Crispy Garlic-Ginger Chicken ~ Asian Style

Crispy Garlic-Ginger Chicken

From the kitchen of Once Upon a Plate by Mari

2 generous main course servings with rice, or

4 servings if part of a multi course meal.

2 chicken breast halves - slice into bite-size strips or cubes

2 tablespoons of rice wine or extra dry sherry (not cooking sherry)

1 tablespoon light soy sauce (Use Tamari if you're gluten  free)

1/4 teaspoon salt beaten with 1 egg white

3 tablespoons of cornstarch

1/4 to 1/2 teaspoons dried chili flakes (optional)

2 to 3 cloves of garlic - sliced

2- inch piece of ginger - peeled and sliced into thin matchstick size pieces,

sliced on the diagonal.

2 tablespoons soy sauce (or tamari, verify that it is wheat-free if you avoid gluten.)

1 to 2 teaspoons of sugar

Salt to taste

2 tablespoons toasted sesame seeds

2 or 3 scallions (green onions), white and green part thinly

Marinate the chicken with rice wine (or dry sherry), soy sauce and salt for 30 minutes. Beat egg white and cornstarch together until blended and add to the chicken & marinade. Stir to blend and coat chicken pieces completely.

In a wok or deep sided frying pan heat enough oil to deep fry the chicken pieces. Fry the chicken for 4-5 minutes or until golden brown. Remove chicken from pan, drain well and set aside.

Remove all but 1 tablespoon of the the oil from the pan. Over medium heat stir fry garlic, ginger (and chili flakes if you are using them) for a moment until fragrant. Quickly add chicken to pan, stir gently to coat; add soy sauce, sugar and salt to taste. Stir to combine. Remove from pan and garnish with toasted sesame seeds and diagonally sliced scallions/green onions if desired. Serve hot, with steamed rice.

Enjoy!

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Three Asian-Style Dipping Sauces

From the kitchen of Once Upon a Plate, by Mari
www.onceuponaplate1.com

Any or all of these are wonderful served with Asian style spring/summer rolls, or egg rolls. Also delicious drizzled over poached or grilled chicken, fish, prawns or crab. You can make them up to a day ahead and store, covered in the refrigerator.  (Bring to room temperature before serving) You can double or triple the recipes if you need larger servings.

Lime-Sesame Dipping Sauce (Tangy and mild)

• Juice from 1/2 lime
• 2 Tablespoons canola oil
• 1 Tablespoon rice vinegar
• 1/2 teaspoon Dijon mustard
• 1/2  teaspoon soy sauce, or more to taste
• 1 teaspoon brown sugar, or more to taste
• 1/2 teaspoon toasted sesame seed oil, or more to taste
• sesame seeds (optional garnish)
• Method: In a small bowl, whisk all ingredients together until blended and sugar is dissolved. Taste for seasonings and
• adjust. Sprinkle with a few sesame seeds before serving.

Peanut-Hoisin Dipping Sauce  (Make it Mild or Spicy)

• 1 Tablespoon vegetable oil
• 4 garlic cloves, minced
• 3 Tablespoons peanut butter (creamy)
• 2 Tablespoons hoisin sauce
• 1 Tablespoon fish sauce (OR optional: use 1 up to 3 teaspoons soy sauce if you prefer, start with after 1 teaspoon. After mixing sauce add more soy sauce, to see if you like it saltier)
• 1 Tablespoon sugar
• 1 teaspoon chili paste or hot bean paste (more if you prefer spicier)
• 1/2 cup chicken broth
• 1/4 cup chopped roasted peanuts
• Method:  Warm the oil in a small saucepan over medium heat. When oil is hot, add the garlic and cook, stirring, until lightly browned, about 30 seconds. Add the peanut butter, hoisin sauce, fish sauce or soy sauce, sugar and chili paste, stir well and simmer for 15 seconds. Stir in the chicken broth; the mixture should have a thick, creamy consistency. Stir in peanuts. Allow to cool and serve, garnish with a few chopped peanuts if desired.
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• Spicy Sweet  Chili Dipping Sauce 
• • 1/4 cup fresh lime juice 
  • 1/4 cup rice vinegar 
  • 1 to 2 cloves peeled, crushed garlic
  • 2 1/2 teaspoon soy sauce 
  • 1 Tablespoons sugar, plus more, to taste 
  • 2 teaspoons minced jalapeño chili, plus more, to taste*
  • *You may use serrano chilis, I used ripe (red) serranos from the garden this time.
  • If you like it spicier, add a little Chinese Chili-Garlic Sauce (from the jar.)
  • Method: Mix all ingredients until sugar is dissolved. Serve.
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Baked Italian Chicken Breast Recipe ~ One baking pan!

Baked Italian Chicken Breasts
2 servings, but you can very easily multiply this dish to serve your needs.
As shared from the kitchen of Once Upon a Plate, by Mari
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This makes a great dish for entertaining. (Of course predicated on the number of roasting pans you can fit in your oven/ovens.)

The baking of this dish is done in two parts; first you partially roast the tomatoes, pancetta/bacon, oregano and garlic. Then, when they are partially roasted the chicken and olives are added to continue baking until the chicken is tender and cooked through.

Ingredients:
8 ounces tomatoes, halved (see my notes below)
4 ounces of a piece of flat pancetta, or slab bacon, coarsely chopped (see my notes below)
2 tablespoons fresh oregano leaves (or 2 teaspoons, dried)
8 cloves garlic (separate cloves, but no need to peel)
1 tablespoon olive oil
2 boneless, skinless chicken breasts (about 7 to 8 ounces each)
1/2 cup flavorful black olives (such as Kalamata)
cracked black pepper
basil leaves and finely grated parmesan for serving.

Method:
Preheat oven (center rack) to 400º(F)/200º(C)
Place the tomato, pancetta, oregano, garlic and oil in a baking pan, 
give ingredients a toss to coat with oil
Bake for 25 minutes*
Add chicken and olives to the dish, nestling them among the other ingredients, sprinkle with freshly ground pepper
Bake for 20 minutes* or until the chicken is tender
Plate up and top with basil and parmesan cheese.

My Notes:

The first time I made this I followed the original recipe which called for "cherry tomatoes", and I also added a few Roma tomatoes (halved) because I was short on the amount of cherry toms called for. (Unfortunately, the cherry tomatoes disintegrated and stuck to the bottom of the pan, and the Romas saved the dish.) 
After watching Donna Hay's video (the originator of this recipe) I realized what are considered "cherry tomatoes" in some countries are a bit larger than what we in the U.S. call cherry tomatoes. So the next time I made the recipe I used tomatoes that were just about golf ball size (halved them) and proceeded with the recipe, except that I reduced the initial roasting time to about 12 to 15 minutes (your oven may be different, so keep an eye on things) ~ the pancetta/bacon should be getting crispy and the tomatoes should be roasting, giving up their juices, and shriveling.)  Then I added the chicken and olives and continued baking for an additional 20-25 minutes until the chicken was tender.
The size/surface area of your baking pan will also make a difference in the cooking time required ~ larger pan = more surface area = less time in the oven. If your pan is crowded, you may need to add a few minutes cooking time for borth initial roasting, and a few minutes extra cooking time after you add the chicken. Just look for the tomatoes to be partially roasted and shrunken,  and pancetta/bacon beginning to cook.
I didn't have slab bacon or flat pancetta on hand so I used salt pork instead, it worked out wonderfully ~ Enjoy!
Recipe adapted from Donna Hay.  Thank you Donna Hay for another GREAT recipe!
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Kung Pao Chicken ~ Helen Chen's

Kung Pao Chicken ~ Helen Chen's
As shared from the Kitchen of Once Upon a Plate (www.onceuponaplate1.com)
Serves 3 to 4, or 5 to 6 as part of a multi course meal


Ingredients:
1 pound boneless, skinless chicken breast, cut into 3/4-inch cubes (about 2 cups)
3 Tablespoons dark soy sauce
1 teaspoon salt (I use 1/2 teaspoon)
1 Tablespoon corn starch
1 to 2 teaspoons dry sherry (not cooking sherry)
1 Tablespoon sugar
1 Tablespoon cider vinegar
1 to 2 teaspoons sesame seed oil (Asian style)
2 to 4 dried red chilis, seeds removed*
3 Tablespoons canola, or peanut oil
1/2 teaspoon Szechuan peppercorns, toasted and ground (omit if not available)
1 clove garlic, peeled and sliced
1 scallion, both green and white parts cut into 1 1/2-inch lengths,
Plus 2 Tablespoons thinly sliced scallions
2 slices unpeeled fresh ginger root, 1 x 1/8 inch each (don't substitute)
1/2 cup unsalted blanched peanuts, toasted or unsalted dry-roasted peanuts
Method:
Place the chicken in a bowl. Add 1 Tablespoon of the soy sauce, salt and cornstarch and mix well. Set aside.  In a small bowl, mix the remaining 2 Tablespoons of soy sauce together along with the sherry, sugar, vinegar and sesame seed oil. Set aside.
Pour the cooking oil into a cold wok or stir-fry pan and add chilies. Heat pan over medium-high heat and stir the pepper until they turn dark brown. Add the ground peppercorn, garlic, scallion pieces, and ginger root and stir for a few moments. Stir up the chicken in the bowl to coat evenly with the seasonings, and pour it into the pan ~ Toss and stir quickly.  After stirring for about 1 minute add the soy sauce mixture, peanuts and the thinly sliced scallions.  Turn heat up to high and stir for about 45 seconds until well mixed. Remove the chilies and ginger root if desired. Serve hot.


*You can substitute 1 to 3 teaspoons of crushed red pepper flakes, or 3 fresh Thai chilies for the dried chilies ~ Add at the same time the ground pepper corns, garlic and scallions are added.

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Duck (or Chicken) Burgers ~ with Asian Flavors

Duck (or Chicken) Burgers ~ with Asian Flavors
As shared from the kitchen of Once Upon a Plate by Mari
Recipe yields 8 burgers

Delicious, juicy burgers, something a little out of the ordinary!
Tip: If you cannot find store bought Garlic Chili Sauce, substitute 1/4 teaspoon of dried chili flakes and 1 garlic clove, pressed.
Burger ingredients:
1 1/2 pound Duck Breasts, or Chicken Breasts (about 3 large breasts)
1 1/2 pounds pork shoulder
2 garlic cloves, finely minced
2 Tablespoons shallots, minced
1 teaspoon Chinese 5-Spice powder
2 teaspoons kosher salt
Slaw ingredients:
2 Tablespoons lime juice
1 1/2 Tablespoons Asian Fish sauce (or 1 Tablespoon soy sauce)
1 3/4 teaspoons sugar
1/4 (or up to 1 teaspoon) chili garlic sauce (depending upon how spicy you like it)
2 green onions, thinly sliced
1Tablespoon chopped cilantro
4 cups finely shredded red and green cabbage
8 Brioche Buns, or store bought
Mayonnaise, homemade or store bought
To make Burgers:
Cut the duck (or chicken) and pork into 1 1/2-inch cubes. Chill them until they are very cold. Grind the duck/chicken with pork in a meat grinder with a medium grind blade. (Your butcher may do this for you if you place your request in advance.
Place the ground meat in a bowl, add garlic, shallots, 5 Spice Powder and salt. Mix well to combine thoroughly. To test for seasonings make a small patty and cook in a saute pan with a little oil, taste and add more salt if necessary.
Divide the meat evenly into 8 balls (about 1/3 pound each), flatten each into patties 1/2 inch thick and refrigerate until ready to cook.  Note: The patties may be made in advance and frozen (thaw wrapped patties overnight in the refrigerator before cooking.)
To make the dressing and slaw: Whisk together lime juice, fish or soy sauce, sugar and chili sauce in a small bowl.  Allow to sit for a short time, then add the green onions and cilantro. Place the cabbage in a large bowl and toss with the dressing allow to sit for 10 minutes or so before serving. I prefer to make the slaw as the burgers are cooking so it remains crisp and vibrant, however you can be made up to one day in advance.

Heat a large saute pan over medium high heat add a teaspoon or two of neutral cooking oil and swirl around in the hot pan. Cook the burgers for 5 to 6 minutes on each side until cooked through, and crisp on the outside but still pink in the center. Burgers may also be grilled over medium high heat for the same amount of time.
To assemble, slice the brioche buns in half (like a hamburger bun), slightly hollow out each half. Spread 1/2 of the bun with mayonnaise, add the burger patty, top with slaw and finally the other brioche half and serve.
Enjoy!

Recipe adapted from Maria H. Sinskey

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Enchiladas Verdes (Mild, Cali-Mex Version)

Enchiladas Verdes (Mild, Cali-Mex Version)
As shared from the kitchen of Once Upon a Plate by Mari
Makes 12 Enchiladas


I've adapted this recipe from an old Sunset Magazine "Food Processor Cook Book", 1978.  In spite of its name, it is not an authentic Mexican recipe but it tastes very good ~ and is perfect if you have family members or friends who cannot tolerate spicy food.  When I make these I usually add cooked, shredded chicken along with the cheese to half of the batch to satisfy the meat-eaters at the table.


The original recipe called for 1 can (10 3/4 oz.) condensed cream of chicken soup, undiluted.  I prefer to make a quick Cream/Chicken flavored Bechamel (white) sauce instead. Directions below the main recipe.  I usually make the Bechamel first, keeping it warm while proceeding with the the recipe.


To make the recipe vegetarian friendly; omit the chicken both in the tortillas, and in the Bechamel sauce (stir in a little green taco sauce, or salsa to the finished sauce to boost the flavor a bit.)


12 ounces jack cheese
2 large onions
1 tablespoon vegetable oil
1/4 teaspoon salt, or to taste
Additional vegetable oil for frying tortillas
1 dozen corn tortillas
2 or 3 green onions, white and green parts
1/2 package (10 or 12 ounce size) frozen spinach, thawed, squeezed dry
OR
1/2 cup fresh spinach, lightly blanched, squeezed dry
1 can (4 oz.) whole California green chilies (seeds removed)
1 recipe Chicken- Bechamel sauce (see below)
OR
1 can 10 3/4 oz. condensed cream of chicken soup, undiluted
1 cup sour cream
Optional additional filling: cooked, shredded chicken
Optional for garnish:  
Cilantro springs, tomato and/or avocado wedges, black olives, salsa of your choice


Food Processor Method:
Insert shredding disc into work bowl of food processor; shred cheese and set aside. With a knife, cut onions in chunks. Switch to metal blade and process onion with on-off burst until coarsely chopped. Heat the 1 tablespoon oil in a wide frying pan over medium heat. Add onion and cook until soft (about 5 minutes). Stir in the salt.
In a small frying pan heat 1/2 inch oil over medium heat. One at a time, dip tortillas in oil for a few seconds on each side until just soft. Drain on paper towels. 
Sprinkle 2 tablespoons each cooked onion and cheese across the middle of each tortilla (add chicken if you wish), roll tortilla to enclose the filling. Please filled tortillas, seam side down in a shallow, greased 9 x 13-inch baking pan.


Cut green onions into 1-inch lengths. Process until chopped. Add spinach, chiles, bechamel (or the undiluted soup) and sour cream and process until pureed.  Spoon sauce over tortillas and sprinkle remaining cheese over all.


To serve bake in 350*(F) oven, uncovered for 30 minutes, or until hot and bubbling.


Chicken flavored Bechamel Sauce:


2 tablespoons butter
2 tablespoons flour
3/4 cups milk or half & half, heated
3/4 cups richly flavored chicken stock, or broth, heated
Salt
Freshly ground pepper


Melt the butter in a heavy-bottomed saucepan. Stir in the flour and cook, stirring constantly, until the paste cooks and bubbles a bit, but don't let it brown — about 2 minutes. Add the hot milk and chicken stock/broth, continuing to stir as the sauce thickens. Bring it to a boil. Add salt and pepper to taste, lower the heat, and cook, stirring for 2 to 3 minutes more. Keep warm over very low heat until tortillas are assembled.

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Ginger Beef or Chicken Patties with Lime Noodle Salad

Ginger Beef or Chicken Patties with Lime Noodle Salad
As shared from the Kitchen of Mari's Once Upon a Plate

Yields 2 very generous meal size servings

Ingredients:

4 ounces thin rice "cellophane" noodles* (for alternatives see note below)

Veggies:
Fresh mint leaves, and/or cilantro leaves, a few or up to 1/2 cup
Handful snow peas, sliced and blanched
Handful cherry tomatoes, halved
One or all of the following:
2 or 3 thinly sliced scallions (green onions) (plus extra for patties, see below)
1/2 small red onion, thinly sliced
1/2 red or other color bell pepper, thinly sliced


For the Gingered Meat Patties:

8 to 10 ounces ground meat: (one of the following: beef, buffalo, chicken, turkey or pork)
¼ cup Chinese oyster sauce, Use Lee Kum Kee Premium Oyster Sauce if at all possible
1 tablespoon finely grated fresh ginger
2 green onions (scallions) finely chopped 1 or 2 cloves garlic minced

Optional (for more flavorful patties):
3 teaspoons very dry sherry (not cooking sherry)
1 or 2 teaspoons soy sauce

For frying the patties:
1 tablespoon  vegetable oil


Dressing:

2 tablespoons fish sauce (May omit and use 1 tablespoon water mixed with 1 tablespoon dark soy sauce, instead.)
2 ½ to 3 tablespoons lime juice
1 ½ tablespoon sugar (more if you like) 
Optional If you like it spicy: Add a few drops or more of your favorite hot sauce (such as Sambal Oelek, or Sriracha, etc.)

 Method:
If using rice noodles: Place the noodles in a bowl and cover with boiling water. Set aside for 5 minutes or until soft. Drain and run under cold water until cold. Set aside.
If using traditional egg pasta noodles:  Cook until al dente (don't overcook), drain and run under cold water until chilled. Set aside.


Chop half the mint and/or cilantro leaves, and two finely chopped scallions, place in a bowl with the ground meat, oyster sauce and ginger (and sherry and soy sauce if using.) Mix well to combine. Heat the oil in a non-stick frying pan over medium heat. Divide the ground meat mixture into small patties and cook for 2–3 minutes each side or until cooked through. (I make the patties about the size of a half-dollar, or just a bit larger.)


Place the noodles in a bowl with the snow pea, tomato, onion and remaining mint and/or cilantro leaves and toss to combine. Combine the fish sauce, lime juice, sugar (plus hot sauce if using) and stir well to dissolve sugar; pour over the noodles. .Add the patties to the salad to serve.


* Alternately:  Use angel hair pasta or very thin spaghetti (cooked until al dente), and rinsed with cold water until chilled.  I usually use Barilla brand whole grain very "Thin Spaghetti".

Note about the oyster sauce: Of all the brands I've tried  Lee Kum Kee brand is by far the best. And don't worry if you detest oysters ~ this really doesn't taste like oysters at all, it just adds a deeply rich savory and slightly sweet balance to the meat.


Recipe loosely inspired from a Donna Hay recipe

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Grilled-Chicken Alfredo Sauce Pizza

Grilled-Chicken Alfredo Sauce Pizza
As shared from the Kitchen of Once Upon a Plate

Makes one 13-inch pizza (or two smaller pizzas)

Note: I assemble my pizzas on a wooden or metal pizza peel dusted with cornmeal to facilitate transferring the pizza to the hot baking stone in the oven. Alternately you can assemble your pizza on large baking sheet (turned upside down), and dusted with cornmeal for transfer to the hot oven. You can spread the Alfredo sauce directly on the raw dough, but I usually pre-bake my pizza crust for 2 to 3 minutes before adding the toppings, and that's what I did this time as well.

For the chicken:
1 large boneless skinless chicken breast (half of a full breast), brushed with oil, salted, peppered then grilled until just done. Cool, then chop or shred into small bite-sized pieces. (Or you may use leftover, cooked chicken for the topping.)

For the "Alfredo" sauce:

2 tablespoons butter
1 clove garlic, minced
1 teaspoon red pepper flakes
1 tablespoon all-purpose flour, plus more for work surface
1 cup heavy cream
1/4 cup grated Parmesan


The toppings:

The "Alfredo" sauce
Cooked chicken
1 cup grape tomatoes, red and yellow
1 cup grated mozzarella, fresh or aged
fresh basil leaves, or baby spinach leaves; washed and blotted dry
Olive oil, for brushing crust

approximately 1 pound pizza dough, (your choice- whole wheat or white flour dough)
shaped into a 13"-diameter disc, or two smaller discs if you prefer.
cornmeal or seminola flour for dusting the pizza peel

Directions:

Adjust oven rack to the middle position with pizza stone on the rack. Preheat oven to 450* (F) Allow to heat for at least 30 to 45 while assembling the pizza.


Melt the butter in a medium-sized saucepan over medium heat. Add the garlic and red pepper flakes and stir just until fragrance is released. Add the flour and stir for a minute or two until flour is cooked and just beginning to color, watch carefully (do not brown.) Whisk in the cream, reduce the heat to low, and let simmer until thickened, about 2 minutes. Stir in Parmesan and taste for salt. Season lightly with salt if desired, and pepper.

Generously dust pizza peel or inverted baking sheet with cornmeal (or seminola). Place pizza dough on top, ladle desired amount of Alfredo sauce on top, covering nearly to the edges. Sprinkle basil, or spinach leaves over, then tomatoes, grilled chicken and the mozzarella. Brush the edge of pizza with olive oil, and sprinkle entire pizza with a little coarse salt and freshly ground pepper.

With a quick, confident jerking motion move the assembled pizza to the hot baking stone. Bake the pizza until crisp and golden, about 25 minutes. Remove from oven and sprinkle with additional basil or spinach leaves. Allow to cool for a moment, then slice and enjoy.

Offer grated Parmesan cheese and red pepper flakes when serving, if desired.

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Spicy Chicken Skewers ~ Thighs

Spicy Chicken Skewers (Thighs)

As shared from the kitchen of Once Upon a Plate
4 Servings

8 chicken thigh fillets, skinned and trimmed
2 teaspoons paprika
2 teaspoons dried chili flakes (I use less; about 1 teaspoon)
6 cloves garlic, crushed
2 teaspoons sea salt (or Kosher salt)

½ cup olive oil
⅓ cup Worcestershire sauce
1/4 to 1 cup mint leaves
lemon wedges, to serve

Whisk paprika, chili, garlic, salt, olive oil and Worcestershire sauce in a bowl, add chicken and toss to combine. Cover and refrigerate for 30 minutes, or up to 3 hours.

Heat a stovetop grill pan or barbecue over high heat. Thread the chicken onto skewers* and char-grill or barbecue for 3–4 minutes* or until cooked through. Sprinkle with mint leaves and serve with lemon wedges.

Donna's recipe instructs to grill for 3 to 4 minutes or until cooked through. I cooked about 3 to 4 minutes per side, until cooked through. Don't overcook or the thighs will be tough.

*For easier turning and serving, I skewer 2 thighs on two parallel skewers.

Recipe adapted from Donna Hay

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Chicken and Corn Chowder

When TWO of my favored cooks featured this recipe and recommended it I knew it was a must try!

Lori on her blog All That Splatters posted about the recipe she found on sweet Geri's blog Heart N Soul Cooking, and I completely agree this is a fabulous recipe.

It's with great thanks to Geri and Lori that they introduced me to this recipe. It's a keeper, and the garnishes push this one over the top.

Here's Geri's recipe ~ the only changes I made: I substituted Russet potatoes because I didn't have Yukon Golds on hand (but don't overcook them, they will fall apart), I used frozen white kernel corn and poached some chicken breasts then cubed it.

Geri's Heart N Soul Chicken and Corn Chowder
6 servings

2 slices bacon, chopped
1 onion, chopped
3 tablespoons flour
1 pound Yukon Gold potatoes, peeled and chopped
6 cups reduced-sodium or homemade chicken broth
4 cups shredded cooked chicken (from a 2 1/2- to 3-lb. roasted chicken)
3 cups corn, frozen or kernels cut from 3 ears corn
1/4 to 1/2 cup heavy whipping cream

Garnishes (Don't skimp!)

2 medium tomatoes, seeded and chopped
1 avocado, pitted, peeled, and chopped
1 cup loosely packed cilantro leaves
2 limes, cut into wedges
Freshly ground black pepper

1. In a large, heavy pot over medium-high heat, cook bacon until fat renders and meat starts to brown. Add onion, reduce heat to medium, and cook until soft, about 3 minutes. Sprinkle with flour and cook, stirring, until flour smells cooked (you should get a whiff of baked piecrust) but hasn't started to brown, about 3 minutes.

2. Add potatoes and broth. Bring to a boil. Reduce heat to keep mixture simmering and cook until potatoes are barely tender, about 5 minutes. Add chicken and corn and bring to a boil. Reduce heat to low and stir in cream to taste. Heat through, about 2 minutes. Serve in soup bowls, garnished with tomatoes, avocado, cilantro, a squirt or two of lime juice, and pepper to taste.



Thank you for sharing your recipe Geri! And thank you too Lori for sharing it because I missed it on Geri's blog.

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Spicy & Sweet Curry Glazed Chicken or Pork

Chicken With Curry Glaze, Grilled or Roasted
4 servings
As shared from the kitchen of Once Upon a Plate

4 chicken breast halves, each half-breast cut into 2 pieces if desired. (Bone-in, Skin-on is best for this recipe)

OR substitute 1 whole chicken ~ cut up, or chicken wings *
salt and pepper for seasoning chicken before cooking

Basting ingredients:
Note: If you want additional sauce for dipping ~ mix double amount of ingredients, then divide in half ~ heat one half in a small pot until warmed through and well blended. Use remaining sauce for basting. Discard any leftover basting sauce when finished. Keep sauces separated to avoid cross-contamination.

1/2 cup blue agave syrup, or mild honey
1/4 cup Dijon mustard
1/4 cup butter (melted), or vegetable (I recently have begun using only 2 tablespoons veg. oil in this recipe)
2 tablespoons finely chopped onion, shallots, or several springles onion powder
scant tablesppon water
garlic ~ 1 or 2 cloves, minced
1 tablespoon curry powder (I like Madras Brand)
1 teaspoon kosher or sea salt
1/2 teaspoon (or more to taste) red pepper flakes
1/2 teaspoon fresh ginger, finely grated (or 1/4 teaspoon dry ginger)

Prepare a grill if grilling, or if roasting preheat oven to 500* (F) and line a shallow baking pan with foil for easy clean-up.

Salt and pepper chicken and set aside.

Mix basting ingredients (all ingredients except chicken)

(Note~ since this basting sauce contains sugar, grill or roast chicken until nearly done, basting ONLY during the last couple of minutes of cooking or the sauce will burn before chicken is cooked through.)

Grill meat (or roast in hot oven) until nearly done. Start roasting with bone-side down for about 10 minutes or so, then turn so skin side is down, roast for another 10 minutes. Just before turning again, brush bone-side generously with curry baste, then turn so bone side is down. Continue roasting, during last few minutes of oven time brush or spoon additional marinade on skin side and continue baking until a deep caramel color is reached, but not burned. (Watch carefully.)

Remove chicken pieces to a platter, tent with foil and allow to rest for a few minutes before serving.

* This is a terrific baste for pork chops or pork tenderloin as well.

I hope you enjoy!

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Asian-style Mini Pork or Chicken Burgers with Cilantro Sweet Chili Slaw

Spicy Asian Style Mini-Burgers with Sweet Chili Slaw

Makes eight 2-ounce (mini-burgers) or four 4-ounce burgers

from the Kitchen of Once Upon a Plate

Important: At least an hour before planning to cook them make patties as directed and refrigerate for at least 1 hour, up to 8 hours. *

Ingredients:

1 pound lean ground pork, chicken or turkey

2 tablespoons Panko (dry Japanese bread crumbs)

1 small to medium size Granny Smith apple, peeled (if desired), and very finely diced or coarsely shredded

1 tablespoon finely grated fresh ginger root ~ do not substitute (omit if unavailable)

1/2 teaspoon ground white pepper

1 to 2 teaspoons hot chili sauce ( Sriracha or Sambal Oelek ), more if you like spicy

1 garlic clove, finely minced

1 tablespoon fresh lemon juice, and 1 teaspoon grated zest

1 tablespoon soy sauce

1 tablespoon scallions, thinly sliced (white and green parts)

2 to 3 tablespoons cilantro leaves (or flat leaf parsley), finely chopped

Spicy Mayo Spread (Can make ahead, refrigerate):

1/2 cup Best Foods (Hellmann's) mayonnaise, mixed with 1 teaspoon Sriracha or Sambal Oelek Hot Sauce, (add more to taste)

For the Slaw: (Mix together at the last minute while burgers cook as it quickly wilts)

2 cups finely shredded cabbage (lightly packed)

1 tablespoon cilantro leaves, chopped

1 tablespoon scallion (white and green parts), thinly sliced

2 to 3 teaspoons (or to taste) Sweet Chili Sauce

Optional Garnishes:

Additional Cilantro leaves

Chopped Cashews or Peanuts

Drizzles of dark, flavorful Sesame oil

Additional hot sauce, or sweet chili sauce

To make the patties:

Important: Refrigerate for at least 1 hour (up to 8 hours) This step is necessary to firm the patties so they hold their shape while cooking (there is no egg to bind them in this recipe)

Place the ground meat of choice in a medium-large mixing bowl. Add the remaining ingredients, mix thoroughly so ingredients are evenly distributed through the meat. Shape into 8 mini burgers, or 4 regular size burgers. Chill in refrigerator for at least 1 hour.

To cook:

Preheat a heavy frying pan (well seasoned cast iron works great) over medium heat until hot. Add about 1 tablespoon vegetable oil. Add meat patties to hot oil (don't crowd). Cook for 6 to 7 minutes per side (depending upon how thick the burgers are), turning once, until meat is thoroughly cooked. (Mini burgers cook more quickly) Remove to a plate and allow to rest for 5 minutes; keep warm by tenting loosely with foil

To assemble:

Toast bun halves until golden, spread lower portion of bun surface with a generous amount of spicy mayonnaise, place burger on mayo, top generously with sweet-chili slaw and offer addtional condiments if desired.

*Note: The patties must be made ahead and allowed to chill in the refrigerator to help them hold their shape while cooking.

I serve the burgers on my own homemade sandwich buns, however, they would be wonderful in pita, on whole wheat buns, etc.

Enjoy!

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Evil Jungle Prince with Chicken (or Vegetables)

Evil Jungle Prince with Chicken (Or Vegetables)

4 servings

From the Once Upon a Plate blog ~ In this case evil translates to tasty!

The delicious and spicy stir-fry is served atop a bed of chopped cabbage. There are many versions of this recipe, I devised this one from several I found on the internet. I hope you enjoy it as much as we do.

Ingredients:

1/2 pound boneless, skinless chicken or turkey (or lean, boneless pork)
1/2 pound mixed vegetables ~ see suggestions below
4 small red chili peppers (I use fresh Thai chilis)
1/2 stalk lemongrass
2 kaffir lime leaves (optional)
2 tablespoons vegetable oil
1/2 cup coconut milk
2 tablespoons fish sauce (I use 1 tablespoon fish sauce, and 1 tablespoon soy sauce; you can omit the fish sauce and use 2 tablespoons soy sauce instead.)
15 basil leaves
1 to 3 cups cabbage chopped

If you choose to include meat in the recipe, thinly slice chicken or turkey or pork into 2-inch strips. Next cut veggies into thin strips or slices.

I like to stir fry the chopped cabbage in a little oil for just a minute or two to soften it just slightly and allow the cabbage to mellow in flavor. I plate it on a warmed platter or serving dishes and keep it warm while making the remainer of the recipe.

The traditional recipe indicates to simmer the meat and vegetables together in the coconut milk mixture, but I prefer to cook them first then simmer briefly in the sauce.

I stir fry the meat next over high heat, in a little oil until just barely done, then set aside. Stir fry vegetables of choice until crisp tender, set aside with the chicken while continuing with recipe.

Grind together red chili peppers, lemon grass, and kaffir lime leaves in a food processor or with a mortar and pestle.

Heat oil and sauté pepper mixture for two to three minutes. Stir in coconut milk and cook for one to two minutes. Add the cooked chicken (or other meat, if using) and stir well to heat throughout. Reduce heat to medium-low. Stir in fish sauce and basil. Serve on bed of chopped cabbage.

Note: Some suggestions for the mixed vegetables~ bell peppers (any color), string beans, water chestnuts, cherry tomatoes, bamboo shoots, miniature corn, asparagus, cucumbers, zucchini, Japanese eggplant, mung bean sprouts, mushrooms.

I hope you enjoy!

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