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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Red Thai Curry and Chicken Quinoa

Red Curry and Chicken Quinoa

Yes I am jumping on the quinoa band wagon too. Why not, it is easy to prepare, full of protein, and cholesterol and gluten-free. It even tastes better than rice. What is quinoa (pronounced Keen-wah), it is actually a seed but is easily prepared as a grain, like rice. In fact I made mine right in my rice cooker, same amount of water and time as rice too (1 part quinoa, 2 parts water).

quinoa cooked in a rice cooker

It came out, light and fluffy, like a cross between couscous and rice. I added some salt a squeeze of lime and some chopped cilantro.

Since we love curry at my house I made red curry with chicken and served over the top.

Red Thai Curry with Chicken

1 lb chicken cutlets, sliced into thin strips

2-3 T oil

2 c chopped broccoli

1 c match stick or sliced carrots

1/2 c peas

1/2 onion sliced thin

1 t chopped garlic

2 t red curry paste

1 can coconut milk

2 c quinoa

4 c water

2 t cilantro chopped

juice of 1 lime

salt

add quinoa and water to rice cooker and turn on.

Heat a large skillet over med high heat, add 2 T oil, add chicken and onion and cook until browned, add garlic, broccoli and carrots, cook 2 minutes, scoot chicken and veggies to the sides of the pan, making a well in the middle. add curry paste and cook 1 minute, add coconut milk and stir to combine. lower heat to low add peas and cover for about 3 minutes.  When quinoa is done cooking, add lime juice salt and chopped cilantro, serve curry mixture over quinoa.

Red Curry and Chicken Quinoa

Try some quinoa in place of rice or pasta in your favorite recipe.

Rigatoni with Sausage and Sriracha Tomato Cream Sauce

 

 

Pasta with cream, spice, and everything nice, including one of my favorite condiments sriracha sauce, that tangy hot sauce found in Thai restaurants.

 

Rigatoni with Sausage and Sriracha Tomato Cream Sauce

5 links Chicken Italian Sausage sliced into rounds

1/2 c chopped onion

2 cloves of garlic chopped

2 T sriracha sauce

3 c tomato sauce

1/4 c cream

1 T butter

1 package rigatoni pasta cooked and drained

1/2 t black pepper

1/4 c grated parmesan

1/2 c chopped fresh arugula

In a large pan, saute sausage and onions over medium high heat until sausage is cooked and no longer pink. Add garlic cook for 1 more minute. add Sriracha sauce and cook another minute . Add tomato sauce and bring to a simmer and cover for 5 minutes, add butter, pepper and cream and heat through.

Add Sauce to drained pasta and cook over low heat for 3-4 minutes. Toss with Parmesan and arugula and serve.

 

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.

Red Thai Curry Coconut Shrimp and Noodles

Thai food is one of my favorites. In fact I have a weekly standing lunch date at my favorite Thai restaurant with my sister. I love the sweet and spicy flavors combined with fresh bright ingredients. While she favors the Pad Thai, I am a huge curry fan. The best thing about Red Thai Curry is that it is quick and easy to make at home.

1lb peeled and deveined shrimp

1T red curry paste (found is Asian food section of supermarket)

1 14 oz can coconut milk

1/2 t red pepper flakes

1/2 c frozen peas

1/2 box of vermicelli or spaghetti pasta cooked

2T chopped fresh cilantro

Sriracha Sauce

Cook your pasta according to directions on the box, I break mine in half before cooking

Heat a Tablespoon of curry over medium heat in a large frying pan for one min, while stirring , this helps release the flavors of the spices.

Add coconut milk to curry and stir to combine, heat 3-5 minutes over med heat until slightly thickened

Add cleaned and deveined shrimp and cook for 5-7 minutes or until shrimp are opaque, add peas and cook for 1-2 minutes more

Stir in Sriracha Sauce if you like yours a little spicier like I do ( I add about 2 tsps), Serve over pasta and top with chopped cilantro