Chicken Satay Stir Fry

Sauce:

4 rounded tablespoonfuls peanut butter
3 tablespoons soy sauce
3 tablespoons honey
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

Stir fry:

1 lb stir fry vegetables
1 lb chicken, sliced into strips

In a large skillet, cook the chicken in 1 tbsp olive oil.  Add vegetables later and cook for 5 minutes.  In another pan, combine ingredients for the sauce and simmer until the peanut butter has melted and the sauce looks smooth.   Add the sauce to the vegetables and chicken and continue cooking until the vegetables are tender.  Serve over rice.

Source: Lindsey Harper 

Chinese Hot and Sour Soup

INGREDIENTS

1 oz Chinese fungi (such as wood or cloud ears)

2 Tbls canola oil

1 inch piece of fresh ginger; peeled and grated

1 tbls red chili paste

½ c canned bamboo shoots

¼ c soy sauce

¼ c rice vinegar

1 tsp salt

1 tsp ground white pepper

Pinch of sugar

2 quarts chicken stock (*recipe follows)

1 square firm tofu

3 tbls cornstarch mixed with ¼ c water

1 large egg lightly beaten

DIRECTIONS

1. Put wood ears in small bowl and cover with boiling water.  Let stand for 30 minutes then drain and rinse

2. Heat oil in wok, add ginger, chili paste, wood ears, bamboo shoots and cook for 1 minute

3. Combine soy sauce, vinegar, salt, pepper and sugar in small bowl.  Pour into wok and toss everything together

4. Pour into the Chinese chicken stock

5. Bring soup to a boil and simmer for 10 minutes

6. Add tofu and cook for 3 minutes

7. Dissolve cornstarch into the water and stir until smooth.  Mix into the soup and simmer until soup thickens

8. Remove soup from the heart and stir in one direction.  Slowly pour in beaten egg in a steady stream so it feathers into broth. 

*Chinese Chicken Stock

INGREDIENTS

2 quarts cold water

8 chicken bouillon cubes (or you could use a whole chicken)

1 bunch green onions halved

4 garlic cloves

3 inch piece of fresh ginger whacked open

1 onion halved

1 tsp whole white peppercorns

DIRECTIONS

1. Mix all ingredients and place over medium heat

2. Simmer gently for 1 hour uncovered

3. Pass stock through a strainer to remove the solids and excess fat

4. Cool chicken stock to room temperature before storing in the refrigerator.

Source: Kate Kmetzsch

Indian Butter Chicken

INGREDIENTS

1lb boneless, skinless chicken breast, diced into bite-sized pieces

4 cloves garlic, minced

1tsp salt
1/2tsp pepper
1/4tsp cayenne (or more to taste)
1/4tsp coriander
1/4tsp cumin
1/4tsp cardamom
juice of 1 lime
3Tbsp butter
1 onion, diced
1 (8oz) can tomato sauce
1 (14.5oz) can petite diced tomatoes (do not drain)
1/2c half-and-half
1/4c cilantro, diced
rice to serve

DIRECTIONS

1. In a small bowl, combine garlic, salt, pepper, cayenne, coriander, cumin, and cardamom with the juice from the lime. Whisk to combine. Add chicken pieces and stir to coat. Cover with plastic wrap and refrigerate overnight to marinate.
2. When ready to cook, heat butter in a large pan to melt and add chicken and marinade. Cook chicken until no longer pink, about 5-6 minutes. Add onion and stir, cooking over medium heat until onion is tender and translucent. Add tomato sauce and diced tomatoes with their juice and cover with lid.
3. Simmer about 20 minutes, or until the sauce has thickened somewhat.
4. Turn off heat, stir in half-and-half and chopped cilantro. Serve over warm rice.
 

**I have these spices if anyone would like to use them to try this recipe.  One other thing is that a really neat Indian market just opened up on University between 100 and 200 east that has spices for really really cheap.  It is called “Bollywood Market.”

Source: Kate Kmetzsch 

Lettuce Wraps

INGREDIENTS

1 pound ground chicken (you can boil chicken breasts and cut them up really fine with kitchen shears, or I just use the canned chicken and smash it up really fine) 

1 small can water chestnuts- drained, finely chopped 

3 green onions- finely  chopped 

2 cups chicken broth 

2 cloves garlic (finely chopped) 

Soy sauce

1 Tbsp (approx) fresh/ground ginger 

2 tsp red pepper flakes 

1 packet rice (or Ramen) noodles, broken to little pieces 

One head lettuce

DIRECTIONS

Cook the chicken in a frying pan over medium high heat, while it’s cooking break it up as small as possible with a spatula.  When the chicken is cooked, turn the heat down to medium and add the water chestnuts, green onions, garlic and chicken broth.  Bring to a boil.  Add soy sauce (to taste), ginger, red pepper flakes, brown sugar, and Ramen noodles.  Cook for about five minutes, or until the liquid is all cooked down (or to taste).  Serve family style in large bowl w/lettuce leaves on the side.

Source: Katie Storrs

Pumpkin/Butternut Squash Curry

INGREDIENTS
Pumpkin or butternut squash:  1 small (1.5 lbs/ 750g), halved, seeded, peeled and cut into bite-sized cubes
Onions: 1/2 -1 chopped
Red peppers: 1 chopped
Garlic: 2 cloves coarsely chopped
Thai red curry paste: 1 Tbsp
Unsweetened coconut milk: 1 can (13.5 fl oz/ 420 ml) (i use light)
Asian fish sauce: 2 Tbsp
Fresh lime juice: from 1 lime
Skinless, boneless chicken breasts: 1 lb (500g), cut into bite-sized cubes
Fresh basil: preferably Thai, 2 Tbsp slivered
Steamed rice: for serving

**I always just add TONS of veggies.  The more, the better!!**

DIRECTIONS
1: Cook the pumpkin: Bring a large pot of water to a boil. Add the pumpkin and boil just until barely tender, about 7 minutes.  Drain well and set aside.

2: Prepare the curry base: In a blender, combine the onion, garlic, and curry paset with 2 Tbsp water and process until smooth.  In a small bowl, combine the coconut milk, fish sauce, lime juice and stir.

3: Cook the curry: In a wok or large frying pan over medium heat, warm some olive oil.  Add the chicken and sear until light brown on all sides, 5-7 minutes.  Using a slotted spoon, transfer the chicken to a bowl.  Return the pan to medium heat and add the remaining 1 Tbsp oil.  Add the curry base and cook, stirring for abut 10 seconds until fragrant.  Stir in the coconut milk mixture and bring to a boil.  Add the chicken and pumpkin, reduc the heat to low and simmer until the pumpkin is tender when pierced with a fork and the chicken is opaque throughout, about 5 minutes longer.  Transfer to a serve in a bowl, garnish with the  basil and serve with the rice.

Source: Katie Storrs 

Thai Red Curry with Chicken

INGREDIENTS

1 (15 oz) can coconut milk

1 red bell pepper, sliced

1/2 white onion, sliced

1-2 carrots, peeled and sliced

2 green onion, chopped

1/2 tsp salt

1/4 tsp pepper

1 Tbsp sugar

1/2 lb chicken breast, pork, or beef, slicked thin

1/2 c bamboo shoots

Juice of 1 lime

1/2 - 1 Tbsp Thai Red Curry Paste*

DIRECTIONS

In a pot on high heat, combine coconut milk, meat, salt, pepper, sugar for about 8 minutes. Add the vegetables and curry paste, mix well, and cover. Reduce heat to med-low and cook for 10 minutes. Add the lime juice and mix well. Serve over rice.

*The Red Curry Paste is a little spicy so start out with a little and add more to your liking.

Source: Jackie S.

Honey Lime Chicken Enchiladas

from Brittany at The Sisters' Cafe

INGREDIENTS

6 tablespoons honey

5 tablespoons lime juice (1 large lime)

1 tablespoon chili powder

1/2 tsp garlic powder

1 lb chicken, cooked and shredded (I used 3 small chicken breasts)

8-10 flour tortillas

1 lb Monterrey Jack cheese, shredded

16 ounces green enchilada sauce

1 cup heavy cream

DIRECTIONS

1. Mix the first four ingredients and toss with shredded chicken. Let it marinate for at least 1/2 hour (I tossed mine together in a Ziploc bag in the morning and let is sit in the refrigerator all day).

2. Pour about 1/2 cup enchilada sauce on the bottom of a 9x13" baking pan.

3. Fill flour tortillas with chicken and shredded cheese, saving about 1 cup of cheese to sprinkle on top of enchiladas.

4. Mix the remaining enchilada sauce with the cream and leftover marinade. Pour sauce on top of the enchiladas and sprinkle with cheese.

5. Bake at 350 degrees F for 30 minutes until brown and crispy on top.

Trade Secrets: I followed Brittany's recipe closely, the only modifications being the addition of cream to the remaining enchilada sauce to add a bit of depth and creaminess. Since the chicken was cooked while marinating, I also poured the leftover marinade into the enchilada sauce and cream to blend all the flavors together. And finally, I added a bit more lime juice than the original recipe because that's what my lime produced! Next time, I might saute some onions and garlic and add that to the chicken mixture.

Source: Paola Jellings