Steamy Kitchen Recipes | RSS Feed http://steamykitchen.com Steamy Kitchen Food Blog: fast recipes, simple recipes, with fresh ingredients to create delicious meals. Tue, 21 Jul 2015 18:52:51 +0000 en-US hourly 1 http://wordpress.org/?v=4.2.3 Thai Chicken Coconut Soup http://steamykitchen.com/39761-thai-chicken-coconut-soup-recipe.html http://steamykitchen.com/39761-thai-chicken-coconut-soup-recipe.html#comments Tue, 31 Mar 2015 15:43:48 +0000 http://steamykitchen.com/?p=39761 This recipe features: Classic Thai flavors, with a smooth, velvety soup Amp of the intensity of the herbs with a quick sauté of lemongrass, cilantro stems, garlic and ginger Customize soup by adding shrimp or mushroom (canned Asian straw mushrooms work really well) Southeast Asian cuisine features what I call the 5S’s – salty, sweet, sour, spicy, savory. This classic combination is ...

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This recipe features:

  • Classic Thai flavors, with a smooth, velvety soup
  • Amp of the intensity of the herbs with a quick sauté of lemongrass, cilantro stems, garlic and ginger
  • Customize soup by adding shrimp or mushroom (canned Asian straw mushrooms work really well)

Southeast Asian cuisine features what I call the 5S’s – salty, sweet, sour, spicy, savory. This classic combination is what makes Thai Chicken Coconut Soup so irresistible – the initial kick of the spicy chile pepper and lime, followed by salty/savory that’s tempered with a touch of sugar. The creamy coconut milk lingers to soothe the spiciness and allows all the distinct flavors to play nicely with each other.

Thai Chicken Coconut Soup Recipe

 

Everyday Easy by Lorraine Pascale

This recipe is from Chef Lorraine Pascale, a #1 bestselling author in the U.K.  Her book, Everyday Easy features elegant, fuss-free cooking for weeknight dinners.

Lorraine Pascale is the undisputed queen of the kitchen, queen of the simple and the simply delicious.Jamie Oliver

Recipes include:

  • Thai Beef Salad with Roasted Peanuts and Chili Dressing
  • Shrimp Caeser Salad
  • Lozza’s Lamb Biryani
  • Goat Cheese, Toasted Hazelnut & Honey Quesadillas with Arugula Salad
  • Crouching Tiger, Hidden Zebra Cake

and many, many more. Each recipe is easy, breezy and complete with a gorgeous color photograph. The Thai Chicken Coconut Soup Recipe is by Lorraine Pascale, photo is also from the cookbook, by Myles New.

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Thai Chicken Coconut Soup Recipe

Servings: Serves 4 Prep Time: 10 minutes Cook Time: 10 minutes
Thai_Chicken_Soup_Coconut5233

From Everyday Easy by Lorraine Pascale. Text copyright 2012 by Lorraine Pascale. Photographs copyright 2012 by Myles New. Excerpted by permission of Ecco, an imprint of HarperCollins Publishers.

Note: Lemongrass stalk can be found at many large supermarkets (look near where they sell fresh ginger.) If you can't find a whole stalk, look for it in a tube. Many supermarkets carry lemongrass already pulverized, ready to use. Gourmet Garden is a brand I've used before (though fresh is still best.) I've also seen minced lemongrass frozen too. Another option - use a vegetable peeler to cut 2 strips of lemon peel (avoid the white, bitter pith, just the lemon skin.) I like to peel a big piece, use my fingers to twist it about to release its oils.

Same for kaffir lime leaves. If you can't find it fresh, try frozen kaffir lime leaves. Another option - peel 2 strips of lime peel. Lime is already in the recipe, so cut the peel first before juicing for recipe.

Ingredients:

Vegetable oil
1 lemongrass stalk
2 garlic cloves
2-inch piece of fresh ginger
Large handful of fresh cilantro
3 kaffir lime leaves
Two 12-oz cans of coconut milk
1 cup plus 2 tbsp good-quality chicken stock
1 red chili
3 skinless, boneless chicken breasts
1 bunch of green onions
2 limes
2–3 tablespoons fish sauce
1–2 tsp sugar

Directions:

1. Heat a drizzle of oil in a large frying pan or wok on a medium heat.

2. Trim the lemongrass stalk and discard any tough outer leaves before finely chopping the white bit (discard the green bit as it can be quite bitter). Peel and finely chop the garlic and then peel the ginger and cut it into thin slivers. Tear the kaffir lime leaves in several places on the leaf (but keep the leaf intact.) Chop the stalks off the cilantro (in one go) and then finely slice them (keeping the cilantro leaves aside for later).

3. Carefully toss everything in the hot oil with the kaffir lime leaves and stir fry for a couple of minutes, being careful that nothing sticks and burns.

4. Next add the coconut milk and stock and bring to a simmer.

5. Meanwhile, halve the chili lengthwise and then finely slice it, leaving the seeds in if you like it quite fiery. Chop the chicken into bite-size pieces and add both ingredients to the now-simmering soup. Reduce the heat a little and leave it to bubble away for about 8 minutes until the chicken is cooked.

6. Finely slice the onions (both the green and the white bits), juice the limes and roughly chop half of the reserved cilantro leaves. Add these once the chicken is cooked and then leave to simmer for a final minute. Last, add enough fish sauce and sugar to taste.

7. Ladle into four serving bowls, scatter the remaining cilantro leaves over and serve.

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Mom’s Chinese Chicken Soup http://steamykitchen.com/37127-moms-chinese-chicken-soup-recipe-video.html http://steamykitchen.com/37127-moms-chinese-chicken-soup-recipe-video.html#comments Tue, 22 Jul 2014 14:40:45 +0000 http://www.steamykitchen.com/?p=37127 Hi! I’m Andrew Hair, the older brother. I just turned 11 years old last week and my Mom asked me to pick a recipe to make for you. I chose Mom’s Chinese Chicken Soup. Actually, to tell you the truth, it’s Po-Po’s (grandma) Chinese Chicken Soup. I don’t know why my Mom took credit for it. HAHA. I like this ...

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chicken-soup-andrew-2006Hi! I’m Andrew Hair, the older brother. I just turned 11 years old last week and my Mom asked me to pick a recipe to make for you.

I chose Mom’s Chinese Chicken Soup. Actually, to tell you the truth, it’s Po-Po’s (grandma) Chinese Chicken Soup. I don’t know why my Mom took credit for it. HAHA.

I like this soup because it tastes yummy, it’s clear, there’s no vegetables and it reminds me of Po-Po. The difference between Po-Po’s version and Mom’s version is that Po-Po likes to use chopped, itsy-bitsy green onion to garnish. Mom likes to use cilantro leaves.

I DON’T LIKE CILANTRO.

I repeat, I DON’T LIKE CILANTRO.

So, you might want to use green onions.

The recipe is below! Don’t forget to watch the video that I made too! And don’t use cilantro!

andrew--2

moms-chinese-chicken-soup-recipe-2046

Mom Says Don’t use the Liver

Don’t use liver because it changes the taste of the soup and makes the soup cloudy and gritty. Mom learned this from my Po-Po (grandma). Liver is nasty anyways. Blech.

 

Mom’s Chinese Chicken Soup Recipe Video

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(Mom wrote this part below)

Why I love electric pressure cookers

1) Electronic timer ensures that I don’t overcook, cook delay is convenient

2) Safer than stove-top – lid won’t open unless de-pressurized

3) Frees up stove-top

4) I can set everything up in morning and come home to finished dish that’s ready to eat. I don’t have to babysit the pressure cooker.

5) Keep warm function

6) Release pressure quickly – if you don’t want to wait for the pressure to come down naturally, you can switch the knob to release pressure.

Why I love Fagor 3-in-1 Multicooker

Several years ago, I purchased the Fagor 3-in-1 Multicooker from Amazon. I used it weekly to make soups, roasts and beans. It’s still running strong!

I love this particular model from Fagor because it’s affordable for $99 and it’s multi-functional. Pressure cooker, slow cooker and rice cooker in one. With limited space in my kitchen, I love tools that can do more than one job.

The Fagor 3-in-1 also includes a “BROWN” function which basically is high heat to brown your meats prior to cooking. Previously, I had to brown my meats in a separate pan on the stove, add browned meat into slow cooker. Then wash my pan. Now, all the browning happens in the pot, whether I’m slow cooking or pressure-cooking.

Most of the time, I cook rice in the microwave or in my rice cooker. But the Fagor 3-in-1 includes a function to quickly and accurately cook long grain rice, short grain rice, wild rice, brown rice and risotto in a much shorter time than on the stovetop (or rice cooker).

Two big thumbs up.

 

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Mom's Chinese Chicken Soup Recipe

Servings: 3 quarts Prep Time: 5 minutes Cook Time: varies
andrew--2

Directions for pressure cooker, slow cooker and stovetop below.

Ingredients:

2 pounds chicken parts (not liver)
1 stalk green onion
1 big knob of ginger
4 garlic cloves
bunch of cilantro stems onlysalt or fish sauce
    to taste

Directions:

    PREP

-Clean the chicken parts, trimming excess fat
-Thinly slice ginger (no need to peel), peel and smash garlic, cut green onion into 3" pieces.
-Place all ingredients into a large pot. Fill pot with water to cover ingredients (~14 cups).

    COOK IN PRESSURE COOKER
    Set pressure cooker to cook under high pressure for 30 minutes. (It will take time to bring up to pressure. Once it is at pressure, cook 30 minutes. Let pressure release naturally or release the steam following manufacturer's instructions)


      COOK ON STOVE

    Bring pot to boil, then turn heat to low. Cover pot, leaving a little opening (I use a wooden spoon or spatula to prop up lid). Simmer for 2 hours.


      COOK IN SLOW COOKER

    Set slow cooker to low for 6-8 hours or high 4-6 hours.


      FOR ALL

    When the soup is done, skim the top and discard. Use a slotted spoon to remove the chicken parts, ginger, garlic and green onion (discard). Season with salt or fish sauce to taste (start with 1 tablespoon and add more if needed)

p-chinese-chicken-soup-recipe-2051

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Exfoliate your chicken before cooking it! http://steamykitchen.com/35619-exfoliate-your-chicken.html http://steamykitchen.com/35619-exfoliate-your-chicken.html#comments Tue, 20 May 2014 18:54:15 +0000 http://www.steamykitchen.com/?p=35619 Why you should ALWAYS exfoliate your chicken before cooking!  It gets rid of: bone fragments loose outer membrane that you don’t want to eat (yuck) small feathers dried blood Watch short video on how I exfoliate my chicken before cooking: Exfoliate Chicken Before Cooking Video

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EXFOLIATE

Why you should ALWAYS exfoliate your chicken before cooking!  It gets rid of:

  • bone fragments
  • loose outer membrane that you don’t want to eat (yuck)
  • small feathers
  • dried blood

Watch short video on how I exfoliate my chicken before cooking:

Exfoliate Chicken Before Cooking Video

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Healthy General Tso’s Chicken http://steamykitchen.com/30918-healthy-general-tsos-chicken-recipe-video.html http://steamykitchen.com/30918-healthy-general-tsos-chicken-recipe-video.html#comments Mon, 20 Jan 2014 22:00:32 +0000 http://www.steamykitchen.com/?p=30918 White meat or dark meat? I’m definitely a wing and dark meat gal, preferring the juicier, more flavorful, more tender and harder-to-overcook parts of the chicken. I think most Asians prize the dark meat (I know it’s a gross generalization, but I’ve never met an Asian who didn’t like dark meat!) Scott, on the other hand, is breast meat all ...

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Healthy General Tso's Chicken Recipe

White meat or dark meat? I’m definitely a wing and dark meat gal, preferring the juicier, more flavorful, more tender and harder-to-overcook parts of the chicken. I think most Asians prize the dark meat (I know it’s a gross generalization, but I’ve never met an Asian who didn’t like dark meat!)

Scott, on the other hand, is breast meat all the way. When we first started dating, I had to re-learn how to cook chicken properly. All I used to care about was roasting, stir-frying or grilling the thigh, wing and leg portions perfectly, not even giving a second thought to the breast, which cooks faster than its dark brothas and sistahs. Most of the time, the breast meat and bones went into broth-making anyways. I also had a Jack Russell terrier who was spoiled with slightly overcooked and a touch dry chicken breast dinners.

Yummy and Healthy General Tso's Chicken Recipe

The argument for eating chicken breast is that “it’s healthier” – but just HOW MUCH healthier?

White Meat versus Dark MeatAccording to an article from Josh Ozersky on Time Magazine, the difference isn’t as great as you might think.

From U.S. Department of Agriculture:

100 grams of white meat – 0.56 g of saturated fat and 114 calories
100 grams of dark meat has 1 g of saturated fat and 119 calories. 

To save .46 grams + 3 calories, I’ll take the dark meat any day!

 

Men’s Health article: “The extra fat in dark turkey or chicken meat raises your levels of cholecystokinin (CCK), a hormone that makes you feel fuller, longer.”

Live Science: “A nutrient called taurine, found abundantly in poultry dark meat, significantly lowered the risk of coronary heart disease in women with high cholesterol, the study revealed. The researchers said that taurine also might help protect against diabetes and high blood pressure.”

Slate: The Dark Side of the Bird: “Dark chicken meat is also nutrient rich, containing higher levels of iron, zinc, riboflavin, thiamine, and vitamins B6 and B12 than white meat.”

Despite this research, Scott still prefers the breast. Which is just fine by me – we don’t have to fight over who gets which part of the chicken! We each call dibs on our own section.

Steam Kitchen Healthy General Tso's Chicken Recipe

I’ve made a Healthy version of General Tso’s Chicken – one of Scott’s favorites – using white meat, of course – but feel free to substitute with boneless, skinless dark meat :-)

Healthy General Tso’s Chicken Recipe Video

 

 

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Healthy General Tso's Chicken Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 15 minutes
Healthy General Tso's Chicken Recipe

Feel free to substitute the chicken for thinly sliced lean pork or beef. For a vegetarian version, use extra firm tofu cut into cubes and vegetable broth.

Ingredients:

2 tablespoons soy sauce
2 teaspoons rice vinegar (or white vinegar)
1 tablespoon honey
1 to 2 teaspoons garlic chili sauce
1/2 cup chicken broth
3 teaspoons cornstarch, divided
1 large head broccoli, cut into small florets
1 pound boneless chicken meat, cut into 1-inch pieces
freshly ground black pepper
1-1/2 tablespoon of cooking oil
1 to 2 cloves garlic, finely minced
1 teaspoon ginger, finely minced (or grated on rasp grater)
4 stalks green onion, chopped
1 teaspoon roasted sesame seeds

Directions:

1. In a bowl, make the General Tso sauce: Whisk together the soy sauce, vinegar, honey, garlic chili sauce, chicken broth, just 1 teaspoon of the cornstarch. Set aside.

2. In a wok or large sauté pan over high heat, add 1/2 cup water and bring to a boil. Add broccoli to the pan and cover. Steam for 2 minutes or until broccoli has turned bright green and is crunchy-tender (just shy of cooked through.) Remove broccoli from pan, drain and rinse with cool water to stop cooking. Set broccoli aside. Empty water from wok or pan and dry well. Return wok or pan to stove.

3. In a medium bowl, add chicken, remaining 2 teaspoons of cornstarch, salt and pepper and stir to coat chicken evenly.

4. Heat the wok over high heat. When very hot, add cooking oil and swirl to coat. To get a nice crust on the chicken, you'll cook them in a single layer, giving them plenty of space to brown. Add half the chicken to pan in a single layer. Let cook undisturbed for 1-2 minutes, until the bottom of chicken is browned, flip chicken, cook until other side is browned. The chicken should be halfway cooked through - remove the half-cooked chicken pieces to a plate to set aside. As you take chicken pieces out, continually add in more of the raw chicken to the pan to cook.

5. When all the chicken have cooked, turn heat to medium. Let the pan cool a bit before adding the rest of the ingredients (so they don't burn). The pan should still have some cooking oil left from the chicken. To the pan, add the green onions, garlic and ginger . Stir fry until fragrant, about 30 seconds. Control your heat so that the ingredients don't burn.

6. Pour in the General Tso's sauce to pan and bring mixture to a simmer. Return the chicken and broccoli to the pan, toss and cook for 1 minute. The sauce should thicken and the chicken should be cooked through completely. Sprinkle with sesame seeds and serve immediately.

 

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Thai Hot and Sour Chicken Soup http://steamykitchen.com/28246-thai-hot-and-sour-chicken-soup-recipe-video.html http://steamykitchen.com/28246-thai-hot-and-sour-chicken-soup-recipe-video.html#comments Tue, 03 Sep 2013 16:09:11 +0000 http://www.steamykitchen.com/?p=28246 I’m overwhelmed by all the Internet love! You all have made last week so much more bearable, and the healing over the sudden loss of Buster easier. I think the one most affected by Buster’s passing was Coco. There were times when we came home, and Coco would greet us and then immediately looked behind us to see if Buster ...

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Thai Hot and Sour Chicken Soup Recipe

I’m overwhelmed by all the Internet love! You all have made last week so much more bearable, and the healing over the sudden loss of Buster easier. I think the one most affected by Buster’s passing was Coco. There were times when we came home, and Coco would greet us and then immediately looked behind us to see if Buster was following.

Poor Coco – I know it will take time.

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Last week called for comfort food and that means soup. We’ve been doing a lot of soups in the electric pressure cooker (just throw everything in a hit a few buttons) or the super-quick 20 minute on the stovetop soups. Basically, I like unfussy soups. What hit the spot last week was hot-spicy-tangy-savory Thai Hot and Sour Chicken Soup. This is the type of soup that Pavlov would love – the flavors are so distinct and powerful, that every time even just think about this soup, certain reactions that I cannot control begin happening. Mouth starts watering from the sharp lime, tip of tongue reacts to the slight sweetness of the fish sauce,  and the warming of the throat from the slow, lingering effects of the steeped chile slices.

Thai Hot and Sour Chicken Soup Recipe

While the soup contains ingredients that are difficult to find outside of an Asian market – don’t worry. I have a simple substitution! The citrusy flavor of the soup comes from lemongrass and kaffir lime leaf. If you can’t find one or both, the peel of the lime will work just fine.

Thai Hot and Sour Chicken Soup Recipe

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The ingredients are flexible – I’ve added shrimp, tofu and even spinach to the soup. Make it your own! This is a recipe that I’ve adapted from Katie Chin’s brand new Everyday Thai Cooking cookbook.

I was fortunate enough to receive an advanced copy (and loved the book so much that I wrote a little quote for the back cover!)

If you like Thai food as much as I do, you’ll love Katie’s Thai recipes that are designed for the home cook. Some of the recipes in the book:

  • Steamed Mussels in Lemongrass and Basil
  • Chang Mai Chicken Lettuce Cups
  • Chicken with Cashews and Thai Chilies
  • Grilled Halibut in Mango Coconut Sauce
  • Spicy Peanut Noodles
  • Thai Garlicky Eggplant
  • Pad Thai

Thai Hot and Sour Chicken Soup Recipe Video

 

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 Thai Hot and Sour Chicken Soup Recipe

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Thai Hot and Sour Chicken Soup

Servings: 15 minutes Prep Time: 4 Cook Time: 5 minutes
Thai Hot and Sour Chicken Soup Recipe featured-9650

Kaffir lime leaves and fresh lemongrass may be difficult to fine outside of an Asian market. You can substitute with lime peel. In the recipe, you'll be using the juice of a fresh lime. Before cutting the lime, take a vegetable peeler and peel long strips of the lime skin. Use your fingers and squeeze/wring the peel a bit to release its flavors and fragrant oil. Adapted from Everyday Thai Cooking by Katie Chin. The more chile slices you use - and the longer you let it steep in the broth, the spicier it will be.'

Other ingredients you can add: spinach leaves, tofu, shrimp, zucchini slices, bean thread noodles or rice noodles, snow peas, bamboo shoots, etc.

Ingredients:

3 cups chicken stock
4 slices fresh ginger
4 kaffir lime leaves, torn (substitute with lime peel)
2 stalks lemongrass, cut into 2" lengths and bruised (substitute with lime peel)
1 fresh hot chile pepper, sliced (I used 2 large slices)
1/2 pound skinless, boneless chicken, cut into bite-sized pieces
1 cup cherry tomato (or 1 whole tomato, cut into wedges)
One 15-oz can straw mushrooms (or handful fresh sliced mushrooms)
3 tablespoons fish sauce
1 lime, squeezed (about 2 tablespoons lime juice)
fresh cilantro leaves

Directions:

In a pot, add the chicken stock, ginger, kaffir lime, lemongrass and chile slices. Bring to a simmer, cover, and then turn the heat to low. Let simmer for 10 minutes. Strain out and discard the spent herbs. (You can taste the soup at this point, if you would like it more spicy, keep the chile pepper slices in the stock and discard just before serving.)

Add in the chicken pieces, cherry tomato and mushrooms. Bring back to a simmer on medium heat and then cook for an additional 5 minutes.

Stir in the fish sauce, lime juice and cilantro leaves.

 

 

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Sweet and Sour Chicken with Cherries http://steamykitchen.com/27925-sweet-and-sour-chicken-with-cherries-recipe-video.html http://steamykitchen.com/27925-sweet-and-sour-chicken-with-cherries-recipe-video.html#comments Mon, 12 Aug 2013 17:32:26 +0000 http://www.steamykitchen.com/?p=27925 Growing up in Nebraska, the closest family was nearly 8,000 miles away in Hong Kong and so our “family” was made of neighbors and co-workers of my Dad at the city utility offices. On the weekends, the adults would play cards, mah-jong (my parents taught everyone!) and have grand potlucks. We spent many weekends with one of Dad’s co-workers, Walt ...

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sweet and sour chicken cherries recipe featured-9533

Growing up in Nebraska, the closest family was nearly 8,000 miles away in Hong Kong and so our “family” was made of neighbors and co-workers of my Dad at the city utility offices. On the weekends, the adults would play cards, mah-jong (my parents taught everyone!) and have grand potlucks.

We spent many weekends with one of Dad’s co-workers, Walt and his wife Alice, who had a lovely backyard full of fruit trees. They were an older couple and became Jay and my substitute “Grandma and Grandpa.” I remember vividly the massive netting contraption that Walt would drape over the majestic cherry tree once the fruit started ripening to prevent darting bird-theives from snatching the prized fruit.

sweet and sour chicken cherries recipe featured-9535

Every year in the summer, we’d be invited over for cherry harvesting, where the netting would be gently lifted off like a veil, revealing the layers and layers of branches holding bright red cherries ready for picking. The rest of the evening and days that followed were dedicated to pitting, pie-making and canning.

Walt and Alice both passed away long ago and I wonder if that cherry tree still stands? I’ve been temped to ask my parents for their old address to use Google Earth to peer into the backyard, but that thought just kinda creeped me out!

sweet and sour chicken cherries recipe featured-9545

This recipe, Sweet and Sour Chicken with Cherries is a tribute to Walt and Alice. When we first moved to the United States, they welcomed us into their home and we became part of their family. Alice taught Mom how to bake Cherry Pie, Mom taught her how to Chinese Egg Rolls. They babysat me and my brother so that my parents could go out on a date. Alice patiently read some of my very first children’s books to me and helped me learn English!

You can use either sweet or tart cherries with this recipe – this is a sweet and sour dish, so adjust the amount of honey or vinegar based on how sweet your cherries are. I love my Sweet and Sour Sauce – it’s a healthy version that uses orange juice for a nice fruity zing. If fresh cherries aren’t in your life right now, feel free to use another fruit – both fresh pineapple and mango work great. Oh, I’ve even used frozen, pitted cherries in the recipe with great results as well.

Sweet and Sour Chicken with Cherries Recipe Video

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Sweet and Sour Chicken with Cherries

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
sweet and sour chicken with cherries recipe featured-9534

You can use either breast meat or thigh meat (or even thinly sliced pork). For a vegetarian version, substitute the meat with extra firm tofu cubes (still following the same recipe instructions)

If fresh cherries aren't available, use fresh pineapple or mango chunks. Also, frozen cherries work well too. Canned cherries are too sweet.

Ingredients:

6 ounces boneless chicken, cut into bite sized pieces
1 tablespoon soy sauce
½ teaspoon cornstarch
2 tablespoons cooking oil, divided
½ onion, cut into 1” chunks
1 ½ cups fresh cherries (2 handfuls), pitted and halved
1/2 red pepper, cut into 1” chunks
1/2 yellow pepper, cut into 1” chunksFor the Sweet and Sour Sauce
1 tablespoon grated fresh ginger
2 tablespoons honey or agave nectar
3 tablespoons orange juice
3 tablespoons ketchup
3 tablespoons white vinegar

Directions:

In a bowl, toss the chicken meat with the soy sauce and cornstarch.

In a separate bowl, whisk together the ingredients for the sweet and sour sauce.

Heat a wok or saute pan over high heat. Swirl in just 1 tablespoon of the cooking oil. When hot, add in the marinated chicken. Spread chicken out all over the surface of wok in single layer. Let cook for 2 minutes, undisturbed, until browned. Flip chicken pieces and brown the other side, about 1 minute. Chicken should be browned but still uncooked in the middle. Remove chicken from wok and set aside.

Keep the wok on stove and turn the heat to medium-high. Swirl in the remaining cooking oil. When hot, add the onions and stir fry for 1 minute. Add in the cherries, red and yellow bell peppers. Stir fry for 2 minutes, until the bell peppers are cooked, but still colorful and crunchy.

Add the partially cooked chicken back into the wok and pour in the sweet and sour sauce. Bring to a simmer and cook an additional minute, or until the chicken is fully cooked through. Careful not to overcook the chicken!

 

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Chicken Satay with Peanut Noodles http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html http://steamykitchen.com/27510-chicken-satay-with-peanut-noodles-recipe-video.html#comments Tue, 16 Jul 2013 16:28:31 +0000 http://www.steamykitchen.com/?p=27510 It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go ...

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Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

It was just last week that I confessed to wasting a lot of food in my line of work during the process of recipe creating and testing. It’s horrible, I know, but at least you’ll have the comfort of knowing that each recipe IS tested and not just made up randomly in my head AND that the food scraps either go to the chickens or the worm compost. Believe me, the chickens and worms love it.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

However, I do have a solution for cutting down on buying too much grocery – The Fresh 20 by my friend, Melissa Lanz. Basically, it goes like this: Every week, The Fresh 20 will send you a grocery list of 20 fresh ingredients (i.e. vegetables, meat, seafood, fruit, dairy). With those 20 fresh ingredients and your pantry staples, you can make 5 meals to feed your family.

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Genius, right? This plan eliminates the guesswork of “What’s for dinner?” and “What groceries to buy?”

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While the service is a monthly fee, the cookbook, with 80 recipes (that’s 5 recipes each week for 16 weeks) is on sale at Amazon for less than $20. The week that I chose included 20 fresh ingredients that made this Chicken Satay with Peanut Noodles, along with:

Greek-Style Lamb Tacos with Cucumber Yogurt Sauce & Salad
Orange Jalapeño Shrimp with Broccoli and Brown Rice
Guacamole Tostadas with Fried Eggs
Lamb Penne with Simple Green Salad

There are options for Vegetarians and Gluten Free diets too. Easy peasy.

Chicken Satay with Peanut Noodles Recipe Video

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Chicken Satay with Peanut Noodles Recipe

Servings: Prep Time: Cook Time:
chicken-satay-with-peanut-noodles-and-cucumber-salad-featured-9397

Recipe adapted from The Fresh 20 Cookbook by Melissa Lanz.

Ingredients:

FOR THE CHICKEN SATAY
1 tablespoon reduced-sodium soy sauce
2 teaspoons cooking oil
2 garlic cloves, finely minced
1 tablespoon grated fresh ginger
1 teaspoon ground cumin
freshly ground black pepper
2 boneless skinless chicken breasts, cut evenly into bite-sized pieces
wooden skewers, soaked in cold water for at least 10 minutesFOR THE PEANUT NOODLES
1 teaspoon cooking oil
1 garlic cloves, finely minced
1 teaspoon finely minced red chile pepper
1/2 lime, juiced
2 tablespoons honey
1/4 cup peanut butter
2/3 cup hot water
2 tablespoons reduced-sodium soy sauce
8 ounces spaghetti, cookedFOR THE CUCUMBER SALAD
1 medium cucumber, very thinly sliced
1 teaspoon white wine vinegar or rice vinegar
1 tablespoon honey
1/2 teaspoon finely minced red chile pepper

Directions:

For the chicken satay: In a non-aluminum container, combine all ingredients together. Marinate in the refrigerator for 10 minutes or up to 24 hours. Heat the grill to medium-high. Skewer the chicken pieces on the soaked skewers and discard the marinade. Grill the chicken for 3-4 minutes per side, until cooked through. Serve the chicken warm with the peanut noodles.

For the peanut noodles: In a small saucepan over low heat, combine the oil, garlic and peppers and saute for 1-2 minutes or until the garlic becomes fragrant. Add the lime juice, honey, peanut butter, hot water and soy sauce and simmer for 3-5 minutes, stirring occasionally. Toss the pasta with half the peanut sauce. Serve the remaining sauce for dipping the chicken satay.

For the cucumber salad: In a small bowl, toss the cucumber slices, vinegar, honey and peppers. Serve alongside the chicken satay and peanut noodles.

 

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

Chicken Satay with Peanut Noodles and Cucumber Salad Recipe

 

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Pineapple Chicken Teriyaki http://steamykitchen.com/24191-pineapple-chicken-teriyaki-recipe-video.html http://steamykitchen.com/24191-pineapple-chicken-teriyaki-recipe-video.html#comments Mon, 03 Dec 2012 15:55:00 +0000 http://steamykitchen.com/?p=24191 Very simple and healthy recipe for Pineapple Chicken Teriyaki, from cookbook author Catherine McCord of Weelicious. With how-to video showing step by step instructions.

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Catherine of Weelicious and I go waaaay back. We met 4 years ago. For food bloggers, that’s a long time! I don’t even remember how we met, but I do remember a little rendezvous in NYC in a hotel lobby that involved cocktails. Well, I’m happy to say that Catherine and I haven’t veered too far away from that initial meeting. We are lucky enough to see each other several times a year, always with a little drinky-drink in hand. She’s fun, makes me belly-laugh so loud the walls vibrate and this girl is ah-ma-zing on camera.

Chicken Teriyaki Recipe

Catherine’s new book, Weelicious, just launched. It’s a must-have for parents asking, “how do I get my kids to like (insert food name)?” The book is all about “One Family. One Meal.” with recipes that appeal to babies, little kids, big kids and parents too.

My favorite sentence in the book, “You’re not a short-order cook: how to not be a slave to your kids in the kitchen.”

From her gorgeous book, I chose to make “Chicken Teriyak-wee” a.k.a. Pineapple Chicken Teriyaki, which is a light, healthier version of the standard Japanese chicken teriyaki. Catherine’s recipe uses either fresh or canned pineapple as the main sweetener in the recipe, and it adds such a bright zing to the dish!

Chicken Teriyaki Recipe

The chicken breast is marinated in crushed pineapple, soy sauce, honey, garlic and ginger. A portion of that sauce is set aside and heated up to pour over the chicken after it’s done cooking. You can cook the chicken breast by grilling or broiling, both methods using little to no cooking oil. So, yay – it’s healthy too.

Chicken Teriyaki Recipe

 

Pineapple Chicken Teriyaki Recipe Video

 

Chicken Teriyaki Recipe

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Chicken Teriyaki Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 20 minutes
chicken-teriyaki-featured-9965

From Catherine McCord's Weelicious Cookbook.

Ingredients:

1 (8-ounce) can crushed pineapple
3 tablespoons low-sodium soy sauce
2 tablespoon honey or agave nectar
1 teaspoon grated fresh ginger
1 small garlic clove, finely minced
4 boneless, skinless chicken breasts (about 2 pounds)

Directions:

1. To make the teriyaki sauce, place the crushed pineapple, soy sauce, honey, ginger and garlic a bowl, whisk to combine. Pour half of the teriyaki sauce in a resealable plastic bag and reserve the other half. Place the chicken breasts in the resealable bag, close and give it a good massage to coat with the marinade. Refrigerate for 30 minutes or up to overnight.

3. When ready to cook, turn on the broiler and place the rack in the middle position. Place the marinated chicken breasts on a foil-lined baking sheet and spoon some of the chunky pineapple/ginger from the marinade on top of the breast. It will help keep the chicken moist. Broil for 8 to 10 minutes on each side, for a total of 16-20 minutes. Discard any remaining marinade in the bag.

4. While the chicken is broiling, heat the reserved teriyaki sauce (that you had previously set aside in step 1) in a saucepan. Bring to a simmer and cook for 3 minutes or until thickened slightly.

5. When chicken is done, Slice the chicken, pour the teriyaki sauce over top and serve immediately.

TIP: Keeping the chicken in the marinade overnight will make it even tastier.

TIP: Instead of broiling, the chicken can also be grilled for 6 minutes on each side.

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Chicken Salad with Sesame-Miso Dressing http://steamykitchen.com/24133-chicken-salad-with-sesame-miso-dressing-recipe-with-video.html http://steamykitchen.com/24133-chicken-salad-with-sesame-miso-dressing-recipe-with-video.html#comments Mon, 12 Nov 2012 14:44:09 +0000 http://steamykitchen.com/?p=24133 Recipe for Chicken Salad with Sesame-Miso Dressing from Japanese Farm Food by Nancy Hachisu. with step by step video.

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Chicken Salad with Sesame-Miso Dressing Recipe

I first met Nancy Hachisu in Mexico at our very first Food Blogger Camp that a few of us hosted back in 2010. What surprised me was not that she attended, but that she flew all the way from Japan to come and hang out with us. It gave me kick in the pants, “You best deliver a killer event, Jaden!” And we did, because she came back the following year.

Ever since then, I’ve been lucky to see Nancy at least once a year, sometimes twice, at food conferences. Those conferences are like reunions for us bloggers – giddy hugs, wine glasses clinking and catching up in person on all the exciting things happening.

Nancy has been working on her very first cookbook for the past couple of years. I remember in Seattle seeing her very first cookbook photos shot by a famous Japanese photographer over lunch. I’m proud to say that her book, Japanese Farm Food, has just come out.
Nancy, a native of California, traveled to Japan and fell in love with an organic farmer. They married and now run an English immersion school at their rural farmhouse. That’s the 2 sentence version of their love story, and I hate to tell you more because you really should read the wonderful story that Nancy has written in the book.

Chicken Salad with Sesame-Miso Dressing Recipe

Chicken Salad with Sesame-Miso Dressing Recipe

I own and have-owned over 1,000 cookbooks (I have given the majority of them away) — I’ll be absolutely honest and tell you that Nancy’s book is one of the most beautiful I’ve ever seen. From the fabric binding, lovely photos and Nancy’s stories, it’s a treasure. Oh, and the recipes! Simple Japanese farm food featuring produce from their garden, eggs from their chickens and trips to the local market.

Chicken Salad with Sesame-Miso Dressing Recipe

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Chicken Salad with Sesame-Miso Dressing Recipe Video

 

Chicken Salad with Sesame-Miso Dressing Recipe

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Chicken Salad with Sesame-Miso Dressing Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
Chicken-Salad-with-Sesame-Miso-Dressing-featured-9863

Adapted from Nancy Hachisu's Japanese Farm Food Cookbook.

If you cannot find thin sliced chicken tenderloin, purchase skinless, boneless chicken breast. Place breast between plastic wrap and pound thin with the smooth of the meat tenderizer to thin it out to 1/2" thick.

Ingredients:

1 pound, thin sliced chicken tenderloin
2 tablespoons sake
2 teaspoons grated ginger
1 tablespoon low-sodium miso paste or 2 tablespoons Miso & Easy
1 teaspoon sea salt
2 small heads of butter lettuce, leaves torn

FOR THE SESAME-MISO DRESSING

2 tablespoons sesame seeds
1 tablespoon low sodium miso paste or 2 tablespoons Miso & Easy
2 tablespoons rice vinegar
4 tablespoons rapeseed, grapeseed, rice or olive oil

Directions:

Turn oven to broil (high) and place rack 8" below heating element. Slice the chicken breast into thick strips. Combine the sake, ginger, miso and salt. Toss the chicken strips into the mixture. Place chicken on a baking pan. Broil for 8 minutes or until chicken is cooked through.

In the meantime, add the sesame seeds to a frying pan and roast over medium-high heat while shaking the pan to avoid burning the seeds. When the seeds start to pop, remove from the heat.

Reserve 1 teaspoon of the toasted seeds and set aside.

For the dressing, slide the remaining seeds into a Japanese grinding bowl or mortar and grind roughly. Mash in the miso to form a thick paste and add the vinegar to lighten (and brighten) the miso-sesame mixture. Whisk in the oil slowly until emulsified. (Be sure to whisk again right before dressing your salad.)

Toss the lettuce with the dressing. Place the chicken on top of the lettuce and sprinkle with the reserved toasted sesame seeds. Serve immediately.

 

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Miso Roast Chicken http://steamykitchen.com/22274-miso-roast-chicken-recipe.html http://steamykitchen.com/22274-miso-roast-chicken-recipe.html#comments Tue, 31 Jul 2012 16:12:00 +0000 http://steamykitchen.com/?p=22274 How to make a simple roast chicken with miso. Recipe with step by step photos on how to spatchcock a chicken.

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Miso Roast Chicken complete

This has been the summer of racking up airline miles – New York City, Chicago, Las Vegas, Salt Lake City, New York City, Buffalo and New York City again tomorrow to speak at BlogHer conference. Last week’s trip to Buffalo was spent visiting Scott’s mom, “Mimi.”

It’s only been three months since Papa passed away, but time stretches out when you miss someone terribly. We’ve been trying to do as much as we can for Mimi, streamlining her finances, untangling the insurance bills and helping her with all the fix-it jobs, tech questions and stuff that Papa had always taken care of. It’s been a challenge, with us in Florida and Mimi living alone in Buffalo, NY. We’ve managed, with the help of video chat, email, Skype and good ol’ telephone.

They say that it’s always good for the widow to stay put and not make any big plans or travel for 6 months after the death of a spouse, Mimi has done really well creating a new routine for herself, continuing to work for the local quilt shop, lunches with her friends and outings with the neighbors.

The highlight of our visit was every morning, when the boys’ would sneak out of their bed and tip toe over to Mimi and snuggle on the couch with her.

I cooked in her kitchen, using the strong knives that she’s had for over 30 years, a roasting pan that’s probably older than me and a aged, solid walnut cutting board that Scott has used since he was a little boy.

In my own kitchen, I’m spoiled with shiny electronics, brand new tools, silicon spatulas. Despite having a cook’s treasure trove of kitchen gadgets, there’s something that my kitchen is missing. History. Mimi’s kitchen has history.

Miso Roast Chicken cut-up

Miso Roast Chicken Recipe

This is another miso recipe that I’ve developed for client Miso & Easy. You can use their ready-made miso or you can use regular miso paste found in your grocery store. I prefer shiro miso, which is a white miso, the most mild and least salty.

Easiest way to make foolproof roast chicken is to spatchcock it. The backbone is cut out of the whole chicken so that the chicken can lay flat while cooking. Thus cuts down the cooking time and helps the chicken roast evenly. Carving the chicken is much easier too, you can even carve it with a small knife.

How to Spatchcock Chicken

Lay the chicken breast side down, so that the back is facing up.

Miso Roast Chicken prep

The backbone runs along the center. Use sharp kitchen shears to cut about 3/4″ to the side of the backbone.

Miso Roast Chicken cutting

Cut all the way up.

Miso Roast Chicken cutting 2

And do the same on the other side.

Miso Roast Chicken removing the backbone

Remove the backbone (save it for stock making)

Miso Roast Chicken backbone removed

So now you’re left with a backbone-less chicken.  Flip the chicken over and you’ll see that it lays flat.

Miso Roast Chicken flipped

Marinate the chicken in a plastic bag overnight. If you’re in a hurry, no need to marinate – you can slather on the miso marinade and it can go straight in the oven.

Miso Roast Chicken marinating

Here are the ingredients you will need:

ingredient map Miso Roast Chicken Recipe

 

When ready to cook, lay the chicken flat in a roasting pan. Make sure that the legs are placed this way, so that all of the skin of the chicken is facing up.

Miso Roast Chicken getting ready to roast

Cook in the oven for 20 minutes, then cover with tin foil and cook for an additional 25 minutes.

Miso Roast Chicken side view

If you’d like to GRILL the spatchcocked chicken – even better! Lay the chicken skin side down on a heated grill. See how it lays nice and flat on the grill?

Grill until the skin-side is nice and browned. Then flip to finish cooking.

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Miso Roast Chicken Recipe

Servings: 4 Prep Time: 15 minutes Cook Time: 45 minutes
miso-roast-chicken-recipe-IMG_8686.jpg

Ingredients:

1 whole chicken (about 4 pounds)
2 cloves garlic, minced
1 tablespoon minced fresh ginger
2 tablespoons miso paste (or 3 tablespoons Miso & Easy)
1 tablespoon cooking oil
1 tablespoon mirin

Directions:

1. To spatchcock the chicken, place the chicken with the back facing you (the drumsticks should be facing up). Use sharp kitchen shears and cut 3/4" to each side of the backbone (center of the chicken) all the way up. Remove the backbone and save for stock. Lay the chicken flat, skin side up and press down on the breast with your palms to flatten the chicken.

2. Place the garlic, ginger, miso, cooking oil and mirin into a resealable bag. Add in the chicken and massage to coat the chicken all over with the miso marinade. Refrigerate for 30 minutes or overnight.

3. Heat the oven to 425F. Place the chicken, skin side up in roasting pan. Lay the chicken flat and arrange the legs so that the thighs are also facing up (all skin should be facing up - see photos) Roast for 20 minutes. Cover chicken loosely with tin foil. Continue roasting for additional 25-30 minutes or until interior of breast registers 165F. Remove from oven, let rest for 15 minutes.

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