Crock Pot Honey Sesame Chicken

Serves 4

Ingredients
6-8 boneless, skinless chicken thighs or 4 chicken breasts (about 2 pounds)
Salt and pepper
1/2 cup diced onion

2 cloves garlic, minced

1 cup honey
1/4 cup ketchup

 1/2 cup low-sodium soy sauce
2 tablespoons vegetable oil or olive oil
1/4 teaspoon red pepper flakes
4 teaspoons cornstarch

 1/3 cup water
2 packets minute rice, optional
1/2 tablespoon (or more) sesame seeds

3 scallions, chopped

Directions
Place chicken in Crock Pot and lightly season both sides with salt and pepper.

In a medium bowl, combine onion, garlic, honey, ketchup, soy sauce, oil and red pepper flakes. Pour over chicken. Cook on low for 3-4 hours, or high for 2 hours.

Remove chicken to a cutting board, leaving sauce. Shred chicken into bite-sized pieces; set aside. Prepare rice according to package instructions.

In a small bowl, dissolve 4 teaspoons cornstarch in 1/3 cup water; add to crock pot. Stir to combine with sauce. Cover and cook sauce on high for ten more minutes, or until slightly thickened.

Add cooked rice to 4 plates, top with chicken and spoon sauce over top. Sprinkle evenly with sesame seeds and chopped scallions.

Sweet and Sour Chicken

Why order take-out or go to an Asian restaurant when you can make your self a yummy Asian dish? This one turned out delicious!

Modified from Kikkomanusa.com

Ingredients (Yield: 4 servings)

1 pound boneless, skinless chicken 

2 teaspoon cornstarch 

2 teaspoon Kikkoman Soy Sauce
1/2 teaspoon sugar
2 tablespoons vegetable oil, divided
1 medium onion, cut into 1/2-inch squares
1 cup broccoli (mostly cooked)
1 bottle Kikkoman Sweet & Sour Sauce
[1 can (11 oz.) mandarin orange segments, drained-OPTIONAL]

Instructions

1. Cut chicken into 1/2-inch cubes. Combine cornstarch, soy sauce and sugar in bowl; stir in chicken. Let stand 15 minutes.
2. Heat 1 Tbsp. oil in hot wok or large skillet over high heat. Add chicken and stir-fry 3 minutes; remove.
3. Heat remaining 1 Tbsp. oil in same pan. Add onion and broccoli; stir-fry 3 minutes.
4. Add chicken and sweet & sour sauce; reduce heat to medium. Cook and stir 1 minute. Gently stir in oranges; cook until heated through. 
5. Serve over rice.

Browning that chicken!

yummm... doesn't that look like the best "take-out" ever? Homemade baby!

Japanese Noodle Soup

Udon noodles are a lovely fat white Japanese rice noodle. I’m still not sure how they can be all soft and fresh looking but come in packs that don’t need refrigerating. Noodle magic? They are brilliant to have on hand for a quick meal. Just add in some some soy sauce lemon and baby spinach for a deeply satisfying nutritious dinner!

Japanese noodle soup with spinach
serves 2

Ingredients:
1 chicken breast, finely sliced into ribbons
1 can of broth (vegetable or chicken)
2 tablespoons soy sauce
1 packet udon noodles (7oz or 200g)
1 packet baby spinach leaves or 1 small bunch english spinach
lemon juice

Directions:
(Do directions 1. and 2. simultaneously)
1. Boil water. Cook noodles according to package directions. Drain.
2. Bring 1 can of broth to the boil in a medium saucepan. Add chicken and simmer for 1-2 minutes or until cooked. Scoop out chicken with a slotted spoon and divide between 2 bowls.



Return broth to the heat and add noodles.
Add soy and spinach. Stir to break up the noodles and let the spinach wilt. You might need to add the spinach in batches. Don’t worry it will fit in as it wilts.


Add 1 tablespoon lemon juice, stir and taste. Keep adding lemon until it tastes fresh and zesty. Pour soup over the chicken and serve hot.

Serve with fried rice and create an Asian Inspired meal!

Rice A Roni Chicken Teriyaki

Here is another Rice A Roni modified meal with a little Asian flavor! When my Rice A Roni boxes are all gone from the pantry, I will try experimenting with making the dishes without Rice A Roni, all from "scratch"! I will keep you posted! But until then, try this easy and fairly cheep recipe! It's good as a lunch left over too!

Ingredients
1 package RICE-A-RONI® Chicken Teriyaki
1 uncooked, boneless, skinless chicken breast, cut into small pieces
1 tablespoons margarine
2 cups water
1 1/2 cups broccoli (or any veggie)
1 minced garlic clove

Directions
1. In large skillet, sauté rice-vermicelli mix with 1 Tbsp. margarine over medium heat until vermicelli is golden brown, stirring frequently.
2. Slowly stir in 2 cups water, Special Seasonings and 1 uncooked, boneless, skinless chicken breast, cut into pieces; bring to a boil.
3. Cover, reduce heat to low and simmer 15-20 min. or until rice is tender and water is absorbed.
4. In a microwave safe bowl, cook veggies for about 4 min (covered with plastic wrap) then add to skillet with minced garlic when about 3 min of simmering remain. Let skillet stand 5 min. before serving.


Serves 2-3.

Chicken with Noodles and Basil

Our home loooooooves Asian cuisine and anything Asian inspired with every day ingredients I attempt to make! This recipe here is a winner! It is savory and healthy, and is good as a meal, but could also be a side dish. And the best part? It uses a lot of ingredients you may already own! So... give it a try!

Ingredients
1 tbs sesame oil
1 - 2 large skinless boneless chicken breast halves, Chopped into little pieces
1 tbs soy sauce
1 tbs honey
10 oz thick or medium ready-to-use udon noodles
handful of fresh basil leaves, torn (I've also used dried basil, and it's ok)



Directions
Heat the oil in a large wok or frying pan over medium-high heat. When hot, swirl it around the pan, and add the chicken. Stir-fry quickly for a few minutes until beginning to turn golden. Remove from the pan, and set aside to keep warm.
Add the soy sauce and honey to the pan, and let bubble for a minute or so. Return the chicken to the pan along with the noodles, and stir so that everything is well coated.
When ready to serve, stir in the basil. Serve immediately.



Feeds about 2 (though the recipe says 4) but it depends on how much noodles you make.



Using chopsticks is a cute touch! ;) Enjoy!

Ginger Chicken

This just proves my mom was good to her family when she made recipes like this! It was a homemade Asian inspired meal full of yummy flavors. As she made it, the smell permeated through the home, making your mouth water in anticipation! I made this for my husband one night and he instantly told me I was more than welcomed to make this any time! ha, well I love it too! And I don't mind sharing ;)

In a small brown paper bag, Mix:
-Flour, salt, pepper
-Chicken Breasts (~1.25 lbs), clean and cut into even sized cubes
-Shake till coated

In skillet:
-Oil (enough to cover bottom) and heat until hot
-Put chicken pieces in, enough to cover bottom (you may have to do 2 batches)
-Brown the chicken a little bit (don't cook too much!)
-Then put chicken on paper towel (then do next batch)
-Dump out oil when done

Mix together:
1 C orange juice
4 tbs honey
4 tbs soy sauce
2 tbs grated FRESH ginger root (peel then grate)
4 cloves minced garlic

Put Chicken back in skillet.
Add in sauce.
Cook all till sauce has thickened a bit.

Serve over rice and with veggies!