Craving Asian Food?
*****Instead of going out and getting goodness knows what kind's of sugars and MSG in your food... how about trying some of these? *****
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General Tso's Chicken
4 boneless, skinless chicken breasts, cut into 1" cubes
1 crown of broccoli, cut into florets and lightly steamed
4 green onions, sliced
1 small package sliced almonds
For the sauce:
1/2 cup sugar-free apricot preserves
1/8 cup water
2 tbs. soy or teriyaki sauce
1 tbs. whole-grain, brown, dijon, or hot chinese mustard
1 tsp. black pepper
1 tsp. ground ginger
1 tsp. curry powder
Place a skillet over medium heat. Add almonds and toast, stirring/tossing frequently to prevent burning, about 5 minutes. Coarsely chop and set aside.
In a small saucepan, whisk sauce ingredients together over low heat. You may adjust quantities to taste - mine came out like a cross between chutney and General Tso's sauce.
In a large skillet, heat a small amount of oil. Salt and pepper the chicken cubes and add to the hot oil, sauteeing until cooked through, about 5 minutes. Add broccoli and green onion to the pan and coat with the sauce. Let simmer 2-3 minutes until all is warmed through.
Serve sprinkled with the almonds.
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Asian Inspired "Wraps"
2 boneless/skinless chicken breasts
1/4 cup lite soy sauce
3 garlic cloves minced
1 T minced ginger
1 teaspoon sesame oil
1 T rice vinegar
Chop chicken into a small dice and marinate with the rest of the ingredients for at least 2 hours.
1 T olive or canola oil
1 onion, diced
2 celery stalks, diced
4 oz mushrooms, diced
1 small can water chesnuts, diced
1 stalk of broccoli florets, chopped
1 bunch of green onions, sliced
1 head of boston, bibb or butter lettuce, separated and washed
Saute onion, celery and mushrooms in oil for 5 minutes. Add broccoli and chesnuts and coo****il broccoli is tender. Remove vegetable mixture from pan. Add chicken, marinade and all to very hot pan. Coo****il chicken is done, add vegetables and green onions. Serve hot in the lettuce wraps with the following two sauces.
1/4 cup lite soy sauce
splash of rice vinegar
couple drops of sesame oil
2 T natural peanut butter
pinch of splenda
1T of previous sauce
Water to thin to desired consistency
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Grilled Sesame Chicken Breasts
1 tbsp Brown Sugar Twin
3 tbsp soy sauce
1 1/2 tbsp sesame seeds
2 cl garlic -- minced
1/8 tsp black pepper
4 lg chicken breast, no skin, no bone, R-T-C
Combine all the ingredients except the chicken in a one quart 2 pint casserole.Mix well.
Rinse chicken in cold water. Pat dry with paper towels. Add the chicken to the marinade mixture, turning it to coat. Cover and marinate in the refrigerator for 2 hours or overnight.
Remove the chicken from the marinade and set the marinade aside. Grill the chicken breasts 4 to 5 inches 100-125mm from medium-hot coals or 15 inches 375mm from medium-hot coals for 15 - 20 minutes or until center is white when cut with a knife.
Turn and baste frequently with reserve marinade. Discard any leftover marinade after the chicken breasts are cooked.
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Cashew Chicken
4 servings brown rice (optional)
1 pound of boneless, skinless chicken breasts, diced
For chicken marinade:
1 Tbsp. sesame oil
2 cloves garlic, crushed and minced
2 Tbsp. rice vinegar or rice wine vinegar
Crushed red pepper to taste (a few pinches ought to do it)
Black pepper to taste
For stir fry:
1 Tbsp sesame oil
1 large carrot, peeled and diced
1 red bell pepper, seeded and diced
1 can (8 oz) sliced water chestnuts, drained and roughly chopped
3 heaping Tbsp hoisin sauce (you can get this in the Asian foods aisle at the supermarket)
For toppings:
unsalted cashews
3 green onions, thinly sliced at an angle
1. Start rice according to directions on the package (Don't have the rice if you don't want to)
2. Combine chicken in a bowl with the other marinade ingredients, and set it aside while you chop everything else so it has a chance to marinate.
3. Chop all your veggies.
4. Heat oil in a wok or large nonstick skillet over high heat until it smokes.
5. Add carrot and stir-fry for 2-3 minutes, or until carrots start to get a little brown on the edges and are tender.
6. Add the coated chicken and stir-fry for 3-4 minutes longer.
7. Add the red bell pepper and water chestnuts, and heat through for 1 minute.
8. Add the hoisin sauce and toss to coat evenly.
9. Serve over brown rice and let each person top with unsalted cashews and green onions to taste.
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Orange Chicken
2 pounds boneless, skinless chicken, cut into pieces
1 egg
1 1/2 teaspoon salt
White pepper (or black if you don't have white)
2 T. canola oil for pan-frying
3/4 cup WW flour, divided plus 1 tablespoon WW flour (or use 1/4 c WW flour, and 1/2 c cornstarch substitute)
1 tablespoon minced ginger root or ground ginger
1 teaspoon minced garlic
1/4 teas crushed hot red chilies or red pepper flakes
1/4 cup chopped green onions
1 tablespoon rice wine
1/4 cup water
Orange Chicken Sauce
1 1/2 tablespoon low sodium lite soy sauce
1 1/2 tablespoon water
4 T granular splenda
5 T white vinegar
Directions:
Place chicken pieces in large bowl. Stir in egg, salt, pepper and sesame oil; mix well. Add in WW flour (or mix WW flour plus cornstarch substitute and add in), stirring to coat.
Heat oil for pan-frying in wok. Add chicken pieces, a small amount at time, and pan-fry 3 to 4 minutes or until golden & crisp. (Don't overcook.) Place chicken on paper towels to remove excess oil.
Clean wok and heat 15 seconds over high heat. Add 1 tablespoon oil, ginger and garlic, then stir. Add chilies and green onions, rice wine and stir 3 seconds. Add "orange sauce" and bring to boil. Add cooked chicken, stirring until well mixed. Stir water into remaining 1 tablespoon WW flour smooth. Add to chicken and heat, stir as sauce thickens. Stir in 1 teaspoon oil.
Serve hot, adding grated zest of 1 orange to the sauce for flavor.
Nadine O. 
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