I haven’t blogged for a few days. I promise I have been cooking and baking but it just hasn’t been that exciting or they are recipes that you’ve already seen on here.
I found this recipe in one of my old Gourmet magazines when I was going through and ripping out recipes. This one caught my eye and I decided to make it sooner rather than later. I was talking with my husband tonight about how I tend to make a lot of Asian inspired meals. I think that is because the ingredients are so fresh yet so simple and the recipes are usually relatively fast after the preparation. I also love that most of the recipes pair so nicely with rice which is also easy to prepare. On to the recipe!
1 bunch scallions
1 pound skinless boneless chicken thighs
1/2 teaspoon salt
1/4 teaspoon black pepper
3 tablespoons vegetable oil
1 red bell pepper, chopped
4 garlic cloves, finely chopped
1 1/2 tablespoons finely chopped peeled fresh ginger
1/4 teaspoon dried hot red-pepper flakes
3/4 cup reduced-sodium chicken broth
1 1/2 tablespoons soy sauce
1 1/2 teaspoons cornstarch
1 teaspoon sugar
1/2 cup salted roasted whole cashews
Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.
Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.
This has become one of our favorite ways to have salmon anytime of year. We try to have some kind of fish once a week or every other week. This dish has become one of our standby main dishes after we go to the gym, we didn’t go today though! I first saw this recipe on the Martha Stewart show a few years ago. She suggests serving it with couscous and asparagus. I tried it with the asparagus once and I thought that it needed to be cooked longer. I’ll have to try it again soon. Here is the recipe that goes with the couscous and asparagus. Below is the recipe that I used.
Hoisin sauce can be found in the Asian section of your grocery store.
Salmon Steaks with Hoisin Glaze
source: Everyday Food
- 1 tablespoon fresh orange juice
- 2 tablespoons hoisin sauce
- 2 teaspoons honey
- 4 salmon steaks (each 8 to 10 ounces and 1 inch thick)
- Coarse salt and ground pepper
- Heat broiler. In a small bowl, whisk together orange juice, hoisin sauce, and honey.
- Rinse salmon steaks, and pat dry. Season both sides with salt and pepper. Place steaks on a rimmed baking sheet. Brush generously with glaze.
- Broil salmon about 4 inches from the heat source, basting once, until opaque in center, 10 to 13 minutes.
I made this a few weeks ago when I was craving, what else, but an Asian Chicken Salad. I found this recipe on Cooking Light’s website. That site really has become my go to site when I need a recipe. My mom subscribes to the magazine and she gives me them when she is done. I just go through them and tear out the recipes I like, which is just about all of them and toss the magazine. I love it! I don’t have a picture to go with this recipe because my camera was on the fritz at the time.
Asian Chicken Salad
source: Cooking Light: My Recipes
2 tablespoons seasoned rice vinegar
1 tablespoon low-sodium soy sauce
1 tablespoon dark sesame oil
1 teaspoon bottled ground fresh ginger (such as Spice World)
1 teaspoon honey
6 cups gourmet salad greens
2 cups chopped cooked chicken
1 cup matchstick-cut carrots
1 cup snow peas, trimmed and cut lengthwise into thin strips
2 tablespoons sliced almonds, toasted
1. Combine vinegar, soy sauce, sesame oil, ginger, and honey in a large bowl, stirring well with a whisk. Add salad greens, chicken, carrots, and snow peas; toss gently to coat. Sprinkle with almonds.
4 servings (serving size: 1 3/4 cups)