Orange Glazed Chicken and Vegetable Fried Rice

Orange Glazed Chicken and Vegetable Fried Rice

Either of these recipes are great on their own but they also go great together. Impress your family and make their favorite take out entrees at home. 

Orange Glazed Chicken and Vegetable Fried Rice


Orange Glazed Chicken

1 1/2-2 lbs chicken ( use your favorite cut, thighs, wings, breast but leave the bones in and skin on)

Salt and pepper

1 c orange juice

1 T corn starch

1/2 c ketchup

2 T honey or brown sugar

2 t vinegar

2 T soy sauce

2 t hot sauce

Preheat oven to 450,  place chicken on a baking sheet and sprinkle with salt and pepper,  cook for 20 minutes skin side down, then turn and cook 20 minutes more. Chicken should have crispy skin and be golden brown. ( this is for thighs, cook longer for breasts, shorter for wings). Meanwhile add orange juice and cornstarch to a medium sized sauce pan and whisk together, add ketchup, honey, vinegar, soy and hot sauce and whisk again, bring mixture to a boil over med high heat and then turn to low, whisk mixture until thicken to a glaze consistency. Keep Warm.

Orange Glazed Chicken and Vegetable Fried Rice

Dip cooked chicken into glaze and coat well, place back on baking sheet and place back into the oven for 4 minutes or until chicken starts to get dark spots.

Orange Glazed Chicken and Vegetable Fried Rice

Serve with any remaining orange sauce.

 

Vegetable Fried Rice

4 c cold cooked rice (great for left over rice, or make the day before for best results)

1/4 c soy sauce

1/4 c rice vinegar

1 T sugar

2T oil

2 eggs, beaten

1 1/2 c broccoli florets

3/4 c sliced carrots

1/2 c chopped scallions

2 t chopped garlic

1 T minced ginger

1/2 c frozen peas

2 T chopped basil

 In a small bowl mix together, soy, sugar and vinegar. Heat 1 T oil in a large pan or wok, add carrots, broccoli and scallions, cook 2-3 minutes, add garlic, ginger and peas, cook 2 min more, add cooked rice and soy mixture. stir together and cook over med high heat until all rice is coated and brown, make a well in the center of the wok/pan and add remaining oil and beaten eggs, stir vigorously and then mix with rice mixture until egg is cooked, add basil and stir. Serve.

Vegetable Fried Rice

 Vegetable Fried Rice

Orange Glazed Chicken and Vegetable Fried Rice

 

 

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Asian Marinated London Broil and Vegetable Pad Thai

Asian Marinated London Broil

1 1/2 lb London Broil

1/4 c soy sauce

1 t garlic

1/2 T agave nectar ( or honey)

2 T lime juice

Place meat in a large zip lock bag, mix remaining ingredients in a small bowl and add to the bag. Place in refrigerator for at least 4 hrs to overnight.

Pre heat oven to broil, place empty broiler pan in oven to preheat also. Add meat to pan when hot. Cook about 5-7 min per side, or until desired temperature. Let rest for at least 5 min and cut meat against the grain in thin slices.

Vegetable Pad Thai

4 T oil

1 c broccoli

1 c matchstick carrots

1 c sugar snap peas

2 T minced garlic

2 eggs (beaten)

1/4 c lime juice

2 T fish sauce

2 T sugar

2 t sriracha hot sauce

1 cup bean sprouts

1 8 oz package of rice noodles, softened in warm water for 10 min and drained.

Mix together lime juice, fish sauce, sugar, and hot sauce in a small bowl and set aside.

In a large fry pan or wok, heat 2 T oil, add vegetables (except sprouts) and garlic cook over med heat for 2 minutes, move to edges of pan and add beaten eggs, and cook until done about 1 min.

Add remaining oil, then noodles,sauce and bean sprouts and cook until heated through, using tongs to mix together.

Top with lime wedges, fresh cilantro, scallions and crushed peanuts if desired.

I Love a Good Jerk: Jamaican Jerk Chicken and Pigeon Peas with Rice

We recently took a little trip down to Boca Raton, Fl and happened upon a cute little Jamaican bistro called Rock Steady Jamaican Bistro. The food and service was excellent. I love a good jerk and the spicy, sweet, fresh flavors of Caribbean cuisine, luckily so do my kids. I realized I don’t make enough of this at home, time to change that. I have used the dry jerk seasoning from the spice aisle at the grocery store but it just doesn’t cut it. Time to try my hand a a real, wet, jerk, marinade. I think it was a hit, it had all the flavors I was looking for. Unfortunately neither my local grocery or produce stand had scotch bonnet peppers so I used fresh jalapenos from my garden. I think it still tasted fine but if you are going for authentic switch out the jalapenos for scotch bonnets, just remember they are much spicier so use half the amount.

Jerk Marinade

Combine the following ingredients in a food processor:

1 T allspice powder

1/3 c brown sugar

2T minced garlic

2-4 jalapenos (depending on your spice preference)

1T fresh Thyme

1 bunch scallions

1 t cinnamon

1/2 t nutmeg

2 T soy sauce

Pour marinade over 1 1/2 pounds of pork, shrimp or chicken. Marinate in the refrigerator for at least 30 minutes.

I used chicken cutlets and grilled them over high heat for about 4 minutes per side.

A traditional side in Jamaica is Rice and pigeon peas. Pigeon peas come in red and green and can be found in the ethnic food section of the grocery store. They are not sweet like english peas but more like a legume, or small red bean. This easy recipe is made in a rice cooker.

Rice and Pigeon Peas

2 1/2 c jasmine rice rinsed until water runs clear

2 1/2 c water

8 oz canned pigeon peas (red or green)

1 t fresh thyme

1 t minced jalapeno

1/4 c sliced scallions/green onions

1 t salt

Place all ingredients into a rice cooker, and cook until done.

Serve with a sweet fruit salad to balance out the heat of the Jerk and enjoy a little taste of the islands without leaving home.