Honey Garlic Chicken

Ingredients

4 Chicken thighs or Rack of Pork ribs

• 3/4 cup brown sugar, packed
• 3/4 cup water
• 3 tbsp. soya sauce
• 2 tbsp. honey + 1 tbsp molasses (optional)
• 2-3 large cloves of garlic, crushed + 1/2 tsp garlic powder
• Hot chili flakes (optional)

Directions

1. Combine sugar with corn starch, and garlic powder if using it.
2. Add water, soya sauce, honey and fresh garlic, if using fresh.
3. Bring to a boil stirring constantly.
4. Pour sauce over your chicken thighs or wings or pork ribs and Cook in oven at 400 degrees for 40 mins
5. OR cook ribs in Slow Cooker for 6-8 hours
6. Excellent with rice.

Thai Chicken Ginger Stir Fry

Its been awhile since we cooked a Thai dish so tonight had a craving to cook up this flavourful dish. We didn’t have thighs so used breasts instead, but I think chicken thighs work better for Thai dishes. You just can’t resist the wonderful smell and aroma of  Thai cooking and the ginger really adds the heat and taste to this colourful meal!

6 dried shiitake mushrooms or regular mushrooms
1 tbsp sunflower oil
1 tbsp garlic, finely chopped
1/4 cup ginger sliced into fine matchsticks
Chicken thigh fillet or breasts, cut into small pieces or strips
1-2 tbsp fish sauce
1 tbsp oyster sauce (optional)
2 tbsp soy sauce
1 tsp sugar (palm, brown or caster)
1/4 tsp pepper (or 1 tsp chilli paste)
1/2 tsp of red chili flakes or 1 tsp chili sauce or 2-3 Thai chili peppers, if need more heat
2 spring onions cut in 2 cm pieces
1/2 cup red onion sliced vertically into little moons
1/2 cup zucchini slices halved
1/4 cup carrot sticks
1/2 cup each small red and green capsicum cut into strips
2 tbsp toasted almonds or cashew nuts
1/2 bunch coriander leaves or 1 tsp dried

Soak Shitake mushrooms in very hot water for 20 minutes (I usually put them into a small jug and then weight them down under the water with a heavy glass pressed on top). Drain, reserving the liquid. Remove stems and discard. Cut caps into thin slices.
While the mushrooms are soaking, prepare the chicken and the rest of the veggies and toast the cashews in a dry fry pan.
Heat wok until hot then turn right down, add oil and swirl around to coat pan

Turn heat right up again and add chicken and stir-fry until golden and then add onion and vegetables to chicken and stir fry for a few minutes.
Add a little more oil and add garlic and ginger & chili flakes.
Add mushrooms and stir into mixture.
Keeping heat on Med-high, add fish sauce, sugar and pepper. Add fish sauce or sugar to taste.

Add green onions to stir fry last , then remove from heat and stir in the cashews/almonds and the fresh coriander leaves, toss
Serve with steamed jasmine rice and sprinkle over remaining coriander.

Pan-fried Fish with Asian Sauce

Another Asian style dish using a mild white fish topped off with a tasty ginger flavoured Asian sauce.  This would also go well with salmon too. Try serving this up with our Braised Bok Choy recipe!

1 tsp ginger,
1/4 cup soy
1 tsp white horseradish (or 1/4 tsp Wasabi),
2 tbsp rice vinegar
1 tsp sesame oil
White Fish fillet – Grouper or Halibut

Wash fish and paper towel dry. Add a little sunflower oil to the a fry pan and when heated place fish and pan fry until opaque.

Whisk together ingredients above in a glass microwaveable dish and heat until hot. Then pour over fried fish.

Braised Boy Choy

A delicious Chinese vegetable side dish to compliment any Asian meal. This simple recipe can be prepared in no time. Tease your taste buds with this gently stir-fired dish in just minutes served over steamed jasmine rice!

1/4 cup chicken broth
1 tsp (5 mL) cornstarch
1/4 tsp (1 mL) salt
1 pinch sugar
1 pinch pepper
1/2 tsp coriander
2 pinches of red chili flakes
2 tbsp (25 mL) sunflower oil
2 clove garlic, minced or slivered
1 lb (454 g) baby bok choy, halved lengthwise
1 tsp (5 mL) sesame oil
1/2 tsp (2 mL) sesame seeds

Grated carrot

In small bowl, whisk together chicken broth, cornstarch, salt, sugar and pepper; set aside.

In wok or large skillet, heat oil over medium-high heat; stir-fry garlic, chili flakes, salt and coriander for 2 mins.  Add bok choy; stir-fry until bright green, about 2 minutes. Cover and steam, stirring occasionally, until stalks are tender-crisp, 4 to 8 minutes.

Stir in cornstarch mixture and bring to boil; reduce heat and simmer, uncovered about 2 minutes. Add a little more water if more sauce needed. Drizzle with a bit of sesame oil and toss with bok choy for 1 min. Sprinkle with sesame seeds and grated carrot before serving.