Chinese Chicken Salad with Sesame-Ginger Dressing

"We are simple kids. Can we just have simple food?" That was the comment from My Middle One when presented with my latest dinner creation, Chinese Chicken Salad with Sesame-Ginger Dressing.

The ingredients that go into this dish are not that funky - they are really quite simple. But when I combined them, I sent one of my children into a dinnertime tailspin. We had a tight schedule to keep on this night. I really wasn't in the mood to convince her she has eaten all components of the salad and actually liked them.

She and No Thank You Boy ate the chicken and a bowl of applesauce from a jar. My Oldest ate the salad. She eats 9 out of 10 meals as long as it isn't too spicy. The Husband ate the salad, but topped it with Caesar dressing. I ate it as it was intended to be eaten.

I can count on myself to enjoy my cooking.

Chinese Chicken Salad with Sesame-Ginger Dressing

serves about 4

3 - 4 chicken breasts, boneless and skinless, about 2 pounds
2 eggs, beaten
2 cups panko
salt and pepper

Dressing ingredients

1/4 cup rice wine vinegar
3 tablespoons soy sauce
1 tablespoon sesame oil
2 tablespoons barbecue sauce
1 tablespoon hoisin sauce
juice of 1/2 small orange
1 tablespoon ginger, grated
3 tablespoons brown sugar
dash of red pepper flakes

Salad ingredients

8 cups chopped romaine lettuce
1 cup cucumber slices
1 cup red pepper strips
1 1/2 cups sugar snap peas
1/4 cup almonds

Preheat the oven to 375 degrees.

Season the chicken with salt and pepper. Put the beaten eggs and panko in 2 separate, shallow dishes. Dip in the chicken in the egg and then the panko. Place on a baking sheet coated with cooking spray. Bake for about 20 - 25 minutes or until cooked through and lightly browned. Set aside. When slightly cooled, slice into strips.

In a small bowl, combine the ingredients for the dressing and set aside.

In a large bowl, combine romaine, cucumber slices, red pepper strips, and sugar snap peas. Separate salad onto 4 large plates and top with sliced chicken and almonds. Drizzle with the dressing.

Homemade Chinese Take-Out Night

We have been on a chicken run for dinner lately. This week's menu has included Chicken Enchiladas, Chicken Salad and last night's Spicy Chicken and Broccoli with Rice Noodles and Sweet and Spicy Hoisin Chicken and Broccoli with Rice Noodles.

I made 2 different chicken dishes for those who like it hot and those who like it sweet. I have long been tinkering with my stir fry recipes. My kids say mine is good but, not like take-out. I think last night's entrees came closest to our local Chinese restaurant take-out specials.

A couple things to remember -- cook the chicken until just done. Any longer and it gets tough and rubbery. Even a little of an ingredient adds a distinctive Chinese flavor such as  the fish sauce. Zap the broccoli florets in the microwave for a minute. They are just cooked through and not mushy in the stir fry. Don't always serve stir fry with steamed rice. The rice noodles were super simple and looked cool on the plate.

A couple similar recipes, but a few changes in the ingredients can make a big taste difference.

Spicy Chicken and Broccoli with Rice Noodles

Spicy Chicken and Broccoli with Rice Noodles

serves 4

3 boneless, skinless chicken breasts, sliced in thin strips, about 1 1/3 pounds
2 tablespoons canola oil
3 garlic cloves, chopped
2 shallots, sliced thin
2 tablespoons ginger, chopped
1/2 jalapeno pepper, sliced thin
1/2 scotch bonnet pepper, sliced thin
1/2 teaspoon fish sauce
2 tablespoons soy sauce
1/2 cup chicken stock
2 teaspoons cornstarch
2 cups broccoli florets, cook on high in microwave for about 1 minute
1 scallion, thinly sliced
6 - 8 ounces rice noodles *see note below for cooking directions

In a small bowl, combine the chicken stock, fish sauce, soy sauce and cornstarch. set aside.

Heat a fry pan or wok to medium high. Add 1 tablespoons of the oil. Heat for a minute. Add chicken and stir fry until just cooked through, about 4 - 5 minutes. Remove from pan. Add the remaining oil and heat for 1 minute. Add the garlic, shallots, ginger and both peppers. Quickly saute for about a minute to just begin to release their flavors. Add the stock mixture to the pan and cook until it begins to thicken. Add the chicken, broccoli, and the scallion and stir just to coat. Serve over the rice noodles.

*Note - Boil about 4 cups of water. Remove from heat and add the rice noodles. Let sit for about 5 minutes to cook. Stir occasionally. Drain to serve.

Sweet and Spicy Chicken and Broccoli with Rice Noodles

Sweet and Spicy Chicken and Broccoli with Rice Noodles

serves 4

3 boneless, skinless chicken breasts, sliced in thin strips, about 1 1/3 pounds
2 tablespoons canola oil
3 garlic cloves, chopped
2 shallots, sliced thin
1 tablespoon ginger, chopped
1 teaspoon fish sauce
2 tablespoon soy sauce
4 tablespoons hoisin sauce
1/2 cup chicken stock
2 teaspoons cornstarch
2 cups broccoli florets, cook on high in microwave for about 1 - 2 minutes
8 ounces rice noodles *see note below for cooking

In a small bowl, combine the chicken stock, fish sauce, soy sauce, hoisin sauce and cornstarch. Set aside.

Heat a fry pan or wok to medium high. Add 1 tablespoon of the oil. Heat for a minute. Add chicken and stir fry until just cooked through, about 4 - 5 minutes. Remove from pan. Add the remaining oil and heat for 1 minute. Add the garlic, shallots, and ginger. Quickly saute for about a minute to just begin to release their flavors. Add the stock mixture to the pan and cook until it begins to thicken. Add the chicken and broccoli and stir just to coat. Serve over the rice noodles.

*Note - Boil about 4 cups of water. Remove from heat and add the rice noodles. Let sit for about 5 minutes to cook. Stir occasionally. Drain to serve.

Fu's - Our Chinese/Japanese/Sushi Joint

As I sit at my computer, I am so mad. I forgot my camera when we went out to dinner at our local Chinese/Japanese/Sushi joint known as FU'S. I usually take Moe, Larry and Curly there when The Husband goes out of town for the night. If he is eating out, so are we. Every time you drive by the restaurant it is open. I don't think the owners or workers ever sleep.

No Thank You Boy has been branching out of his food cocoon lately. He tried my California Roll a couple weeks ago. Tonight besides his basic Chicken and Broccoli (always good with the broccoli cooked just right and tender pieces of chicken), he got a Dragon Roll. I wish I had a picture to show -- it is really pretty. Barbecued eel and cucumber wrapped with sushi rice, nori and avocado. It is topped with a sticky teriyaki sauce and caviar. One of our family favorites because it is kid-friendly. He enjoyed it except for the avocado - too squishy for him.

I always get the Sushi Dinner which is a deal for $13.95. Miso soup and a lame salad with ginger carrot dressing to start. 6 pieces of sushi (2 salmon, 2 tuna and 2 I don't know what) and a California Roll complete the meal. Since we don't eat out that much, I love getting this dinner. a little hot saki makes for a happy Mom. The sushi making dudes (I'm sure they have a more professional sounding name)were making some really cool looking stuff tonight. Next time I am going to try something new. My Middle One got an Egg roll and Beef Lo Mein. My Oldest got Chicken Fried Rice. Both the Lo Mein and the Fried Rice are HUGE portions, which we like, so there will be leftovers for tomorrow. No blogging tomorrow. Dinner is in the bag.

As with most Chinese/Japanese restaurants, fortune cookies and pineapple chunks are complimentary. After learning how to say "behave yourself" in Chinese, finding out our lucky numbers and reading our fortunes were were off to home to put on our pajama pants because we ate too much. Can't wait for the leftovers.

Better Than Take Out Egg Rolls

With our summer vacation winding down, I planned a causal dinner on the deck for tonight. Chipolte Crabby Patties with Sweet and Sour Slaw and Better Than Take Out Egg Rolls. I threw in some fruit salad for good measures. It is a weird combination of foods, but it worked for us. I knew I would be frying up the Crabby Patties, so the addition of the frying of Egg Rolls was no problem.

I hesitated making Egg Rolls in the past because I thought they would be too much work. I was wrong. They went together in a snap. They were similar to preparing a stir fry. And they fry up in less than 2 minutes. No joke. The filling smelled so good that No Thank You Boy was eating it before it made it into the Egg Rolls. I paired it with a sweet and vinegary dipping sauce and some purchased plum sauce. As I fried the Egg Rolls, I kept the finished ones warm in a 200 degree oven.

The Family gave thumbs up all around for the chicken and vegetable filled Egg Rolls. The exterior was nicely browned and crispy. We liked that they had larger chunks of chicken than the typical Chinese take out ones. The fresh vegetables also made a huge difference in the taste. My Middle One ate two and decided she would have half of one more. Before she realized the first half was gone, she was finishing the last bite of the second half. I'll take that she enjoyed them.

The Egg Rolls would also make great appetizers. They can be made ahead and then reheated before serving.

I'll never go back to the take out egg rolls again. Well, I'll never say never, but certainly not as often.


Better Than Take Out Egg Rolls

makes 10 - 12

peanut oil
1/2 pound boneless chicken breasts, diced in very small pieces
2 teaspoons ginger root, grated
1 bag (16-ounces) shredded cole slaw mix
3 scallions, thinly sliced
1 cup snow pea pods, thinly sliced
3 tablespoons oyster sauce
10 - 12 egg roll wrappers, I use Nasoya Egg Roll Wraps
canola oil for frying

Heat a large saute to high. Add peanut oil. Add chicken and ginger root and saute until almost cooked through. Add shredded cole slaw mix, scallions, and snow pea pods. Saute for about 4 - 5 minutes or until the cabbage begins to wilt. Remove from heat and add the oyster sauce and stir to combine. Let mixture cool.

On a flat surface, place one of the egg roll wrappers with a corner pointing toward you. It should look like a diamond shape. Place about 3 heaping tablespoons of the filling horizontally across the center of the wrapper. Fold bottom corner over the filling and roll half way to cover filling. Fold both sides snugly against filling and moisten top corner with water. Roll over flap to seal. Lay flap-side down until ready to cook.

Heat a large saute pan to high and fill with about an inch of canola oil. When the oil reaches 350 degrees, carefully add a few Egg Rolls. Fry until golden, about a minute or two. Turn once to brown on other side. Drain on paper towels.

Serve warm with Sweet and Spicy Dipping Sauce or purchased plum sauce.

Sweet and Spicy Dipping Sauce

2 tablespoons rice wine vinegar
1 tablespoon sugar
1 teaspoon soy sauce
2 teaspoons sriracha sauce
1 tablespoon lime juice

Combine all ingredients in a small bowl. Serve with Egg Rolls.