Archive of ‘Asian’ category

Chicken And Veggie Stir-Fry

Do you enjoy stir-fry meals?  We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken and Veggie Stir-Fry using the same process and “recipe” for over 20 years.Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!
This dish couldn’t be simpler to make… I came up with a simple Asian sauce after experimenting many years ago, then simply added chicken and fresh veggies, cooked it all together, and have been making stir-fry like this ever since!  The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies.  Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice! The recipe is easy, packed with veggies, and is wonderfully delicious! (I found a great deal on a combo package of sliced veggies at the grocery store this time, but use whatever combination of fresh veggies you have available!).

Here’s how to make this tasty meal: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).  The first thing you need to do is cook rice according to package directions, then prep veggies and chicken while rice is cooking.  Make sure veggies are cut into bite sized pieces. Cut chicken breasts into 2 inch cubes.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well.  Set it aside.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking.  Add all the veggies and cook for 6-7 minutes, stirring often until veggies are crisp-tender.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

In a separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking.  Add chicken; cook, turning pieces over to cook all sides. Stir-fry the chicken pieces until they turn white in color and are cooked through (about 3-4 minutes). I cooked the chicken at the same time I was stir-frying the veggies, to save time.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Add cooked chicken to the veggies in large skillet.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Give the sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

When done, add the cashews, and stir to combine.

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Serve hot on top of a bed of rice (brown or white).  Grab a fork (or chopsticks) and dig right in! It’s GOOD!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

While you can adjust the veggies according to your taste and what you have available (I have done this many times over the years), the basics you should try to have in this dish are onion, carrots, broccoli, and red peppers, simply because they add so much color (and flavor) to the dish.  Any other veggies you choose to add will enhance the dish with additional flavor and color!!!  If you are a Vegetarian… simply omit the chicken!  Be creative… make it your own… and enjoy every bite!

Chicken And Veggie Stir-Fry / The Grateful Girl Cooks!

Chicken And Veggie Stir-Fry
 
Prep time
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Total time
 
Chicken, fresh vegetables and an Asian-inspired sauce are stir-fried together, then served on a bed of rice in this delicious entree.
As Prepared By:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
For Stir-Fry
  • 3 boneless, skinless chicken breasts (cut into 2 inch cubes)
  • Ground ginger (to lightly season chicken with before cooking)
  • 6 cups (total) Fresh veggies (I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash) See NOTES section.
  • ¼ cup vegetable oil, divided
  • ⅓ cup roasted cashews
For Stir-Fry sauce:
  • 1 cup chicken broth
  • ¼ cup soy sauce
  • 2 Tablespoons corn starch
  • 1 teaspoon ground ginger
For Serving: Cooked rice (prepared according to package directions)
Directions
  1. Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
  2. Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
  3. In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
  4. In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
  5. Add cooked chicken to the veggies in large skillet.
  6. Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
  7. When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!
Notes
Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

 

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Teriyaki Chicken with Homemade Sauce

Here it is… the middle of a freezing winter in Oregon, but on one clear, cold, yet beautiful evening last week, we grilled Teriyaki Chicken With Homemade Sauce OUTSIDE on our BBQ! It was fun, and made us anticipate the hot days of summer which, thankfully, are coming SOON!Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!
I got this simple recipe for an “enhanced” Teriyaki sauce marinade from my sister Julie many years ago. I usually cut the chicken into cubes, marinate them then place chicken on skewers and grill, but this time, I left chicken breasts whole (thin ones) and grilled them, with the same delicious results!  The sauce is ridiculously easy to make, and the chicken is full of flavor. See the Notes section of printable recipe for info. on using this marinade for steak).

Here’s how you make the sauce:

In a medium sized bowl, mix together teriyaki sauce, sugar, cooking sherry, ground ginger, and minced garlic. Stir well until ingredients are fully combined.  Lightly season chicken pieces with salt. Place chicken into a covered container (or heavy duty gallon sized resealable plastic bag) and pour the marinade over the top. Turn to coat all pieces with marinade sauce. Cover container; refrigerate chicken and marinade for at least 6 hours for best flavor (overnight is the best!). Turn chicken occasionally to fully coat.

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

When chicken has finished marinating, place chicken onto hot BBQ grill (outdoor or indoor grill) and cook until done. If desired, you can baste the chicken while it cooks with the sauce. (Do NOT use the leftover sauce once the chicken is fully cooked- discard).

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

That’s it! See how very easy that was?  The teriyaki chicken has a wonderful flavor, and can be served as an entree… or it can be used to make teriyaki chicken sandwiches (with some grilled pineapple rings- yum!), or can be used in salads or teriyaki rice bowls. The possibilities are endless, and the flavor is wonderful!

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

I love recipes that can be made up ahead of time (like marinading the chicken all day), then cooked at the last minute without a lot of fuss. It sure makes an easy main dish for the family!

Have a great day. May you have eyes to see beauty all around as you go through your day.  Whether in a stunning sunset, the eyes of a friend or family member, or a kindness shared or observed… be the kind of person that seeks to find true beauty in it all; be grateful and kind.

Teriyaki Chicken with Homemade Sauce / The Grateful Girl Cooks!

Recipe Source:  My sister Julie M.

Teriyaki Chicken with Homemade Sauce
 
Prep time
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This enhanced teriyaki sauce marinade will add additional flavor to grilled chicken (whole boneless breasts, thighs, or kebabs) OR thinly sliced steak.
As Prepared By:
Recipe type: Entree
Serves: 4-6 servings
Ingredients
  • 1 cup teriyaki sauce
  • 1 cup sugar
  • ¼ cup cooking sherry
  • ¼ teaspoon ground ginger
  • 3-4 minced garlic cloves
  • salt (to season meat with)
  • 4-6 pieces boneless skinless chicken breasts or thighs
Directions
  1. In medium sized bowl, combine teriyaki sauce, sugar, sherry, ginger, and minced garlic. Stir until sugar has dissolved and sauce is fully combined.
  2. Season chicken lightly with salt. Place chicken pieces into a large covered container (or gallon sized resealable plastic bag. Add marinade. Turn to fully cover all pieces of chicken with sauce. Cover container and place in refrigerator for at least 6 hours (overnight is the best!) to marinade.
  3. Once meat is done marinating, grill (on outdoor or indoor grill) until done. Serve, and enjoy!
Notes
Chicken can also be cut into 1-2 inch chunks, marinated then placed on skewers for grilling (kebabs).
Top sirloin steak can also be used if sliced very thin, then marinated. Place strips onto skewers, then grill. If you use round steak, meat must be marinated for a longer amount of time.

 

 

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Teriyaki Chicken

Do you enjoy Teriyaki Chicken? I sure do… so I wanted to share an easy and delicious recipe with you today, so you can easily make your own!  The taste is OUTSTANDING!Teriyaki Chicken / The Grateful Girl Cooks!

Teriyaki Chicken is one of my favorite dishes! There’s just something about the Teriyaki glaze that pushes all my buttons! I enjoy using this recipe (for the Teriyaki Sauce) to also make my Teriyaki Chicken Rice Bowls. YUM.  I think you’ll be surprised at just how easy it is to make!

Here’s what you do:  First make up the teriyaki sauce. The ingredients are cooked until it becomes a thick and amazing sauce…

Teriyaki Chicken / The Grateful Girl Cooks!

Chicken breasts are cooked in olive oil until golden brown.

Teriyaki Chicken / The Grateful Girl Cooks!Teriyaki Chicken / The Grateful Girl Cooks!

The chicken is placed into a baking dish, then the teriyaki sauce is poured on top and around the chicken.

Teriyaki Chicken / The Grateful Girl Cooks!

Once covered in that yummy teriyaki sauce, the chicken breasts are baked for 15-20 minutes.

Teriyaki Chicken / The Grateful Girl Cooks!

That’s it!  Slice each piece into thin strips. Serve the teriyaki chicken on a bed of rice; drizzle it with additional sauce, then garnish it with sliced green onions and sesame seeds.  See how EASY that was? Well, just wait until you TASTE it. Delicious!

Teriyaki Chicken / The Grateful Girl Cooks!

Teriyaki Chicken / The Grateful Girl Cooks!

Hope you’ll give this recipe a try. I think you’re gonna LOVE it! Have a blessed day.

Teriyaki Chicken / The Grateful Girl Cooks!

Recipe Source:  http://www.asweetpeachef.com/entrees/teriyaki-chicken/

Teriyaki Chicken
 
Prep time
Cook time
Total time
 
Classic Chicken Teriyaki is easy to prepare and tastes AMAZING!
As Prepared By:
Recipe type: Main Course
Cuisine: Asian
Serves: 4 servings
Ingredients
For Teriyaki Sauce:
  • ⅓ cup soy sauce (low sodium)
  • 2 Tablespoons honey
  • 1 Tablespoon brown sugar
  • 2 cloves garlic, minced
  • 1 teaspoon fresh ginger, finely minced
  • 1 teaspoon apple cider vinegar
  • ⅓ cup water
  • 1 Tablespoon cornstarch
For Chicken:
  • 1 Tablespoon olive oil
  • 4 boneless, skinless chicken breasts
  • Salt & Black Pepper (just a pinch of each)
For Garnish (optional):
  • sliced green onions and sesame seeds
Directions
To Make The Teriyaki Sauce:
  1. Place soy sauce, honey, brown sugar, garlic, ginger and apple cider vinegar in a medium sized pan. Heat this mixture on medium-high; stir it frequently.
  2. In separate bowl, combine cornstarch and water. Stir until cornstarch has dissolved, then add it to the ingredients in the pan. Stir frequently and cook for 6-7 minutes, until the mixture has thickened. Remove from heat and set aside.
To Make The Chicken:
  1. Make sure your oven is preheated to 425 degrees F.
  2. Pour Tablespoon of olive oil into a large skillet Heat olive oil on high heat. Season the pieces of chicken with salt and pepper. Put the chicken into hot oil in skillet. Once you put chicken breasts into skillet, don't move them. Cook chicken for 4-5 minutes, then turn to cook other side for 3-4 minutes. Chicken should be golden brown in color. Remove and place in a baking dish that has been sprayed with non-stick spray.
  3. Pour the teriyaki sauce over the top and all around the chicken pieces.
  4. Bake chicken at 425 degrees for 15-20 minutes (or until no longer pink in middle). Sauce will be bubbly.
  5. When done, remove chicken from oven. Serve on top of a bed of rice, and garnish each piece with sliced green onions and sesame seeds. Enjoy!.
Notes
If you want to cook it all in one pan, make sure to cook the chicken in an oven-proof skillet.

 

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Sweet Chili & Garlic Glazed Salmon

As I write this, I am still savoring the memory and taste of the Sweet Chili & Garlic Glazed Salmon I fixed last night for dinner. It ranks right up there as one of the BEST pieces of salmon I’ve ever had (and I make salmon often!). UH-May-ZING!!!!Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
The recipe is so simple, yet I was amazed at just how fabulous it really was! My husband and I completely, 100% LOVED it! The recipe comes down to… marinate the salmon, then broil it! I know… EASY, RIGHT? Right. Yet… there is so much flavor… can you tell how excited I am to share this recipe with you today? While we were eating, I kept saying “this is soooo good”!

Here’s how to make this delicious dish:

Mix up the marinade in a shallow dish. The marinade consists of sweet chili sauce, orange marmalade (I used my homemade jam!), soy sauce, minced garlic and chopped green onion. EASY.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
In case you’re wondering, here is the sweet chili sauce I used. It can be found in the Asian section of most grocery stores.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

After mixing up the marinade, I reserved a bit of it in a separate container to drizzle over the finished salmon.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

I seasoned the salmon fillets with salt and pepper. Note: this is “skin on” salmon. Got a large piece for $17 dollars at Costco… cut it into 7 fillets. Each serving will cost about $2.50 each – cheaper (and healthier) than a Big Mac, and cheaper than ordering this in a restaurant!

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Place the salmon fillets into the marinade, SKIN SIDE UP.  *(Note: this recipe calls for 4 pieces of salmon; I only cooked 2 fillets, but made the same amount of sauce specified). Let the salmon marinade for at least an hour in the refrigerator. Do not turn salmon over.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Before cooking salmon, cover a cookie sheet with aluminum foil, then spray with non-stick spray. You will be glad you did this at the end of the baking time. Trust me. Clean up is a BREEZE, and the salmon will not stick to the pan!

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Place the marinated salmon fillets SKIN SIDE DOWN onto the foil. You can brush a tiny bit more of the marinade onto the fish, but be careful to NOT let the sauce “pool up” on the foil (cause it will burn!)

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Preheat your oven broiler. When hot, place the tray of salmon onto a MIDDLE RACK (about 5-6 inches away from the broiler unit). Broil for 7-10 minutes (mine took about 9 minutes), until the salmon is lightly browned and flakes easily. This is what it looked like when I removed pan from broiler.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Place salmon onto individual plates. Spoon a little of the reserved glaze over the top. I also added some toasted sesame seeds and a few more chopped green onions for garnish.

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
Add a side dish or two… and BOOM!  It’s ready to eat… and let me tell you… this Sweet Chili & Garlic Glazed Salmon is FANTASTIC!

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!
Sure hope you will consider making this amazing salmon. The sauce is so good, I could eat it by the spoonful. I am confident you will enjoy this salmon as much as we did!

Have a great day, and may God bless you with His presence-

Sweet Chili & Garlic Glazed Salmon / The Grateful Girl Cooks!

Recipe Source: http://therecipecritic.com/2015/02/sweet-chili-garlic-glazed-salmon/

Sweet Chili & Garlic Glazed Salmon
 
Prep time
Cook time
Total time
 
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
  • 4 (6 ounce) pieces of salmon
  • ¼ cup sweet chili sauce (I used Mae Ploy)
  • 2 Tablespoons orange marmalade
  • 3 Tablespoons soy sauce
  • 2 Tablespoons green onions, minced
  • Salt and black pepper
  • Additional chopped green onions, for garnish
  • Toasted sesame seeds, for garnish (toast seeds in dry skillet 2-3 minutes on low, stirring often)
Directions
  1. Mix the sweet chili sauce, orange marmalade and soy sauce together in a shallow baking dish.
  2. Add the sliced green onions and minced garlic to the sauce. Stir well, to combine. Measure out approximately ¼ cup of the marinade; set aside (to drizzle over cooked salmon before serving).
  3. Lightly season the salmon fillets with salt and pepper. Place the fillets SKIN SIDE UP in marinade. Let the salmon marinate for at least 1 hour.
  4. Heat your oven broiler. Place an oven rack in the middle of oven (about 5-6 inches from the broiler).
  5. Cover a cookie sheet with aluminum foil; generously spray it with non-stick spray (this will make clean up a breeze!).
  6. Remove salmon from marinade. Let any extra liquid drain off, then put the salmon SKIN SIDE DOWN onto the aluminum foil. It's okay to brush a little extra marinade onto the salmon, but don't let it "pool up" onto the foil, because it will burn under the heat.
  7. Broil the salmon for 6-10 minutes, or until browned and easily flaked in the middle. (Mine took about 8 minutes). When done, remove from oven, and place salmon onto individual serving plates. Spoon some of the reserved marinade over the top of each piece. If desired, garnish with toasted sesame seeds and additional green onion slices Enjoy!.
Notes
Note: Prep time includes the hour of marinating salmon fillets.

 

 

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Easy Cashew Chicken

Do you like Chinese food? We sure do!  I really LOVE finding recipes for favorite dishes like Easy Cashew Chicken that are so simple to make at home. I love to eat out, but also love saving $$, especially when it’s easy to make a favorite Chinese dish in under 20 minutes!Easy Cashew Chicken / The Grateful Girl Cooks!
It’s very easy to make this simple dish at home. Really! And as an added bonus… IT’S QUICK TO PREPARE AND TASTES FANTASTIC!!!! Here’s what you do to make this Classic Chinese dish in under 20 minutes!

Mix the ketchup, soy sauce, rice vinegar, sesame oil, garlic, brown sugar and ginger together in a small bowl, until fully combined. Set aside.

Easy Cashew Chicken / The Grateful Girl Cooks!

Cut two (large) boneless, skinless chicken breasts into 1″ cubes.

Easy Cashew Chicken / The Grateful Girl Cooks!

Mix the flour, salt and pepper together; add to the cubed chicken breasts, then stir to coat chicken (I found it easiest to do this in a large bowl).

Easy Cashew Chicken / The Grateful Girl Cooks!

Be sure to get the flour coating onto all sides of the chicken. Shake off the excess flour.

Easy Cashew Chicken / The Grateful Girl Cooks!

Heat a large non-stick skillet over medium-high heat. Drizzle a generous amount of canola or vegetable oil (approx. 3-4 Tablespoons) on bottom of skillet. Once the oil and skillet are really hot (but not smoking!), add the chicken pieces. Chicken should sizzle when it hits the skillet!

 

Easy Cashew Chicken / The Grateful Girl Cooks!
Cook (without moving chicken) for about 2-3 minutes, then turn chicken to other side and cook for another couple minutes. Chicken pieces should be light golden brown on all sides.

Easy Cashew Chicken / The Grateful Girl Cooks!

Pour the sauce over the chicken. Stir gently to combine. Reduce heat to Medium-Low.

Easy Cashew Chicken / The Grateful Girl Cooks!

Cook for 2-3 minutes, stirring occasionally, until chicken is cooked all the way through.

Easy Cashew Chicken / The Grateful Girl Cooks!

Add the cashews, and stir gently to combine sauce, chicken, and cashews. Remove from heat.

Easy Cashew Chicken / The Grateful Girl Cooks!

Serve the cashew chicken with a garnish of sliced green onions (if desired), and serve over a bed of rice!  That’s it! This meal is so delicious, and since it only takes under 20 minutes to have it on the table… who needs take-out?

Easy Cashew Chicken / The Grateful Girl Cooks!

I hope you will consider trying this easy recipe for cashew chicken. It truly is fantastic. Have a great day, friends.

Easy Cashew Chicken / The Grateful Girl Cooks!

Recipe Source: http://www.ohsweetbasil.com/quick-and-easy-cashew-chicken-recipe.html

Easy Cashew Chicken
 
Prep time
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Total time
 
Restaurant quality Cashew Chicken is available any time you want it, using this extremely quick, easy and delicious recipe!
As Prepared By:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
  • 2 large boneless, skinless chicken breasts (cut in 1" cubes)
  • ¼ cup flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1 Tablespoon ketchup
  • 2 Tablespoons soy sauce
  • 1 Tablespoon rice wine vinegar
  • ⅛ teaspoon sesame oil
  • 1 clove garlic, minced
  • 1½ Tablespoons brown sugar
  • ⅛ teaspoon ground ginger
  • ½ cup roasted cashews (salted or unsalted, but not raw)
  • oil (canola, olive, or vegetable) - enough to coat the bottom of large skillet (approx.3-4Tbl)
  • Thinly sliced green onions, for garnish (if desired)
Directions
  1. In a small bowl, mix together ketchup, soy sauce, rice wine vinegar, sesame oil, minced garlic, brown sugar and ground ginger. Once fully blended, set aside.
  2. In a large bowl, toss the chicken cubes with the flour, salt and pepper until fully coated on all sides.
  3. Heat oil on medium high in a large, nonstick skillet (approx. 4 Tablespoons-enough to coat the bottom of skillet). Once the skillet (and oil) is really hot, add the chicken pieces. Shake off any loose flour and separate pieces just as soon as you add them to the skillet. Cook on medium high on each side for 2-3 minutes (until fully cooked and light golden brown).
  4. When chicken is done, pour the sauce over the chicken. Stir gently to combine and coat chicken pieces. Immediately turn heat to medium low. Let the sauce and chicken simmer until hot, and heated through (a couple minutes), then add cashews to skillet. Stir to combine.
  5. Serve the cashew chicken on a bed of rice. Garnish with thinly sliced green onions, if desired.
  6. Enjoy this delicious, quick meal!

 

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Sweet Fire Chicken (Panda Express Copycat)

We recently had a day of snow, followed by 2 days of ICE here in Portland, which made trips to the grocery store nearly impossible. While searching my cupboards, I realized I had all the ingredients for a copycat version of Sweet Fire Chicken from Panda Express, so I made it for my husband and myself.  It was fantastic (which made the whole “iced in” thing not so bad)!Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!
This dinner was absolutely delicious! A little sweet, and a little spicy! Even though we were “house-bound”, it was just as good (if not better) than getting takeout! Yummy good! It was a very easy recipe to prepare (even if my fingers got a bit messy during the process!) Here’s how you make this dish:

Cut up boneless skinless chicken breasts into bite sized cubes (I used two large chicken breasts for 4 servings)

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Chop and slice the red pepper and green onions.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Dredge the chicken pieces in flour to coat all sides.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Dip flour coated chicken pieces in beaten eggs. (this is the “kind of messy” part, but whatever… I started with tongs, then switched to using my fingers for this part). Once dipped in egg mixture, dredge them again in the flour mixture. Got it? Flour. Egg. Flour. Amen.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Cook the chicken in batches. Cook about 2 minutes per side until brown and crispy. Try to not let the pieces touch each other (or they will bond and cook together).

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

When done, place cooked chicken pieces on paper towels to drain. Repeat process until all chicken is cooked.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Clean out skillet; heat olive oil. Cook red bell pepper and pineapple, stirring occasionally, about 3-4 minutes. Add Thai sweet chili sauce and stir to combine.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

This is the sweet chili sauce I used. Found in most grocery store Asian sections.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Add in the pieces of chicken and gently stir, to coat chicken, bell pepper and pineapple with the sauce. Heat through and garnish with sliced green onions. Remove from heat.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

Serve with rice or noodles, and ENJOY! It tastes wonderful (and it’s really not too spicy… honest!)

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!

The recipe makes 4 generous servings… it’s easy, economical, and DELICIOUS! Who needs take-out when you can make it yourself? Sure hope you will give this recipe a try.

Have a great day. Be a positive influence today, in a world that’s hurting in so many ways.

Sweet Fire Chicken (Panda Express Copycat) / The Grateful Girl Cooks!Recipe Source: Chungah An, at http://damndelicious.net/2014/08/02/panda-express-sweet-fire-chicken-copycat/

Sweet Fire Chicken (Panda Express Copycat)
 
Prep time
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Total time
 
Copycat version of Panda Express' popular "little sweet, little spicy" chicken dish.
As Prepared By:
Recipe type: Entree
Cuisine: Asian
Serves: 4 servings
Ingredients
For chicken:
  • ½ cup vegetable oil
  • 1 pound boneless, skinless chicken breasts (I use 2 large), (cut into one inch cubes)
  • 1 cup all purpose flour
  • 2 large eggs, beaten
For sauce, etc:
  • 1 Tablespoon olive oil
  • 1 red bell pepper, chopped into one inch pieces
  • 1½ cups pineapple chunks (fresh or canned/drained)
  • ½ cup Thai Sweet Chili Sauce (note: I added ¼ cup more!)
  • 2 green onions, sliced thinly
Directions
  1. Dredge chicken chunks (a few at a time) into flour, coating all sides. Place each floured piece into beaten egg mixture (a few at a time), then back into the flour again, coating all sides. Repeat until all chicken is coated and ready to cook.
  2. Heat vegetable oil on medium-high in a large skillet. When oil is hot, add the chicken pieces in batches (try to not let the pieces touch). Cook for about 2 minutes per side until golden brown. Remove cooked chicken to a paper towel covered plate, and repeat process until all chicken is cooked.
  3. In a large skillet (if using same skillet, clean it first), heat the olive oil on medium-high heat. Add chopped red bell pepper chunks and pineapple chunks. Cook these for 3-4 minutes (this will help soften the peppers).
  4. Add Thai chili sauce. Add chicken pieces. Stir gently, to fully combine ingredients and coat with sauce. Cook for 1-2 minutes, until heated through.,
  5. Garnish with green onion slices, and serve while hot on a bed or rice or noodles! Enjoy!

 

 

 

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Stir Fry Asian Glazed Shrimp & Veggies

My husband and I just got home after a 5 day trip to Southern CA to attend a music reunion with friends of over 40 years. We had a blast, but came home exhausted, and facing a mountain of work for my husband’s company. So, that being said, today’s recipe for this tasty “Stir Fry Asian Glazed Shrimp & Veggies” will be short and sweet, so I can get to work!Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
I recently was trying to figure out what to make my husband and I for dinner. I had some frozen large shrimp, some fresh veggies, and a good idea. I love to stir fry meals. Small amounts of meat, and LOTS of veggies make for a pretty tasty dinner. I remembered a sauce I made last year for some Asian Lemon Chicken Strips, and decided to make a shrimp stir fry using the same sauce. Boy, was it good! I will post the recipe as I made it , but as you are already totally aware, with a stir fry, you can just add any kind of veggies that you like or have available.

This stir fry is so easy. The sauce takes about 15 minutes to cook. While it is cooking, you can stir fry the veggies and shrimp. Combine it all, heat through, and serve. It’s THAT easy, and it only takes about 30 minutes, from start to finish. And it’s really delicious, too! Sure hope you’ll give this one a try!

Here’s what I did:  First I made the sauce. Easy. Combine all ingredients in saucepan and cook for about 15 minutes.

Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
I steamed the veggies for about 5 minutes. Usually I just stir fry them in a bit of olive oil (5-6 minutes) in a skillet. (This time I steamed them a bit just to get them softened up a bit, then stir fried them. Don’t know what came over me…) If you stir fry the veggies, take them out of skillet when done. Then you add a bit more olive oil and can stir fry the shrimp in same skillet.

Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
I stir fried the shrimp in a small amount of olive oil. This only takes a couple minutes.

Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
I added the veggies back into the skillet to hang out with the shrimp.

Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
Pour enough of the sauce into the skillet to coat everything (you may have a bit leftover. No worries… the sauce freezes well!).

Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
Give everything a good stir to combine and coat everything with the sauce, then heat through.

Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
When ready to serve, spoon out the shrimp, veggies and sauce. We love it served on top of white rice! Spoon some of the extra sauce over the top, serve, and enjoy!

Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!
Quick and easy… and on your plate in about 30 minutes… just the way I like it!  Hope you have a great day!Stir Fry Asian Glazed Shrimp & Veggies / The Grateful Girl Cooks!

 

Stir Fry Asian Glazed Shrimp & Veggies
 
Prep time
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From stove to plate in 30 minutes, this shrimp and veggie stir fry is coated in a delicious Asian-inspired lemon sauce.
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
For The Stir Fry:
  • ½ pound medium or large shrimp, peeled, deveined (Approx. 6-7 shrimp per serving)
  • Broccoli (approx. 2 cups of florets)
  • Red onion (as much as you like. I used about 2 round slices, cut in half)
  • Red, orange, yellow bell peppers (any combo works- about 1 cup of slices)
  • 3 Tablespoons olive oil (divided)
For the Sauce:
  • ½ cup honey
  • ⅓ cup soy sauce
  • ¼ cup pineapple juice
  • ¼ cup brown sugar, packed
  • Juice & zest of 1 lemon
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 teaspoon ground black pepper
  • ½ teaspoon garlic powder
Directions
  1. Prepare the sauce: Place all sauce ingredients into a medium sized saucepan. Stir well, to combine. Bring mixture to a rolling boil over medium heat; once mixture is at a rolling boil, reduce heat, and simmer for approx. 15-20 minutes. Stir occasionally. The sauce will thicken slightly as it cooks.
  2. While sauce is cooking, heat 1½ Tablespoons of olive oil in a skillet. When oil is hot, add the broccoli florets, sliced red onion, and sliced red, yellow and orange bell peppers. Stir fry the veggies, stirring constantly, for about 5 minutes. Remove veggies from pan to a plate. Set aside.
  3. Add remaining 1½ Tablespoons olive oil back into the skillet. Heat oil once again. When it is good and hot, add the shrimp. Cook shrimp on both sides for 2-3 minutes or until shrimp has turned pink on all sides.
  4. When shrimp is done, add the veggies back into the skillet.
  5. Add enough of the Asian sauce to completely coat the shrimp and veggies. Stir to combine well.
  6. Heat shrimp, veggies and sauce until fully heated through (only takes a minute or two).
  7. Serve, with a side of rice, or on top of a bed of rice. Drizzle extra sauce from the skillet over the shrimp. (You can freeze any leftover sauce; cover it tightly. It freezes well.)
  8. Enjoy!
Notes
This recipe was created for two people, but is ridiculously easy to double, triple, etc.

 

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Shrimp and Noodles in Spicy Garlic Sauce

Well… it’s been quite a week. I made Shrimp and Noodles in Spicy Garlic Sauce to cap it off.  It really hit the spot after such a wild week!Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!
Work for my husband and myself was CRAZY busy, a family member is facing some very serious medical issues, our phone account was breached (someone fraudulently bought an IPhone using our account and shipped it to YEMEN, of all places!), and to top it all off, day before yesterday I got a flat tire AND had the keys to our other car with me (oops), so my husband couldn’t come help me.  Some weeks are like that, right?

Oh well.  I am extremely grateful for the nice gentleman named Mark (a kind stranger) who, in absolutely POURING rain (we were sopping wet) helped me get enough air into the tire to enable me to drive a few miles to a tire store, where a lovely an evil bolt was removed and the tire was patched. There really are wonderful people in this big, old world, who still will go out of their way to help others in need.

At least my husband and I were able to end this crazy week with a great dinner last night… Shrimp and Noodles in a Spicy Garlic Sauce really hit the spot… we were tired and hungry by the time Friday night rolled around. My husband had been up working since 3 AM (remember… crazy busy), so in reality, I could have made cereal for dinner and he probably wouldn’t have noticed as he nodded off into the bowl. BUT I made this great recipe instead! EASY, EASY, EASY, quick, and incredibly delicious. Absolutely perfect is the best way I can describe this dish. The shrimp was so flavorful due to a fantastic Asian-inspired garlic sauce, and the ramen noodles helped make the dish very filling!

I found the recipe for the shrimp and sauce on Pinterest,  and decided to cook some ramen noodles to add to it. YUM! Seriously, I think the entire meal took under 20 minutes to make, from start to finish! I sure hope you’ll give this recipe a try. I know you will really LOVE it!

Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

You start with some large shrimp (with the tail left on).

Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

The spicy garlic sauce takes just a minute to make…

Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

Yep… you guessed it! One package of good old cheap Ramen noodles, with the sauce packet removed.

Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

Noodles cook in boiling water for 3 minutes, then are drained.

Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

Garlic is quickly cooked in olive oil…

Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

The shrimp are added to skillet… cook for just a few minutes.

Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

The garlic sauce and cooked noodles are added to the shrimp. Mix together and cook until heated through.

Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

Sprinkle with sliced green onions and sesame seeds. When hot, divide into portions and serve.

Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

Garnish each serving with a few more sesame seeds and green onion slices. Serve, and enjoy! This shrimp is DELICIOUS!

Shrimp and Noodles in Spicy Garlic Sauce / The Grateful Girl Cooks!

Recipe Adapted From: http://appetiteforchina.com/recipes/shrimp-garlic-sauce

Shrimp and Noodles in Spicy Garlic Sauce
 
Prep time
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Why order take-out when you can make this delicious Asian shrimp, noodle, and garlic sauce entree in under 20 minutes from start to finish? Delicious!
As Prepared By:
Recipe type: Entree
Cuisine: Asian
Serves: 2 servings
Ingredients
  • ¾ pound uncooked large shrimp, deveined
  • 3 Tablespoons soy sauce
  • 2 Tablespoons chili sauce (I used Mae Ploy)
  • 2 teaspoons sesame oil
  • 2 teaspoons cooking sherry (can also use Chinese rice wine-I used cooking sherry)
  • 1 teaspoon granulated sugar
  • 1 package dry ramen noodles (sauce packet removed-don't need it)
  • 2 Tablespoons olive oil
  • 4 cloves garlic, crushed or finely chopped (equals 2 Tablespoons minced garlic)
  • 1 green onion (green and white parts), thinly sliced (for garnish)
  • Sesame seeds (for garnish)
Directions
  1. Peel the shrimp, but leave the tail intact. (Devein shrimp, if not already done).
  2. Make the sauce: In a little bowl, mix together the soy sauce, chili sauce, sesame oil, cooking sherry (or Chinese rice wine), and granulated sugar until well combined. Set sauce aside.
  3. Bring a small pan of water to a boil on high heat. Add ramen noodles; cook noodles for 3 minutes. Drain noodles. Set aside.
  4. Heat the olive oil on medium-high heat in a large skillet. Add the minced garlic to the hot pan; stir and cook for about 30 seconds (be careful NOT to burn it!).
  5. Add shrimp to skillet. Cook shrimp for about 2 minutes per side, until both sides are pink. Add the sauce mixture and the noodles to the skillet. Mix gently to combine. Cook until heated through (a minute or so). Sprinkle with a bit of the green onions and sesame seeds.
  6. Place shrimp and noodles on individual serving plates. Garnish with additional green onions and sesame seeds. Enjoy!
Notes
You can also make the shrimp (without the noodles). The original recipe serves 4 (shrimp and sauce only- no noodles). Use 1½ pounds of shrimp, and keep all other ingredient amounts the same.

 

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Teriyaki Chicken Rice Bowl

Years ago I loved occasionally buying a teriyaki chicken rice bowl for lunch from a local Japanese restaurant near my office. It was always a delicious meal!Teriyaki Chicken Rice Bowl / The Grateful Girl Cooks!
I loved the simple goodness of the chicken, rice, veggies, and the delicious teriyaki glaze on top of the whole thing. Scrumptious!

Recently I decided to make a similar dish for dinner for my husband and I to (hopefully) enjoy. I steamed some rice and broccoli, sauteéd some green cabbage with green onion and a little bit of soy sauce, pan-seared some lightly seasoned chicken strips, then coated them with teriyaki glaze, layered all ingredients into a bowl with some extra teriyaki glaze on top, and presto! A filling, tasty, relatively inexpensive, and healthy Teriyaki Chicken Rice Bowl was cooked and devoured!

The “recipe” I came up with is so simple, I hardly can call it a “recipe”. But for purposes of this little blog, that is, in fact, what I will call it. Okey-dokey?

Hope you will give this easy to fix dinner a try… think you’re gonna like it!

Teriyaki Chicken Rice Bowl / The Grateful Girl Cooks!

Started by cooking shredded green cabbage with green onion…

Teriyaki Chicken Rice Bowl / The Grateful Girl Cooks!

Once cabbage had cooked down, I added a tiny bit of soy sauce.

Teriyaki Chicken Rice Bowl / The Grateful Girl Cooks!

Cook some broccoli. I steamed the broccoli on top of my rice cooker, which was easy-peasy!

Teriyaki Chicken Rice Bowl / The Grateful Girl Cooks!

Chicken breasts are cut into strips, then pan-seared on all sides until light brown and done…

Teriyaki Chicken Rice Bowl / The Grateful Girl Cooks!

When chicken is fully cooked, teriyaki glaze is added to skillet, and chicken is turned to coat with glaze on all sides. Continue cooking until heated through.

Teriyaki Chicken Rice Bowl / The Grateful Girl Cooks!

I placed steamed white rice on bottom of bowl…

Teriyaki Chicken Rice Bowl / The Grateful Girl Cooks!

Next I added the cabbage mixture, followed by the steamed broccoli…

Teriyaki Chicken Rice Bowl / The Grateful Girl Cooks!

I added the hot teriyaki chicken strips. I spooned a bit more of the teriyaki glaze over the chicken, then sprinkled the chicken with sliced green onions and sesame seeds. Ready to eat!

Teriyaki Chicken Rice Bowl / The Grateful Girl Cooks!

Teriyaki Chicken Rice Bowl
 
Prep time
Cook time
Total time
 
Teriyaki chicken strips, atop a bed of veggies and steamed rice is a a filling and delicious meal!
As Prepared By:
Recipe type: Entree
Serves: 2 servings
Ingredients
  • 2 cups cooked white rice
  • 2 cups cooked broccoli
  • 1½ cups chopped green cabbage
  • 1 stem green onion (white and green parts), sliced
  • 2 Tablespoons olive oil (for cooking cabbage)
  • 2 Tablespoons water
  • 1 Tablespoon soy sauce
  • 2 boneless, skinless, chicken breasts, sliced lengthwise into thin strips
  • Salt, Pepper, Garlic Powder (to season chicken breasts)
  • 2 Tablespoons olive oil
  • 1 teaspoon sesame oil (optional)
  • ½ cup teriyaki glaze (NOT teriyaki sauce... make sure you buy the GLAZE)
  • Additional sliced green onion and sesame seeds, for garnish (optional)
Directions
  1. Pre-cook the rice. Keep warm.
  2. Steam or precook the broccoli. Keep warm.
  3. In a large skillet, heat 2 Tablespoons olive oil until very hot. Add the chopped cabbage and the green onion. Stir fry the cabbage for several minutes. Add 2 Tablespoons water, some salt and pepper (for seasoning), and continue cooking for a total of about 5 minutes. Cabbage should have cooked down. Add 1 Tablespoon soy sauce to cabbage. Stir well, to combine, then remove skillet from heat.
  4. In separate skillet, heat 2 Tablespoons olive oil and sesame oil until very hot. Lightly season the chicken pieces with salt, pepper, and a little garlic powder. Add chicken strips to the oil once skillet is very hot. Sear the strips for several minutes, then turn over and cook the other side for a few minutes, until chicken is fully cooked. Chicken should be light golden brown. Turn the heat down to low; add the teriyaki sauce to the skillet. Coat chicken with sauce (spoon it over the pieces), then turn each piece over, to fully coat. Heat fully. Once hot, remove pan from heat.
  5. Reheat rice, cabbage or broccoli in microwave, if necessary.
  6. In serving bowl, place 1 cup of cooked rice. Level it out. Place half of the cabbage on top of the rice. Layer half of the broccoli on top of the cabbage. Place half the chicken strips on top of the broccoli. Spoon additional teriyaki glaze over the chicken. Sprinkle with additional sliced green onions, and sesame seeds, if desired.
  7. Serve and enjoy!

 

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Sweet Ginger Teriyaki Salmon

Do you enjoy salmon? My husband and I certainly do… and we really enjoyed our dinner a few night’s ago when I made Sweet Ginger Teriyaki Salmon.Sweet Ginger Teriyaki Salmon / The Grateful Girl Cooks!
I found the recipe on Pinterest,  while searching out salmon recipes. I’ve been preparing Pan-Seared Creole Salmon for years and we absolutely LOVE it, but wanted to bust out of my “rut” and try a NEW recipe. Shocking, right?

Anyways, I found this recipe from Monique at Ambitious Kitchen, and gave it a try… I heartily recommend it! The flavor of the salmon was delicious! I served it with a side of garlic quinoa, and my recipe for Sugar Snap Pea Stir Fry, and I gotta be honest, this was an awesome meal. I will definitely be making this dish again!

The salmon is so easy to prepare. Salmon is marinated in a wonderful ginger teriyaki sauce, then baked (to perfection), garnished with cilantro and sesame seeds and served. I made the sauce early in the day and let the salmon marinade in it all day. In the evening, all I had to do was bake the salmon, sprinkle a garnish on it, and serve it!

Sure hope you will give this a try! I think you’re gonna enjoy some amazing salmon!

Sweet Ginger Teriyaki Salmon / The Grateful Girl Cooks!

The sauce is so easy (and quick) to make…

Sweet Ginger Teriyaki Salmon / The Grateful Girl Cooks!

Pouring that sweet ginger teriyaki sauce over the piece of salmon… see how easy???

Sweet Ginger Teriyaki Salmon / The Grateful Girl Cooks!

Salmon has marinated… ready to bake!

Sweet Ginger Teriyaki Salmon / The Grateful Girl Cooks!

Salmon is baked, garnished, then served…delicious!

Sweet Ginger Teriyaki Salmon / The Grateful Girl Cooks!Recipe Adapted From: http://www.ambitiouskitchen.com/2012/07/sesame-ginger-sweet-teriyaki-salmon-with-garlic-quinoa-stir-fry/

Sweet Ginger Teriyaki Salmon
 
Prep time
Cook time
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Healthy salmon, marinated in a sweet ginger teriyaki sauce, then baked to perfection!
As Prepared By:
Recipe type: Entree
Serves: 4 servings
Ingredients
For The Marinade:
  • 1 cup teriyaki sauce
  • 1 teaspoon freshly grated ginger
  • 4 cloves garlic, minced
  • 3 Tablespoons dark brown sugar
  • 2 Tablespoons honey
  • ¼ cup olive oil
  • 1 pound boneless, skinless salmon (or 4 salmon "steaks")
For Garnish:
  • 1 Tablespoons sesame seeds
  • ¼ cup fresh cilantro, chopped
Directions
  1. In a bowl, mix together the teriyaki sauce, grated ginger, garlic cloves, brown sugar, honey and olive oil, until sugar has dissolved and ingredients are well combined.
  2. Put the piece (or pieces) of salmon in a covered container or a large Ziploc bag. Add the marinade to the container, and coat the salmon on both sides. Refrigerate the salmon for at least 1 hour (I marinated mine all day). Turn the salmon over several times during refrigeration (if using a container).
  3. Preheat your oven to 400 degrees. Spray a baking pan with non-stick cooking spray. Remove the salmon from the marinade and place into cooking pan. (If you are using salmon with the skin ON, then place in baking pan, skin side down.
  4. Bake at 400 degrees for 15-20 minutes. Times will vary, due to different thicknesses of salmon. When done, the salmon should flake easily. (Our salmon took 20 minutes to reach that point)
  5. Serve, with a side of rice or quinoa, and a great veggie. Enjoy!

 

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