a wok to 350* (I used a skillet). Fry about 10 pieces of chicken, adding 1 at a time, 3 minutes, or until golden brown. Remove from oil, using slotted spoon; drain on paper towels. Repeat with remaining chicken.

Heat sauce to boiling; pour over chicken. Sprinkle with sesame seed.

We served this over rice or over steamed broccoli, if you are trying to cut the carbs:)

Sweet and Sour Pork

I was in the mood to cook something new and with a little more effort last night for dinner. I found this recipe on the food network website. Very yummy and very fun to make. I even enjoyed the frying and usually I hate it.

2/3 cup soy sauce

2 tsp. minced garlic

1 T. minced ginger

1/4 cup flour, plus seasoned flour for dredging

1/4 cup cornstarch

1 pound pork butt, cut into 1-inch cubes

Salt and pepper

Vegetable oil for frying

1 cup ketchup

1/4 cup sugar

1/4 cup red wine vinegar

2 T. honey

1 T. vegetable oil

1/2 T. sesame oil

1/3 cup large diced Vidalia onion

1/3 cup large diced celery

1/3 cup carrots sliced 1/4-inch thick, on a bias

1/3 cup large diced red bell pepper

1/3 cup large diced green bell pepper

1 cup fresh pineapple, cut into 1-inch cubes

Directions

In a large non-reactive, bowl, combine soy, garlic, ginger, flour, and cornstarch. Season the pork generously with salt and pepper. Place the pork in the bowl and toss to cover. Marinate int eh refrigerator overnight.

Drain off any excess marinade and dredge the pork in flour seasoned with salt and pepper. In a large frying pan heat 1-inch of oil to 350 degrees F. Fry the pork in batches, until golden brown. Drain on paper towels. Reserve on a warm plate.

In a separate bowl, combine the ketchup, sugar, vinegar, and honey. Whisk to blend.

In a small roasting pan heat the vegetable and sesame oils. Place the pork and vegetables into the pan and cover with the ketchup moisture. Bring to a simmer and cook until the pork is tender. Serve over cooked rice if desired.