My menu included Asian Chicken Breasts, Fried Rice and Mandarin/Strawberry Salad.
Preparation began in the kitchen:
The end result was a sauteed chicken breast with an Asian type BBQ sauce, Fried Rice (preparing it in the above picture) and the Mandarin/Strawberry Salad. (see pic below)
Recipes to follow:
Asian Chicken Breasts
4 Bone-In Skin-On Chicken Breast Halves
1/2 tsp salt
2 Tbsp. olive oil
1 cup Hoison Sauce
2 Tbsp. rice vinegar
2 Tbsp. Soy Sauce
1 tsp. grated fresh ginger
2 Tbsp. cilantro or flat leaf parsley
Combine Hoisin sauce, rice vinegar, soy sauce, and grated ginger in large Ziploc bag. Add
chicken breasts and marinate overnight.
Heat oven to 375. Line a baking sheet with foil. Remove breasts from marinade and sprinkle with salt. Heat oil in large non-stick skillet over medium-high heat. Add chicken and cook 6-8 minutes or until browned, turning once. Place, skin side up on baking sheet and bake for 10 minutes.
Brush 1/2 basting sauce over chicken and bake an additional 10 minutes. While chicken finishes baking, put remaining sauce in small saucepan. Bring to boil, reduce heat to med-low heat and continue cooking until chicken is done. Serve additional sauce on side as dipping sauce. Garnish chicken breasts with cilantro or parsley.
- 1 - 2 green onions, as desired
- 2 large eggs
- 1 teaspoon salt
- Pepper to taste
- 4 tablespoons oil for stir-frying, or as needed
- 4 cups cold cooked rice
- 1/2 cup frozen green peas
- 1/2 cup shredded carrots
- 1 - 2 tablespoons light soy sauce or oyster sauce, as desired
Heat a wok or frying pan and add 2 tablespoons oil. When the oil is hot, add the eggs. Cook, stirring, until they are lightly scrambled but not too dry. Remove the eggs and clean out the pan.
Add 2 tablespoons oil. Add the peas, carrots and rice. Stir-fry for a few minutes, using chopsticks or a wooden spoon to break it apart. Stir in soy or oyster sauce as desired.
When the rice is heated through, add the scrambled egg back into the pan. Mix thoroughly. Stir in the green onion. Serve hot.
2 cups torn mixed salad greens
1/2 cup mandarin oranges,drained
1/2 cup sliced fresh strawberries
1/4 cup chopped walnuts, toasted
CITRUS VINAIGRETTE: 3 tablespoons orange juice
2 teaspoons balsamic vinegar
1 teaspoon olive oil
1 teaspoon honey
1 teaspoon Dijon mustard
1 teaspoon reduced-sodium soy sauce
1/2 teaspoon minced gingerroot
1 garlic clove, minced
Place greens on two serving plates; top with oranges, strawberries and walnuts.
In a blender, combine the vinaigrette ingredients; cover and process until blended.
Drizzle over salads.