asian chicken meatballs

 

These are awesome!  My son could sit and eat the whole pan.

asian chicken meatballs (skinnytaste)

1 pound ground chicken

2 cloves garlic, minced

1 teaspoon fresh ginger, minced

1/4 teaspoon red pepper flakes

1/2 tablespoon soy sauce

1 teaspoon sesame oil

3 scallions, finely chopped

1 large egg

1/3 cup panko

for the sauce

1/4 cup soy sauce

1 teaspoon corn starch

1 tablespoon honey

1 teaspoon garlic chili sauce

1 clove fresh garlic, minced

1 teaspoon fresh ginger

1 teaspoon sesame oil

sesame seeds and fresh green onions for garnish

Preheat the oven to 400 degrees and adjust the oven rack to the middle position.  Line a large, rimmed baking sheet with parchment paper and set aside.

Place all off the meatball ingredients in a medium bowl.  Use your hands to combine them well, but no need to over-mix.  Shape the mixture into approximately 16 meatballs.

Arrange the meatballs on the prepared baking sheet.  Bake them until they are cooked through, about 12-15 minutes.  

When the meatballs are done, prepare the sauce.  Combine all the sauce ingredients in a small bowl and whisk well.  Pour the sauce into a large skillet over low heat, whisking until it begins to boil then cook 30-60 seconds, until the sauce thickens.

Turn the heat off immediately and gently toss in the meatballs and coat well, or pour over the top.

Sprinkle with fresh green onions and sesame seeds.

pancit bihon

 

Delicious!  I'm on a roll lately with finding really good recipes.  My son had four bowls.  His friend kept up with him really well.  I waited until my daughter was out of town as she's not a fan of shrimp like the rest of us.

pancit bihon, filipino dish (slightly adapted from food network)

16 ounces bihon (rice stick noodles)

4 cups chicken broth

3 tablespoons oyster sauce

1/2 cup light soy sauce

3 Chinese sausages, cut into 1/4-inch slices on the bias (I used chicken sausages)

4 tablespoons oil

1/2 pound jumbo shrimp, peeled and deveined

kosher salt and freshly ground black pepper

3 stalks celery, cut into 1/4-inch slices on the bias, about 1 cup

2 medium carrots, julienned (cut into matchstick-size pieces), about 1 cup

6 cloves garlic, minced

1 large Spanish onion, sliced

3 cups chopped cabbage

juice of 1 lemon

Soak the noodles in warm water to cover in a large mixing bowl until softened, about 20 minutes.  Drain in a large colander and set aside. (Note to self:  Instead, I just boiled the noodles with the cabbage later on when it talks about the cabbage in the recipe.)

Combine the broth, oyster sauce, and soy sauce in a medium bowl.  Mix and set the sauce aside.

Place the sausage in a dry wok.  Place the wok over medium heat and fry the sausage until crisp and browned.  Remove the sausage with a slotted spoon and transfer to a sheet pan.  Set aside.

Add 1 tablespoon oil to the wok.  Add the shrimp, season with salt and pepper and stir fry over medium heat until just cooked through about 3 minutes.  Transfer the shrimp to the sheet pan with the sausage.

Add another tablespoon of oil to the wok.  Add the celery, carrots and snow peas and stir-fry until slightly softened, about 3 minutes.  Transfer the vegetables to the sheet pan.

Add the remaining oil and stir in the garlic and onions, and cook until slightly softened, about 3 minutes.

Add the soy sauce mixture and cabbage and bring to a boil over high heat.  Add the drained noodles.  Press down on the noodles so they're fully submerged in the sauce mixture.  Lower the heat to medium and allow the noodles to absorb the liquid without stirring them, about 8 minutes. 

Gently fold in the reserved sausage, shrimp and vegetables from the sheet pan until evenly distributed.  Stir in the lemon juice.  Serve immediately.

ginger chicken asparagus stir fry

 

This is the best stir fry I've ever made.  My son had three helpings!

I halved the sugar; the full amount is not necessary.

ginger chicken asparagus stir fry (foxandbriar.com)

1 pound skinless boneless chicken breasts cut into bite sized pieces

1 pound asparagus, ends trimmed and cut into 1-inch pieces

8 ounces crimini mushrooms, sliced

1 onion, sliced

2 tablespoons oil

salt

pepper

for the sauce

1/4 cup soy sauce

1/4 cup brown sugar (I used 2 tablespoons and it was plenty!)

2 tablespoons rice vinegar

1 tablespoon cornstarch

1 tablespoon fresh grated ginger root 

4 garlic cloves, minced

1 teaspoon garlic chili sauce

Whisk together all ingredients for the sauce and set aside.

Heat a large non-stick skillet over medium-high heat.  Add the mushrooms and saute until they have released their water and the pan is dry 5-10 minutes.  Remove mushrooms from the pan.

Return pan to heat and add one tablespoon of oil.  Add the chicken and season with salt and pepper.  Cook, stirring often until chicken is cooked through.  Remove chicken from pan.

Wipe out pan if needed.  Return pan to heat and add the other tablespoon of oil.  Add the onion and saute for about 5 minutes until softened and starting to turn golden.

Add the mushrooms and the chicken back to the pan, cook for 3 minutes, until starting to brown.

Add the asparagus and cook 1-2 minutes, until turning bright green.

Add the sauce and stir until everything is coated and sauce has thickened, about 1 minute.

Serve over rice if desired.