Quick Chick

Honestly, I didn't think this was very good. It was easy, but no one wanted to eat the leftovers, and the kids didn't want to eat it in the first place. But maybe you'll like it. I only did one onion, and I didn't have a can of mushrooms, just fresh ones.

Quick Chick

• 1/2 tablespoon vegetable oil
• 2 skinless, boneless chicken breast halves - cut into 1 inch pieces
• 1 cup chopped celery
• 2 onions, sliced, separated into rings
• 1 (4.5 ounce) can mushrooms, with liquid
• 2 tablespoons soy sauce
• 1 teaspoon vegetable oil
  

1. Heat oil in a medium skillet over medium high heat. Saute chicken until all sides are well browned, then stir in the celery, onions, mushrooms with liquid and soy sauce. Cover skillet and bring to a boil; reduce heat to low and simmer for about 15 minutes or until celery is tender and chicken is cooked through.

Orange Chicken

I got this recipe from my BYU Wymount ward. Apparently it is close to what they serve at Panda Express. I can't compare, since I never ate there. It's a little time consuming, because you have to fry them in batches. And it's much better fresh than reheated, so you can halve the recipe if you want, or use it for when guests come over. I changed only a few ingredients (more orange flavor, more garlic and green onion and less cayenne pepper)

Sauce:

1 1/2 c. water
2 Tbsp. orange juice concentrate
1 c. brown sugar, packed
2 dashes cayenne pepper (if you like it spicy use a 1/4 tsp.)
1 clove garlic, minced
1 green onion, chopped
1/2 tsp. ground ginger
1/3 c. rice vinegar
2 1/2 Tbsp. soy sauce
1/4 c. plus 1 tsp. lemon juice
7 tsp. cornstarch
3 Tbsp. water

Combine all sauce ingredients except cornstarch and 3Tbsp. water, in a small sauce pan over high heat. Stir often and bring to a boil. Combine cornstarch with 3 Tbsp. water in a small bowl until dissolved. Pour this mixture into the sauce. When sauce thickens, remove from heat.

Chicken
4 chicken breasts (I often use less)
1 c. ice water
1 egg
1/4 tsp. salt
1/4 tsp. baking soda
1 1/2 c. flour (divided)
Cut chicken into bit sized pieces. Beat together water and egg in a medium bowl. Then add baking soda and salt. Add 3/4 c. flour and stir with a fork until just blended. Sprinkle another 1/4 c. of flour on top of the batter and mix in with one or two strokes. Put the remaining flour into a separate bowl. Dip each piece of chicken into the flour and then the batter. Fry the chicken in 2 inches of vegetable oil (I use a fry daddy) at 350 F. Fry for 3-4 minutes until golden brown. Drain on paper towels. Put all the cooked chicken into a large bowl, pour thickened sauce over the chicken and stir to coat. Serve with steamed rice.

Chinese dinner

We had the missionaries over last night and served up a Chinese feast. The dinner included chicken stir-fry, fried rice and egg rolls. The dessert was provided by Jennifer B (from HP) Edwin Jen and Grace came over on Saturday for Conference and brought a cake to share. We fed the rest of it to the missionaries on Sunday.

The stir-fry recipe is one a made every week during the summer before my senior year of high school. I worked at a Scout camp and this was on the menu. The fun thing about Chinese food is that you can use what ever vegetable you have on hand or what's on sale at the store. It's different every time I make it. The only stable ingredient is the chicken marinade. Also this recipe make enough to feed 10 hungry people so feel free to halve it!

Stir-Fry
1 1/2 lb. chicken, thinly slices
1 whole onion, thinly sliced
1/2 lb. snow peas, stems removed
1/2 lb. mushrooms, sliced
1 lb. bokchoy, thinly sliced
1 lb. bean sprouts
1 lb. broccoli, thinly sliced
8 oz bamboo shoots
8 oz water chestnuts, sliced
1 can baby corn
2 cloves garlic, minced
oil
marinade
4 Tbsp. wine vinegar
4 green onions
4 egg whites
2 Tbsp. ginger root, grated (or 2 tsp. ground ginger)
1 tsp. salt
4 Tbsp. soy sauce
1 Tbsp. corn starch
Marinade chicken for at least 30 minutes.
Use a wok if possible otherwise use a large skillet.
Heat 2 Tbsp. oil - cook garlic (a few seconds only) and set aside. Add chicken cook until done. Add 2 Tbsp. oil. Add vegetable. Cover until half cooked. Return the chicken and garlic and cook until vegetable are done. Server with rice.

For what I made last night I added green and red pepper, celery and carrots. I didn't use bok choy, bamboo shoots, water chestnuts, or baby corn.

Fried Rice
I'm sure you have recipes for fried rice, so I'll just list what I use.
About 6 eggs (I use the yolks discarded from the marinade and 4 whole eggs)
diced veggies - carrots, celery, broccoli, mushrooms, green onions, and frozen peas-if I have them.
Sometimes I add a meat, chopped ham, or cooked pork. You can use shrimp, of course, but I don't because it has lots of cholesterol and it's expensive!
The great thing about this is that you can use leftover rice, or make it earlier and keep it in the fridge.
I usually cook the eggs in a little oil and set aside while I cook the meat and veggies. When they are done I add the eggs and rice and a little soy sauce and warm it up.

Egg Rolls
This is also a recipe that you can add whatever you want to. The basis of the recipe comes from a roommate in college. Her basic recipe was 1 lb of ground beef and 1 lb bag of coleslaw mix. Cook up the meat and drain the fat add the coleslaw mix and cook five more minutes. Use about 1/4 c. mix per egg roll wrapper. Now of course I can't leave well enough alone. I added bean sprouts and green onion. The trick is to not fill them too full and make sure it's sealed well. I use a fry daddy, but a pot of oil works well too. I know it's not very healthy, but it sure is good!