Peanut Noodle Stir-Fry

7 May, 20146 May, 2014Marissa

When stir-frying with rice noodles for the first time, the obvious thing to do is not start with a recipe. Right? Even though I did just that, the result was pretty tasty, if I do say so myself. I made it twice in less than a week. There’s just something about the rice noodles and peanut butter together that tastes really good.

Peanut Noodle Stir-fry

Marinade

1 pound chicken breast

1/2 teaspoon baking soda

1 Tablespoon soy sauce

1 Tablespoon rice wine

Peanut Noodle Stir-fry recipe by marissabaker.wordpress.com — ingredients ready

Sauce

1 Tablespoon peanut butter

1 teaspoon sesame oil

2 Tablespoons soy sauce

1 Tablespoon rice wine vinegar

1/2 cup chicken broth

2 Tablespoons brown sugar

Cooking

2 nests Thai rice noodles

2 teaspoons sesame oil

4-5 carrots, thinly sliced

1-2 heads broccoli cut small

Slice chicken thinly. Marinade for 20 minutes in the baking soda, soy sauce, and rice wine. Meanwhile, mix sauce ingredients in a small sauce pan and prepare vegetables.

Heat 2 teaspoons sesame oil in wok over medium heat. Cook chicken in oil until no longer pink.

Prepare rice noodles according to package directions. Begin cooking sauce by heating over medium-high heat until bubbling. Simmer 1-2 minutes.

While sauce and noodles are cooking, add vegetables to the wok with the chicken and stir-fry until crisp-tender. Add cooked noodles to the wok, and pour sauce over everything. Stir-fry an additional 2-3 minutes, then serve.

Simple Chicken Stir-Fry

2 April, 20141 April, 2014Marissa

I found this easy, attractive chicken stir fry recipe on Pinterest. The original recipe, from Edible Mosaic, was for a Cabbage, Carrot, and Chicken Stir-fry that served two. I trippled the recipe for our family of 5, thinking my teenage brother would eat enough for two people. Turns out I was wrong — we had enough to feed 6 or 7 people. The left-overs were a great breakfast, though!

Cabbage, Carrot, & Chicken Stir-Fry

Simple Chicken Stir-Fry marissabaker.wordpress.com — marinade

Marinade

3 tablespoons water

1 1/2 tablespoons sesame oil

3 tablespoons soy sauce

1 1/2 tablespoon rice vinegar

1 tablespoon honey

3 large clove garlic, minced

1 to 1 1/2-inch piece fresh ginger, grated

1 teaspoon sesame seeds

1/4 teaspoon pepper

Chicken

1 1/2 lb boneless, skinless chicken breast, sliced cross-wise into thin strips

1/3 cup tapioca starch

2 tablespoons sesame oil

3/4 cup water

1 lb green cabbage, sliced into thin shreds

6 medium carrots, thinly sliced on a diagonal

2 green onions, thinly sliced

extra sesame seeds for garnish

slivered almonds (optional)

Whisk together marinade ingredients. Stir in the chicken and let it marinade for 5 to 10 minutes. Remove the chicken from the marinade, and reserve the remaining marinade for later use. Toss chicken with the tapioca starch.

Add the remaining 2 tablespoons of sesame oil to a wok or large skillet over high heat. Once the oil is hot, turn heat down to medium-high. Cook chicken in small batches in a single layer until browned, about 2 minutes on each side. Add more oil about halfway through cooking the chicken.

Once all the chicken is cooked, add the cabbage, carrot, reserved marinade, and 3/4 cup water to the wok or skillet. Scrape up any brown bits from the bottom of the skillet and toss vegetables with a wooden spoon. Cook for 3 to 5 minutes or until the veggies are crisp-tender, stirring frequently.

Turn off heat and add the chicken. Garnish with the green onion, more sesame seeds, and slivered almonds if desired. Serve over steamed rice.

Korean Beef

8 January, 201410 January, 2014Marissa

I found this recipe through Pinterest, and we have all fallen in love with it. The flavor is so good, yet there are very few ingredients and it is very simple to make. The original recipe is by Lizzy Writes, and I have changed nothing. Her suggestion about ginger has also been very helpful — freeze it. She chops it into sections, which I am trying, but I’ve also discovered that grating it fresh and wraping the grated ginger in aluminum foil to freeze it works as well.

Korean Beef

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1 pound lean ground beef

1 Tablespoon sesame oil

3 cloves garlic, minced

1/4 – 1/2 cup brown sugar

1/4 cup soy sauce

1/2 teaspoon fresh ginger, minced

1/2 – 1 teaspoon crushed red peppers (to desired spiciness)

1 bunch green onions, thinly sliced

Heat a large skillet or wok over medium heat and brown hamburger with garlic in the sesame oil. This works best if the beef is fresh or unthawed.

Drain most of the fat and add brown sugar, soy sauce, ginger, and red peppers. Simmer for a few minutes to blend the flavors. Serve over steamed rice and top with green onions.

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Sesame Stir Fry

24 July, 20138 July, 2014Marissa

On Friday, my oven stopped working. I was in the middle of trying out a new recipe for snickerdoodle bars, and the oven refused to heat up beyond 165 degrees. The repair man said he wouldn’t make it out to our house until this Friday, so I’m stuck making stove-top meals.

sesame chicken stir-fry recipe — sesame chicken

Well, maybe “stuck” isn’t the right word when I can cook things like this wonderful stir fry. It is has a thick, sweet sauce and works equally well with chicken or beef. Unlike the sesame chicken or beef you usually find at Chinese take-out places, this meat isn’t deep fried. I like the un-fried taste for this dish, but if you want to try crispy chicken in the sesame sauce you could use the chicken from my General Tso’s recipe.

Sesame Stir Fry

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3 whole boneless chicken breasts or 1 pound of beef

Marinade

2 tablespoons soy sauce

1 tablespoon rice wine

1 tablespoon tapioca starch

a few drops of sesame oil

Cut the meat into 1-inch cubes. Mix the marinade ingredients and marinate the meat for 20 minutes.

Sauce

½ cup water

¼ cup tapioca starch (or cornstarch)

1 cup chicken or beef broth

1/8 cup rice vinegar

¾ cup sugar

2 tablespoons soy sauce

2 tablespoons sesame oil

1 clove garlic (minced)

Mix together the water and tapioca starch in a small sauce pan. Add broth, and the remainder of the sauce ingredients. Set aside (you’ll be heating this to a boil in a little while).

Cooking

Sesame beef stir-fry recipe — Sesame Beef

Fry the meat in a wok or deep skillet until done. Add desired vegetables and stir fry. I typically use carrots, broccoli, cauliflower, and mushrooms. When I have them, I add bamboo shoots and cabbage. Really, you can use whatever you like.

Just before vegetables are finished cooking, bring sauce to a boil, stirring continuously. Pour the sauce over the chicken and vegetables. Sprinkle with sesame seeds and serve with rice.

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