Friday's, Feasting with Friends Featuring Wendy Haas

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

Today's featured guest for Friday's, Feasting with Friends is my dear friend and fellow Babywearing International of Cleveland educator, Wendy Haas.  I have been attending meetings and then teaching with Wendy for what feels like ages and I love being able to share that part of my life with her.  There is a special bonding that comes with helping caregivers to wear their babies. I'll never forget the meeting that we were co-teaching, and chitchatting a bit while setting up. We discovered that we were both Art Historians- not a profession that you encounter very often! It is so fun to find your people in the least expected places. I worked at Harvard University Art Museums in Cambridge, MA directly out of college.  It was an amazing experience and one that very much formed me into who I am today. But holy cow, that was TWELVE years ago. It feels like a lifetime with so much that has happened in those 12 years- marriage, three children, moved 4 times, bought two houses, became a Stay at Home Mom; big life changes that make life pre-kids and marriage almost seem like a distant dream.  So having the opportunity to reconnect to that part of myself again through Wendy is a breath of fresh air. She is a wonderful conversationalist- be it art, music, politics, kid's, LIFE, it's good meaningful stuff. We went on a road trip together this summer to the International Babywearing Conference in Atlanta, GA and those many hours in the car flew by filled with wonderful conversations. That's what road trips are made of! Wendy has the loveliest little girls, they are such a delight, plus a sweet husband completing their little family.  She is a kindred spirit and I am pleased to introduce you all to her.  Enjoy.  

 Wendy Haas

What is your occupation?

Professor of art history

What is your favorite thing to cook?

Fried rice

How about your least favorite thing to cook?

Anything time-consuming.  I don’t MIND cooking, but I don’t really love it, either.  I want the things I make to be healthy, tasty, and EASY.

What is your favorite local restaurant and what is one you are dying to try out?

Mustard Seed has great vegan options for us (also, Melt and Aladin’s)!  We’d love to spend more time exploring the near West side and Tremont, trying places like Cleveland Vegan and Helio Terra Vegan Cafe.

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?

Beatles, probably because it’s the only request my children make!  Depending on the mood, I’d choose Paul Simon’s Graceland or Neutral Milk Hotel’s In the Areoplane Over the Sea, for myself, because they pair well with everything.

What would you choose to be your last meal on earth?

Gnocchi?  Not something I want to contemplate!

What are you currently reading?

Oh, Crap! Potty Training is on the list for the holidays, but I’d really like to finish Justin Cronin’s City of Mirrors first!  After that, I just got Confronting Racism in the Arts, which I hope will give me plenty of food for thought going into the spring semester.

What is your favorite Kitchen Gadget?

No contest!  Immersion blender!

Do you have a signature go-to dish?

I make a mean vegan spinach artichoke dip!

What is your favorite thing about the Cleveland area?

Low cost of living, excellent park system, world-class arts and culture...!  There’s so much to love about living here.

Do you have a favorite meal from your childhood and do you cook it today?

Nope!  I was a pretty picky eater and my parents, while good cooks, tended to prepare pretty generic fare most of the time.  Since going vegetarian in college and vegan a few years ago, almost all the recipes I use are new to me and my family.

Top 3 Movies of all time?

Star Wars, Indiana Jones (I’m partial to Temple of Doom, but love them all), Romancing the Stone

What was your happiest moment in life?

Hard to pinpoint.  I loved traveling alone, and found the freedom intoxicating!  Seeing monuments and museums I’d only ever studied was powerful and deeply moving.  But I also look fondly back on the first few weeks of my kids’ lives, the haze and fog of new love, and think that’s really what it’s all about.

Where do you do your grocery shopping?

Mostly Costco and Giant Eagle.  Some vegan ingredients are easier to come by at specialty stores; our local one is Krieger’s.

What is your favorite guilty pleasure when it comes to food?

Peanut butter, I think.  I eat it straight from the jar and get annoyed when my husband or anyone else uses it, even for the kids.  They have their own!

Do you have Culinary Resolutions that you would like to accomplish this year?

Not really.  We’re always working toward more efficient meal-planning, and wasting less food.  That last one may be nearly impossible with toddlers, but we can certainly be better at batch cooking and freezing things!

One word that best describes you is:

Anxious

And now for your favorite recipe:

Fried Rice with Tofu and Veggies
Adapted from 15-Minute Vegetarian

Ingredients:

1 c. veggie broth (I use one bouillon cube dissolved in hot water for extra flavor)

2 Tbsp. soy sauce

1 Tbsp. oil (I use canola)

Minced garlic at your discretion (I probably use a tablespoon or more!)

1 tsp. Ground ginger

Pinch of cayenne pepper

Stir-fry veggies (I use about a pound or a pound and a half of a frozen mix that includes onion, peppers, water chestnuts, baby corn, green beans, broccoli, etc.)

1 package of firm or extra-firm tofu, cubed (I usually press it for a half hour to an hour before cubing)

3-4 c. cooked rice (I tend to use brown rice, but recently tried this with cauliflower pearls and it was okay, too!)

1. Stir together broth, soy sauce, canola oil, ginger, garlic, and cayenne.
2. Heat a wok over medium-high heat for a minute or so, then pour in about a third of the broth mixture and add the veggies.
3. Stir-fry for a few minutes (usually 4-6) until soft.  
4. Add the tofu and another third of the broth mixture.  Stir-fry for another few minutes.
5. Add the rice (or cauliflower!) and the remainder of the broth mixture.  Stir and toss until heated through (about 3-4 minutes).

Friday's, Feasting with Friends Featuring Angie Forkapa

"One of the delights of life is eating with friends, second to that is talking about eating. And, for an unsurpassed double whammy, there is talking about eating while you are eating with friends."

~Laurie Colwin 'Home Cooking'

My guest for today is my friend and neighbor Angie Forkapa. Hands down the hardest thing about moving to a new home was having to leave our wonderful neighbors behind.  I was heartsick about starting over, building new friendships not only for my children but myself as well.  We were truly blessed in our first home, surrounded by good, kind people who cared for my family. How could we possibly find anything that could compare?  Well God provides!! Our new neighborhood is again filled with amazing neighbors, instant family friends and playmates for my boys.  Angie and her family live across the street from us and her youngest son Keegan was the welcoming committee when we first came to our new home.  And that is just a perfect example of the Forkapa Family. They are welcoming, kind, and have a ways about them that makes you feel like you have known them for years.  Angie was my first friend here on Deep Cove and I will always treasure how she made us all feel at home in our new neighborhood. Thank you Angie for just being you.  

Angie Forkapa

Angie and her amazing Bernese Mountain Dogs, Gunner and Daisy

What is your occupation?
I'm a stay at home mom for the most part although I do rock a hairnet twice a week in the cafeteria at my children's school.  

What is your favorite thing to cook?   
Hmmmm that's a tough question. I like to cook things that I can prepare all at once and pop in the oven or cook quickly on the stove. I don't enjoy cooking meals that take hours to prepare. Mostly because I am not the most patient person. I would say right now my favorite thing to cook is a copycat version of Panda Express's Orange Chicken.  I made a gluten free version and it was a big hit with the kids and easy to make too which is a bonus.  

How about your least favorite thing to cook?
Fish! I like to eat all types of fish...except sushi...but I am not a fan of cooking it. I think it is more that I don't really know how to cook fish. All I ever do is bake it which is rather boring.  

What is your favorite local restaurant and what is one you are dying to try out?   
Cleveland has so many wonderful restaurants! Blue Point is at the top of my list. I love a good steak and have heard great things about STRIP in Avon and would love to go there.  

The Forkapa Family

Music and food go together so beautifully. You are hosting a dinner party, what would be on your playlist?
Both my husband and I have a pretty wide range of musical tastes. He likes to put on music that represents the food we are eating. If it's taco night, he puts on the Mexican music. An Italian dish, then Italian dinner music. Amazon Music has a great selection of dinner music.  

What would you choose to be your last meal on earth?
Surf and Turf! I love a good steak and have always loved shrimp and lobster….dripping with butter of course.  

What are you currently reading?
I love to read and the book I currently have on my Kindle is Almost Dead by T.R. Ragan.  It's the 4th book in the Lizzy Gardner Series.  A crime/who done it/suspense. My favorite book series have been Harry Potter and also the Outlander series. I have read both series more than once.  

What is your favorite Kitchen Gadget?
Not really a gadget, but we recently bought a cast iron skillet. I have been cooking EVERYTHING in it. I wish we had bought one earlier. My grandmother swore by hers and I can fondly recall her at the stove cooking many delicious meals.  

Do you have a signature go-to dish?  
My kids love when I make roast beef and mashed potatoes or oven roasted chicken and mashed potatoes. My son was just home from college and he requested both of those along with flank steak.  

What is your favorite thing about the Cleveland area?
Cleveland has so many things to offer! Picking one favorite thing is so difficult. I love our park systems, the islands, restaurants and museums. My favorite though would be the Lake Erie islands.

Do you have a favorite meal from your childhood and do you cook it today?
My mom, hands down, made the BEST roast beef. It was something that she was frequently asked to make for parties in large quantities because it was that good. Even though she taught me how to make it, I just have not been able to duplicate hers.  

Top 3 Movies of all time?
Gladiator, Gone With The Wind and Elf.

What was your happiest moment in life?
When each of my children were born.  Nothing can possibly top that.  

Where do you do your grocery shopping?
I like to buy as much organic as I can and do most of my shopping at Heinen's. However if I am in the neighborhood I will always stop at Whole Foods and Trader Joe's. I recently joined Costco and have been impressed with their organic food selection also.

What is your favorite guilty pleasure when it comes to food?  
French Onion chip dip! So bad for you, but oh so good. If I'm invited to a party and they have french onion dip...that's where you will find me.

Do you have Culinary Resolutions that you would like to accomplish this year?  
Over the past few years I have tried to go as organic as possible. Also limiting the amount of processed foods my family eats and making most meals from scratch. My ultimate goal would be to be proactive enough to put a menu together a week ahead of time and then grocery shop for it so I am prepared each day rather than deciding that morning what's for dinner based on what I have available.  

One word that best describes you is: Loyal.  

Well actually the first word that really came to mind was Sassy. Lol.  Loyalty is extremely important to me when it comes to my friends and family and I am fiercely loyal to those close to me.  

And now for your favorite recipe: Since it has been such a big hit with the kids recently I will share the Gluten Free Orange Chicken I have been making.  I most definitely did NOT come up with this recipe myself, but found it on Pinterest.  I use Gerber’s chicken which can be found at Heinen's and my cast iron skillet.  I serve it over organic white rice.  I hope you enjoy it as much as we do!  

Gluten Free Orange Chicken

• 2 pounds chicken, cut into bite-sized pieces (I used chicken tenderloins)
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup cornstarch, plus 1 tablespoon, divided
• 1/4 cup oil, approximately
• 1/4 cup tamari gluten free soy sauce
• 1/4 cup white vinegar
• 1/4 cup orange juice
• 1/4 cup water
• 1/4 cup brown sugar, packed
• 1/2 teaspoon minced garlic
• 1/4 teaspoon crushed red pepper flakes
• 1 tablespoon orange zest
• green onions, to garnish, optional
• 
  
• Heat a heavy-bottomed skillet over medium-high heat. Place the cornstarch in a large bowl and season with salt and pepper, add the chicken on top and toss until evenly coated.
• 
  
• Add just enough oil to coat the bottom of the hot skillet and then add the chicken. Cook stirring occasionally until all the chicken is cooked through and golden brown.
• 
  
• Meanwhile whisk together all the remaining ingredients in a small bowl.
• 
  
• Once the chicken is cooked through and golden brown remove it from the skillet. Pour the contents of the small bowl into the hot skillet and simmer and stir until thickened. Remove the skillet from the heat, add the chicken back in, and toss to coat.
• 
  
• Garnish with some green onions if you want, and enjoy. You can serve it with steamed rice if desired.

Udon Noodle Salad with a Spicy Peanut Vinaigrette

3's a Charm!  Today I am making my third guest appearance on the television show New Day Cleveland!  I don't think I could ever get tired of this much fun!  This morning they asked me to share a recipe that is great for getting back into the school mode.  Right away I thought of my Udon Peanut Noodles.  It is something simple to prepare with all of the new schedules us as parents are trying to juggle, but also great for the learning minds!  This recipe is on a very regular rotation in our home.  I could probably eat this on a weekly basis, no joke!  We LOVE it!

This is a chilled pasta dish, easily working perfect packed in the lunch boxes giving a nice change up to the sandwich they normally might carry.  The sauce is made with peanut butter, which kids seem to get a kick out of!  But the recipe is also chock full of vegetables and lean protein that makes us more then happy to serve it to them!  It is a meal I can feel good about giving and also enjoy eating myself!

There is a slight spice but nothing that my own children feel is too hot.  But please feel free to adjust to your families preferences!

There is a similar recipe I have already shared with you, but this one I did some tweaking and love it even better.  I made the sauce lighter, more vibrant and better for a cold dish. I hope you all love it as much as we do!

Udon Noodle Salad with a Spicy Peanut Vinaigrette

For the Noodles:
1 Package Thick Udon Noodles, cooked according to package directions, then chilled (spaghetti or linguine would also work just fine)
The meat from one prepared rotisserie chicken, chopped
2 Cups carrots, julienned (I bought the bag in the produce aisle all prepped for me already)
2 Cups english cucumber, julienned
2 Cups cabbage, shredded (again, I used the coleslaw bag in the produce department)
4 green onions sliced, white and green parts
2 Cups Sugar Snap Peas
2 Cups bean sprouts
2 Tbsp Sesame Seeds, toasted
3/4 Cup shelled peanuts, chopped

Spicy Peanut Vinaigrette
Makes 1 cup

1/4 cup chicken broth
1/4 cup rice vinegar
1/4 cup canola oil
4 Tablespoons creamy peanut butter
2 Tablespoons soy sauce
1 Tablespoon fresh ginger, grated (or 1 tsp. dry ground)
1 teaspoon sesame oil
1 teaspoon red pepper flakes

Add all the ingredients in a medium bowl. Using a hand blender (or stand up blender), mix everything until smooth, about 30 seconds.

You may also use a hand whisk to make the vinaigrette, although the blender makes quicker work of it! If you do not own a blender, microwave peanut butter for 15 seconds, softening to make mixing easier. Add to remaining vinaigrette ingredients. Whisk everything until fully incorporated and beginning to froth. Set aside.

In a large pot of lightly salted boiling water, cook the udon noodles for about 5-7 minutes or until tender. Drain and rinse the noodles under cold running water. Set aside.

Using a DRY large frying pan, heat the sesame seeds on Medium heat, shaking the pan occasionally. Remove from pan when they begin to turn a light brown and become fragrant (about 3-5 minutes). Do not allow to burn!

Combine the cooked noodles, chicken, cucumber, sprouts, carrot, green onions, sugar snap peas, peanuts and toasted sesame seeds, reserving some of the veggies and sesame seeds and peanuts for garnish. Pour the Spicy Peanut Vinaigrette over the salad. Toss until well coated.

Serve chilled, garnished with the reserved veggies, peanuts and sesame seeds. Don't forget to have Sriracha on the side for those who like to add a little extra heat! Yum!

I will be back to share of my awesome experience and also to post a link of my clip for all of you that may have missed it!  See you soon!

Thai Style Peanut Pulled Chicken in the slow cooker served with an Asian Slaw

I know, another slow cooker recipe! But I can't help it! This is the season for cozy meals, and cozy meals that cook themselves... need I really say more? This recipe I have been developing for a little while now. And it is finally ready to be shared with all of you. It combines so many of my favorite things in one dish:

pulled chicken

Asian Flavors

my beloved peanut butter (Mmmmmm)

crunchy slaw to balance the creamy chicken

and lots of cilantro- which is optional. But I highly recommend it!!!

These two recipes go hand in hand together and balance the flavors of one another perfectly.  A match made in Heaven, really.  And goodness are they versatile!!  They taste delicious pretty much any way you heart moves you!  In the photograph above, you see them all wrapped up together in a flour tortilla. Super good, and perfect for a lunch on the go. But we also enjoyed them stacked onto sandwich thins, pilled onto a nice crisp salad, and tossed with udon noodles, or over a bed of basmanti rice.  One day of cooking with endless options. I love recipes like that!

Thai Style Peanut Pulled Chicken in the Slow Cooker

3 lbs of boneless, skinless chicken thighs, breasts or a combination of the two
1 medium onion, halved and quartered
torn cilantro leaves and crushed peanuts for garnish

for the sauce
1/2 cup smooth peanut butter
1/4 cup soy sauce
1/3 cup chicken stock (or warm water)
2 tablespoons fresh ginger, chopped
3 cloves garlic, minced
2 tablespoons rice vinegar
1 1/2 teaspoons honey
1 teaspoon chili flakes

Puree all ingredients of the sauce in a blender for two minutes, or until smooth.  Set off to the side.

Place the onions in the bottom of the slow cooker and lay the chicken on top.  Pour the prepared sauce over the top of the chicken.  Place the lid back on and cook on high 3-4 hours on HIGH or 6-8 on LOW.

About an hour to 40 minutes before your final cooking time*, very carefully, because the chicken will be hot, remove the meat from the slow cooker and place on a large cutting board. Using two forks, shred the chicken by pulling away from each other. The meat should be very tender by this point. Place the shredded chicken back into the slow cooker, stir well and continue to cook for that additional 30 minutes to an hour. This will make the chicken nice and juicy because it will soak up some of the peanut sauce.

*I have found that if I cook the chicken on high, at two hours into the cooking time is when I remove the chicken and shred it. Then replace it and cook for that additional 30 minutes to an hour. At this point the chicken is cooked, you just want the chicken to get nice and saucy.

You could also choose to just chunk the chicken if you are serving the meat over rice or tossed with noodles.  If doing so, I have found that it is good to cut up the chicken at this time instead of initially.  It retains the juiciness of the meat this way.

Once ready to serve, remove from crock pot and garnish with lots of cilanto and crushed peanuts.  Be sure to serve alongside extra peanuts and chopped cilantro if your family is anything like mine!  These two components truly bring out and enhance the flavors of the dish.

Don't forget the Asian Slaw!

Asian Slaw

1 bag of shredded cabbage, preferably added veggie variety (it has lots of carrots and red cabbage mixed in)
1 english cucumber, sliced into matchsticks
1 carrot (about 1 cup), sliced into matchsticks
1 cup bean sprouts
2 tablespoons sesame seeds

For the Dressing
1/4 cup rice vinegar
1/3 cup soy sauce
2 Tablespoons fish sauce (this can be omitted if you don't have any on hand)
4 Tbsp sesame oil
3 Tbsp olive oil
1 garlic clove, minced
1 tsp grated fresh ginger or 1/2 tsp ground
salt and freshly ground black pepper

To make the dressing, combine all the ingredients except the olive oil in a small bowl with a pinch of salt. Slowly while mixing with a whisk, add in your olive oil to emulsify. Taste and readjust seasoning as needed.  Add your salt and pepper.

Combine all the veggies in a big bowl and pour the dressing on top.  Add the sesame seeds.  Mix with a big spoon.  Taste and adjust seasoning as needed.  Put in the fridge until ready to be used.


To make the Wrapped sandwich pictured above
Place on large lettuce leaf on top of your flour tortilla.  Spread chicken over the lettuce and tortilla, leaving about 1/3 of the tortilla bare. Top it with asian slaw and a lot of cilantro leaves.  Wrap tightly, jelly roll style, from the chicken side to the bare part of the tortilla.  With the seam side down, cut the wrapped sandwich in half on a diagonal.  Wrap in parchment or plastic wrap until ready to be eaten.

Caramel Chicken

This recipe is a nice substitution for Chinese Take-Out.  It had a totally different flavor then I was expecting, but not at all in a bad way!  When I read Caramel Chicken, I was thinking more of a sticky-sweet flavor.  But we found it much more like a Teriyaki.  It was sweet, salty and almost impossible to stop eating!  It balanced awesomely with the simply steamed broccoli and white rice I served to soak up the sauce.  I went with a less is more approach to the sides and boy am I glad I did!  The Grimway Farms organic broccoli was so beautiful and vibrant I really wanted it's sweet flavor to show through.  And even though the sauce was very robust, you still tasted the lovely sweet, delicate flavor from the broccoli- and check out that color!  Beautiful!

If you aren't an organic shopper already, you really need to become one.  There are so many benefits to it- especially if you have children.  But the biggest is hands down the flavor you get from the fruits and vegetables.  It can make conventional food taste like cardboard in comparison. They taste as God intended them to.  And Grimway Farms does a beautiful job with theirs.  I have eaten their Bunny Love carrots before and are a huge hit in our house (sugar sweet!) but while browsing their other products I had such a hard time deciding- rainbow chard, beets, broccoli, cauliflower, beautiful lettuces.... the options were fantastic!  I am definitely picking up their beets next.  I have been dying to try this recipe for Honey Dijon Roasted Beets. Doesn't that sound yummy?!

The lovely people of Grimway Farms sent a coupon for me to give their produce a try and what a truly special treat it was!  I will definitely be going back to their items again and again.  They also have a nice website if you would like to see where their produce is sold in your area, and while you are there, check out their recipes- lots of great ones!

Caramel Chicken
recipe courtesy Bill Granger


8 chicken thigh fillets, skinless, cut in half
1 tablespoon vegetable oil
1 red onion, sliced
3 garlic cloves, sliced
freshly ground black pepper
1/4 cup dark soy sauce
1/2 cup brown sugar
1/4 cup fish sauce

to serve
steamed rice
steamed green vegetables, such as broccoli, snow peas or asparagus
garnish with toasted sesame seeds

Place the chicken and oil in a bowl and toss to combine.  Heat a large frying pan over a high heat until hot. Add the chicken, in two batches, and cook for two minutes on one side until lightly brown, turn and cook for another minute.  Remove from the pan, reduce the heat to medium and add a little extra oil if needed.  Add the onion and garlic and cook for 5 minutes, stirring occasionally.  Return the chicken to the pan, sprinkle liberally with black pepper, add the soy sauce and stir to combine.  Cover the pan, reduce the heat to low and cook for 10 minutes, stirring occasionally.  Increase the heat to high, add the sugar and stir to combine.  Cook uncovered for 3-4 minutes, or until the sauce is rich, dark and syrupy.  Add the fish sauce and stir to combine. Place in a serving dish, garnish with sesame seeds if desired and serve with steamed rice and green vegetables.  Serves 4.

Disclaimer:
Grimway Farms gave me a coupon to test and review their products.  The thoughts and opinions are completely my own.  

Hot Udon Peanut Noodles

You know how it is when someone talks about a particular recipe and from that point on you can't stop thinking about it?  Well that happened to me yesterday.  My sister was talking to me about how she made peanut noodles the night before and after that I had such a taste for them!  I felt like taking a little spin on my usual recipe. So this was a variation I threw together last night mixing up a little Pad Thai and the Cold Udon Noodle Salad I generally turn to.  It was delicious, satisfying and made for wonderful leftover today at lunch.

Hot Udon Peanut Noodles

For the Thai Peanut Sauce:
1 cup creamy or crunchy peanut butter
1/2 cup coconut milk
4 tablespoons warm water
5 tablespoons soy sauce
2 tablespoons fish sauce
3 tablespoons rice vinegar
1-3 tablespoon hot chili sauce, like Sriracha
3 cloves garlic, minced
2 tablespoons fresh ginger, chopped OR 1/8 teaspoon dry ground ginger
chili flakes to taste

In a bowl, whisk all of the ingredients until smooth and creamy.

For the Noodles:

1 10 oz package of Udon Noodles (spaghetti or linguine would also work just fine)
3 tablespoons high-heat cooking oil

1/2 English Cucumber, cut into thin matchsticks (about 1 cup)

1 cup carrots, cut into thin matchsticks

1/2 onion, diced

2 eggs, beaten

1 large chicken breast, cooked and cut into thin strips

1 cup bean sprouts

1/2 cup shelled peanuts, chopped

In a large pot of lightly salted boiling water, cook the udon noodles for about 5-7 minutes or until tender. Drain and rinse the noodles under cold running water. Set aside.

In a wok or large saute pan over high heat, add just one tablespoon of the oil. When the oil is very hot, add the beaten eggs and swirl gently while it sets. Use your spatula to scramble the eggs and then remove from the wok.

Wipe down wok with a paper towel, return to high heat add the remaining oil, chicken, noodles and Thai Peanut sauce into the wok and stir continuously. Add bean sprouts and onions into the wok, stir for 1 minute.  Cover and let simmer about 1-2 minutes. Check at the 1 minute mark and if the noodles are still a bit stiff, cover and cook another minute. Add the carrots, cucumber, and the eggs back into the wok and toss.

Dish out, sprinkle some peanuts on top and serve with a wedge of lime and additional Sriracha for those who like to add a little extra heat.

I linked up my recipe here

 

Sesame Chicken with Broccoli and Rice

Print this Recipe


Sesame Chicken with Broccoli and Rice
adapted from Miss in the Kitchen

2 cups rice
12 oz. broccoli florets, steamed

for chicken:
3 chicken breasts, cut into 1 to 1/2 chunks
1/2 cup milk
1 egg
1 1/2 cups flour
4 tablespoons cornstarch
1 teaspoon salt
Canola or Peanut Oil for frying

for sauce:
1/2 cup water
1 cup chicken broth
1/8 cup rice vinegar
1/4 cup cornstarch
3/4 cup sugar
1 teaspoon fresh ginger, minced
2 tablespoons soy sauce
2 tablespoons toasted sesame oil
2 garlic cloves, minced
3 tablespoons sesame seeds, toasted

for chicken:
Whisk milk and egg in a shallow bowl.  Throughly combine flour, cornstarch and salt in a shallow dish.  Miss in the Kitchen recommends using a pie plate.  I never thought of that, but goodness it is perfect!  Now you are going to dredge the chicken in flour, then dip in the egg/milk dish and then back in flour. This will give you a perfect coating to make these guys nice and crispy.  Heat about 2 inches of oil in a wok, deep skillet or Dutch oven to about 350 degrees. Fry chicken in batches until browned and chicken is cooked through. Remove to paper towel lined plate to drain.

for sauce:
In a medium sauce pan, add water, chicken broth, and vinegar. In a small bowl combine sugar and cornstarch together, stir into liquid. Add soy sauce, sesame oil, ginger and garlic. Cook over medium-high heat, stirring often, until it comes to a boil. Lower heat and cook just until thickened. She recommends either pouring the sauce over the chicken (which we like to do, that way nothing gets too soggy) or dip each piece of chicken in the sauce.  Serve it over the broccoli and rice and garnish with toasted sesame seeds.

We love, love, loved this dish!!!  If you are a regular reader here you know how much we like our Chinese take out.  With trying to watch our budget and making things a (bit) healthier I have been looking for take out alternatives.  This recipe has easily become a new favorite in this house.  It is sweet, crunchy, and although the chicken is fried, it tastes so fresh and bright.  You could definitely cut back on the fat by using grilled or sautéed chicken.  But please try it the original way first.  The crunch of the chicken is awesome and holds up to the sticky sauce really nicely.  Scott's most beloved dish from a Chinese take-out restaurant is easily Sweet and Sour Chicken.  He orders it without fail just about every single time.  Tonight he told me that he wouldn't ever have to get Chinese from a restaurant again.  This says a lot!  Thank you Miss in the Kitchen!