Quick Chicken Stir Fry

I know, I know - I love a stir fry. There... I admitted it.

INGREDIENTS

• 1lb. chicken thighs, cut into 1 inch pieces
• ¼-½ cup cornstarch
• 1-2 tablespoons neutral oil, like avocado
• 4-6 green onion sprigs, cut into ½ inch pieces
• 1 tablespoon fresh garlic, minced
• 1 tablespoon fresh ginger, minced
• ¼ cup soy sauce
• ½ tablespoon honey
• 1-2 tablespoons Sambal Chili Garlic sauce (depends how spicy you like)
• 1 tablespoon chopped fresh cilantro (optional)
• 1 teaspoon toasted sesame seeds (optional)

DIRECTIONS

• In medium bowl add chicken and ¼ cup cornstarch, coat the chicken well but shake off excess using a sifter - set aside.
• Heat pan or wok until almost smoking - add 1 tablespoon oil and chicken
• Cook chicken until golden brown, about 3-5 minutes then stir in green onions and cook for  a minute or so; remove chicken and set aside
• Place same pan/wok back on medium heat, add a touch of oil, garlic and ginger - cook until fragrant about 30 seconds, then add soy sauce, honey and Sambal
• In a separate small bowl, mix 1 tablespoon cornstarch with ¼ cup water then stir in with soy sauce mixture, cook until sauce starts to thicken
• Add the chicken back in, stir and coat with sauce, cook for a few more minutes
• Garnish with cilantro and sesame seeds and serve

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Rotisserie Chicken Sauce

Featured on TV episode: We're in the Backyard Day

Makes approximately 1 cup sauce

Ingredients

• ½ cup hoisin sauce
• ¼ cup soy sauce
• 2 tablespoons Sriracha
• 2 tablespoons Chinese 5-spice powder
• ¼ cup brown sugar

Directions

• Put all ingredients in a bowl and mix well to combine

Grilled Sriracha Garlic Butter Wings

These crazy delicious little flavor bombs are a hit wherever they go. And they’re grilled, not baked which makes ‘em even better.  Did I mention only 4 ingredients???

Appetizer Serving for 2-4

INGREDIENTS

• 2 lbs chicken wings (aka party wings)

• 1 tablespoon neutral oil, like avocado

• 1 teaspoon Kosher salt

• ½ teaspoon fresh ground pepper

• ½ cup butter

• ½ cup Sriracha

• 2 cloves garlic, finely minced

• 2 tablespoons chopped fresh cilantro, for garnish

DIRECTIONS

1. Preheat grill on medium/high

2. Put wings in a large bowl, add oil, salt and pepper, toss well and place skin side down on grill, flip often until done the way you like it - which hopefully is not dry as toast

3. While wings cook put butter, Sriracha and garlic in a small pot and heat over low until melted - stir to mix well and set aside

4. When wings are done, mix them in batches with the sauce in large bowl

5. Serve wings with sprinkle of salt and garnish with cilantro

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Quick Asian Chicken Broth

My go to drink of choice when I’m sick, trying not to snack on shitty, unhealthy stuff or just want something delicious.   

INGREDIENTS

• 4 cups chicken broth
• 4 green onions cut into 2 inch lengths 
• 10 or so sprigs of cilantro
• Four 1/8 inch slices ginger (skin in is fine)
• 1 clove garlic, peeled & rough smashed
• 15 or so Sichuan pepper corns
• 1/4 teaspoon kosher salt 

DIRECTIONS

1. Put everything in a pot and bring to a low simmer, then cover and leave for 10 - 15 minutes 
2. But check a couple minutes after being covered to make sure it’s not boiling - it does that after it gets covered sometimes
3. To drink, I remove the peppercorns, ginger & garlic but leave in the greens 

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Asian Rice Bowl

Not to sound like a broken record, but this is super easy and super delicious. And very likely different than your everyday stuff... #justsayin

INGREDIENTS

• 1 pound ground beef
• Neutral oil, meaning non-flavored like canola, avocado, peanut etc
• 1 tablespoon fresh ginger, minced
• 1 clove garlic, crushed
• ¼ cup brown sugar
• ¼ cup soy sauce
• 1 teaspoon sesame oil
• 1 heaping teaspoon of Asian chili garlic sauce
• 2 tablespoons chopped green onions
• 2 cups cooked rice

DIRECTIONS

1. Cook ground beef with about ½ tablespoon oil in a large pan until just cooked through - remove excess fat
2. Add ginger, garlic and add a little more oil if needed, stir and cook until very fragrant - about a minute
3. In a small bowl combine brown sugar, soy sauce, sesame oil and chili garlic sauce - mix well
4. Add the sauce to the beef mixture, stir and let thicken a little
5. Add 1 tablespoon of green onion to the mixture
6. Spoon the beef mixture over rice and garnish with more green onions.

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Green Onion & Ginger Sauce

A classic Chinese oil based sauce - or more accurately a classic ‘Hainanese’ sauce - and it’s a simple and delicious add to almost any protein.

INGREDIENTS

• 2-3 tablespoons fresh ginger, finely chopped
• 1 clove garlic, finely minced
• 1 bunch green onions, white and light green parts only, finely chopped
• 2 teaspoons Kosher salt
• 1 cup any neutral oil

DIRECTIONS

1. Put ginger, garlic, onions and salt In a heat resistant bowl combine
2. Heat oil in a saucepan until hot but not boiling, and carefully pour on top of gingher combo (It’ll splatter a lot)
3. When it stops splattering, stir a couple times and then let it cool
4. At this point you can store it in a container in your fridge up to a couple weeks
5. Put on eggs, fish, shrimp, chicken, steak - almost anything

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Chicken Soup

There’s something truly wonderful about making your own chicken soup. I make it, eat some, eat some more, then freeze some – if there’s any left.

Makes about 12 cups

1 whole chicken, uncooked (with bones & skin for flavor) cut into 8 parts

3 celery stalks, cut into 2 inch pieces

1 large onion, cut into slightly largish bite size pieces

4 carrots, cut into bite sized pieces

2 tablespoons garlic paste, or 4 cloves minced

2 tablespoons ginger paste, or 1 inch piece of ginger cut into thin strips

Kosher salt & freshly ground pepper

3 tablespoons ‘Better Than Bouillon’ chicken base, or 3 chicken bouillon cubes

• Put chicken in a large pot, cover with cold water by about 2 inches & bring to a boil

• Let boil 20 minutes, periodically skimming off the icky foam that floats to the top

• Turn down, cover and simmer for 90 minutes

• Remove from heat and remove chicken to a baking sheet to cool

• Add the celery, onion, carrots, garlic, ginger and bouillon to the broth, bring to a low simmer, and cover for another 30 minutes

• While it does, and once the chicken has cooled enough to handle, pull the chicken off the bones, remove skin then shred then add back into the soup with the vegetables

• Season to taste with salt & pepper – be aggressive, it’ll need it

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Chicken Francaise

A delicious & simple chicken dish that will have you mentally wandering the Champs-Élysées – or sitting at your kitchen table. In any case you’ll be very happy.

INGREDIENTS

• ½ cup all-purpose flour

• ½ teaspoon Kosher salt

• ½ teaspoon fresh ground pepper

• 1 chicken breast (pound down to ¼ inch thick)

• 2 eggs

• 1 tablespoon olive oil

• ¼ cup dry vermouth or white wine (nothing expensive, but something you’d drink)

• ½ cup chicken broth

• 1 tablespoon fresh lemon juice

• 2 tablespoons cold butter

• 2 tablespoons chopped parsley

DIRECTIONS

1. In a large bowl, combine flour, salt and pepper - mix well

2. In a separate bowl (large enough for the chicken) beat the eggs

3. Heat oil in a large non-stick pan

4. Put the chicken into the flour mixture and push down lightly to coat both sides then shake off any excess),

5. Dip both sides of the chicken into the beaten eggs and then carefully put into the hot pan - lay it down facing away from you

6. Cook chicken until lightly golden brown, about 3-4 minutes on each side

7. Remove the chicken when done and set aside - cover loosely with foil to keep warm

8. In the same pan, carefully add vermouth, scraping up any bits on the bottom of the pan - simmer about 2 minutes

9. Add chicken broth, lemon juice and butter

10. Slowly swirl pan to incorporate the butter

11. Add parsley then season with salt and pepper to taste

12. Plate chicken and serve with the sauce over the top

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The Best Chicken/Egg Salad

Serves 4 - 6

This is a favorite in our house. I like to put it out on a plate with bagel halves and let everyone make their own.

Ingredients

• 6 hard boiled eggs, peeled
• 2 ribs of celery, diced fairly small (about 1/2 cup)
• 1/3 cup mayonnaise
• 2 cups deli-roasted chicken, shredded
• Freshly ground pepper to taste
• 2 teaspoons curry powder

Directions

1. In a bowl, use a fork to rough chop the eggs
2. Add the celery, Mayo , chicken, curry powder and salt and pepper to taste
3. Mix together well and serve

Garlic Butter Wings

Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

There are very hard to resist.  I’m warning you, once you start eating them…

INGREDIENTS

• 2 lbs chicken wings, tips removed, and the drumettes and flat section separated with a pair of kitchen scissors

• 1/4 + 1/3 cup butter melted

• Kosher salt & fresh ground pepper

• 3 cloves garlic, minced

• 1/8 teaspoon red pepper flakes

• ¼ cup shredded Parmesan

• ¼ cup finely chopped curly parsley

DIRECTIONS

1. Preheat oven to 400

2. Put wings in a large bowl, add the ¼ cup melted butter, toss well and place on a baking sheet – bake for 20 minutes

3. Flip over and bake another 15 minutes

4. When they are almost done, add garlic & red pepper flakes to the remaining butter in a small pot over medium/low heat – stir well and let simmer about 30 seconds

5. Remove, place wings in a bowl and add the butter, parmesan and parsley - mix and serve 

*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Wings with Curry Sauce

When it comes to curry, I’m like the little old lady in the Frank’s commercial – I put that shit on everything.

INGREDIENTS

• 18 chicken wings

• 3 tablespoons butter

• 1 tablespoon flour 

• 2 tablespoons curry powder

• 1/3 cup coconut milk

• 1/3 cup milk

• 1 tablespoon Sambal Chili Paste or Sriracha

• Kosher salt

• cilantro or diced green onion for garnish 

DIRECTIONS

1. Preheat broiler

2. Place wings on a foil lined baking sheet and broil until done, 10 - 15 minutes a side

3. While they're cooking, melt butter in a small pot over medium/low heat

4. When it’s melted, add flour and curry powder – stir well, mix together about a minute 

5. Pour in both milks – stirring well with a whisk until it begins to thicken

6. Add chili sauce, season with salt and stir well – keep warm

7. Remove wings from oven, put in a large bowl and toss with as much curry sauce as you like

8. Plate and garnish with cilantro or green onions

9. Serve

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Crazy Effing Good Chicken Sandwich

This is the ultimate football/sport watching food.

Serves 4

INGREDIENTS

• 1 tube fridge biscuits
• 1/3 cup Finlandia butter*
• 1/3 cup Franks hot sauce  
• 2 tablespoons honey
• 4 pre-cooked Fried Chicken tenders, room temp
• 2 tablespoons Kewpie (Japanese) Mayonaise
• 1 cup Iceberg lettuce, shredded

 DIRECTIONS

1. Cook biscuits, as per instructions, put to the side and keep warm
2. Melt butter and hot sauce, on low heat for 1 minute
3. Add honey to sauce, add the fried chicken, coat well and cook on medium for 2 minutes
4. Layer your sandwich: half biscuit, tablespoon of mayo, tablespoon cooked sauce, lettuce, chicken tender, top with biscuit, eat!

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

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Herbed Butter Chicken

Serves: 2
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

I know what you're thinking, and if you thinking buttery, delicious and amazing… you're right. If that's not what you're thinking, maybe you should try this first.

INGREDIENTS

• ¼ cup Finlandia butter*, room temperature
• ¼ cup freshly chopped parsley, 4 tablespoons
• ½ teaspoon freshly ground black pepper
• 2 chicken breasts
• Olive oil
• Kosher salt

DIRECTIONS

1. Preheat grill to high
2. Put butter, parsley & black pepper in a small bowl and mix well to combine – set aside
3. Place chicken breasts one at a time into a zip lock bag, add a little olive oil to each side and close bag
4. Using something heavy like a bottle of olive oil or vodka (my favorite btw) pound them carefully to an even thickness - approx 1/2'' thick
5. Remove from bag, season each breast well with Kosher salt and put on hot grill
6. Place chicken on the heated grill, cook approximately 3 minutes then turn 45 degrees to create cross hatch marks – cook another 2 minutes
7. Flip chicken over and spread another tablespoon of butter mixture on each breast
8. Cook until bottom is just cooked, then flip and give the top side a coating of butter
9. Take chicken off grill, brush with softened butter one last time and serve – in a sandwich, sliced on some pasta or use on a salad.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

Grilled Vegetables

Serves: 4-6
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes

Grilled veggies - good.  Grilled veggies with herb butter – tremendous.

INGREDIENTS

• 2 red peppers, cored and cut into 2 inch slices
• 2 yellow peppers, cored and cut into 2 inch slices
• 1 red onion cut into 1/2 inch thick slices
• 1 pound asparagus, thick ends removed
• ½ cup Finlandia butter*, diced
• 2 tablespoons Dijon mustard
• 1 teaspoon each fresh thyme, rosemary and parsley, finely chopped
• 1 clove garlic, finely minced
• Salt & fresh ground pepper

DIRECTIONS

1. Preheat grill to medium high
2. Combine butter, mustard, herbs, garlic & salt and pepper in a small pot, and stir over medium until melted and well blended – keep warm
3. Grill vegetables, brushing with herb butter until done – being sure to baste once more before serving.

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*Finlandia Butter can be found at Vons, Albertsons and Safeway. Finlandia Cheeses are also available, in Southern California at Costco and other fine retailers.

FRESH SPRING ROLLS

Perfect food for when it is 800 degrees outside (San Diego summertime).

INGREDIENTS

• 8 rice wrappers (approx 8 inch diameter)
• 1 cup poached shrimp, chilled, shells and tails removed, sliced lengthways
• 1 cup my Black Bean Salmon  recipe, chilled
• 1 cup shredded Napa Cabbage
• 1 cup matchstick carrots
• 1 cup matchstick red pepper
• 1 cup fresh cilantro leaves
• big handful of lettuce leaves

SAUCE

• hoisin sauce
• Chili Garlic sauce (Huy Fong brand, the same people that make Sriracha)

DIRECTIONS

1. Prep everything
2. Mix Sauce: 3 parts Hoisin to 1 part Chili Garlic sauce, set aside  
3. Fill large bowl with warm water
4. One at a time, place 1 rice paper in water for 15 seconds
5. Place flat on clean kitchen cloth
6. Layer a strip of each ingredient, on top of each other, then roll it up like a mini buritto  
7. Repeat until you have used up all the ingredients
8. Serve with sauce, dip and enjoy! 

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MORE RECIPES

Asian Grilled Chicken Tacos

There’s just something about making tacos on the grill – and when they’re Asian inspired they’re even more special. Try this version for a great change.

Makes 6 ‘street’ size tacos

INGREDIENTS

• 1/3 cup + 2 tablespoons Sambal chili sauce

• 2 Tablespoons honey

• 1 Tablespoon soy sauce

• 1/3 cup sour cream or non-fat Greek yogurt

• 1/3 cup shredded red cabbage

• 2 chicken thighs

• 1 tablespoon olive oil

• 6 flour tortillas - ‘street’ taco size

• Chopped cilantro for garnish

DIRECTIONS

1. Put 1/3 cup of the chili sauce, honey and soy sauce in a medium bowl and mix well - remove about 1/3 to a small bowl and set aside

2. Add chicken to the medium bowl with the marinade, submerge to cover and refrigerate at least an hour to overnight

3. Add remaining 2 tablespoons of the Sambal to the sour cream or yogurt, mix well and set aside.

4. Remove chicken from fridge about 30 minutes before cooking

5. Heat grill or grill pan to medium high, spray with cooking spray and add chicken

6. Cook until well marked on both sides and cooked through - using set aside sauce to brush with

7. Remove from grill, slice the chicken, spread some of the sour cream on a tortilla, add the cabbage and the chicken, and finally a little chopped cilantro.

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HOISIN SRIRACHA WINGS

These are deliciously sweet with a little kick, you can dial up the heat a little more just add more Sriracha.

INGREDIENTS

• 2 dozen chicken wings
• 3 tablespoons Garlic Hoisin Sauce
• 3 tablespoons soy
• 3 tablespoons honey
• 3 tablespoons Sriracha
• big pinch Kosher salt
• 2 big garlic cloves

DIRECTIONS

1. Preheat oven 425
2. Mix all ingredients, everything but chicken
3. Coat chicken with 3/4 of the sauce
4. Cook on lined baking sheet for 15 minutes, flip, brush with a little sauce, cook for 15 minutes
5. Flip again, brush with the remaining sauce and cook another 5 minutes

TO GRILL

Pre-heat medium grill. Cook plain wings, turning occasionally, for 20 minutes. Baste generously with sauce and grill for 5 minutes.

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MORE CHICKEN RECIPES

Shiitake Mushrooms and Leeks

One of my favorite combinations, check out just how versatile they are.

INGREDIENTS

• 3/4 pound Shiitake Mushrooms, stalks removed, sliced 1/4'' width
• 2 leeks, root and most of the dark green stalks removed, cut lenthways, finely slice semi circles
• 2 tablespoons Olive oil, add more if it gets dry
• 1 garlic clove, crushed
• 2 tablespoons butter
• big pinch Kosher salt
• 6 grinds fresh black pepper

DIRECTIONS

1. Preheat large skillet on medium heat, add oil, mushrooms and leeks, cook for approx 4 minutes 
2. Clear a space in pan, add garlic, let it sit until fragrant, then stir into vegetables – don't let it burn
3. Once cooked for 7-10 minutes in total, stir in butter, then season with Kosher salt and pepper

Serve as a side dish with juicy steak, creamy polenta, or a delicious Eggs Benedict.

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SHIITAKE & LEEK BENEDICT RECIPE

QUICK BBQ CHICKEN SANDWICH

Makes One

If you have some leftover deli-roasted chicken...you'll be eating in about 5 minutes. And if you've watched the video you'll know how simple this is and doesn't really need a recipe - but here goes anyway.

INGREDIENTS

• 1/3 cup cooked deli-roasted chicken, shredded
• 1/4 cup bbq sauce, any kind you like
• 1 teaspoon white vinegar
• 1 teaspoon chipotle pepper, minced
• 1 slice cheese, I like Muenster or Havarti for this but you go for it
• 1 hamburger bun or 1 hot dog bun or 2 slices of bread or a croissant - just a bread-like product
• Mayo (preferably Kewpie, the Japanese mayo cuz honestly it's unfrickingbelievable)
• Shredded iceberg lettuce

DIRECTIONS

1. Warm chicken in a non-stick on medium heat
2. Add bbq sauce, vinegar & minced chipotle
3. Heat until just beginning to bubble and top with cheese - let cheese melt
4. Toast bun, bread, croissant or whatever ur using, then add mayo to the bottom, then lettuce, then the chicken with melty cheese and the top bun
5. Eat, as if that wasn't obvious
6. Repeat

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SWEET AND SOUR CHICKEN

With almost no ingredients. I'm always here for you. This is awesome, I say, it beats takeout any day!

Serves 4

INGREDIENTS

• 1/2 cup ketchup
• 1/4 cup soy sauce
• 2 Tbsp apple cider vinegar
• 1 clove garlic, minced
• 1 tablespoon. cornstarch
• 1 tablespoon canola oil
• 1.5 pounds chicken, breasts or thighs sliced into thin strips
• 2 green onions, white & light green parts only, diced fine
• sesame seeds for garnish

DIRECTIONS

1. Combine first 5 ingredients, mix well and set aside
2. Heat wok or pan well, then add oil and then chicken
3. Stir fry until just done, then add about 1/3 the sauce
4. Mix to combine and let bubble away about a minute so it thickens
5. Serve on rice or noodles garnished with green onions and sesame seeds

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