SPICY CHICKEN POT STICKERS with BLACKBERRY SAUCE

 
SPICY CHICKEN POT STICKERS with BLACKBERRY SAUCE makes 3 dozen
POT STICKERS
1 pound lightly browned ground chicken
1/2 cup shredded cabbage
1 carrot, shredded
2 cloves garlic, minced
2 green onions, thinly sliced
1 tablespoon Bragg’s Liquid Aminos
1 tablespoon Hoisin sauce
1 tablespoon FRESH grated ginger
2 teaspoons sesame oil
1/4 teaspoon FRESH ground white pepper
1/4 teaspoon red pepper flakes
36 wonton wrappers
2 tablespoons avocado oil

• In a large bowl combine the ground chicken, cabbage, carrot, garlic, green onions, liquid aminos, Hoisin sauce, ginger,, sesame oil, pepper and red pepper flakes until well blended.
• Place 1 tablespoon of mixture into the center of each wonton wrapper.
• Rub edges with a bit of water.
• Fold edge over diagonally and crimp edges together to form each dumpling.
• In a large skillet heat oil over medium heat.
• Working in batches place pot stickers in a single layer – DO NOT CROWD PAN! Cook until golden and crispy, 2-3 minutes per side.
• Drain each batch on a wire rack to drain while cooking the next batch.

DIPPING SAUCE
1/2 cup Bragg’s Liquid Aminos
1/2 cup apple cider vinegar
2 teaspoons sesame oil
3 cloves garlic, minced
1 tablespoon FRESH grated ginger
1/3 cup blackberry jam

• Whisk together ALL the ingredients.
• Heat in a saucepan until desired heat and consistency.
• Serve with pot stickers.

CRISPY ASIAN CHICKEN THIGHS with SESAME CUCUMBER TOMATO SALAD

 
CRISPY ASIAN CHICKEN THIGHS with SESAME CUCUMBER TOMATO SALAD – serves 2
1 pound boneless, skinless chicken thighs
3 tablespoons cornstarch
FRESH ground sea salt and pepper
2 tablespoons Bragg’s liquid aminos
2 teaspoons sesame oil
4 teaspoons sugar
2-4 teaspoons sriacha
Juice of 1 small lime
1 tablespoon avocado oil
1 tablespoon butter

• Add cornstarch to a paper bag.
• Add chicken pieces, shaking to coat well.
• Whisk together the liquid aminos, sesame oil, sugar, lime juice and sriacha until well blended.
• Heat pan over medium heat.
• Add avocado oil and butter.
• Add chicken pieces and cook until cooked through, crispy and golden on both sides. About 5 minutes per side.
• Remove chicken and drain of excess fat on paper towels.
• Add liquid mixture to hot pan and let bubble and start to thicken.
• Add chicken pieces back into pan, turning to coat in the sauce.
• Serve over rice with remaining sauce.
• Top with sesame seeds.
• Serve with salad.

SALAD
1 large cucumber, halved, seeded and sliced into half moons
1 cup grape tomatoes, halved
3 green onions, sliced thin (whites only – save green tops for rice)
2 tablespoons rice wine vinegar
1 tablespoon sesame oil
1 teaspoon sugar
FRESH ground sea salt and pepper

• In a large bowl toss together the cucumber pieces, scallion whites and tomatoes.
• Whisk together the vinegar, oil, sugar, salt and pepper.
• Pour dressing over and toss again.

POT STICKERS with BLACKBERRY DIPPING SAUCE

 
POT STICKERS with BLACKBERRY DIPPING SAUCE makes 2 dozen
1/2 cup Napa cabbage, finely chopped
1/2 teaspoon FRESH ground sea salt
6 ounces ground pork
1 small bunch green onions, finely chopped
1 tablespoon FRESH ginger, peeled and finely chopped
1 teaspoon Bragg’s liquid aminos
1 teaspoon toasted sesame oil
24 wonton wrappers (3 -by-3-inch)
2 tablespoons avocado oil

• In a large bowl, toss cabbage with salt and let stand 10 minutes.
• Squeeze out excess liquid from cabbage. I use a cheese cloth, but paper towels work too.
• Return cabbage to bowl and add pork, chopped scallions, ginger, liquid aminos and sesame oil.
• Mix together well.
• One wrapper at a time, spoon one teaspoon of filling into the center and keep the rest covered with a damp towel. DO NOT OVERFILL or they will tear!
• Learning to fold these can be tricky and takes practice so I’ll include the simple method below, but here’s a you tube video to help.
• Wet the four edges of the wrapper.
• Fold wrapper in half over filling to make a triangle, making sure the ends meet and filling is centered; press edges down firmly to seal or bring all four corners together to make a little pouch instead of a triangle.
• Transfer to an oiled plate; cover with a damp towel to keep moist.
• Repeat with remaining wrappers and filling.
• Heat 1 tablespoon of oil in a 12-inch nonstick skillet with a tight-fitting lid over medium-high heat.
• Add half the wontons and cook, turning once, until lightly browned, about 1 minute per side.
• Carefully add 1/2 cup water, cover, and steam until translucent and just cooked through, 2 to 3 minutes.
• Repeat with remaining tablespoon oil and wontons.
• Serve with soy sauce or your favorite dipping sauce. I like my Blackberry OR Raspberry dipping sauces (recipes below)

RASPBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Raspberry Jam
2 tablespoons crushed pineapple, drained
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos

• Heat jam in microwave for 20 seconds to warm and thin.
• Whisk in honey and soy sauce.
• Set aside.

BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons QUALITY honey
2 tablespoons Bragg’s liquid aminos

• Heat jam in microwave for 20 seconds to warm and thin.
• Whisk in honey and sauce sauce.
• Set aside.

BLACKBERRY PINEAPPLE JAM
4 cups blackberry pieces
2 cups FRESH pineapple chunks
3 cups sugar
1 apple, peeled, cored and chopped
1/4 cup lemon juice
1 packet KNOX unflavored gelatin

• Ina large pan combine everything except the gelatin.
• Stir until sugar is dissolved.
• Bring to a low rolling boil.
• Reduce heat and simmer 30-45 minutes until fruit can easily be mashed.
• Remove 1 cup of juice and whisk gelatin into it until completely dissolved.
• Add juice mixture back into pan and simmer 5-10 minutes.
• Pour into sterilized jars and water bath 10 minutes.

RASPBERRY JAM
8 cups raspberries
6 cups sugar
3 tablespoons lemon juice
1 tablespoon orange peel
1/4 teaspoon nutmeg
1/2 teaspoon cinnamon
1 package unflavored gelatin

• Combine fruit, sugar, lemon juice, nutmeg, cinnamon and orange peel in a stock pot.
• Bring to a full rolling boil – stirring constantly. Let boil 1 full minute.
• Remove from heat and stir in gelatin.
• Skim any foam.
• Pour into sterilized jars.
• Water bath process 15 minutes.

SPICY PEANUT BUTTER CHICKEN & BROCCOLI – SHEET PAN STYLE

SPICY PEANUT BUTTER CHICKEN & BROCCOLI – SHEET PAN STYLE
1/4 cup QUALITY honey
1/4 cup QUALITY peanut butter
1/4 cup Bragg’s Liquid Aminos
1 teaspoon Worcestershire sauce
1 teaspoon Frank’s original hot sauce
3 cloves garlic, minced
3 LARGE limes, juiced
1/2 cup + 2 tablespoons avocado oil
FRESH ground sea salt and tri-color pepper, to taste
3 1/4 pounds skin-on, bone-in chicken thighs
1 bunch broccoli, cut into florets
Prepared white rice

• Whisk together honey, peanut butter, liquid aminos, Worcestershire sauce, hot sauce, lime juice, 1/2 cup avocado oil, salt and pepper.
• Remove 1/2 cup of the sauce and set aside.
• Add the chicken pieces and remaining sauce to a large ziploc bag.  Seal and refrigerate 2 hours.
• Preheat oven to 425°.
• Line a baking tray with foil.
• Remove chicken from marinade and place on baking tray.  Cover lightly with foil for the first 20 minutes.  As you can see I forgot this time and it got a bit crispy, but still tasted wonderful.
• Bake 35-40 minutes until chicken skin is crisp and chicken registers 165°.
• At 25 minutes, toss broccoli florets with 2 tablespoons avocado oil and sprinkle with salt and pepper.  Add to baking tray and return to oven.for final 15 minutes.
• Serve with rice and remaining sauce.

CRISPY PEANUT BUTTER CHICKEN

CRISPY PEANUT BUTTER CHICKEN
This is just like crispy peanut butter  served in many Chinese restaurants.
CHICKEN
1 1/2 pounds boneless chicken tenders
3/4 cup milk
3 tablespoons creamy peanut butter
1 LARGE egg
FRESH ground salt and pepper
2-3 cups crushed Corn Flakes
Avocado Oil

• Whisk together the milk, peanut butter, and egg.
• Season with salt and pepper.
• Soak your chicken in this mixture for 15 minutes.
• Drain chicken pieces.
• Dredge chicken pieces in Corn Flakes.
• Cook in hot oil, flipping once, until browned on both sides and cooked through.
• Serve over prepared rice.
  Drizzle with peanut butter sauce.

SAUCE
1/2 cup creamy peanut butter (or maybe a little more)
3 tablespoons Bragg’s liquid aminos
3 tablespoons brown sugar
1/4 -3/4 cup water (Adjust to desired thickness)
Drizzle of honey

• Combine sauce ingredients in bowl or microwave safe measuring cup. Start with 1/4 cup of water and add more later to reach your desired consistency.
• Microwave for 30 seconds and then whisk to thoroughly combine.
• Microwave another 30 seconds until hot – Add water a teaspoon at a time until you reach your desired consistency.
• Whisk again and pour over sliced chicken, or dip chicken pieces in sauce.
• You can prepare the sauce ahead of time and reheat as needed.

SLOW COOKER GINGER CHICKEN & SLAW

SLOW COOKER GINGER CHICKEN & SLAW
CHICKEN
1/4 cup apricot jam
2 tablespoons ketchup (Jalapeno ketchup adds a bit of a kick)
1/4 cup Bragg’s liquid aminos
2 tablespoons FRESH grated ginger
2 pounds boneless, skinless chicken thighs, trimmed of fat
4 cloves garlic, minced
1 onion, chopped small
1 red Jalapeno pepper, chopped small
1/4 cup rice wine vinegar
FRESH ground sea salt and black pepper

• Whisk together the apricot jam, ketchup, liquid aminos and ginger in 5 quart slow cooker.
• Add onion, garlic, jalapeno and chicken, tossing to coat.
• Cook covered 4-5 hours on low, until chicken is cooked through.
• Transfer chicken to cutting board and shred.
• Return chicken to slow cooker.
• Stir in rice vinegar.
• Season with FRESH ground sea salt and black pepper, to taste.

• 1 cup long grain white rice, prepared 25 minutes before serving according to package directions.

SLAW
1/4 small red cabbage, cored and thinly sliced
1 small green onions, sliced thin
2 tablespoons FRESH chopped cilantro
1 tablespoon avocado oil
2 tablespoons rice wine vinegar
Toasted sesame seeds, for garnish

• Toss all together.
• Season to taste.
• Serve chicken over rice with slaw.
• Top with a sprinkling of sesame seeds.

KOREAN FRIED CHICKEN

 
KOREAN FRIED CHICKEN
3 pounds drumsticks
FRESH finely ground sea salt and black pepper
1/2 + 1/3 cup cornstarch
1/2 + 1/4 teaspoon baking powder
2 tablespoons avocado oil
1 cup coconut oil
1 stick butter
4 cloves garlic, finely minced
2 teaspoons FRESH finely grated ginger
1/4 cup Bragg’s liquid aminos
1/4 cup packed brown sugar
1 tablespoon molasses
2 tablespoons QUALITY honey
2 teaspoons rice wine vinegar
1 teaspoon Sriracha
1 teaspoon Sesame oil
1/3 cup AP flour
1/3+ cup Vodka
1/3 cup COLD water
Toasted sesame seeds, for garnish

• Toss chicken with salt and pepper to taste.
• Whisk together the 1/2 cup cornstarch and 1/2 teaspoon baking powder.
• Dredge chicken pieces in the cornstarch mixture, shaking off any excess.
• Transfer chicken pieces to a rack and let sit uncovered for 30 minutes.

• In a small sauce pan heat the avocado oil over medium high heat.
• Add garlic and ginger, sauteeing 2-3 minutes until soft.
• Add liquid aminos, brown sugar, molasses, honey, rice vinegar, sriracha, and sesame oil. Bring to a simmer for 6-8 minutes until it begins to thicken.
• Remove from heat and set aside.

• In a LARGE skillet (preferably cast iron) melt coconut oil and butter over medium high heat.
• Whisk together the flour, 1/3 cup cornstarch, 1/4 teaspoon baking powder and a pinch of salt.
• Add the vodka and COLD water, whisking until smooth and thinned out to a milky consistency. If needed add vodka and cold water alternately 1 tablespoon at a time until you reach the desired consistency.
• Dip chicken pieces one at a time, allowing excess batter to drip off.
• Add each piece to the HOT oil.
• Fry the chicken until the coating is crisp on ALL sides, but not browned, about 10-15 minutes. Drain pieces on rack.
• Double fry the chicken until browned and crisp. Drain a 2nd time on rack.
• Brush with sauce, coating all sides.
• Sprinkle with sesame seeds.

P.F. CHANG'S CHICKEN LETTUCE WRAPS

With this horrible recuperation and limited food, eating out is a real pain in the butt.  BUT, I'm in love! In love with restaurants that have great appetizer menus.  LOL  :D I ordered the Chicken Lettuce Wraps at P.F. Chang's the other day from their appetizer menu and got 4 meals out of it!  But, what I fell in love with was the actual flavor.  The added bonus was the small chop on all the ingredients making it easy for me eat AND it heats up in the microwave for subsequent meals tasting the same as it did served fresh! So, of course I had to duplicate the recipe for home use and believe I have come REALLY close.

P.F. CHANG’S CHICKEN LETTUCE WRAPS
3 tablespoons avocado oil
2 boneless skinless chicken breasts
1 cup water chestnut, diced small
2⁄3 cup mushroom, diced small
1 small shallot, diced
1 bunch green onions, sliced thin
1 tablespoon freshly grated ginger
2 cloves garlic, minced
8 leaves butter lettuce
1/2-1 cup crispy rice noodles
freshly ground sea salt and black pepper, to taste

• Bring oil to high heat in a wok or large frying pan.
• Saute chicken breasts for 4 to 5 minutes per side or done.
• Remove chicken from the pan and cool.
• Add shallots and green onions to pan sautéing until soft.
• Add water chestnuts, garlic, mushrooms and ginger, sautéing a few minutes more.
• Add stir fry sauce and stir until well blended.
• When chicken is cool, shred it as small as the mushrooms and water chestnuts pieces are.
• Add chicken into mixture, toss to blend and coat well.

STIR FRY SAUCE
2 tablespoons soy sauce
2 tablespoons brown sugar
1⁄2 teaspoon rice wine vinegar

• Whisk together the soy sauce, brown sugar, and rice vinegar in a small bowl.

SPECIAL SAUCE
1⁄4 cup sugar
1⁄2 cup water
1/4 cup hoisin sauce
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
1 tablespoon lemon juice
1⁄4 teaspoon sesame oil
2 teaspoons water
1 -2 teaspoon Siracha

• Whisk together the sugar and water in a small bowl until completely dissolved.
• Add soy sauce, rice wine vinegar, lemon juice, sesame oil, hoisin sauce and desired amount of Siracha whisking until well blended.

ASSEMBLY

• Serve each helping in a lettuce leaf.
• Top with a handful of crispy rice noodles.
• Pour Special sauce over the wraps.

GOCHUJANG CARAMEL CHICKEN

GOCHUJANG CARAMEL CHICKEN
CHICKEN
2 pounds skinless, boneless chicken breasts or tenders
1/2 cup salt
1/2 cup sugar

• In a large bowl dissolve salt and sugar in 2 quarts of cold water.
• Submerge chicken in brine, cover and refrigerate 1 hour.

1/2 cup cornstarch
BATTER
1 1/2 cups cornstarch
FRESH ground salt and pepper, to taste

• Whisk together all ingredients until smooth. Refrigerate until needed.

PREPARATION
1 cup coconut oil

• Remove chicken from brine and dry thoroughly.
• Dredge one piece of chicken at a time in the cornstarch, shaking to remove excess and place on a plate.
• Heat coconut oil in large skillet over medium heat.
• Dip chicken in batter one piece at a time, allowing excess to drip off, and add to hot oil, frying 5-7 minutes per side until crispy and cooked through.
• Drain on paper toweling.
• Dip chicken pieces one at time in the caramel glaze and place on rack to drain.
• Serve immediately.

GOCHUJANG CARAMEL
1 large green onion, minced (whites only – save greens for garnish)
2 tablespoon Coarsely chopped ginger*
3 cloves garlic, minced
1/2 cup brown sugar
1/2 cup Gochujang
1/2 cup Sugar
Juice from 1 orange
Juice from 1 lemon
1 1/2 tablespoons Sesame oil
1 1/2 tablespoons Bragg’s liquid aminos
1 1/2 tablespoons Rice vinegar
1 tablespoon toasted sesame seeds

• Whisk the sugars with the orange juice in a medium sauce pan.
• Bring to a simmer and reduce for 3-5 min or until large bubbles form and the caramel has some
• color
• Add the scallions, garlic and ginger to the pot and stir constantly to slow down the cooking of the
• caramel. This will be very fragrant.
• Remove the pot from the heat and whisk in the gochujang, sesame oil, soy sauce, rice vinegar and sesame seeds. Keep the sauce warm until ready to use or store in airtight container in refrigerator for
• up to 2 weeks.

NOTES:

• Gourmet Garden Squeeze herbs are a great substitution to fresh if you don’t have it on hand.
• You can use bone in chicken, but you need to adjust the cooking time!  We prefer the boneless because the glaze is so sticky that using a knife and fork is preferable to us!

BBQ HOISIN BRISKET ala SLOW COOKER

This is one of the tastiest AND the simplest of recipes.  The combination of the BBQ sauce and the Hoisin sauce is well paired for a bit of salty AND spicy with JUST a hint of sweet in every bite.

BBQ HOISIN BRISKET ala SLOW COOKER for 2-4
2 pound brisket*
2 cups Hoisin sauce
1 cup Sweet Baby Ray’s Original BBQ sauce
1 cup Beef Broth

• Whisk together the Hoisin sauce, BBQ sauce and beef broth.
• Spray the crock insert with non-stick cooking spray.
• Place brisket in insert, fat cap up.
• Pour Hoisin mixture over top.
• Cover and set on low for 7-8 hours.

NOTES:

• I buy a 4 pound brisket, cut it in half and freeze half for the next time. It seems impossible to find a brisket under 4 pounds anyway.
• Buy a cut with the largest fat cap you can find – they are the MOST flavorful!

BAKED PINEAPPLE ORANGE CHICKEN

 
BAKED PINEAPPLE ORANGE CHICKEN serves 6
2 pounds boneless, skinless chicken breast, cut into large bite sized pieces
1/2 cup + 2 tablespoons cornstarch
4 egg whites, beaten until foamy
1 cup FINELY GROUND Panko crumbs
1 cup Wondra flour
1 cup orange pineapple juice
1/2 cup packed brown sugar
1/2 cup rice wine vinegar
1/2 cup Bragg’s Liquid Aminos
1 teaspoon fresh grated ginger
2 cloves garlic, finely minced
1/2 teaspoon sesame oil
1/2 teaspoon red pepper flakes
Buttered rice (I use chicken broth and scallion whites while cooking)
1/2 cup sliced scallions

• Preheat oven to 400°.
• Line a shallow roasting pan with foil and spray the foil with non-stick cooking spray.
• Use 3 shallow prep dishes – 1 for the cornstarch, 1 for the egg whites and 1 for the Panko Wondra combination.
• Coat chicken pieces 1st in cornstarch, then in egg whites and finally in bread crumb mixture.
• Place chicken pieces on baking sheet.
• Bake 15-20 minutes or until cooked through.

• While chicken is baking, prepare sauce.
• In a medium sauce pan combine, 3/4 cup of the juice, se sugar, liquid aminos, ginger, garlic, sesame oil and red pepper flakes and bring to a simmer over medium heat.
• In a small bowl whisk together 2 tablespoons cornstarch and 1/4 cup juice until smooth.
• Stir into sauce pan and simmer until thickened.
• Transfer chicken pieces to a large bowl, pour sauce over and GENTLY toss until chicken pieces are well coated.
• Serve over rice and top with scallions.

SLOW COOKER MOO SHU CHICKEN & GREEN ONION PANCAKES

SLOW COOKER MOO SHU CHICKEN 
1/2 cup Hoisin sauce
2 tablespoons water
2 tablespoons white wine
4 teaspoons sesame oil
1 tablespoon cornstarch
1 tablespoon soy sauce
3 cloves garlic, minced
16 ounce package coleslaw mix (cabbage and carrots)
1 bag shredded carrots
5-6 boneless, skinless chicken thighs
green onions for garnish

• Combine Hoisin sauce, water, sesame oil, soy sauce, wine, cornstarch and garlic.
• In slow cooker place cabbage and carrots on the bottom.
• Top with chicken pieces.
• Drizzle 1/4 cup of the Hoisin sauce mixture.
• Cover and cook on low 6 hours.
• Stir in remaining Hoisin sauce mixture.
• Serve over green onion pancakes.
• Top with green onions for garnish.

GREEN ONION PANCAKES 6 servings
2 cups flour
1 cup boiling water
3 tablespoons sesame oil
1 1/4 cups chopped green onions including tops
fresh ground salt and pepper to taste

• Sift flour into a bowl and make a well in the center.
• Pour boiling water into the well.
• Working quickly, use a wooden spoon and work water into the flour to make a stiff, but not dry dough. Knead lightly into a bowl.
• Remove dough from the bowl and brush with sesame oil.
• Invert bowl over dough and let cool 5 minutes.
• Lightly knead dough until smooth and elastic.
• Brush again with sesame oil and place in plastic bag. 
• Set aside for an hour.

• Roll dough back and forth to form a log about 10 inches long.
• Cut into 6 equal pieces.
• Roll each piece into a ball.
• Roll out each ball to a 7 inch pancake.
• Brush with sesame oil.
• Sprinkle with salt.
• Top each pancake equally with green onions.
• Roll into a tight coil.
• Brush with sesame oil.
• Using a rolling pin flatten into a thin 5 inch pancake trying to keep the onions on the inside.
• Use enough coconut oil to make 1inch deep in a shallow skillet.
• When oil is hot, cook pancakes until golden brown, turning once.
• Drain on paper towels and sprinkle with salt.

SWEET & SPICY MANDARIN TANGERINE CHICKEN

We are trying really hard to get tons of vegetables in our diet.This is one of those recipes that gets you your full days worth all at once and is so tasty too!

SWEET & SPICY MANDARIN TANGERINE CHICKEN
2 large chicken pieces, cut into bite sized pieces
2 stalks celery, sliced thin
1 bunch green onions, sliced
3 cloves garlic, minced
1 cup carrots, sliced diagonally
1 cup snap peas, cleaned and halved
2 tangerines, peeled, halved and sectioned
1 small head broccoli, cleaned and pieced
1 teaspoon red pepper flakes
1/2 cup Franks Sweet Chili Sauce
1/4 cup tangerine juice (orange juice is good too)
Juice of 1 lemon
Sesame Oil
Wondra flour
Soba noodles
rice

• In a small sauce pan whisk together the lemon juice, tangerine juice, sweet chili sauce and red pepper flakes bring to a slow boil. Turn off the heat.
• Heat sesame oil in wok or wok type pan over medium high heat.
• Add garlic until fragrant.
• Dredge chicken pieces in Wondra flour and add to pan when oil is hot. Stir fry until chicken pieces are brown and cooked through. Remove with a slotted spoon and keep warm.
• Add more oil if necessary and then stir fry the celery until starts to soften.
• Add carrots, followed by green onions, snap peas and broccoli cooking until desired tenderness.
• Add tangerine pieces to sauce, tossing to coat.
• Add chicken back in.
• Add sauce to pan and toss to coat.
• Fold in Soba noodles.
• Serve over rice.
• ENJOY!

This meal is labor intensive, but really worth it. Chopping all those vegetables takes a bit of time.

CHINESE BBQ PORK LOIN

CHINESE BBQ PORK LOIN
2-2 1/2 pound pork loin, cut into 1 inch chunks
3/4 cup Hoisin sauce
1/4 cup ketchup
1/3 cup packed brown sugar
1/4 cup soy sauce
1/4 cup honey
2 teaspoons sriracha
4 cloves garlic, minced

• Place pork pieces in a large zip log bag.
• In a mixing bowl whisk together the Hoisin sauce, soy sauce, sriracha, ketchup and honey until well blended.
• Add brown sugar and garlic and mix well.
• Pour over pork pieces and toss to coat.
• Marinate for 24 hours.

• Preheat oven to 375 degrees.
• Cover baking pan with heavy duty foil*.
• Remove pork pieces from bag, reserving marinade.
• Place pork pieces on baking pan.
• Bake 20 minutes.
• Turn pork pieces and brush with reserve marinade.
• Bake an additional 10 minutes or until cooked through.
• Let rest 5 minutes before serving.

*This will make clean up sooooooooooo much easier.

Vegetable Pork Stir Fry

VEGETABLE PORK STIR FRY
Peanut Oil
egg white (save the yolk for the fried rice)
1 tablespoon cornstarch
3/4 pound thin pork chops (chicken works great too)
1 large bunch green onions, sliced thin
1 cup snow peas
3/4 cup carrots slices
1 cup broccoli florets
3 tablespoons rice wine vinegar
2 tablespoons soy sauce
1 teaspoon sesame oil
1/4 cup orange juice

• An hour before you plan on cooking slice pork chops into thin strips.
• Whisk together the egg white and cornstarch.
• Coat pork strips in egg mixture and chill for 1 hour.
• Slice the onions, carrots and broccoli to bite size pieces.
• Cut the snow peas in half if they are large or leave whole.
• Heat peanut oil to medium high.
• Stir Fry pork pieces quickly and remove to drain on paper towel.
• Add vegetables and stir fry until tender. Add pork slices back in.
• Whisk together the soy sauce, sesame oil and orange juice.
• Add to the pan and toss to coat.
• Heat through until glaze forms.
• Serve with Fried Rice (recipe follows).

SHREDDED CHICKEN VEGETABLE EGG ROLLS

SHREDDED CHICKEN VEGETABLE EGG ROLLS
2 cups finely chopped cooked chicken or pork pieces (cheat and use a rotisserie chicken)
1 medium Vidalia onion, finely chopped
1 large stalk celery, finely chopped
1 large carrot, finely chopped
1 tablespoon minced garlic, jar
1 tablespoon sugar
1 teaspoon sea salt
1 teaspoon pepper
1 tablespoon sesame oil
4 tablespoons canola oil
egg roll wrappers (I use Melissa's)

• Heat skillet with 2 tablespoons of oil. Add onion, garlic, celery and carrots, Saute' until tender.
• Drain, retaining oil.
• In a large mixing bowl toss meat pieces with sesame oil, sugar, salt and pepper. Add vegetables and blend well.
• Cool 5-10 minutes.
• Fill center of each wrapper with 2 tablespoons of filling.
• Fold 1st corner towards the center. Then fold each edge towards the center. With a pastry brush wet the exposed triangle of dough and roll the bulk onto it.
  
• Add oil back into pan and add the additional 2 tablespoons and bring to medium heat.
• Cook egg rolls on all 4 sides until golden.

RASPBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Raspberry Jam
2 tablespoons crushed pineapple, drained
2 tablespoons honey
2 tablespoons soy sauce

• Heat jam in microwave for 20 seconds to warm and thin.
• Whisk in honey and soy sauce.
• Set aside.

BLACKBERRY PINEAPPLE JAM
4 cups blackberry pieces
2 cups fresh pineapple chunks
3 cups sugar
1 apple, peeled, cored and chopped
1/4 cup lemon juice
1 packet KNOX unflavored gelatin

• Ina large pan combine everything except the gelatin.
• Stir until sugar is dissolved.
• Bring to a low rolling boil.
• Reduce heat and simmer 30-45 minutes until fruit can easily be mashed.
• Remove 1 cup of juice and whisk gelatin into it until completely dissolved.
• Add juice mixture back into pan and simmer 5-10 minutes.
• Pour into sterilized jars and water bath 10 minutes.

BLACKBERRY PINEAPPLE DIPPING SAUCE
1/2 cup Blackberry Pineapple Jam
2 tablespoons honey
2 tablespoons soy sauce

• Heat jam in microwave for 20 seconds to warm and thin.
• Whisk in honey and sauce sauce.
• Set aside.

MANDARIN CHICKEN and NOODLES

2 pounds chicken tenders
1 1/3 cup sugar
1/2 cup soy sauce
Juice of 2 lemons
4 cloves garlic, minced
1 bunch green onions, sliced thin
2 teaspoons sesame oil
1/2 cup water
3 tablespoons cornstarch
1/2 pound linguini

• Cook linguini al dente.
  
• In a small saucepan combine the soy sauce, lemon juice, sesame oil, sugar and garlic.
• Whisk the cornstarch into the water until smooth.
• Add the cornstarch mixture to the soy sauce mixture and blend well.
• Bring mixture to a boil, reduce heat and simmer until thick.
• While the sauce is cooking, salt and pepper the chicken tenders and broil 2-3 minutes each side.
• Shred chicken, slice green onions and add to the linguini.
  
• Pour sauce over top and toss well.

HOW FIRECRACKER CHICKEN became SPARKLER CHICKEN

I originally found this recipe on recipepage and then proceeded to make it my own. But after the first few bites I edited it again - it just didn't need that much BITE. So at first it was FIRECRACKER CHICKEN, but the 2nd time it became SPARKLER CHICKEN and we loved it even more. I'll give you both recipes and you decide.

FIRECRACKER CHICKEN
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunks
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
2/3 cup Frank's hot sauce
1 1/2 cups brown sugar
2 tablespoons apple cider vinegar

• Preheat oven to 350°.
• Spray 9-13 baking dish with PURE.
• Beat eggs until smooth consistency. You don't want any "gloppy" areas.
• Season chicken piece with salt and pepper.
• Place cornstarch in a gallon sized bag.
• Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
• Heat butter in skillet over a medium high heat.
• Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.
• Remove chicken pieces to the baking dish.
• In a medium mixing bowl add Frank's hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
• Pour over chicken pieces.
• Bake 45 minutes or until sauce had thickened and chicken is cooked through.

SPARKLER CHICKEN - FIRECRACKER CHICKEN revised
changes are in RED
2 pounds boneless, skinless chicken breasts, cut into 1 inch chunk
salt and pepper to taste 
2-3 tablespoons butter
3 eggs, beaten
1 cup cornstarch
1/2 cup Frank's hot sauce
1 1/2 cups PACKED brown sugar
3 tablespoons apple cider vinegar

• Preheat oven to 350°.
• Spray 9-13 baking dish with PURE.
• Beat eggs until smooth consistency. You don't want any "gloppy" areas.
• Season chicken piece with salt and pepper.
• Place cornstarch in a gallon sized bag.
• Add chicken and shake until well coated.  Then pour chicken into a mesh strainer and shake until all extra cornstarch is gone. (I do this over a large mixing bowl to make as little mess as possible.
• Heat butter in skillet over a medium high heat.
• Dip chicken pieces in egg wash and add to skillet.  At this point you are looking to brown each side, not cook it through.
• Remove chicken pieces to the baking dish.
• In a medium mixing bowl add Frank's hot sauce and apple cider vinegar to the brown sugar and stir to a uniform consistency.
• Pour over chicken pieces.
• Bake 45 minutes or until sauce had thickened and chicken is cooked through

ORANGE HONEY CHICKEN

ORANGE HONEY CHICKEN

2 pounds skinless, boneless chicken breasts, cut into large chunks
1 egg, beaten
1 teaspoon sesame oil
1/2 cup cornstarch
1/4 cup flour
1/2 teaspoon salt
1/4 teaspoon white pepper
heavy coat of olive oil
1 clove minced garlic, jar
1 bunch green onions, minced
1 1/2 tablespoon soy sauce
Juice of 1 orange
1/4 cup honey
1/2 teaspoon red chile pepper flakes
1 1/2 tablespoon cream sherry
5 tablespoons sugar
zest of one orange
1 teaspoon fresh grated ginger or 1/2 teaspoon ground ginger

• Mix cornstarch, flour, salt & pepper in ziploc bag.
• Toss chicken pieces in beaten eggs and sesame oil and then dredge in the flour bag.
• In a large skillet, heat olive oil. When hot, add the chicken pieces and cook turning as needed until all sides are golden brown. 4-8 minutes.
• Drain chicken on paper towel lined plate.
• Pour off excess oil and clean pan with paper towel.
• Add 1 tablespoon more olive oil and saute' garlic and green onion.
• Add the soy sauce, sugar, honey, orange juice, sherry, red chile pepper flakes and ginger.
• Cook until thick, do not boil.
• Dip in honey mixture and place on sprayed cookie sheet. If you would like sprinkle some sesame seeds over the chicken at this point.
• Bake at 350 degrees for 20 minutes.
• Brush with original glaze after the first 10 minutes.
• Save any additional glaze to use over the rice.
• Serve over rice.

CHICKEN CHOW MEIN

CHICKEN CHOW MEIN

3 tablespoons peanut oil
1 bunch green onions, sliced
1 cup sliced celery
5-6 cups shredded Napa cabbage
1 cup bean sprouts
1/2 cup sliced carrots
2 cups chicken broth
2 tablespoons soy sauce
3 teaspoons sesame oil
1 teaspoon sugar
2 tablespoons cornstarch
4 tablespoons cold water
1-2 cups shredded chicken pieces
1 teaspoon red pepper flakes +/-
1 pound spaghetti or vermicelli

• Prepare spaghetti according to package directions.
• Over a medium high flame heat the peanut oil in a heavy skillet.
• Saute' the celery, onions, bean sprouts and cabbage until cabbage is wilted.
• Remove with a slotted spoon.
• Add a bit more oil and saute' chicken pieces.
• Remove with a slotted spoon.
• Add the broth, sesame oil, soy sauce and sugar. Simmer for several minutes.
• Whisk the cornstarch into the cold water until smooth.
• Add to the broth mixture and bring to a boil.
• Add vegetable mixture and chicken pieces back in, heat through and coat well.
• Toss with prepared pasta and heat through.

I use my salad spinner for draining pasta to get all the excess water out.