Lemon Chicken

Ingredients:

• 1/2 c. & 2 tbsp cornstarch
• 3/4 c. water, divided
• 2 egg yolks
• 4 skin-less, boneless chicken breast halves (2-2 1/2 lb.)
• 2 c. corn oil
• 3 tbsp brown sugar
• 1 tbsp fresh ginger, minced
• 1 c. chicken broth
• 1/3 c. fresh lemon juice
• 1/2 c. scallions (spring onions) (cut diagonally, 1" slices)

Directions:

1. In a medium-sized bowl combine 1/2 cup cornstarch, 1/4 cup water and the egg yolks. Whisk until smooth. Add chicken breasts, coating each piece well.
2. In a wok, heat 2 cups of oil for frying, until sizzling. Fry the chicken breasts, one part at a time, on both sides until brown and tender. Remove, place on paper towels and keep warm.
3. In a medium saucepan, place 2 tbsp cornstarch, brown sugar and ginger. Stir in 1/2 cup water and chicken broth. Cook over medium flame, stirring frequently until it thickens and comes to a boil. Boil for 1 minute.
4. Remove from heat and stir in lemon juice. Cut each chicken breast slightly at diagonal, into 4 pieces.
5. Arrange in a slightly overlapping manner on the serving dish. Pour sauce over the chicken and sprinkle with scallions.
6. Serve hot with rice.

Photo courtesy: francesbean (Flickr user): http://www.flickr.com/photos/francesbean/

Sesame Soy Pasta and Vegetables

Ingredients: 8 oz. Medium or Wide Egg Noodles, uncooked 2 cans low-sodium chicken broth (13 1/4-oz.) 2 c. small broccoli florets 1 c. sliced fresh mushrooms 2 medium carrots, thinly sliced diagonally 2 tbsp. low-sodium soy sauce 1 tbsp. cornstarch 1 tbsp. sesame oil 2 tsp. sugar 1/4 tsp. hot red pepper flakes Directions: In a large pot, heat chicken broth; add noodles and bring to a boil. Cover and simmer 10 minutes. Add vegetables, cover and simmer 2 minutes. In a separate bowl, combine soy sauce, cornstarch, sesame oil, sugar and red pepper flakes; slowly stir into pot. Stir until well combined and thickened. Serve immediately.

Egg Noodles with Oriental Seasoning

Ingredients:

• 4 oz. Medium or Wide Egg Noodles, uncooked
• 1/4 c. water
• 2 tbsp. low-sodium soy sauce
• 1 tsp. vinegar
• 1 tsp. sugar
• 1 tsp. cornstarch
• 1 tbsp. vegetable oil
• 2 scallions, trimmed and thinly sliced
• 1 clove garlic, finely chopped
• 1/2 tsp. dried ginger
• 1/4 lb. snow peas, trimmed

Directions:

1. Prepare egg noodles according to directions on the package and drain well. While the noodles are cooking, whisk the water, soy sauce, vinegar, sugar and cornstarch together in a bowl until the sugar and cornstarch are dissolved. Set it aside.
   
2. Heat the vegetable oil in a wok or large, deep skillet over high heat. Add the scallions, garlic and ginger and stir until the garlic and ginger start giving off their characteristic aroma, for about 14 seconds. Add the snow peas and toss just until they start changing color, about 12 seconds.
3. Add noodles and toss with the seasoned oil. Stir in the soy sauce mixture and pour all into the wok. Stir well until the sauce has thickened and the noodles are evenly distributed. Remove from heat and transfer immediately to a serving dish. Serve hot.

Light and Low Calorie Chinese Chicken Salad

Ingredients:

• 2 tbsp. soy sauce
• 1 tbsp. minced green onion tops
• 1 sm. clove garlic
• 1/4 tsp. ginger
• 8 oz. boneless chicken
• 4 c. packed shredded lettuce
• 3 green onions with tops
• 1 tbsp. parsley
• 2 tsp. sesame seeds
• 1/2 tsp. dry mustard
• 1/2 tsp. sugar mixed with 2 tbsp. white vinegar

Directions:

1. Combine soy sauce, onion tops, garlic and ginger. Add chicken and marinate 10-15 minutes.
2. Meanwhile, combine lettuce, onion, parsley and sesame seed. Drizzle with mustard, sugar and vinegar mixture; set aside.
3. In hot wok, add oil, stir-fry chicken with marinade just until done, then toss with salad and serve at once.

Photo used under Creative Commons Attribution 2.0 License (Read about it @ http://creativecommons.org/licenses/by/2.0/)

Fruity Chinese Cabbage Salad

Ingredients: 1 med. Chinese cabbage, chopped 1 can (13 1/4 oz.) pineapple tidbits, drained 1 can mandarin oranges, drained 1 can water chestnuts, drained & sliced 1/4 c. sliced green onions Soy Dressing: 1/2 c. mayonnaise 1/2 c. yogurt 1 tbsp. soy sauce 1 tsp. salt 1 tsp. sugar 1/4 tsp. ground ginger Directions: Combine ingredients. When ready to serve toss with soy dressing.

Bean Sprouts with Ginger

Ingredients:

• 3 tbsp. vegetable oil
• 1 large onion, thinly sliced
• 1 1-inch fresh root ginger, peeled and finely chopped
• 1 tsp salt
• 1 lb. bean sprouts

Directions:

1. Heat the oil in a wok.
2. Add onion and fry until soft.
3. Add ginger and stir-fry for 3 minutes.
4. Stir in the remaining ingredients, increase the heat to moderately high and stir fry for 3 minutes, or until the bean sprouts are cooked through but still crisp.
5. Served at once.

Chinese Broccoli with Oyster Sauce

Ingredients:

• 2 tbsp. oyster sauce
• 1 tsp. sesame oil
• 3/4 lb. Chinese broccoli (Gai Lan) or regular broccoli
• 8 c. water
• 2 tbsp. vegetable oil
• 1 tsp. salt

Directions:

1. Combine oyster sauce and sesame oil in a bowl, set aside.
2. Wash broccoli and peel off tough skin on stems. Remove flowerets from stems and cut into bite size pieces. Cut stems diagonally into thin slices.
3. Bring 8 cups of water, vegetable oil and salt to a boil in a large pot. Plunge broccoli into boiling water and cook for 4 minutes or until crisp-tender.
4. Drain well and place on a platter. Drizzle with oyster sauce, sesame oil mixture.