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Category: Asian

Chicken & Vegetables with White Sauce

Chicken & Vegetables with White Sauce

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Yield: 4 Servings

Adapted from Fortunecooking

A very simple clean tasting stir fry made with vegetables and left-over chicken. Your choice of vegetables. I usually use broccoli, snow peas, mushrooms, carrots, celery and sometimes water chestnuts.

My white sauce was not as white as the original. It is fixed now. 😊 😊

  • 2cups total:
  • broccoli florets
  • pea pods
  • button mushrooms, sliced or quartered
  • carrots, sliced thin on a diagonal
  • celery, sliced thin on a diagonal
  • sliced water chestnuts
  • chicken, cooked and sliced 
  • 1heaping tsp garlic, minced
  • 1heaping tsp ginger, minced
  • 2cups water or stock
  • salt & pepper
  • 1TBS cornstarch mixed with 1 TBS water for slurry
  • 1sesame oil to taste (optional)


Blanch vegetables:

Bring 2 cups of stock or water to a boil in a wok or pan.

Add the 2 cups vegetables and chicken and cook for about 1½ minutes.

Reserve some of the vegetable cooking water and set aside.

Season with salt and pepper. Taste and adjust seasoning. 

Chicken & sauce:

Add ginger and garlic and cook for 30 seconds. 

Add slurry and stir to thicken.

If desired, add sesame oil to taste.

Serve.

Beef and Broccoli

Beef and Broccoli

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Sheet Pan Dinners

Yield: 4 Servings

adapted from: eazypeazymealz

Don’t you know that beef and broccoli is all about the sauce? This killer recipe for beef and broccoli is cooked on a single sheet pan in the oven so you don’t have to stand over or monitor a wok. And it is delicious. A decadent sauce, tender beef, and perfectly crisp but tender broccoli make this a family favorite.

  • 1½lb flank steak
  • 1lb broccoli florets
  • sesame seeds for garnish

Steak Sauce

  • 2TBS oyster sauce
  • 1TBS soy sauce
  • ¼tsp garlic powder
  • ½TBS minced garlic
  • 1tsp sesame oil
  • 1tsp corn starch

Sauce

  • 1TBS oyster sauce
  • 1TBS hoisin sauce
  • 1TBS brown sugar
  • 1TBS soy sauce
  • â…“cup vegetable stock
  • ¼tsp red pepper flakes or to taste

Preheat oven to 425°F.

Place the flank steak on a half-sheet pan.

In a small bowl mix the “Steak Sauce” ingredients: oyster sauce, soy sauce, garlic powder, minced garlic, sesame oil, and corn starch, and whisk until smooth.

Pour over flank steak and spread evenly over the top.

Bake for 15-17 minutes depending on the thickness of the steak.

While the steak cooks, blanch the broccoli for 90 seconds in boiling water. Remove to ice water.

Meanwhile, mix sauce ingredients: oyster sauce, hoisin sauce, brown sugar, soy sauce, vegetable stock, and red pepper flakes, in a medium sized bowl, whisking until smooth.

When time is up, remove steak from oven, and slice into super thin slices, against the grain (this will help it be tender).

Return steak and any juices to the pan.

Dump broccoli over the top of the steak.

Pour sauce over the top of all of it and stir to mix it all together.

Return to 425°F oven and bake an additional 5-8 minutes until broccoli is fork tender.

Remove from oven. Top with sesame seeds, stir well to coat everything in sauce.

Serve over jasmine rice, and spoon some of the pan sauce over the top if you wish.

Chicken Snow or Sugar Snap Peas

Chicken Snow or Sugar Snap Peas

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Yield: 2 to 3 Servings
Adapted from: Sue & Gambo

A very simple clean tasting stir fry made with snow peas or sugar snap peas and chicken with a delightful white sauce. 😊 😊

Chicken & Marinade:

  • ½lb chicken
  • ½tsp salt
  • pinch white pepper (optional, substitute black)
  • 1tsp of sesame oil
  • 1egg white
  • 2TBS of corn starch
  • 2-3TBS of oil, divided

Vegetables:

  • 2cups of snow peas or sugar snap peas, strings removed
  • 1cup of white onion, sliced
  • 1tsp minced garlic
  • 1tsp minced ginger

Sauce:

  • 1TBS Shaoxing cooking wine
  • 1cup of stock
  • 1TBS of oyster sauce
  • 1tsp of sugar
  • ½tsp sesame oil

Slurry

  • 1TBS of corn starch
  • 2TBS of water


Prep:
Slice up the chicken into small strips.
Marinate the chicken: Place the chicken in a bowl, add salt, white pepper, sesame oil, egg white and mix.  Add 1½-2 tablespoons cornstarch, mix. Add 1-2 tablespoons of oil, mix.

Make the sauce:
In another small bowl, add Shaoxing cooking wine, ½ cup of stock, 1 TBS oyster sauce, 1 teaspoon of sugar, ½ teaspoon sesame oil. Mix well.

Make a slurry:
Whisk together 1 tablespoon of cornstarch and 2 tablespoons of water in a bowl

Stir Fry:
Heat a wok over high heat. Add 2 tablespoons of oil and when oil is smoking, reduce heat to medium. Add chicken and cook until chicken is fully cooked through. Remove, drain and set the chicken aside.

Add 1 tablespoon of oil and the white onions to the wok, stir fry for 30 seconds, add minced ginger, minced garlic and stir-fry for 15-30 seconds.

Next add all the pea pods. Stir fry for 30 seconds.

Add sauce mix and bring to a boil. Mix well. Cook for about 30 seconds.

To thicken the sauce, slowly add slurry and bring to a boil. Add more and return to a boil until it’s the right thickness.

Return the chicken to the wok and stir fry for 20 to 30 seconds to heat through.

Serve.

Chicken Chop Suey

Chicken Chop Suey

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Yield: 4-6

Cook! Stacey Cook

Chicken, Beansprout and mixed vegetable stir fry.
Prep: 10 Cook: 10

Prep:
4 cloves garlic, minced
4 slices ginger, 2 minced
4 stalks scallion, white split lengthwise, then cut 2-inch sections, green part, cut 2-inch sections.
6 oz celery, cut on diagonal to ¼-inch strips
8 oz beansprouts
Marinate:
8 oz chicken, sliced across grain
2 tsp soy sauce
1 tsp oyster sauce
4 tsp water
¼ tsp baking soda
5 tsp cornstarch
pinch white pepper, mix well, add
2 tsp sesame oil, mix, set aside
Slurry:
1 TBS corn starch
¼ cup water

Cook:
Heat skillet over medium-high heat. Add 1 TBS oil, when hot
Add:
1 pinch sugar
¼ tsp salt, mix, add
Celery strips stir fry for 20 seconds, add
½ tsp rice wine, toss to evaporate, remove to plate

Add:
1 TBS oil, when hot add
2 slices ginger and let sizzle in the oil, add
1 pinch sugar
¼ tsp salt, mix, add
bean sprouts, stir fry for 15 seconds, add
½ tsp rice wine, toss to evaporate, remove to plate with celery

Add:
1 TBS oil, when hot add
marinated chicken, spread out and brown on box sides. add
minced garlic, white part of scallion and minced ginger. Stir fry everything for a bit, add
2 tsp soy sauce
1 tsp dark soy sauce
¼ tsp sugar, stir fry until chicken is evenly coated. Add
Slurry, mix, boil and thicken, return
Celery, bean sprouts and green part of scallion. Add
pinch black pepper, mix, serve

Chicken And Broccoli Stir Fry

Chicken And Broccoli Stir Fry

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Yield: 4

Cook! Stacey Cook

Say some nice stuff about the recipe Jed.
Prep:

  • 4cloves of garlic, minced
  • 4slices of ginger
  • 10oz broccoli, cut into florets

Marinate:

  • 12oz chicken breast, sliced ¼-inch
  • 1½tsp soy sauce
  • 1½tsp oyster sauce
  • 1tsp sugar
  • 1tsp baking soda
  • pinch white pepper powder, mix add
  • 4tsp corn starch and
  • 4tsp water, mix to coat, Add
  • 1TBS cooking wine and mix

Premix seasoning sauce:

  • 1½tsp dark soy sauce
  • 1½tsp oyster sauce
  • ½tsp sugar


Cook:
Preheat pan over medium-high heat. add 2 TBS oil. When hot add ginger slices, sizzle to extract flavor.

Add broccoli and stir fry for 15 seconds. Add a pinch of sugar and a pinch of salt.

When sugar and salt are dissolved, add 1 TBS Shaoxing rice wine to surface of pan.

When wine evaporates, add â…“ cup water and cover for 30 seconds. Remove broccoli to a plate.

Add 2 TBS oil to pan, heat and add chicken to pan. Spread out and pan fry until bottom is golden. Add garlic and start stir frying, then add 1 TBS Shaoxing rice wine. Stir fry until wine evaporates.

Add premix sauce and stir fry until color is even. Add â…“ cup water, which will thicken to sauce.

Turn off heat and add broccoli. Mix and serve.