Asian food is one of my favorite go-to's for week night cooking. It's flavorful, comforting, and therapeutic since it requires a lot of chopping and handling. After sampling a few of my friend's flavorful dishes at a recent Cooking Club, I'm never at a loss for a better-than-takeout meal.
Servings: 3
Ingredients:
3-4 boneless chicken breasts
salt/pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sweet and Sour Sauce:
3/4 cup sugar
4 tbsp ketchup
1/2 cup distilled white vinegar
1 tbsp soy sauce
1 tsp garlic salt
Preheat the oven to 325 degrees. Rinse the chicken, pat dry, and season with salt and pepper (1 good pinch of each). Coat the chicken in cornstarch and then the egg. Heat the oil in a large skillet and cook the chicken in two batches until browned (the chicken will not be fully cooked through). Place the chicken in a greased 9x13 pryex. In a separate bowl, mix the ingredients for the sweet and sour sauce and pour evenly over the chicken. Bake for one hour and turn every 15 minutes. Serve with brown or white rice and enjoy!
Recipe courtesy of Allyson Becker from Lifeasalofthouse.blogspot.com
Servings: 2
12 oz sliced beef tenderloin (Whole Foods will do this for you)
1 tbsp soy bean oil (I used olive oil)
1 tsp garlic
2 oz soy sauce
2 tbsp sugar
1 tsp rice wine
2 oz green onion sticks, 3" long
Heat the oil in a saute pan. Add the beef and cook for 30-60 seconds or until cooked. Beef should be slightly browned around the edges and gray throughout the rest of the surface. Add the garlic and toss for about a minute. Add the rice wine, soy sauce, and sugar and bring to a boil. Cook and reduce the sauce around the beef until all sauce has caramelized onto the beef (it should take around 5 minutes). The pan should be dry before proceeding. Add the green onion and toss into beef. Serve with rice.
Recipe courtesy of Emily Hoffman from P.F. Changs
Servings: 4
1 1/2 pounds boneless, skinless chicken breast, cut into 1" cubes
1 tbsp cornstarch
coarse salt and ground pepper
2 tbsp vegetable oil, such as safflower
6 cloves garlic, minced
8 scallions, white and green parts separated, each cut into 1" pieces
2 tbsp rice vinegar
3 tbsp hoisin sauce
3/4 cup raw cashews (4 oz), toasted
In a medium bowl, toss chicken with cornstarch until chicken is coated; season with 3/4 teaspoon salt and 1/4 teaspoon pepper. In a large nonstick skillet, heat 1 tablespoon oil over medium-high heat. Cook half the chicken, tossing often, until browned, about 3 minutes. Transfer to a plate. Add remaining oil and chicken to skillet along wtih garlic and white parts of scallions. Cook, tossing often, until chicken is browned, about 3 minutes. Return first batch of chicken to pan. Add vinegar, cook until evaporated, about 30 seconds. Add hoisin sauce and 1/4 cup water, cook, tossing, until chicken is cooked through, about 1 minute. Remove from heat. Stir in scallion greens and cashews. Serve immediately over white rice, if desired.
PC: Tablefortwoblog.com, pfcb.com, Martha Stewart
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