Chicken Vegetable Egg Rolls with Hoisin Peanut Dip

These are better than most take out or any Chinese Restaurants really good, fill with the vegetables you like, use chicken or pork or meatless Enjoy with Hoisin Peanut Dip or a Sweet Sauce

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@ yield: 6 SERVINGS

What you need:

1 pound ground or chunked (cut up small bites)chicken or pork

2 Tablespoons cooking oil

3 cloves (3 cloves) garlic , minced or crushed

1 teaspoon freshly grated ginger root , optional

1 Tablespoon soy sauce (or fish sauce for more flavor)

1/2 teaspoon sesame seed oil

1/2 teaspoon kosher salt , or to taste

freshly grated black pepper

1 stalk celery (with the top) Chopped small

1 cup cabbage , shredded thin

1/2 cup grated carrot , (about 1 medium carrot)

3 green onions , small chopped

1 large egg

1 package (1 package) egg roll wrappers or spring roll wrappers in the freezer or fresh section of market.

vegetable oil , for frying

HOISIN-PEANUT DIP

1/2 cup hoisin

1/4 cup peanut butter

1 tsp brown sugar (optional)

chili hot sauce or Sriracha Sauce (optional)

1/2 teaspoon sesame oil , or to taste

2 teaspoons vinegar , or to taste

about 1/2 cup water , or to preferred dip consistency

How to make it:

MAKE EGG ROLL FILLING

Heat a skillet over medium-high heat. Add the oil and then add the garlic and optional ginger. Cook for about 1 minute or until lightly browned. Add the ground chicken, soy sauce, sesame seed oil, salt and pepper. Cook for 2-3 minutes or until the chicken is lightly browned.

Add the cabbage, carrots, and green onions. Cook for another 1-2 minutes or until the vegetables soften. Stir in the egg and cook for another 30 seconds. Remove from heat, place the cooked filling in a colander to drain excess juices and allow to cool. 

MAKE THE HOISIN-PEANUT DIP

While the chicken filling is cooling, make the dip. In bowl, combine all ingredients (hoisin, peanut butter, hot sauce, sesame oil, water, and rice vinegar) and whisk together. If you are making a very large batch, you can use a blender by blending all the ingredients together. But make sure you add enough water because some brands of hoisin are very thick.

Prepare eggrolls for cooking

Using egg roll wrappers or spring roll wrappers, add about 3-4 Tablespoons of chicken filling to each wrapper (depending on the size of the wrapper) Tuck and roll the wrapper around the filling.

Brush the top corner of the wrapper with water or beaten egg to help seal the wrapper end, and then finish rolling the egg roll. Repeat for all the egg rolls.

Fill large frying pan with about 1/2 inch of vegetable oil. Heat to about 350°F.

Slowly add rolls to frying pan, but do not crowd them because they will stick together if placed too close. Fry each side of egg roll for about 3 minutes or until all sides are crisp and brown.

Blot on paper towel to remove excess oil. Serve warm with hoisin-peanut dip. You can also wrap these chicken vegetable egg rolls in lettuce and eat them as lettuce egg roll wraps!

Spicy Orange Ginger Chicken

My orange spicy chicken is delicious, tasty and actually easy to make, you can leave out the spices if you prefer less spice. Have it your way.

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What you need:

1/3 cup warm water

1/4 cup packed brown sugar

2 tablespoons orange juice

2 tablespoons soy sauce

2 tablespoons ketchup

1 tablespoon white vinegar

4 cloves garlic, minced

1 inch of fresh ginger grated

1/2 teaspoon crushed red pepper flakes

1/4 teaspoon Chinese five-spice powder

1 teaspoon grated orange peel

2 tablespoons olive oil

1 1/2 pounds skinless, boneless chicken breast halves, cubed

 

1 cup water

1 cup uncooked white rice

 

2 teaspoons cornstarch

2 tablespoons cold water

chopped green onions for garnish

How to make it:

In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined. 

Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Pour the sauce mixture over the chicken, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally. 

While the chicken and sauce are simmering, bring the rice and water to a boil in a saucepan over high heat. Reduce heat to medium-low, cover, and simmer until the rice is tender, and the liquid has been absorbed, 20 to 25 minutes. Set the rice aside and keep warm. 

Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time. Let the chicken and sauce cook for about 2 minutes to thicken, then serve over hot cooked rice, sprinkled with green onion. 

Honey Sesame Shrimp and Brussel Sprouts Stir Fry

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This is the best recipe with Brussel sprouts I have ever made To kick this up a notch, feel free to add in a drizzle of Sriracha, or a pinch of red pepper flakes.

What you Need:

3 Tbsp. honey, divided
1 Tbsp. rice wine vinegar
1 Tbsp. soy sauce
2 tsp. freshly grated ginger
1 pound large shrimp, peeled and deveined (tails left on)
2 Tbsp. vegetable oil, divided
1 pound brussels sprouts, trimmed and quartered
salt and pepper
3 cloves garlic, thinly sliced
3 scallions, white and green parts separated and thinly sliced
2 tsp. toasted sesame oil
(optional) fried garlic, for garnish

How to Make it:

Whisk together 2 tablespoons honey, vinegar, soy sauce and ginger in a large bowl. Add shrimp and toss to combine. Cover and let marinate in the refrigerator for 1-3 hours.

When ready to cook, heat 1 tablespoon vegetable oil in a large sauté pan or wok over medium-high heat. Add brussels sprouts and saute for about 5-7 minutes, stirring occasionally until tender and the edges begin to slightly brown and caramelize. Drizzle with honey, season with salt and pepper, and toss to combine. Pour the mixture to a separate platter.

Meanwhile, add remaining 1 tablespoon vegetable oil to pan, and return to heat. Add garlic and scallion whites and cook until fragrant, 30 seconds. Remove the shrimp from the marinade with a slotted spoon, then add to the pan. Season with salt and pepper, and saute until opaque throughout, about 4 minutes. Add to platter, top with scallion greens, and toss. Serve immediately, garnished with sauted garlic if desired.

Teriyaki Chicken

 

This is the best chicken teriyaki I make by far and it's homemade with the best ingredients 

Serves 4 for dinner

What you need:

1/2 cup sugar
1/2 cup soy sauce
1/2 cup mirin sauce
1/4 cup rice wine vinegar
1 tsp sesame oil
2 cloves, garlic - minced
2 tbsp, ginger - minced
1/2 tsp crushed red pepper
4 large chicken breasts
2 tbsp olive oil 
2 tbsp corn starch
2 tbsp cold water

how to make it:

In a small bowl, whisk together the sugar, soy sauce, mirin, vinegar, sesame oil, garlic, ginger and red pepper.

Place the chicken breasts in a large zip lock bag and pour in the sauce, shake the bag well to make sure they are well coated in the marinade.

Marinate in the refrigerator for at least two hours, shaking the bag frequently.

Heat the oil in a large skillet over medium high heat.  Use tongs to remove the chicken from the bag, reserving the marinade.

Cook the chicken on both sides until cooked through, about 3-4 minutes per side, then remove from heat.

While the chicken is cooking, finish the sauce.  Pour the marinade into pan, and put over medium heat.

Whisk the cornstarch into the water, then add this to the marinade.  Bring to a boil, then reduce heat and simmer, stirring often - until the sauce begins to thicken.

Cook in sauce until it gets thick and bubbly I turn my chicken a couple more times to coat.

Slice the chicken breasts and brush liberally with the sauce  -  serve with Asian vegetables and white rice.

CHICKEN A LA KING

 

 An old dish that is full of flavor and hits the pallet of your mouth and brings out all the right taste buds just right. So many ways to serve this too. You can also use Rotisserie chicken if you have that on hand, instead of cooking chicken.

INGREDIENTS

1/2 cup butter
8 ounces button mushrooms sliced
1 sweet peppers chopped(I used the small sweet peppers)
1 small onion chopped

3-4 Cloves garlic minced or diced
1/2 cup flour
1 1/2 cups low sodium chicken broth
1 cup milk
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 teaspoon onion powder
1/2 teaspoon dry ground mustard
3–4 cups diced chicken
1/2 cup heavy cream
1 cup frozen peas(or mixed veggies)
1 jar (8 ounce) pimentos well drained(optional)

 

How to make it:

Melt butter over medium high heat in a large pot.

Add mushrooms and cook until golden brown. Add green pepper, onion and garlic; cook for 2-3 minutes or until starting to soften. Next add chicken cook till not longer pink.

Turn the heat to medium and sprinkle in the flour while continuing to stir. Continue to stir and cook for 1-2 minutes.

In a mixing bowl add milk, chicken broth, and spices whisk together, Slowly pour into the pot while stirring to combine.  Simmer gently for 10 minutes.

Stir in the peas and pimentos.  Simmer for 5 minutes Last stir in cream and stir until mixed, turn off heat. Serve over rice, noodles, toast, biscuits or pastry puff shells.

NOTES

If too thick, add one quarter cup of chicken broth at a time to reach desired thickness.

Chicken Fried Rice

This delicious Chicken Fried Rice authentic chicken fried rice in your own kitchen. You can add Yum Yum sauce to serve. 

SERVINGS 4

CALORIES 612 kcal

What you need:

2 tablespoons sesame oil or vegetable oil
½ cup onion diced
½ cup carrots diced
½ cup frozen peas no need to thaw
2 eggs
3 cups cooked white rice
2 cups cooked chicken shredded
½ cup soy sauce
1 tablespoon butter
Salt and pepper to taste

How to make it

Chicken Fried Rice Directions:

Heat a large frying pan or wok over medium heat. Add the sesame oil, onions, and carrots; sauté until the carrots and onions are starting to become tender.

Add the peas to the pan and stir well.

In a small bowl, beat the eggs with a fork. Push the vegetable mixture to one side of the pan, then pour the eggs onto the other side of the pan. Use a spatula to scramble the eggs. Once the eggs are fully cooked, stir into the vegetables.

Add the rice and chicken; mix well.

Add the soy sauce then stir into the fried rice.

Add the butter and stir the rice until the butter is melted.

Season the fried rice with salt and pepper if desired.

Serve with “yum-yum sauce”.

Ground Beef Ramen Noodle Stir Fry

This easy skillet dinner is low cost, quick and very tasty plus it uses Ramen Noodles for a really simple stir fry!

Ingredients
1 lb ground beef
2-½ cups water
2 (3 oz) pkgs. beef-flavor ramen noodles with seasoning packets
½ cup stir fry sauce
1 (18 oz) bag frozen stir fry vegetables

How to make it:

Brown beef in a large skillet over medium heat; drain grease.

Add water, beef flavor seasoning packets, sauce and vegetables.

Stir and bring to a boil.

Reduce heat to medium-low; cover and cook, stirring occasionally, for 3 minutes, or until vegetables are crisp-tender.

Then break up the ramen noodles and add them to the skillet.

Stir well then cover and cook, stirring occasionally, 5 minutes, until sauce is thickened and noodles are tender.

If you need lower salt, use only 1 packet of seasoning and low sodium brother

Egg Rolls Homemade Takeout

Better than going out for them, these are so good, you will add this recipe to your make takeout night at home.

YIELD: 12 eggrolls

INGREDIENTS
12 egg roll wraps
1⁄2-1 lb ground pork (or chicken or beef)
2 teaspoons chopped fresh ginger
2 garlic cloves, minced
1 teaspoon salt
1 teaspoon sugar
1⁄4 cup soy sauce
1 teaspoon sesame oil
1 (16 ounce) bag shredded cabbage and carrot coleslaw mix (not quite the whole bag)
4 green onions, sliced
1 egg, beaten with 1 teaspoon water
oil (for frying)

DIRECTIONS

Brown pork with ginger and garlic in pan; drain any grease.

Mix salt, sugar, soy sauce and sesame oil. Add to pork and mix well.

In large bowl combine cabbage mix and green onions.

Pour hot meat over vegetables and stir well. Let cool slightly.

Lay wrap in front of you so that it looks like a diamond.

Place 3 tablespoons pork filling in center of egg roll wrapper.

Fold bottom point up over filling and roll once.

Fold in right and left points.

Brush beaten egg on top point.

Finish rolling.

Set aside and repeat with remaining filling.

Heat 2-3 inches oil in large frying pan to very hot (350ºF).

Fry a few egg rolls in pan at a time, 2-3 minutes per side.

Drain on paper towels.

Serve with sweet and sour sauce, plum sauce, hoisin sauce or jalapeño pepper jelly.

Egg Roll in a bowl

 

we like bowls these days they are very popular, this dish is easy, tasty and keto friendly too if you don't add rice or noodles

 

INGREDIENTS
1 lb ground or cubed chicken or any other meat you would like (beef, pork, turkey)
2 tablespoons olive oil
1 bag pre-shredded coleslaw mix or sliced cabbage(I used red tonight)
1/4 cup shredded carrots 
1 medium onion, minced
2 green onions, sliced
3-4 cloves of garlic minced
1 jalapeno pepper minced(seeds removed, optional)
1/2 cup beef or chicken broth
1 tablespoon soy sauce (or coconut amino or tamari)
1 tablespoon garlic powder
1 teaspoon crushed red pepper
1 tablespoon Sriracha (optional, any hot sauce of your choice)
1 teaspoon fresh ginger (or ginger powder)
Salt and fresh cracked pepper, approx. 1/2 teaspoon each
Fresh chopped chives, for garnish

 

DIRECTIONS 

Heat oil in a skillet or medium-high heat. Add chicken meat and cook until browned then add onion and continue cooking until lightly browned.

 Add garlic powder, chili pepper, ginger, and pepper to the meat and stir well. Pour the 1/2 cup broth. Add the cabbage mix and green onion and stir to coat.

 Cook, stirring frequently until the cabbage is tender.

 Add soy sauce (or tamari) and Sriracha sauce. Stir well to coat and adjust seasoning as desired.

 Garnish with chopped chives, spoon into bowls and serve plain or over cauliflower rice. Enjoy!

 

Mushroom Pork Fried Rice

We like fried rice and there are lots of different variations here is my new recipe for Mushroom Pork Fried Rice and it's tasty, instead of rice you can use a bag of frozen cauliflower rice too

3 cups cooked white rice (day old or leftover rice works best!)
3 tbs sesame oil
1/2 cup diced onion, I also used part green onion
2 cloves garlic sliced thin
1 cup sliced mushrooms (fresh)
1 cup cooked pork loin sliced
1 cup frozen peas and carrots (thawed)
1/2 small red pepper
1/2 small yellow pepper
3 eggs, slightly beaten
1/4 cup soy sauce
1/4 cup hoisin sauce
5 drops sesame oil


On medium high heat, heat the oil in a large skillet or wok. Add onions, cook till tender, then add garlic, cook just a minute more. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Add the peas/carrots, other vegetables. Stir fry until tender. Add the meat and lastly Now add the rice and all the sauces and blend all together well. Stir fry until thoroughly heated! Yum!

Sweet Orange Chicken Noodle Bowl

A really good Chicken Asian Noodle Bowl, easy to cook and change up the veggies to fit your tastes or what you have on hand. To spice it up a bit add a few drops of Sriracha Sauce if you like

Ingredients
2 stalks celery cut in slices
1 small onion cut in chunks
2 cups brocolli
1 cup mushrooms sliced
1 cup carrots sliced(precooked or frozen)
1/3 cup warm water
1/4 cup packed brown sugar
2 tablespoons orange juice
2 tablespoons soy sauce
2 tablespoons ketchup
1 tablespoon white vinegar
4 cloves garlic, minced
1/2 teaspoon crushed red pepper flakes
1/4 teaspoon Chinese five-spice powder
1 teaspoon grated orange peel
2 tablespoons olive oil
1 1/2 pounds skinless, boneless chicken breast halves, cubed


Directions
In a bowl, stir together warm water, brown sugar, orange juice, soy sauce, ketchup, white vinegar, garlic, red pepper flakes, five-spice powder, and orange peel until the sugar has dissolved and the mixture is well combined. Stir in chicken and let sit 30 minutes to marinate.
Remove chicken and save marinate.
Heat the olive oil in a large skillet or wok over medium heat, and cook and stir the chicken until the outside is golden brown and the inside is no longer pink, 10 to 12 minutes. Next add onions, garlic, carrots, celery cook 5-8 minutes.
Pour the sauce mixture over the chicken and veggies, bring to a boil, reduce heat to medium-low, and cover the skillet. Simmer for 30 minutes, stirring occasionally.
While the chicken and sauce are simmering, bring the water to a boil in a saucepan over high heat, add noodles and cook for 6 minutes or until al dente
Whisk the cornstarch and 2 tablespoons of cold water in a small bowl until smooth, and stir into the chicken and sauce, a few teaspoons at a time.  Lastly add the broccoli and mushrooms and let cook for about 5 minutes to thicken, then stir in noodles and serve sprinkled with green onions.

Chicken Mushroom Vegetable Stir Fy

Here is a Chicken Mushroom Vegetable Stir Fry that is easy and so delicious, you can change up
the vegetables how you prefer them. You can cook this all in large skillet but I really suggest you get a nice wok, I love mine and use it often.

Serves 4
What you need:
1 cup sliced onion
4-5 cloves garlic minced
1 cup broccoli cut up
1/2 cup red peppers sliced
1 cup sliced fresh mushrooms sliced in half
1-2 stalks baby bok choy or celery
2 tablespoons oil
2 cups cooked chicken chunks  (just fry the chicken tenders in 1 tablespoon butter or oil until done and set aside)
1 lb  fresh bean sprouts
*optional 1/2 cup bamboo shoots
1 (14 1/2 ounce) can chicken broth
3 tablespoons soy sauce
1 tablespoon water
2 tablespoon cornstarch
1/2 teaspoon chinese 5 spice seasoning (Or more to taste)
salt & pepper to taste

Directions
First chop veggies in chunks and cut up chicken
Stir fry the chicken then set aside as above
Stir fry vegetables in oil until tender.
Add cooked chicken and bean sprouts.
Add the broth and soy sauce and bring to slight boil.
Add salt, pepper and chinese spice to taste
Make a mixture of the cornstarch and water.
Add this mixture to other ingredients for thickening.
Serve over rice or chow mein noodles.

CHINESE LEMON CHICKEN

Yield: 6 Servings

Chinese Lemon Chicken is the classic Chinese takeout recipe cooked with coated chicken breast in a sweet and sour lemon sauce in just 30 minutes.

INGREDIENTS

3 chicken breasts boneless skinless
1 egg
1 1/2 tsp kosher salt
1 pinch black pepper
1 tablespoon canola oil
1/2 cup + 2 tablespoon cornstarch divided
1/4 cup flour
1/2 cup lemon juice
1/4 cup sugar
2/3 cup water

INSTRUCTIONS
Note: click on times in the instructions to start a kitchen timer while cooking.

Slice the chicken breasts in half butterflied into two thinner pieces each.
To coat the chicken add the egg, salt, pepper and oil into a bowl and whisk together in a large bowl.
In a separate bowl, add 1/2 cup corn starch and 1/4 cup flour and mix well.

In a large frying pan or a wok, heat more canola oil in a wok 375 degrees (medium high heat).
Dip chicken pieces in the egg mixture, then dredge in the flour mixture.
Fry the chicken for 3 to 4 minutes or until golden and crisp.

Remove the chicken from the pan, then drain the oil.
Add the lemon juice, sugar, water and remaining 2 tablespoon cornstarch to the pan and whisk to combine.
Cook until thickened and smooth. If the sauce isn't as yellow as you like add a dot of yellow food color. Let the sauce cool slightly before serving.
Slice the chicken into thin strips then serve with lemon sauce poured over.

Egg Roll Bowl

Egg Roll in a Bowl! This recipe is so versatile You can use Diced Chicken like I did today or Ground pork, Ground Turkey, Diced Pork or go vegetarian. Easy one dish meal, or cook some rice and Dinner is served YUM

What you need:
1 tablespoon olive oil
3 cloves garlic, minced
1 knob of ginger, grated
1/2 onion chopped
1 teaspoon Chinese five-spice
2 tablespoons soy sauce
1 pound diced chicken or ground pork
5–6 cups shredded cabbage or coleslaw mix
3 large carrots, diagonally sliced
Rice and green onions for serving

How to Make it:
Heat the olive oil in a large skillet over medium heat. Add the garlic and ginger and saute until fragrant. Toss in onions cook till transparent
Add the five-spice, soy sauce, and chicken or other meat. Cook until the meat is browned and cooked through.
Add the coleslaw mix and carrots. Toss until the vegetables are tender-crisp.
Serve over rice, with green onions and Sriracha if you like that kinda thing.