Posted by: Michael | May 13, 2012

Asian Chicken Skewers and Ginger Chicken Stir-Fry Romain Wraps with Citrus Soy

soy sauce [119/366]

I wanted to make a special dinner for my wonderful wife on Mothers Day.  I settled on some wonderful Asian recipes that I just had to share.  For any of you that are living in the Oklahoma City area I can really recommend Cao Nguyen Market downtown for most of these ingredients.  If you have any issues with food allergies…please feel free to substitute.  I hope you all enjoy as much as we did and you will pass along your opinions and improvements.

Asian Chicken Skewers

2 lbs of chicken breasts or tenderloin

1/2 cup of soy sauce (we use the gluten-free variety)

1/3 cup of brown sugar

2 Tbs of sesame oil

3 cloves garlic (minced)

1/2 cup green onions (thin sliced)

1 Tbs sesame seeds

Cut the thawed chicken in to thin strips and thread onto skewers.  Layer the skewered chicken into slow cooker.  Combine soy, brown sugar, sesame oil, and garlic in mixing bowl.  Reserve 1/3 cup of mixture and pour remainder onto chicken in slow cooker.  Cook on low for 2 hrs and the turn and cook for 1 hr.  Transfer to serving dish and cover with remaining mixture, green onions, and sesame seeds.

Serve with Jasmine rice.

Ginger Chicken Stir-Fry Romaine Wraps with Citrus Soy

1 lb chicken

3 Tbs fresh ginger (minced)

1 Tbs Garlic (minced)

1/2 tsp dry chili flakes

3 Tbs soy bean oil or vegetable oil

2 heads romaine lettuce, cleaned

1/2 fresh cup orange juice

1 Tbs fresh lime juice

1 Tbs fresh lemon juice

1/4 cup soy sauce

1 ounce scallions, sliced thin

2 Tbs soy sauce

Dice the chicken into tiny pieces.  Place the chicken in a mixing bowl and add 2 Tbs soy bean oil, ginger, garlic, chili flakes and 2 Tbs soy sauce.  Mix together until well mixed.  Let marinate in refrigerator for 2-4 hours.

Mix together the citrus juices, and soy sauce with a whisk .  Reserve until needed.  Clean the romaine lettuce, chopping off the stem, peeling each spear and running under clean cold water.  Reserve in refrigerator until ready to use.  chop scallions into rings and reserve chilled.

Coat a very hot saute pan lightly with soy bean oil.  Lay the chicken around the saute pan being careful not to lay too many on top of each other.   Sear the chicken until crispy and golden brown, about 2 1/2 minutes.  Once chicken is brown, toss gently in the  pan and sear for another 2 1/2 minutes.  The pan will appear to burn, but that is the carmelization and where all the flavor comes from.

Add 1/2 of the citrus soy mixture to the saute pan and coat well.  Let sauce coat the chicken until it is glazed, and thickens on the chicken.  Add more or less depending on how wet you want your chicken.  Spoon chicken onto a plate.

Wrap the chicken mixture in romaine lettuce and top with scallion rings.  Serve and enjoy!

“Taste and see that the lord is good; Blessed is the one who takes refuge in him”  Psalm 34:8


Responses

  1. Yum going to have to try this..anything with soy sauce has to be good: )

    • Thanks, I agree we love Soy Sauce. Hope you enjoy!


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