pan fried chicken thighs

 Pan-fried Chicken Thighs (煎雞扒) 

https://www.madewithlau.com/recipes/pan-fried-chicken-thighs

Master this easy chicken recipe for a quick, satisfying meal any time of day!

• Prep Time: 25 min
• Total Time: 40 min
• Yield: 4 servings

Ingredients

Main Ingredients

• 17 oz chicken thigh
• 0.50 red onion or any vegetable
• 0.50 white onion
• 3 clove garlic
• 3 tbsp cornstarch
• 2 tbsp oil

Marinade

• 1 tbsp Kikkoman® Oyster Sauce (

  Amazon​

  )
• 1 tbsp Kikkoman® Soy Sauce (

  Amazon

  )
• 1 tbsp cooking wine (

  Shaoxing or any other kind of cooking wine

  )
• 1 tsp salt
• 1 tsp sugar
• 0.50 tsp white pepper
• 2 tbsp cornstarch
• 0.50 oz ginger

Miscellaneous

• 1 tbsp cooking wine
• 0.50 tsp garlic salt

Step 1 - Prepare marinade

Combine oyster sauce (1 tbsp), light soy sauce (1 tbsp), cooking wine (1 tbsp), salt (1 tsp), sugar (1 tsp), white pepper (0.50 tsp), and cornstarch (2 tbsp) in a small bowl.

Mince the ginger (0.50 oz) and add it to the bowl. Stir to combine.

Step 2 - Cut aromatics

Cut the white onion (0.50 ) and the red onion (0.50 ) into slices.

Mince the garlic (3 clove).

Step 3 - Debone & trim chicken

Optionally, debone the chicken (17 oz), and trim the skin and excess fat. To remove the bone, angle your knife towards it and slice down both sides. When the bone is more exposed, pull it up vertically and slice around it to release it from the flesh.

Slice through the thicker parts of the flesh for even cooking.

Step 4 - Marinate chicken

Dry each piece of chicken with a paper towel, then place them into the bowl of marinade. Coat each piece thoroughly, then set aside for about 10 minutes.

When they’ve finished marinating, spread an even layer of cornstarch (3 tbsp) on a plate, and thoroughly coat the thighs with a thin layer of cornstarch. Gently shake off excess cornstarch.

Step 5 - Pan-fry chicken

Heat a skillet or flat-bottomed wok on high heat. Once it’s hot, add oil (2 tbsp).

When the oil’s shimmering, turn the heat to medium-low, and place each piece of the chicken skin-side down. Cook until golden brown, or about 2-3 minutes.

Flip the chicken over and cook the other side until it’s also golden brown, or about 5-6 minutes.

When both sides are beautifully golden brown, flip all the pieces back to the skin side and cook for another 1-2 minutes to make it crispy.

Step 6 - Add aromatics & final seasoning

Make some room by pushing the chicken to the sides of the pan. Add the minced garlic to the now-vacated middle of the pan, and cook until fragrant, or 10 seconds.

Add the sliced onion and spread it out in the pan as you cook until that’s also fragrant, or 20 seconds.

Pour cooking wine (1 tbsp) into the pan and immediately cover with the lid.

Turn the heat to high to reduce the sauce down. Cook covered like this for 30-40 seconds.

Uncover the pan and sprinkle garlic salt (0.50 tsp) over the chicken for a final touch of seasoning. Give everything a quick mix to distribute. Plate and enjoy!

egg roll bowl

 

Egg Roll in a Bowl | Keto + Paleo

This Egg Roll in a Bowl recipe is loaded with Asian flavor and is a Paleo, Whole30, gluten-free, dairy-free and keto recipe to make for an easy weeknight dinner.  From start to finish, you can have this healthy and low-carb dinner recipe ready in under 30 minutes!

Course Dinner, lunch, Main Course

Cuisine Asian

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 servings

Calories 315 kcal

Author London

Ingredients

• 2 Tbsp. olive oil divided
• 1 lb. ground meat
• 1 ½ cup sweet onion finely diced
• 1 cup carrots shredded
• ½ tsp ginger minced
• 3 cloves garlic crushed
• ¼ cup chicken broth
• 5 cups cabbage cut into ¼-inch shreds
• 2 Tbsp. soy sauce
• 2 tsp. rice wine vinegar
• ½ tsp. salt to taste
• ¼ tsp. pepper to taste
• 1 tsp. toasted sesame oil
• Toasted sesame seeds optional
• Green onions optional
• See this recipe in Healthy Meal Plan #1

Instructions

1. In a large saute pan over medium heat drizzle 1 tablespoon olive oil and add ground turkey. Cook for 5-6 minutes, or until turkey is almost cooked through.

2. Push turkey to the side of the pan and add onion and other tablespoon of oil. Saute for 3-4 minutes.

3. Add shredded carrots, garlic, and ginger and saute for 2 minutes. Stir the vegetables and turkey together.

4. Pour chicken broth in the pan and scrape the bottom of it to deglaze it.

5. Add cabbage, coconut aminos or soy sauce, vinegar, salt, and pepper. Stir well and cover with a lid. Reduce heat to medium-low and cook for 12-15 minutes, or until cabbage is to your desired tenderness.

6. Just before serving add toasted sesame oil and top with green onions and toasted sesame seeds. Serve over regular rice, cauliflower rice, or eat it in a bowl by itself. Enjoy!  See this recipe in Healthy Meal Plan #1

Recipe Notes

• Use coconut liquid aminos if you are on a Paleo and Whole30 diet.  Tamari sauce and gluten-free soy sauce work well if you're on a gluten-free diet.
• If on a keto diet, leave out the carrots for 10 grams carbs / 7 grams net carbs per serving.

Nutrition Facts

Egg Roll in a Bowl | Keto + Paleo

Amount Per Serving

Calories 315 Calories from Fat 162

% Daily Value*

Fat 18g28%

Saturated Fat 3g19%

Cholesterol 83mg28%

Sodium 824mg36%

Potassium 616mg18%

Carbohydrates 15g5%

Fiber 4g17%

Sugar 7g8%

Protein 24g48%

Vitamin A 5515IU110%

Vitamin C 40.1mg49%

Calcium 87mg9%

Iron 2.1mg12%

* Percent Daily Values are based on a 2000 calorie diet.

Noodles peanut sauce

 

Noodles with Peanut Sauce

A delicious and easy 20-minute meal you can throw together with pantry ingredients and any vegetables you like.

Prep Time10 mins

Cook Time10 mins

Total Time20 mins

Course: Main Course

Cuisine: Asian, Chinese

Servings: 4 People

Calories: 411.52kcal

Author: Katie Workman

Ingredients

• 8 ounces angel hair or other skinny pasta or udon noodles
• ½ cup creamy peanut butter
• ¼ cup hot water or more as needed
• 2 tablespoons soy sauce
• 2 tablespoons lime juice
• ½ teaspoon chili garlic paste
• dash sesame oil or roasted seeds
  
• 1 tablespoon brown sugar or honey
• ½ teaspoon minced garlic
• ½ cup slivered radishes julienned, or cut into matchsticks, broccoli slaw
  
• ½ cup sliced scallions white and green parts

Instructions

• Cook pasta according to package directions.
• While the noodles are cooking, put the peanut butter, water, soy sauce, lime juice, chili paste, brown sugar or honey, and garlic in a food processor or blender and process until smooth.
• When the pasta is cooked, drain it and return the pasta to the pot. Add the sauce and toss until well coated. If you need to add more hot water to loosen the sauce so it distributes easily over the noodles, add more.
• Turn the pasta into a shallow serving bowl and top with the radishes and scallions. Toss and serve warm.

Nutrition

Calories: 411.52kcal | Carbohydrates: 50.22g | Protein: 17.93g | Fat: 17.84g | Saturated Fat: 3.4g | Sodium: 1371.36mg | Potassium: 296.67mg | Fiber: 5.68g | Sugar: 12g | Vitamin A: 124.63IU | Vitamin C: 6.74mg | Calcium: 26.49mg | Iron: 1.05mg

Noodles with Peanut Sauce | https://themom100.com/recipe/noodles-with-peanut-sauce/

karaage chicken

1 lb boneless thigh, trim fat and cut 1" pieces

2 cloves garlic, minced or grated

2 T soy sauce

2 t ginger grated

marinate 30 min to overnight

dredge in mix

1/2 c corn starch

1/4 c flour

fry 350deg peanut oil

sesame crused tuna or tofu

1/4 c soy sauce
1 T mirin
1 T honey/maple syrup
2 T sesame oil
1 T rice vinegar (for dip half only)
1/2 c sesame seeds
1 T oil

half liquid and use half for marinade and other for dip (+vinegar)

sear tuna 30 sec per side on hot pan/grill
sear tofu 30 sec

tempura batter thick

good for veggies or sweet sour pork

0.5 c potato starch or cornstarch
0.5 c flour
0.33 c panko
0.33 c sesame seeds roasted
0.5 t baking powder
0.5 c water
0.5 c vodka

Stir fry

Spring Veggie Stir-Fry

• Author: Cookie and Kate
• Prep Time: 10 mins
• Cook Time: 10 mins
• Total Time: 20 minutes
• Yield: 4 side servings
• Category: Side dish
• Cuisine: Chinese

Ingredients

• ¼ cup Fusia Reduced Sodium Soy Sauce (regular soy sauce is too salty!)
• 2 tablespoons SimplyNature Organic Wildflower Honey or maple syrup
• 2 teaspoons arrowroot starch or corn starch
• 1 tablespoon grated fresh ginger
• 1 large clove garlic, pressed or minced
• ½ teaspoon crushed red pepper (scale back or omit completely if you’re sensitive to spice)
• 1 tablespoon SimplyNature Organic Coconut Oil or your cooking oil of choice
• 1 small red onion, root and tip ends removed and cut into ¼-inch thick wedges
• 3 medium carrots, peeled and cut into very thin rounds
• Pinch of salt
• ½ bunch (½ pound) thin asparagus, tough ends removed and cut into 2-inch long pieces

Instructions

1. In a liquid measuring cup, combine the soy sauce, honey, cornstarch, ginger, garlic and red pepper flakes. Whisk until blended and set aside.
2. Warm the oil over medium heat until shimmering. Add the onion and carrots and a pinch of salt. Raise the heat to medium-high and cook, stirring every 30 seconds or so, until the onions have softened, about 4 to 5 minutes. (If at any point you catch a whiff of something burning while making this stir-fry, dial back the heat a bit.)
3. Add the asparagus and cook, stirring every 30 seconds, until the carrots are starting to caramelize on the edges and are easily pierced by a fork, about 3 minutes.
4. Pour in the prepared sauce and cook, while stirring constantly, until the sauce has thickened to your liking, about 30 to 60 seconds. Remove from heat and serve as a side dish as-is, or turn it into a main dish by serving it with rice, fried eggs or tofu.

Notes

Make it gluten free: Use gluten-free reduced-sodium tamari instead of regular soy sauce.
Make it vegan: Use maple syrup instead of honey

Sugar Snap Pea and Carrot Soba Noodles

Sugar Snap Pea and Carrot Soba Noodles

• Author: Cookie and Kate
• Prep Time: 25 mins
• Cook Time: 5 mins
• Total Time: 30 minutes
• Yield: 6
• Category: Main
• Cuisine: Asian
• 
  

Soba

• 6 ounces soba noodles or spaghetti noodles of choice
• 2 cups frozen organic edamame
• 10 ounces (about 3 cups) sugar snap peas or snow peas
• 6 medium-sized carrots, peeled
• ½ cup chopped fresh cilantro (about 2 handfuls)
• ¼ cup sesame seeds

Ginger-sesame sauce

• ¼ cup reduced-sodium tamari or soy sauce
• 2 tablespoons quality peanut oil or extra-virgin olive oil
• 1 small lime, juiced
• 1 tablespoon toasted sesame oil
• 1 tablespoon honey or agave nectar
• 1 tablespoon white miso*
• 2 teaspoons freshly grated ginger
• 1 teaspoon chili garlic sauce or sriracha

Instructions

1. To prepare the vegetables: Use a chef’s knife to slice the peas in half lengthwise (or just roughly chop them). Slice the carrots into long, thin strips with a julienne peeler, or slice them into ribbons with a vegetable peeler.
2. To make the sauce: whisk together the ingredients in a small bowl until emulsified. Set aside.
3. Bring two big pots of water to a boil. In the meantime, toast the sesame seeds: Pour the sesame seeds into a small pan. Toast for about 4 to 5 minutes over medium-low heat, shaking the pan frequently to prevent burning, until the seeds are turning golden and starting to make popping noises.
4. Once the pots of water are boiling: In one pot, cook the soba noodles just until al dente, according to package directions (probably about 5 minutes), then drain and briefly rinse under cool water. Cook the frozen edamame in the other pot until warmed through (about 4 to 6 minutes) but before draining, toss the halved peas into the boiling edamame water and cook for an additional 20 seconds. Drain.
5. Combine the soba noodles, edamame, snap peas and carrots in a large serving bowl. Pour in the dressing and toss with salad servers. Toss in the chopped cilantro and toasted sesame seeds. Serve.

Notes

*I used Miso Master brand’s reduced-sodium sweet white miso. It’s in the refrigerated section near the tofu. Omit if you can’t find it, but it provides a nice boost of flavor.
Make it vegan: Sub agave nectar for the honey.
Make it gluten free: Buy certified gluten-free, all buckwheat soba noodles (or gluten-free spaghetti) and use tamari instead of regular soy sauce. Make sure your miso is gluten free, if using.
Storage suggestions: This dish keeps decently well, covered and refrigerated, for a couple of days, BUT here’s a better way, courtesy of Janet: make a batch, store the salad and dressing separately until ready to eat, and then grab one or two portions and add some dressing. Either way, you can serve leftovers chilled or gently rewarmed. Wake up leftovers with a dash of additional tamari or lime juice and fresh cilantro leaves.
Change it up: Feel free to substitute other seasonal produce for the sugar snap peas, or skip them altogether for less prep work. Chopped, raw bell pepper would be a nice addition this summer.

beef with broccoli

Prep Time:10 min Cook Time:5 hr

Serves 6

Ingredients

• 2 lbs. sirloin steak or boneless beef chuck roast, sliced thin
• 1 cup beef broth
• 1/2 cup low sodium soy sauce
• 1/4 cup brown sugar
• 1 Tablespoon sesame oil
• 3 garlic cloves, minced
• 4 Tablespoons cornstarch
• 4 Tablespoons water
• 1 (12 oz.) bag frozen broccoli florets
• White rice, cooked

Instructions

• In the insert of the crockpot, whisk together beef broth, soy sauce, brown sugar, sesame oil, and garlic.
• Place slices of beef in the liquid and toss to coat. Cover with lid and cook on low heat for 5 hours.
• When done, whisk together cornstarch and water in small bowl. Pour into crock pot and stir to mix well. Add the frozen broccoli over the beef and sauce. Gently stir to combine. Cover with lid and cook 30 minutes to cook broccoli and thicken sauce.
• Serve over warm white rice. Enjoy!

life in the lofthouse https://life-in-the-lofthouse.com/

ponzu marinade

• 1/4 cup Kikkoman Ponzu sauce
• 1/2 teaspoon ginger powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 tablespoon brown sugar
• 2 pounds chicken thighs

mapo tofu

Here's the MaPo Tofu recipe.  I substitute the hot bean paste with sweet chili sauce instead to make it milder.

1 pkg Firm bean curd

Flavor mix:
           1 T chopped green onion
           1 chopped tsp of each: garlic clove, ginger root

2 oz ground pork

Sauce mix:
1 T hot bean paste
1 T cooking wine
 1 1/2 T soy sauce
1 c water, 1/2 tsp salt

Thickening -- mix together
1 1/2 tsp cornstarch
1 T water

1 T fresh garlic or green onion

1) Cut bean curd into 1/2in cubes
2) Heat wok with 3T oil.  Stirfry the Flavor Mix until fragrant; add pork and hot bean paste. Add Sauce Mix and bean curd. Bring to boil and turn heat to low; cook for 3 min.
3) Add Thickening mix and stir.  Sprinkle with garlic or green onion and serve.


Ginger
1 t garlic
1 T sesame oil
Saute meat

sauce
2 T miso
2 T soy
1 T sake
1 T sugar
1 T cornstarch
1 c water

Korean beef slow cooker

--package of beef short ribs (or pork!) 2 lb chuck roast cut in cubes or not. 

--1 cup soy sauce (La Choy and Tamari Wheat-Free are gluten free)

--1 cup brown sugar

--5 whole jalapeno peppers (Stefania used 10. Use what you think is appropriate for your family.)

--1/2 cup water

The Directions.

I plopped frozen solid beef ribs into the crockpot. Can sear

I then put the soy sauce, water and brown sugar on top, and threw in the WHOLE (don't cut them!) jalapenos on top.

If ribs frozen, Cook on high for an hour, then used a wooden spoon to smash them down further into the crock. Then I cooked on low for another 8 hours.

If you are out of the house all day, cook on low. When you get home, turn the ribs over so the other side gets fully saturated 

Crock pot Korean taco

Printer Friendly Recipe
3 pound chuck roast
3/4 cup soy sauce
2/3 cup packed brown sugar
5 cloves garlic
1 1/2 inch piece of fresh ginger, peeled
3 tablespoons rice vinegar
1 tablespoons dark sesame oil
1 teaspoon crushed red pepper flakes

Cucumber Slaw
1/2 hot house cucumber (the long skinny ones)
2 teaspoons rice vinegar
1/2 teaspoon sugar
pinch of salt
crushed red pepper flakes to taste

To serve:
flour tortillas
fresh cilantro
Siracha

Directions:
In the bowl of a small food processor, pulse the garlic and ginger until finely chopped.

Place the chuck roast in the bottom of a crock pot. In a small bowl, whisk together all the ingredients for the cooking liquid. Pour over the roast.

Set the crock pot to low and cook 8-10 hours. When ready to serve, remove the roast, and shred into bite-sized pieces.

Skim the fat off the top of the cooking liquid. Pour some of the liquid over the shredded meat and serve.

For the cucumber slaw, slice the cucumber as thinly as possible, using a mandoline if you have one. In a medium bowl, whisk together the vinegar, sugar, salt, and red pepper flakes. Toss the cucumbers in the mixture and refrigerate overnight.

To serve, warm the tortillas and fill with the shredded meat, and top with cucumbers, cilantro, and Siracha to taste.

sesame chicken

Ingredients:

• 3 boneless skinless chicken breasts (about 1.25 lbs)
• 1/2 cup honey
• 1/2 cup soy sauce
• 1/2 onion, diced
• 2-1/2 tbsp tomato paste (*ketchup can be substituted if you don’t have tomato paste)
• 1 tbsp sesame oil
• 3 cloves garlic, minced finely
• 1/2 tsp red pepper flakes, or white pepper
• 1/2 tsp grated ginger root
• 2 tbsp cornstarch
• 2 tbsp roasted sesame seeds
• 1 lb broccoli florets, steamed OR one bag frozen broccoli florets, prepared according to package directions

Directions:

1. Place chicken breasts in slow cooker.
2. In a small bowl, combine the honey, soy sauce, onion, tomato paste, sesame  oil, garlic, red pepper flakes, sesame seeds and ginger root. Pour over chicken.
3. Cook the chicken for 6 hours on low. Remove chicken breasts to cutting board and allow to sit for just a minute.
4. Steam broccoli
5. Cube chicken into bite-size pieces. Scoop out about 1/2 cup of the sauce from the slow cooker and put in small bowl. Whisk the cornstarch into the bowl of sauce, then return mixture to slow cooker to thicken the whole batch.
6. Return cubed chicken to slow cooker. Add the steamed broccoli, too. Stir gently, to coat.
7. Allow to sit for about ten minutes, slow cooker set to warm.
8. Serve over white rice.

oven fried chicken

450 degrees

flour, s+p, paprike, curry, poultry seasoning

line 9x13 pan with aluminum foil
in over melt .25 c butter
coat chicken with dry mix & place in pan

bake 30 min, turn and bake 20 minutes

(can also marinate chicken in soy sauce)

tea pork

1 lb pork filet or tenderloin

sauce
7 T soy sauce
3 T sake
4 T mirin
1 lime/lemon sliced thinly

1) boil 4 c water, drop 2 red tea bags

2) put pork and boil ~20 minutes or until cooked

3) remove pork and immediately put in marinade for at least 2 hours

4) slice pork thinly before serving

Shoyu Chicken

12 thighs
2 c soy sauce
2 c water
1 clove garlic
1 small onion
1 c sugar

1) melt non-chicken ingredients in large pot
2) add chicken and simmer ~45 min

adobo chicken

1 bay leaf 1 ladle soy sauce 1 ladle white vinegar splash of water? simmer for 1 hour

4 cloves crushed garlic

1 t black peppercorns

can marinate

simmer 30 with lid, 30 no lid

Spinach Gomae

Japanese Spinach was my favorite growing up. I see now that I made it, it has alcohol and sugar in it, so go me!

• 1 lb. fresh spinach, washed
• 4 Tbsp sesame seeds(roasted and ground)
  
• 2 Tbsp sake
• 2 Tbsp sugar
• 1 1/2 Tbsp soy sauce

Preparation:

Boil lots of water in a large pot. Boil spinach in the boiling water for about one minute. Drain and soak the spinach in water until cool. Drain and squeeze the spinach to remove the excess liquid. Cut spinach into about 2-inch lengths and set aside. Add sugar and mix well. Further, add soy sauce and sake and mix until combined. Dress boiled spinach with the sesame sauce.

Asian Pork Shoulder

1/2 c soy sauce
1/2 c brown sugar
1-2 T chili garlic sauce
1 T ginger
1 T 5spice powder
s+p

2.5 pork shoulder - cut into 2" cubes
1 medium bok choi sliced thin
2 diced scallions

1) In 4-6 qt slow cooker- soy, sugar, chili/garlic, ginger, 5psice, 1/2 t salt, 1/4 t pepper
2) add pork, toss to coat
3) 4-5 hours on H
7-8 hours on L
4) skim off fat, fold in bok choi w/ scallions