CHICKEN CHOW MEIN

Servings: 8

This is a super easy no brainer meal! The recipe came from the back of a seasoning package and with little to no changes and within 30 minutes it was on table and DELICIOUS!

Ingredients:

4 skinless boneless chicken breast

3 carrots

2 celery stalks

1 onion

2 bags of soy bean sprouts

1/3lb of snow peas

4 tbsp. cooking oil

2 packages of SunBird Chow Mein mix

ground ginger

salt + pepper

Garnish: fried noodles

Directions:

1. Chop the veggies.

2. Season chicken with salt, pepper and ground ginger, set  aside.

3. Prepare Chow Mein mix per package instructions.

4.  Heat large skillet over medium heat until vert hot, add oil. Add chicken to pan and stir-fry until cooked through, about 5 minutes. Transfer chicken to clean plate, cover and set aside.

5. Add  onions, carrots and celery to pan. Stir-Fry veggies about 2-3 minutes.

6.  Return chicken skillet. Add snow peas  and  bean sprouts to skillet stir-fry for about 2-3 minutes. Add chow mein mixture to skillet, heat through for a minute or two. Remover from heat and serve immediately!

7. Serve over white rice and garnish with fried noodles.

JAPANESE TEPPAN RICE aka Fried Rice

Servings: 6

Ingredients:

4 cups cooked white rice 

3 large eggs

2 boneless, skinless chicken breast

1/2 cup each finely chopped onion, carrots and celery

5 tbsp. butter at room temperature 

1 tbsp.  finely chopped garlic

1/3 cup sodium reduced soy sauce

2 tbsp. black bean paste 

pepper 

Directions:

1.  Prepare Garlic Butter:

• combine garlic and butter in small bowl, set aside

2. Prepare Chicken:

• heat large skillet to 350 degrees
• add 2 tbsp. cooking oil to hot skillet
• season chicken breast with salt and pepper on both sides
• fry chicken until cooked through 
• cut chicken into bite size pieces, cover with foil and set aside

3. Fry Eggs:

• wipe down skillet with dry towel
• add a few drops of oil to hot skillets
• scramble eggs 
• transfer to plate cover with foil and set aside

4.  Fry Rice 

• wipe skillet down with dry paper towel
• add 2 tbsp. garlic butter to hot skillet
• add chopped onion, carrots and celery
• fry until onion is translucent, about 5 minutes
• add another 2 tbsp of garlic butter
• add cook rice and combine with vegetables until it is heated through 
• add cooked chicken and egg 
• add remaining butter, black bean paste and soy sauce [at this time you would add salt to taste, if needed]
• toss all ingredients until combined

5.  Serve and ENJOY! 

Hello, I’m LOY!

I love to cook and my hubby loves to take pictures! We decided to team up and create a BLOG that is user friendly, full of yummy pictures and boasts with ez recipes of amazing meals!

I’m not a chef, I’m just a FOODIE who loves to re-invent old recipes and create new ones along the way. Most of my recipes are inspired by my mothers cooking, she’s an amazing cook and from time to time I will feature a recipe straight from her kitchen!

I hope that this page becomes one of your favorites and the recipes posted on this BLOG make their way into your kitchen!!

Let’s get started.

-LOY-

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CHICKEN STIR-FRY on WHITE RICE

Servings: 4

Ingredients:

2 skinless, boneless chicken breasts

2 zucchini squash aka Italian squash

1 green bell pepper

1 red bell pepper

1 small yellow onion

1 cup fresh sliced mushrooms

1 bunch green onions

-Sauce & Marinade-

6 tbsp. soy sauce

2 tbsp. rice wine

3 tbsp. grated fresh ginger

2 tbsp. Worcestershire sauce

2 tbsp. Asian sesame oil

3 tbsp. corn oil

1/2 tsp. sugar

1/4 tsp. cornstarch

White Rice for serving 

[see Kitchen Staples for White Rice recipe]

Directions:

1. Cut chicken breast into bite size pieces.

2. Marinade Chicken

• In a large bowl, stir together 2 tbs. of soy sauce, rice wine and ginger.

• Stir in chicken to coat evenly and set aside for 15 minutes.

3. Prep veggies:

• julienne zucchini & bell peppers
• slice onion & mushrooms
• chop green onions (use green part only)

4. Make the Sauce:

• In a small bowl, combine water, remaining soy sauce, Worcestershire sauce, honey, sesame oil, sugar and cornstarch

• Stir to dissolve the sugar and cornstarch

• Set aside

5. Stir-Fry the Chicken

• Heat large fry pan over high heat until very hot, add corn oil
• Remove chicken from the marinade
• Add chicken to pan and stir-fry until cooked through, about 5 minutes
• Transfer cooked chicken to a clean bowl

6. Add veggies to pan, starting with the onion. Stir-Fry veggies about 2-3 minutes.

7. Return chicken to pan. Give sauce a quick stir, add to pan and stir until sauce thickens slightly, 1 to 2 minutes.

8. Serve immediately with rice and ENJOY!