Easy Baked Egg Rolls

I was feeling ambitious this week and made some egg rolls to go with the Orange Chicken. They were SO SO SO much easier than I thought they'd be!

1 lb ground pork
1/2 tsp ginger
1/2 tsp garlic
2-4 oz bean sprouts, finely chopped
1/2 c shredded carrots*
2 c cabbage, finely chopped*
*Note: You can get a bag of shredded carrot and cabbage slaw and just use that. You don't even need the bean sprouts if you really don't want them
2 Tbs oyster sauce

1 package egg roll wrappers
Sweet Chili Sauce


Cook pork with ginger and garlic. Once browned, add bean sprouts, carrots and cabbage. Cook for about 2 minutes. Add and mix in oyster sauce. Set aside in the fridge to cool.

Wrap mixture in egg roll wrappers. See here for directions. Make sure you wet the edges of the wrap to make it stick.

Place on greased cookie sheet. Spray egg rolls with non-stick cooking spray. Bake at 425 for 20 minutes.
You could also deep fry them if you'd like.

Serve with sweet chili sauce for dipping.

The Best Orange Chicken

This stuff is AMAZING! I usually double everything. It's not too orangey. Just plain delicious.


I combined a couple recipes together to come up with this one.


Marinade
½ tsp. salt
1 small egg white, beaten
1 Tbs. cornstarch
2 tsp. peanut oil
1 Tbs. Sherry wine
2 chicken breasts, diced

Let chicken marinade for about 30 minutes in the fridge. If you're short on time you can just let it soak for a couple minutes.

Coating
1 ½  cup cornstarch
You can also do a cornstarch/flour mixture.


Place the coating into a gallon Ziploc bag. Put marinaded chicken in the bag with the coating and shake it until each piece is well coated. You may need more coating mixture.

Frying

peanut oil or vegetable oil

Place chicken in a deep fryer until cooked through.

Note: This is a great place to stop and set aside some chicken to be used as chicken fingers.

Orange Sauce

• 1 ½ cups water
• 1/4 cup orange juice
• 1/3 cup rice vinegar
• 2 ½ tablespoons soy sauce
• 1 cup packed brown sugar
• ½ teaspoon ginger powder
• ½ teaspoon garlic, minced
• ¼ teaspoon red pepper flakes
• 3 tablespoons cornstarch
• ¼ cup water
• 2 tablespoons green onion, chopped (optional)

In a large saucepan combine 1 ½ cups water, orange juice, rice vinegar, and soy sauce. Blend well over medium heat for a few minutes. Stir in brown sugar, orange zest, ginger, garlic and red pepper flakes. Bring to a boil.

Combine 3 tablespoons of cornstarch with 1/4 cup of water and mix thoroughly. Slowly stir cornstarch mixture into sauce until it thickens. Pour sauce over breaded chicken, and if desired garnish with green onions.

Teriyaki Chicken (With Carrot)

Ingredients

• 3 tablespoons reduced-sodium soy sauce
• 1/4 cup carrot puree
• 1 tablespoon firmly packed dark brown sugar
• 1/4 cup 100% orange juice
• 1 clove garlic, cut in half
• 2 green onions, cut in thirds
• 1/2-inch piece fresh ginger, sliced (no need to peel)
• 1 tablespoon olive oil
• 4 boneless, skinless chicken breasts (about 1-1/2 pounds)
• 1/4 teaspoon pepper
• 1/4 teaspoon sweet paprika

Directions

1. Preheat the oven to 350°F. Place all the ingredients for the teriyaki sauce in a small saucepan. Bring to a boil. Reduce to a simmer, then cook until the mixture thickens, 8 to 10 minutes. Remove the garlic, onions, and ginger.

2. Heat the olive oil in a large ovenproof skillet over high heat. Sprinkle the chicken with the pepper and paprika. When the oil is hot, add the chicken and cook 4 to 5 minutes per side, until both sides are golden. Off the heat, carefully pour in the teriyaki sauce. Slide the skillet into the oven. Bake until the chicken is cooked through, 20 to 25 minutes. Serve immediately.

Shrimp Dumplings

Recipe from Double Delicious! by Jessica Seinfeld

* 1 can (8 ounces) drained sliced water chestnuts
* 3 scallions , white parts only, chopped in thirds
* 1 clove garlic , cut in half
* 1/2-inch piece ginger , cut in thirds
* 1/2 pound medium raw shrimp , tails and shells removed
* 1/2 cup cauliflower puree
* 1 Tbsp. reduced-fat, low-sodium soy sauce
* 1 Tbsp. sesame oil
* 1 package (12 ounces) wonton wrappers
* 1 Tbsp. olive oil
* Nonstick cooking spray

Directions
Preheat the oven to 350??. Place the water chestnuts, scallions, garlic and ginger in the bowl of a food processor. Pulse until the chestnuts and scallions are finely chopped. Add the shrimp, cauliflower puree, soy sauce and sesame oil. Pulse 4 or 5 times until the mixture is wet but still chunky.

On a flat surface, set out 6 of the wonton wrappers. Dot the centers of each wrapper with a heaping tablespoon of the filling. Drizzle olive oil onto 2 large baking sheets.

Put some water in a small bowl. Using your fingertips, wet the edges of the wrapper with the water and fold the ends together diagonally. Press to seal. Place on the oiled baking sheet and repeat with the remaining wrappers until you have used all the filling.

Spray a light coating of cooking spray over the dumplings. Bake 20 to 25 minutes, turning once, until the wontons are crisp and the filling is cooked through.

PF Chang's Lettuce Wraps

Ingredients
3 tablespoons oil
2 boneless skinless chicken breasts
1 cup water chestnut
2/3 cup mushroom
3 tablespoons chopped onions
1 teaspoon minced garlic
4-5 leaves iceberg lettuce

Special Sauce
1/4 cup sugar
1/2 cup water
2 tablespoons soy sauce
2 tablespoons rice wine vinegar
2 tablespoons ketchup
1 tablespoon lemon juice
1/8 teaspoon sesame oil
1 tablespoon hot mustard
2 teaspoons water
1-2 teaspoon garlic and red chili paste

Stir Fry Sauce
2 tablespoons soy sauce
2 tablespoons brown sugar
1/2 teaspoon rice wine vinegar

Directions

1. Make the special sauce by dissolving the sugar in water in a small bowl.
2. Add soy sauce, rice wine vinegar, ketchup, lemon juice and sesame oil.
3. Mix well and refrigerate this sauce until you're ready to serve.
4. Combine the hot water with the hot mustard and set this aside as well.
5. Eventually add your desired measurement of mustard and garlic chili sauce to the special sauce mixture to pour over the wraps.
6. Bring oil to high heat in a wok or large frying pan.
7. Saute chicken breasts for 4 to 5 minutes per side or done. (**You can use ground chicken and mash it with a potato masher for smaller chicken pieces**)
8. Remove chicken from the pan and cool.
9. Keep oil in the pan, keep hot.
10. As chicken cools mince water chestnuts and mushrooms to about the size of small peas.
11. Prepare the stir fry sauce by mixing the soy sauce, brown sugar, and rice vinegar together in a small bowl.
12. When chicken is cool, mince it as the mushrooms and water chestnuts are.
13. With the pan still on high heat, add another Tbsp of vegetable oil.
14. Add chicken, garlic, onions, water chestnuts and mushrooms to the pan.
15. Add the stir fry sauce to the pan and saute the mixture for a couple minutes then serve it in the lettuce"cups".
16. Top with"Special Sauce".

Sesame Chicken

2 tablespoons all-purpose flour
2 tablespoons cornstarch
1/4 teaspoon baking soda
1/4 teaspoon baking powder
2 tablespoons low-sodium soy sauce
1 tablespoon dry sherry
2 tablespoons water
1 teaspoon vegetable oil
1 dash sesame oil
1 pound skinless, boneless chicken breast meat - cubed

1 cup chicken broth
1 cup white sugar
2 tablespoons distilled white vinegar
2 tablespoons dark soy sauce
2 tablespoons sesame oil
1 teaspoon chile paste
1 clove garlic, minced
1/4 cup cornstarch
1/2 cup water

1 quart olive oil for frying
2 tablespoons toasted sesame seeds

1. Sift flour, 2 tablespoons cornstarch, baking soda, and baking powder into a bowl. Pour in low-sodium soy sauce, sherry, 2 tablespoons water, vegetable oil, and a dash of sesame oil; stir until smooth. Stir in chicken until coated with the batter, then cover, and refrigerate for 20 minutes.
2. Meanwhile, bring chicken broth, sugar, vinegar, dark soy sauce, sesame oil, chile paste, and garlic to a boil in a saucepan over high heat. Dissolve 1/4 cup cornstarch into 1/2 cup of water, and stir into boiling sauce. Simmer until the sauce thickens and turns clear, about 2 minutes. Reduce heat to low, and keep sauce warm.

BAKING
3. Put in a pan and cook at 375 for 45 minutes

FRYING
3. Heat olive oil in a deep fryer or large saucepan to a temperature of 375 degrees F (190 degrees C).
4. Drop in the battered chicken pieces, a few at a time, and fry until they turn golden brown and float to the top of the oil, 3 to 4 minutes. Drain on a paper towel lined plate. To serve, place fried chicken pieces onto a serving platter, and pour the hot sauce overtop. Sprinkle with toasted sesame seeds to garnish.

Lettuce Wraps II

1/2 lb. ground chicken or turkey (I have always used ground turkey and it is fabulous!)

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped onion

2 cloves garlic, finely chopped

1 1/2 tsp. finely chopped fresh ginger

2 Tbsp. lemon juice

2 Tbsp. hoisin sauce (found in the Asian aisle)

2 tsp. brown sugar, packed

1 1/2 tsp. sesame oil

1 tsp. soy sauce

5 - 10 drops red pepper sauce (Tabasco)

2 Tbsp. cilantro, chopped

1 head iceberg lettuce, separated into lettuce cups

In a large skillet sprayed with nonstick cooking spray, saute chicken/turkey over medium heat until no longer pink. Pour into dish; set aside. Rinse pan; spray with nonstick cooking spray. Saute bell pepper, onion, garlic and ginger for 2 minutes. Add meat. In a bowl, blend lemon juice, hoisin sauce, sugar, oil, soy sauce and pepper sauce. Pour into pan; stir to coat chicken/turkey. Reduce heat and simmer, stirring until sauce is absorbed, about 4 minutes. Stir in cilantro. Serve with lettuce cups. (optional, rice)

Lettuce Wraps

4 chicken breast halves (boneless, skinless, frozen is okay)
1/2 onion, chopped
1/4 c. soy sauce
1/4 c. white wine (I used white vinegar, rice vinegar, and a pinch of sugar)
1/2 tsp. ground ginger
2 Tbsp. balsamic vinegar
garlic powder (or 5 chopped cloves)
dash of allspice
iceberg lettuce

Put chicken in crockpot with onions and garlic powder. Mix everything else together and pour the sauce over the chicken. Cook on low 6-8 hours or high 4-6, stirring occasionally. Shred chicken ~30 minutes before serving. Serve buffet style in lettuce wraps.

I added chow mein noodles for a bit of crunch and some stir-fry veggies and rice to balance out the meat. Add hoison or plum sauce if needed!

Spicy Oriental Stir Fry

Since the key to stir-fry is speed, chop your bell pepper and cube your chicken first, so they'll be ready to go when you need them.
1 (20 ounce) can DOLE® Pineapple Chunks
1/2 cup ketchup
1 teaspoon sugar
1 teaspoon chili powder
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 tablespoons vegetable oil, divided
1 cup coarsely chopped DOLE Green or Red Bell Pepper
1 cup snow peas
1 pound boneless, skinless chicken breasts, cubed
1/4 cup sliced DOLE Green Onions
Hot cooked rice

1 Drain pineapple; reserve 2 tablespoons juice
2 Stir together ketchup, reserved juice, sugar, chili powder, Worcestershire sauce and hot pepper sauce in bowl; set aside.
3 Heat 1 tablespoon oil, over medium-high heat in large skillet or wok. Add peppers; cook 1 to 2 minutes, stirring constantly. Add snow peas, cook 2 minutes more or until vegetables are tender-crisp. Remove vegetables from pan.
4 Add remaining 1 tablespoon oil to skillet, add chicken. Cook 3 to 4 minutes or until chicken is no longer pink. Stir in reserved sauce, pineapple chunks, green onions and vegetables; heat until hot. Serve over rice.

Egg Roll Wrappers

1 large egg
Cornstarch
1 teaspoon salt
2 cups all-purpose flour
½ c water

Lightly beat the egg with the salt. Stir in 1/4 cup of water. Add the egg and the ice water to the flour. Stir in as much of the remaining 1/4 cup of water as needed to form a sticky batter.
Turn the dough out onto lightly floured surface; knead until smooth and elastic, about 5 minutes.
Cover the dough and let rest for at least 30 minutes.
Knead the dough briefly, then cut in half.
Turn out onto a lightly floured surface. Roll each half into a cylinder. Lightly score so that you have 12 equal pieces. Roll each piece out into a 3 1/2-inch square.
Stack the wrappers while you are preparing the remainder, covering with a damp cloth so that they don't dry out. If necessary, lightly dust the wrappers with flour or cornstarch to prevent them from sticking together. Use immediately, or refrigerate or freeze in a plastic bag until ready to use.

Crockpot Sweet & Sour Chicken

2 lbs boneless skinless chicken breasts, cut into bite-size pieces
1/2 lb baby carrot, sliced
1 whole green bell pepper, seeded and sliced (optional)
1 whole onion, cut into wedges
2 (12 ounce) bottles sweet and sour sauce

1. Combine all ingredients in crock pot.
2. Simmer on low setting at least six hours.
3. Serve over cooked white rice.

Quick and Easy Pad Thai

Quick and Easy Pad Thai

Prep Time: approx. 25 Minutes.

Cook Time: approx. 20 Minutes.

Ready in: approx. 45 Minutes.

Makes 6 servings. Printed from Allrecipes, Submitted by MyleneBeatty

1 (6.75 ounce) package dried rice vermicelli
3 cups ketchup
1/2 cup soy sauce
3 tablespoons lime juice
2 teaspoons white sugar
1 teaspoon curry powder
2 teaspoons smooth peanut butter
hot chile paste (optional)

1 tablespoon vegetable oil
2 skinless, boneless chicken breast halves - diced
1/2 pound shrimp, peeled and deveined
4 cups bean sprouts
2 green bell peppers, sliced
2 eggs, beaten
1 cup chopped green onions
1 tablespoon chopped unsalted peanuts

Directions
1 Soak rice noodles in warm water for 20 minutes. Drain, and set aside.
2 In a medium bowl, stir together the ketchup, soy sauce, lime juice, sugar, curry powder, peanut butter and chili paste. Set aside.
3 Heat oil in a wok or large skillet over medium-high heat. Add chicken, and cook for about 5 minutes, or until juices run clear. Add the green peppers, and saute for a minute. Move the chicken and pepper to one side of the pan, and pour in the eggs. Cook eggs, stirring constantly until firm and scrambled, stir in the chicken and peppers. Add shrimp and pour in 1/4 of the ketchup mixture along with bean sprouts and noodles. Mix and cook for a few minutes until shrimp are pink. Add the remaining sauce, and cook until heated through. Garnish with green onions and chopped peanuts, and serve.

*Shrimp and curry powder are optional, and we usually just tossed the ingredients onto any cooked thin pasta. Yum!

General Tso's Chicken

Ingredients:

• 3 lbs deboned chicken meat, cut into large chunks
• 1/4 cup soy sauce
• 1 tsp white pepper
• 1 egg
• 1 cup cornstarch
• Vegetable oil for deep frying
• 2 cups sliced green onions
• 16 small dried hot peppers (we just used crushed red pepper and cayenne pepper)

Sauce :

• 1/2 cup cornstarch, blended with 1/4 cup water
• 1 1/2 tsp minced garlic
• 1 1/2 tsp minced ginger root
• 3/4 cup sugar
• 1/2 cup soy sauce
• 1/4 cup white vinegar
• 1/4 cup cooking wine (we used some vinegars and sugar)
• 1 1/2 cup hot chicken broth
• 1 tsp MSG. (optional)

Directions:

1. Mix sauce’s ingredients and stir until sugar dissolves. Refrigerate until needed.
2. In separate bowl, mix chicken, soy sauce and white pepper. Stir in egg. Add cornstarch and mix until chicken pieces are coated evenly. Add enough vegetable oil to help separate chicken pieces.
3. Divide chicken into small quantities and deep fry at 350°F until
   crispy. Drain on paper towels.
4. Place a small amount of oil in hot wok and heat until hot.
5. Add onions and peppers and stirfry briefly.
6. Stir sauce and add to wok. Place chicken in sauce and cook until sauce thickens.

Sweet & Sour Chicken

• 3-4 boneless, skinless chicken breasts
• Salt and pepper
• 1 cup cornstarch
• 2 eggs, beaten
• 1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish (It’s important that the chicken is not on top of each other so that everything gets cooked).

Mix sauce ingredients (below) together and pour over chicken.

Sauce:

• ¾ cup sugar
• 4 tablespoons ketchup
• ½ cup vinegar
• 1 tablespoon soy sauce
• 1 teaspoon garlic salt
  

Bake for one hour at 325 degrees. Turn chicken every 15 minutes with spoon. Make another batch of sauce right before chicken is done and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced

Benihana Japanese Fried Rice

Ingredients

• 2 ounces cooked chicken
• 8 ounces steamed rice
• 2 eggs
• 1 teaspoon onion, chopped
• 2/3 teaspoon carrot, chopped
• 2/3 teaspoon green onion, chopped
• 1/2 teaspoon sesame seed
• 4 tablespoons butter
• 1 teaspoon oil
• 2 teaspoons soy sauce
• 6 pinches pepper
• 6 pinches salt (optional)

Directions

1. Scramble eggs and chop after cooking.
2. Saute chopped onion, green onion and carrots until done and mix with chopped scrambled egg and chicken.
3. Break off chunks of steamed rice and mix with vegetable, egg and chicken.
4. Add sesame seed and salt and pepper, stirring well.
5. Add butter and soy sauce into the mixture, stirring well until done.