Share your best...

Asian recipes.

I love cooking Asian foods, Chinese, Thai, Japanese, but sadly my recipes never come out as good if I were to order it at a restaurant.

I don't mind complicated ingredients, please share the brand you use for spices if you can.

TIA!

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As much as I can't stand Rachel Ray, DH and I love this recipe. I whip up my own sauce though because this recipe doesn't make much (and tamari is very salty).

Chicken Satay Stir-Fry with Orange Scented Jasmine Rice Recipe courtesy Rachael Ray





3 3/4 cups water
2 oranges, zested
2 cups jasmine rice, rinsed
2 tablespoons canola or safflower oil, 2 turns of the pan
1 1/2 to 1 3/4 pounds chicken breast tenders, 2 packages, sliced on an angle into bite-size pieces
3 cloves garlic, crushed
1 medium yellow skinned onion, sliced
1 red bell pepper, seeded, quartered and sliced
1 cup shredded carrots, store bought, or 2 medium carrots cut into matchsticks
6 scallions, cut on an angle into 2 inch pieces
1 cup snow peas, a couple of handfuls
Satay sauce:
4 rounded tablespoonfuls chunky peanut butter
3 tablespoons dark soy, Tamari
3 tablespoons honey
1-inch ginger root, peeled and minced
1 clove garlic, crushed
1 teaspoon crushed red pepper flakes
1/2 orange, juiced

Garnish:
2 ounces (1/4 cup) chopped peanuts or nut topping, available on the baking aisle
2 to 3 tablespoons chopped cilantro leaves or flat-leaf parsley, for garnish
2 to 3 tablespoons chopped fresh basil leaves


Heat water with orange zest to boiling. Add rice, return to boil, stir. Cover pot and reduce heat to simmer. Cook rice until tender, 18 minutes. Fluff with fork.
For stir-fry, heat a large nonstick skillet over high heat. Add chicken, garlic and onion, stir-fry 3 minutes. Add remaining veggies and stir-fry 5 minutes more. Heat all ingredients for sauce together in a small pot over low heat, stirring the sauce until all ingredients are combined. Transfer stir-fry to a large platter and pour sauce evenly over the chicken and vegetables. Sprinkle the platter with chopped nuts, cilantro, and basil. Serve jasmine rice in a separate dish with an ice cream scoop to serve the rice with -- it makes perfect, pretty, round portions of rice on the dinner plates.

Re: Share your best...

Also, years ago I bought a little Kikkoman cookbook from the grocery store and I've gotten a lot of use out of it. The Kikkoman website has a lot of recipes on it.

Kikkoman recipes

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Thank you!

Re: Share your best...

there a rachael ray recipe that we like, too... its called " thai it, you'll like it chicken". its very good... very flavorful, kind of sweet and spicy at the same time... and easy to make. my cookbooks are call packed up cause we're moving, but i'm sure you can fnd it online somewhere... i beleive its in her first 30 minutes meals cookbook,

Re: Share your best...

If you have an Asian market near you, for Chinese ingredients, I recommend the Koon Chun brand and their Oyster Sauce and their Hoisin Sauce.

I am being careful about newer brands from China because of the strange things they are finding in them, lately. The Koon Chun brand is one my Mom has been using for years.

Oh, and also fresh egg noodles in the refrigerated section, if you can get them.

Also a cast iron (but light weight) wok will help with the correct temperature and frying.