Category: Asian

Posted on

Thai Cucumber Salad

To round out the Thai trifecta, here’s a recipe that’s great with the Pad Thai and Chicken Satay recipes I shared recently. This cool and slightly sweet salad is the perfect complement to any Thai dish, especially if you like your food spicy. Prepare it the day before you serve it to really let the dressing soak into the veggies.

Ingredients

  • 1 cup White Sugar
  • 1 cup Hot Water
  • 1/2 cup White Wine Vinegar
  • 1 tsp. Salt
  • 2 Large Cucumbers
  • 1/2 cup Red Onion, coarsely chopped

Directions

  1. In a medium-sized bowl, whisk together sugar, water, vinegar, and salt.
  2. Peel, slice, and quarter cucumbers, and place in bowl with vinegar mixture.
  3. Add chopped onion to bowl, and toss to combine.
  4. Refrigerate at least one hour (preferably overnight) before serving.
Posted on

Chicken Satay

I shared my Pad Thai recipe a few weeks ago, and you know what goes fabulously with Pad Thai? Chicken Satay! The great thing about this recipe versus buying a marinade at the corner grocery is that you can customize the spiciness. This version is to my liking, and I’m a spice wimp, so increase the hot chili garlic sauce if you like to pant and say, “Hoooo! Oh, oh…. my…  whoooo!” while you’re eating supper.

Ingredients

  • 2 Skinless Boneless Chicken Breasts
  • 2 tbsp. Creamy Peanut Butter
  • 1/2 cup Light Soy Sauce
  • 1/2 cup Lime Juice
  • 1 tbsp. Brown Sugar
  • 1/2 tsp. Hot Chili Garlic Sauce

Directions

  1. Slice chicken breasts into long strips of equal width.
  2. If using bamboo skewers, submerge a number equal to the number of chicken strips in water. Set aside to soak. (Note: Even with soaking, bamboo skewers are still likely to singe, but at least they won’t flame up or completely turn to ash.)
  3. In a small bowl, blend together peanut butter, soy sauce, lime juice, brown sugar, and hot chili garlic sauce.
  4. Place chicken strips and half the sauce in a large, sealable plastic bag, and refrigerate for at least one hour.
  5. Put remaining sauce in a sealed container and refrigerate.
  6. When marinating is complete, skewer each strip of chicken lengthwise, and brush with some additional marinade from the bag if you squeezed a lot out while skewering.
  7. Grill or broil chicken skewers for no more than five minutes per side until cooked through, but not dry.*
  8. Stir the second half of the sauce briefly, warm if desired, and serve with chicken skewers.

*Now, don’t get me wrong: I’m not a fan of salmonella. But, I’m also not happy when chicken is overcooked. There’s nothing more disappointing than serving up a chicken dish that you slaved over the proverbial hot stove to make, only to have your dinner guests say, “Is there a sauce or something for this?” as they strain to chew and reach for their water glasses. Remember, you can always cook your chicken a little more, but once it’s dry, the party’s over.

Posted on

Chicken Pad Thai

Pad Thai is one of my favorite take-out treats. So of course, I had to figure out how to make it at home, too! I’ve tweaked several recipes into this version, which mimics my favorite restaurant’s flavors, but without the styrofoam box and disposable chopsticks. 

Ingredients

  • 1/2 (12 ounce) Package Rice Noodles
  • 1 Large Boneless, Skinless Chicken Breast (cut into bite-sized pieces)
  • 2 tbsp. Vegetable Oil
  • 1 Large Egg
  • 1-1/2 tsp. White Wine Vinegar
  • 3 tbsp. Oyster Sauce
  • 1 tsp. White Sugar
  • 1/2 to 2 tsp. Hot Chili Garlic Sauce*
  • 1 cup Bean Sprouts
  • 2 tbsp. Peanuts (finely chopped)
  • 1 to 2 Green Onions (chopped)
  • 1 Lemon or Lime (sliced into wedges)

* Hot Chili Garlic Sauce is a powerful concoction, suitable for Asian cuisine or removing rust stains from a shower drain. Add it sparingly, and taste frequently so as not to damage your palate or your esophagus.

Directions

  1. Soak rice noodles in cold water for 40 to 50 minutes, or until soft. Drain, and set aside.
  2. As with much Asian cooking, once you heat the oil there’s not a lot of time to dilly-dally. So, before your noodles are finished soaking, cut the chicken, chop the green onions and peanuts, and slice the lemon or lime. Then get the remainder of your ingredients assembled and ready.
  3. Heat oil on medium-high heat in a wok or large skillet.
  4. Sauté chicken until just barely cooked. Remove chicken from pan, and set aside.
  5. Add additional oil to wok or skillet if needed.
  6. Beat egg and cook in hot oil until firm, breaking it up into small pieces as it cooks.
  7. Return chicken to pan, and cook while mixing for 3 to 5 more minutes, until chicken has browned.
  8. Add softened noodles, vinegar, oyster sauce, sugar, and hot chili garlic sauce. (Adjust seasonings to taste.)
  9. Mix while cooking, until noodles are tender, about 5 minutes.
  10. Add bean sprouts and chopped green onions, and cook while mixing for 3 more minutes.
  11. Serve, and garnish with chopped peanuts and wedges of lemon or lime. Squeeze juice onto serving before enjoying.
Posted on

Charlie’s Chinese Chicken

I traded my Lemon Meringue Pie recipe with a co-worker whose parents had a very popular Chinese restaurant to get the secrets to this dish. You can customize it with more or different veggies, by varying the ratio of Hot Chili Garlic Sauce and Honey to increase or decrease the spiciness, or make it with different meats. 

Ingredients

  • Four Servings White Rice
  • 2 lbs. Boneless Skinless Chicken Breasts
  • 1 ½ cups All-Purpose Flour
  • ½ cup Corn Starch
  • Water (enough to create a thick batter)
  • 4 cups Vegetable Oil
  • 4 cups Frozen Asian Vegetables
  • 1 tbsp. Hot Chili Garlic Sauce
  • ½ cup Honey
  • ½ tsp. Sesame Oil
  • 1 tbsp. Sesame Seeds

Directions

  1. Prepare four servings of white rice.
  2. Heat oil in wok or a large skillet over Medium High to High heat.
  3. Cut chicken in to small, bite-sized pieces of equal size.
  4. Mix flour, corn starch, and water into a thick batter.
  5. Add chicken to batter and mix until all chicken is well coated.
  6. Confirm that oil is hot by flicking a few drops of water into the wok. It should be hot enough that you have the impulse to jump backward from the stove when the water hits the oil.
  7. Carefully drop individual pieces of chicken into the oil. Be brave! It’s a bit like dropping rocks into the mouth of a volcano. The closer you get the chicken to the oil before you drop it, the less it will splash, likely saving you a trip to the burn unit at the emergency room.
  8. Cook until golden brown.
  9. Remove chicken from oil and transfer to a plate lined with paper towels.
  10. Remove oil from wok but do not wash or wipe. You want to have a coating of oil remaining in the wok.
  11. From this point on, you will be flipping and stirring constantly, so have everything within arm’s reach!
  12. Return wok to heat and add frozen vegetables.  Cook until just hot. Do not overcook as they should still be firm and crisp.
  13. Add cooked chicken to vegetables in wok and combine.
  14. Add hot chili garlic sauce, honey, and sesame oil, and mix until chicken and vegetables are thoroughly coated. You might be thinking, “I just dumped out four cups of oil! Why add sesame oil now?” Charlie always said that adding sesame oil gives food “Real Chinese Flavor,” so don’t skip it!
  15. Remove from heat and serve over white rice.
  16. Sprinkle with sesame seeds.
Proudly powered by WordPress