Healthy Sweet and Sour Chicken

adapted from pinterest recipe
serves 3-4
Ingredients

3-4 boneless skinless chicken breasts, pounded to 1/2 inch thickness and chopped into 1 inch pieces
1/3 cup corn starch
2 tablespoons oil
1 red bell pepper, chopped or sliced
1 green pepper, chopped or sliced
1/2 white or yellow onion, chopped

sauce
3/4 cup sugar
1/2 cup apple cider or white vinegar
2 tablespoons soy sauce
1 teaspoon garlic powder
1/2 teaspoon onion salt*
1/4 cup ketchup
1 tablespoon cornstarch plus 1 tablespoon cold water

Instructions
1. First prepare the sauce, Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and Bring to a boil. In a small bowl whisk together the 1 tablespoon corn starch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
2. Add chicken pieces and corn starch to a large ziplock bag. Seal and shake to coat chicken. Drizzle a large pan or skillet with oil. Add coated. Saute over medium heat for about 5 minutes. Add peppers and onions. continue to saute over medium heat until Chicken is browned and cooked through.

3. Add sauce to chicken and peppers. Stir to coat well. Serve warm with cooked rice if desired.

*If you don't have onion salt, use garlic salt or Jane's crazy mixed up salt instead or garlic powder, and use onion powder instead of garlic salt.
If you like sauce...double the sauce recipe.

Spicy Teriyaki Sauce for rice bowls (Rumbi style)

3/4 cup Yoshidas Teriyaki Sauce
1 tsp soy sauce
2 tsp chili garlic sauce (in Asian section)
1 tsp fresh ginger, grated
1 clove garlic, grated
pinch of salt
pinch of brown sugar
1 Tbsp cornstarch
2 Tbsp cold water

Combine Yoshida's, soy sauce, garlic sauce, ginger, salt, and brown sugar in a small sauce pan. Bring to a boil and then reduce to a simmer. Combine cornstarch and water and Slowly add to sauce for the thickening. You want it to be slightly thicker than the Yoshida's sauce. Allow to simmer for about a minute. Cool to room temperature and serve with your rice bowls. (if you find that the sauce is too thick when it cools, just add a little more Yoshida's to it).

Andrea Chun's Chinese Pork Ribs- Hawaiian Style

3 lbs pork ribs
4 cloves of garlic 9or more- depending how much your family loves garlic)
1/2 c. brown sugar
1/2 c. soy sauce
1/4 c. vinegar (Andrea uses apple cider vinegar)
1 cup water
1 can pineapple tidbits (or slices, cut into pieces)+ juice
frozen peas
cornstarch

Cut meat into individual ribs. Brown the garlic and the meat. In separate bowl add water, vinegar, pineapple juice, soy sauce and brown sugar and mix well until sugar is all dissolved. Pour over browned ribs and cook in pressure cooker for about 20- 30 minutes or in regular pot for several hours on low heat. When it's all done the meat should fall of the bone or at least slide off of it very easily. If it doesn't it has not cooked long enough yet. Andrea takes the meat off the bones before serving. After all bones are off add frozen peas and the pineapple(which Andrea doesn't add the pineapple she serves it on the side cause her children don't like it). Then you thicken the sauce with some corn starch and water. That is it. Pretty easy but usually a hit.

Tripled recipe for 12 people and had maybe 2 servings left. Also Andrea buys her ribs at costco (pork tenderloin baby back ribs) I have used boneless pork ribs (much cheaper) and they are good.

Kiana's Sweet and Sour Chicken

Sweet and Sour Chicken

(from melskitchencafe.com)


*Note: if you like extra sauce, double the sauce ingredients - pour half over the chicken and follow the baking directions in the recipe and pour the other half in a small saucepan. Cook the sauce on the stovetop at medium heat for 8-10 minutes until it simmers and thickens. Serve it on the side of the chicken.


*Serves 4-6


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. 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 so it is evenly coated with the sauce. Serve the chicken over rice.

Kung Pao chicken (done simple)

1 lb. boneless-skinless chicken breasts, cut into 1" pieces
1 tablespoon cornstarch
2 teaspoons sesame oil
3 tablespoons green onions, chopped
3 garlic cloves, minced
1/2 teaspoon crushed red pepper flakes
1/2 teaspoon powdered ginger
2 tablespoons rice wine vinegar
2 tablespoons soy sauce
2 teaspoons sugar
1/3 cup dry roasted peanuts

Combine chicken and cornstarch in a small bowl and toss to coat. Heat sesame oil in wok over medium heat, andd chicken and stir fry 5-7 min. or until no longer pink inside. Remove chicken from pan.

Add green onions, garlic, red pepper flakes and powdered ginger to the pan and stir fry for 15 seconds.

Combine vinegar, soy sauce and sugar in a small bowl. Mix well and add the sauce to the pan.

Return chicken to the pan and coat with the sauce. Stir in roasted peanuts. Heat thoroughly. Top with additional green onions if desired and serve over white rice.

Lettuce Wraps

The ingredients on this have varied for me, depending on what I have at home, but they have never done me wrong. This recipe is for about 2 people.

1lb ground chicken breast
1/2 medium onion, minced
1-2 carrots, shredded
1/2 cabbage, shredded
salt & pepper, a dash of each
2 large cloves garlic, minced
1 inch gnob fresh ginger, peeled & minced (I don't add hardly that much)
1 Tablespoon sesame oil
2 1/2 Tablespoons soy sauce
1 Tablespoon peanut butter
1/2 Tablespoon honey (I use Splenda)
1 Tablespoons + 1 teaspoon rice vinegar
2 teaspoons chili garlic sauce (or more if you like it hotter)
dash of fresh pepper
3 green onions, chopped
1/2-8oz can sliced water chestnuts, drained & chopped (Paul isn't a fan)
1/4 cup peanuts (I've never added them)

1 head lettuce, cut into 2 halves

Sauté the onions and chicken. Add the veggies and cook until tender. Add the remaining ingredients and serve on lettuce leaves.

Yaki Soba noodles

3 pkgs. oriental ramen noodles, cooked, and rinsed in cold water (do not over cook)
1/2 thumb size fresh ginger root, chopped (or 2 tsp. ginger powder)
1 1/2 Tbls. vegetable oil
1/2 large onion, sliced
1-2 cups cabbage, shredded
1 carrot, grated
2 Tbls. worcestershire sauce
2-3 ham slices or hot dogs, sliced
seasoning packets from noodles
squirt of ketchup

Fry ginger in oil. Add cabbatge, onion, carrot, meat, and 1 pkg. seasoning and stir fry until vegetables are tender or to your liking. Add noodles and continue to stir fry till mixed. Add worcestershire sauce and sprinkle in additional sasoing packets and squirt of ketchup to achieve desired flavor.

Shoyu Chicken

5 lbs. skinned chicken (I use thighs)

Sauce (I always double this)
1 cup water
1 cup sugar
1 1/2 cups soy sauce 2 Tbls. fresh ginger
4-5 fresh garlic, diced

Combine all sauce ingredients in a large pot and bring to a boil. Add chicken. Bring to a boil once again, turn down and simmer for 1 hour (can cook longer if desired). Serve with rice.

Sweet and Sour Chicken (WW)

1 c. water
1/2 c. white vinegar
1 c. splenda
2 Tbls. ketchup (1 PointsPlus)
1 Tbls. soy sauce
chicken breast (boneless, skinless 1 PointPlus per ounce)
Bake 350 for 1 hour
Thicken sauce with corn starch if desired (1 PointsPlus per Tablespoon)

Marinade TOTAL PointsPlus=1 (plus cornstarch)

Teriyaki Sauce (WW)

equal parts splenda and La choy soy sauce
add garlic, ginger, and green onion. Marinade meat in sauce then bake till almost done and then through on the bar-B. Yummo

TOTAL PointsPlus= 0 for marinade (count meat accordingly)

Egg Rolls (WW)

1/2 lb. Hamburger (super lean,raw weight) (8 PointsPlus)
2 c. cabbage, shredded
2 c. carrots, shredded
1 onion chopped
garlic, minced
soy sauce
1/4 c. egg substitute (1 PointsPlus)
opt. salt, garlic, splenda, pepper to taste
20 egg roll skins (2 PointsPlus/each)

mix all put 1/4 c. mixture in 20 egg roll skins. Spray frying pan with pam brown egg rolls. (you can add water at this point and steam 2-5 min. with lid on if you like, I don't) cook till done.

Mixture TOTAL PointsPlus= 9 (add egg roll skins accordingly)

Japanese Wonton Salad

Lettuce, washed and torn
Green onions, chopped
2 Tablespoons sesame seeds, toasted
1 package Wonton skins, cut and fried until golden
1 cup Mushrooms, sliced
1 cup Celery, chopped
2 cups Chicken breast, cooked and chopped

Dressing
2 Tablespoons Sugar
1/4 teaspoon Pepper
1/2 teaspoon salt
1/4 cup Vegetable oil
1 Tablespoon Toasted Sesame Oil
3 Tablespoons Rice Wine Vinegar

Mix dressing ingredients in a blender and refrigerate. Toss salad ingredients together, drizzle with dressing before serving.