Chinese-style sweet and sour chicken, stir-fried with bell peppers and pineapple chunks.

Sweet and Sour Chicken

chicken thighs

kosher salt (1/4 teaspoon table salt)

cornstarch

pineapple chunks (reserve juice)

juice pineapple

white vinegar

ketchup

brown sugar

+ 1 teaspoon cooking oil

red bell pepper,

yellow bell pepper,

ginger

"Can I use rice vinegar instead of white vinegar? \r\nThanks! I wanna try this tonight!"

"Could I substitute the egg whites for anything else?  \r\nTHank you"

Coat chicken with egg white, salt, and cornstarch: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.

Make sweet sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.

Stir-fry chicken: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in the 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot.
Add the chicken and spread the chicken out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned.
Flip and fry the other side the same for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.

Stir fry bell pepper and ginger: Turn the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up and then add the bell pepper chunks and ginger. Fry for 1 minute.

Add pineapple, sweet sour sauce, let simmer, add chicken: Add the pineapple chunks and the sweet and sour sauce. Turn the heat to high and when the sauce is simmering, add the chicken pieces back in.
Let simmer for 1-2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
Taste the sauce and add more brown sugar if you’d like.

"Easy to follow and quick to make. Added onions and carrots. Very delicious"

"I pretty much followed the recipe except I added carrot, onions and tomatoes to the red peppers.  Believe it or not, firm chopped tomatoes are good in sweet and sour chicken!  It turned out pretty well. I will make again."

"Patrick again forgot the stars and I never 5 but hey"

Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark málà(麻辣) balance of tongue tingling and spicy. The best part is that it can be put together in under 15 minutes, which makes Mapo Tofu the perfect weeknight stir-fry.

Mapo Tofu

soft tofu ((drained

chicken broth

potato starch

sesame oil

vegetable oil

douchi ((~1 tablespoon fermented black beans, roughly chopped))

Sichuan pepper ((~1 teaspoon ground, *see note below))

doubanjiang ((to taste))

scallions ((white part only minced))

garlic ((2 extra large cloves, minced))

ginger ((1-inch piece, minced))

pork

Bring 2 cups of water along with 1 teaspoon of salt to a boil. Add the tofu and cook for 1 minute. Gently tip the tofu into a colander and drain well.

Whisk the low-sodium chicken broth, potato starch, and sesame oil together, and set them aside while you prepare all the other ingredients.

Heat the vegetable oil in a frying pan until very hot (but not smoking) and add the Sichuan pepper and douchi and stir-fry for a few seconds until fragrant.

Add the doubanjiang and stir-fry until the oil turns red (a few seconds)

Add the white parts of the scallions, garlic, and ginger and stir-fry until the aromatics start to caramelize.

Add the pork and stir-fry breaking it up into small pieces as you go.

Stir the chicken stock and then pour it in. Let this boil until it thickens.

Add the tofu and toss in the pan to coat evenly with the sauce.

Serve the Mapo Tofu garnished with the scallion greens and hot rice.

http://www.youtube.com/watch?v=Jn1_KPRXrdc

Mapo Tofu (麻婆豆腐) is a fiery Sichuan pork and tofu stir-fry with the hallmark m&aacute;l&agrave; balance of tongue tingling and spicy. This easy to follow recipe breaks it down and comes together in under 15 minutes.

There is much to love about this Chinese vegetable stir-fry: meaty shiitake mushrooms, crunchy broccoli, sweet bell peppers and a gingery, garlicky brown sauce. 

Chinese Vegetable Stir-Fry

soy sauce (use gluten-free if needed)

water

dry sherry or Chinese rice wine

Asian/toasted sesame oil

sugar

red pepper flakes

dry mustard

broccoli,

shiitake mushrooms, stems removed and thinly sliced

red bell pepper, thinly sliced

garlic,

scallions, thinly sliced, white/light green and dark green parts separated

In a small bowl, whisk the soy sauce, water, dry sherry, sesame oil, sugar, cornstarch, red pepper flakes and dry mustard together. Set aside.


In a large nonstick skillet, bring 1 inch of water to a rapid boil. Add the broccoli and cook for 2-3 minutes, or until tender-crisp. Strain the broccoli in a colander and then run under cold water to stop the cooking process. Set aside and allow to fully drain. 

Wipe the skillet dry. Add 2 tablespoons of vegetable oil and heat over high heat. Add the shiitake mushrooms and red peppers and cook, stirring occasionally, for 5-6 minutes, until the mushrooms are browned and the peppers are softened. Add the garlic, white/light green scallions, and ginger; cook, stirring constantly, until fragrant, about 30 seconds. Return the broccoli to the pan and cook until warmed through, about 1 minute. Add the reserved sauce. Toss and cook until the sauce is thickened and the vegetables are evenly coated, about 30 seconds. Transfer to serving dish and sprinkle with dark green scallions. Serve with rice, if desired.

This chicken curry recipe is family-friendly and easy enough for a busy weeknight. Serve it with basmati rice and dinner is done!

Chicken Curry

chicken breasts,

Salt and black pepper

curry powder, divided

vegetable oil, divided

yellow onion, finely chopped

garlic cloves,

chicken

peas (no need to thaw)

plain low fat (2%)

cilantro

Sprinkle the chicken evenly with 3/4 teaspoon salt, 1/4 teaspoon pepper and 1 teaspoon curry powder. 

Heat 1-1/2 tablespoons of oil in a 12-inch skillet over high heat until just smoking. Add the chicken in a single layer and cook, stirring occasionally, until lightly browned but still pink in spots, about 3 minutes. Transfer the partially cooked chicken to a clean bowl and set aside.

Add the remaining 1-1/2 tablespoons oil to the skillet and set heat to medium. Add the onions and cook, stirring occasionally, until softened, about 5 minutes. Stir in the garlic, ginger and remaining 1-1/2 teaspoons curry powder and cook until fragrant, about a minute more.

Whisk the chicken broth and cornstarch together to dissolve the cornstarch, then add to the skillet along with the sugar and 1/8 teaspoon salt. Bring to a boil, then reduce the heat to medium and cook until the sauce is nicely thickened, about 5 minutes.

Add the peas and partially cooked chicken to the skillet, turn the heat down to low and simmer until the chicken is cooked through, a few minutes. Off the heat, stir in the yogurt and cilantro; then season with salt and pepper, to taste. Serve with basmati rice.

Stir-fried lo mein noodles with plum, juicy shrimp and perfectly cooked broccoli.

Shrimp Lo Mein

soy sauce

Shaoxing wine

onion

broccoli crown (about 12 ounces)

garlic

scallion (optional)

dried lo mein or udon noodles

kosher salt,

Bring a large pot of salted water to a boil over medium-high heat. Meanwhile, make the sauce and prep the vegetables.

Stir 3 tablespoons soy sauce, 1 tablespoon Shaoxing wine or dry sherry, 1 teaspoon packed brown sugar, and 1 teaspoon sesame oil together in a small bowl until the sugar is dissolved to make the sauce; set aside.

Thinly slice 1/2 medium yellow onion, cut 1 large broccoli crown into small 1-inch florets (about 5 cups), and mince 2 garlic cloves. Thinly slice 1 scallion for garnish if desired.

Add 8 ounces lo mein or udon noodles to the boiling water and cook according to package directions. Meanwhile, pat 1 pound cleaned shrimp dry with paper towels and season with 1/4 teaspoon kosher salt. Heat 1 tablespoon of the vegetable oil in a large nonstick skillet or wok over medium-high until shimmering. Add the shrimp in a single layer, and sear until browned on the bottom, about 2 minutes (they will not be cooked through). Transfer to a large plate and take the pan off the heat if the noodles aren’t ready yet.

When the noodles are ready, drain in a colander and run under cold water until cooled. Set aside to drain while you cook the vegetables.

Heat the remaining 2 tablespoons oil in the pan over medium-high heat until shimmering. Add the onion, season with salt, and stir-fry until starting to brown, 2 to 3 minutes. Add the broccoli and garlic, season with salt, and toss to combine. Add 2 tablespoons water, cover, and cook, stirring every minute or so, until the broccoli is bright green and crisp-tender, 2 to 3 minutes.

Uncover and add the noodles and reserved shrimp and any accumulated juices. Cook, tossing constantly, until the shrimp are just cooked through and the noodles are warmed through, about 2 minutes. Pour in the sauce and toss until it evenly coats the noodles and vegetables, about 1 minute. Garnish with the scallions if desired and serve.

This Szechuan-inspired chicken dish is spicy, slightly sweet and incredibly delicious.

Kung Pao chicken

Szechuan peppercorns

cornflour

higher-welfare chicken thighs (350 grams)

groundnut oil or vegetable oil

spring onions

red chillies

rice wine vinegar

honey

unsalted peanuts

punnet of salad cress

cucumber

carrot

coriander

tabelspoon rice wine vinegar

https://www.youtube.com/watch?v=RI0QA_TeE7s

This is an easy dish to make that is great served at any time of day. I sometimes crumble some crispy bacon in there for even more flavour variety! It has a nice zing to it due to the spices but is not overpowering.

Easy Ham and Potato Hash

potatoes,

onion, diced

ham, shredded

olive oil

butter

cheddar cheese, shredded

salt

pepper

onion salt

cayenne pepper

garlic powder

cajun seasoning

Heat oil in large skillet over medium-high heat until sizzling.

Add cubed potatoes and the last six ingredients to pan.

Fry potatoes until golden brown and fork tender, stirring occasionally.

Then add the butter and diced onion. Mix.

When the onion has softened slightly, add the ham to the pan and mix again to combine.

Once heated through sprinkle the cheese over hash.

Whenever I cook ham, I make extra baked potatoes. Cold previously cooked potatoes make the best fried potatoes or hash dishes. Sometimes I scramble a few eggs and pour over near the end of cooking time and sometimes I leave out the cheese. But, as is, WONDERFUL recipe. Thank you!

Chicken strips, onions and peppers sizzle with velvety PHILLY Cream Cheese Spread for our saucier take on fajitas, ready in just 20 minutes.

Creamy Chicken Fajitas

tub (8 oz.) PHILADELPHIA Cream Cheese Spread

Tbsp. milk

1-1/2 lb. boneless skinless chicken breasts,

flour tortillas (6 inch), warmed

KRAFT Mexican Style Finely Shredded Four Cheese

Mix cream cheese spread, milk and seasoning mix until blended.

Cook chicken and vegetables in large nonstick skillet on medium heat 6 to 7 min. or until chicken is done. Add cream cheese mixture; cook and stir 2 min. or until heated through.

Spoon chicken mixture down centers of tortillas; top with shredded cheese. Fold in half.

Made with sweet potato starch noodles, dangmyeon, beef and various vegetables, japchae (or chapchae) is a classic Korean dish everyone loves! Find out how to make authentic, delicious japchae with this time tested recipe!

Japchae (stir-fried starch noodles with beef and vegetables)

Korean potato starch noodles (dangmyeon, 당면)

sweet onion

scallions

beef

spinach

vegetable oil for stir frying

salt and pepper

sugar (or brown sugar)

sesame seeds

Egg garnish (jidan - optional)

Combine all sauce ingredients in a small bowl and mix well until the sugar is dissolved.

Cut the carrot into match sticks. Thinly slice the onion. Cut the scallions into similar lengths.

Cut the beef into thin 2-inch long strips and mix with 1 tablespoon of the sauce. Cut the stems off the mushrooms, and slice into 1/4-inch thin strips. Season with 1 tablespoon of the sauce.

Blanch the spinach in boiling water only until wilted. Drain quickly and shock in cold water. Squeeze out excess water, cut into about 2-inch lengths, and lightly season with salt and pepper.

Bring a pot of water to a boil, and cook the noodles according to the package directions (usually 6 - 7 minutes). Rinse in cold water and drain. Cut the noodles with kitchen shears or a knife into 6 -7 inch lengths. Mix in 2 tablespoons of the prepared sauce in a large bowl.

In a large non-stick skillet, stir fry the noodles over medium heat, stirring frequently, until translucent and a bit sticky (about 4 minutes). Transfer back to the bowl.

Add 1/2 tablespoon of oil to the pan, and stir fry the onion until translucent over medium high heat, lightly sprinkling with salt and pepper. When the onion is almost done, stir-in the scallion and cook briefly. Transfer to the bowl with the noodles. Stir fry the carrot for 1 to 2 minutes until softened. (Do not overcook. The vegetables should be crisp.) Transfer to the bowl.

Stir fry the beef and mushrooms together until the meat is cooked through, 2 - 3 minutes. Transfer to the bowl.

Add the spinach and the remaining sauce to the bowl with all other prepared ingredients.

Toss well by hand. Adjust the seasoning to taste by adding a little more (start with 1/2 teaspoon) soy sauce and/or sugar as necessary.

Really easy and satisfying noodles with a flavourful sauce! You can also add in some veggies and tofu of your choice to these noodles. And if you’d like it extra saucy, you can double the sauce to go with your veggies and tofu. Enjoy!

Easy Saucy Ramen Noodles

Spring onions and sesame seeds (for topping)

broth

tbsp corn starch*

tbsp lemon juice

tsp ground pepper

tbsp toasted sesame oil

Mix all the sauce ingredients in a bowl until well incorporated and set aside. Boil water. Add in the ramen or other noodles of choice and half cook or cook until chewy.

While the noodles are cooking, heat a pan. Sauté veggies or tofu, if using. Afterwards, add in the sauce. Leave to simmer over medium heat.

Mix the sauce again to make sure the starch doesn't stick at the bottom. Add in the noodles and mix in the sauce.* (see notes). Cook over medium high heat until the noodles absorb the sauce and sauce thickens. Season with some salt and pepper if needed. Enjoy immediately while hot!

Garnish with sesame seeds and spring onions, if desired.

3 noodle recipes you can make in 15 minutes or less! These are easy, pantry and budget-friendly! Which one would you try first? 🍜

I’ve got:
1️⃣Peanut and Sesame Noodles—new and improved! Really lush and somewhat creamy too, so slurp away!

2️⃣Yaki Udon—inspired by those in Japanese restaurants! You can opt to sub the udon for other soba-like noodles to make a Yaki Soba.

3️⃣Sweet and Sour Garlic Noodles—it’s like sweet and sour tofu but better because I’ve added in some crispy garlic and noodles!

Hope you enjoy these recipes!

Blog recipe link: https://thefoodietakesflight.com/three-15-minute-easy-noodle-recipes-vegan-budget-friendly/

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Ramen noodles (GF option): https://amzn.to/38SwFiX
Rice noodles/stick: https://amzn.to/2P2c6cw

If you’re looking for more recipes and inspiration:

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Sesame oil: https://amzn.to/2YxWsZJ
Coconut sugar: https://amzn.to/2qA8Iwk
Curry powder: https://amzn.to/38hJALl
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Dried shiitake mushrooms: https://amzn.to/2YsZmPj
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Sriracha: https://amzn.to/2s7LwFU
Sweet chili sauce: https://amzn.to/2DSPJQH

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NutriBullet: https://amzn.to/38z8Ahw
Non-stick pan: https://amzn.to/39KWT74
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THREE TASTY 15-MINUTE NOODLE RECIPES | Easy & budget-friendly vegan quarantine meals

Tried this the other day and loved it! If you use a couple of 8 oz. packages of diced tofu, found in the produce section of your grocery store, and bottled minced ginger, this goes together in no time. A rice cooker does a great job with brown rice, too, and will keep the rice warm until serving. A quick, healthy dish from Cooking Light.

Ma Po Tofu (From Cooking Light)

(1 lb) package reduced-fat firm tofu, cut into 6 slices

oyster sauce

-2 teaspoon chili-garlic sauce (I use 2 teaspoons)

fresh ginger, grated & peeled

green onion, chopped

Place tofu slices on several layers of paper towels, cover with additional paper towels. Place a dinner plate on top of covered tofu; let stand 30 minutes. Remove plate, discard paper towels. Cut tofu slices into 1/2-inch cubes.

Combine broth, cornstarch, soy sauce, oyster sauce and chili garlic sauce, stirring with a whisk.

Heat a large nonstick skillet over medium-high heat. Add pork; cook 4 minutes or until done, stirring to crumble. Add ginger and garlic; cook 1 minute, stirring constantly. Add tofu; cook 4 minutes or until golden, stirring frequently. Add broth mixture to pan. Bring to a boil; cook 1 minute or until mixture thickens. Remove from heat.

Serve tofu mixture over rice. Sprinkle with onions.

Very authentic considering it came from Cooking Light. People that dont like tofu will eat this one up. My mom used to make this for us on those quick dinner nights where she was tired from work. She would pair it with stir fry baby bok choy. We all loved it. The only thing she would add is about 1 teaspoon of sugar to balance out the savory/soy sauce/oyster sauce. She also used water instead of chicken broth. One more thing I would recommend is to be sure to follow the instruction and cut the tofu into 1/2 X 1/2 inch squares. This way they will absorb the delicious sauce; otherwise, most would not like a big chunk of tofu. Other than that, I remember the ingredients to be the same as my mom's.

A basic stir fry sauce that I've been using for years. I got the recipe from my mother, but I don't know where she got it from. I make no claim to authenticity.

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