The Wheel of Meals landed on International
This week, we spun the wheel and it landed on International. My dear husband said, "Don't make anything crazy like Moroccan-spice Wasabi." Umm okay. Because of that comment, I was going to make something Moroccan, but then I realized today marks the start of the Chinese New Year, so I decided to go with a Chinese theme instead. The Kung Pao Chicken was indeed easy and very tasty. I would definitely make this again. The salad was good, too, and you can't go wrong with fortune cookies. The cookies were a little time-consuming since I could only make two cookies at a time, but they were worth it for the fun of the occasion. :)
Easy Kung Pao Chicken
from Light & Delish Magazine
Makes 4 servings; 353 calories/serving
Ingredients:3 tablespoons soy sauce
1 tablespoon fresh ginger, peeled and grated
1 teaspoon sugar
1 teaspoon cornstarch
1/2 teaspoon crushed red pepper (more for extra heat)
2 cloves garlic, minced
1/2 cup water
1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
3 teaspoons vegetable oil
1 large onion, cut into thin strips
2 small green bell peppers, cut into thin strips
2/3 cup unsalted roasted peanuts
Directions:
In a small bowl, combine soy sauce, ginger, sugar, cornstarch, crushed red pepper, garlic, and water. Transfer 2 tablespoons of the stir-fry sauce to a medium bowl; add chicken and toss to coat. Marinate at room temperature for 10 minutes.
In a large skillet, heat 2 teaspoons oil over medium-high heat until very hot. Add the marinated chicken and cook until meat loses its pink color, about 5 minutes. Remove to a plate.
Add remaining teaspoon of oil to the skillet and add bell peppers and onions. Add a couple tablespoons of water if pan is too dry. Stir-fry for about 5 minutes. Pour remaining stir-fry sauce over vegetables and boil for a minute. Return chicken to the skillet, add the peanuts, and heat through. Serve over rice if desired (add 100 calories per 1/2 cup rice).
*****
Asian Salad
Adapted from Light & Delish Magazine
Serves 4
1/4 cup fresh lime juice
1 clove garlic, crushed
1/2 teaspoon light brown sugar
3 tablespoons fish sauce
1/4 teaspoon sriracha sauce
1/4 head cabbage, shredded
1/2 medium red onion, cut into thin strips
6 cups chopped romaine lettuce
1/2 cup packed fresh cilantro leaves
1/2 cup packed fresh mint leaves
3 tablespoons roasted unsalted peanuts
mandarine or clementine orange segements
Directions:
In a small bowl, whisk together the lime juice, garlic, brown sugar, fish sauce, and sriracha. In a large bowl, combine everything else and toss with dressing. Serve.
*****
Fortune Cookies
Recipe from The Best Little Fortune Cookie Kit Ever
Makes ~18 cookies
Ingredients:1/2 cup flour
1 tablespoon cornstarch
1/4 cup sugar
1/4 teaspoon salt
1 egg white
1 teaspoon vanilla or almond extract
1/4 cup vegetable oil
Directions:
Sift together the dry ingredients into a mixing bowl. Add everything else and beat until smooth. Using a teaspoon, scoop out a spoonful of batter and pour onto a greased cookie sheet. With the back of the spoon, swirl batter into a thin circle about 3 to 3&1/2 inches in diameter. Bake that one cookie in a preheated 300º oven for 8 minutes until edges are golden brown. You can try to bake two or three cookies at a time if you're really fast at the next steps. Using a flat spatula, lift the cookie off the sheet and flip over onto your work surface. Place a fortune in the middle of the cookie and gently fold cookie in half. Next, place a finger next to the center of the folded edge and press inward while pulling the two edges back toward that finger to make the classic fortune cookie shape. Immediately place cookie in a 1/4-or 1/3-cup measuring cup or cupcake tin to help maintain shape while it cools. Repeat until you run out of batter. Store cookies in an airtight container for up to 2 weeks.
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