BEST CHINESE STIR FRY SAUCE

This is the 'little black dress' of stir fry sauces – good for chicken, beef, pork, veggies and seafood.

Makes about 1 cup

INGREDIENTS

• 2 cloves garlic, minced

• 1 tablespoon fresh ginger, chopped fine

• 1 teaspoon sesame oil

• 2 tablespoons rice vinegar

• 1/4 cup soy sauce

• 1/4 cup chicken broth, vegetable broth or even water

• 1 tablespoon sriracha

• 2 tablespoons sugar

• 1 tablespoon cornstarch

DIRECTIONS

1. Combine all ingredients in a small bowl or Tupperware and mix well

2. Stir fry about 2 cups any combination of diced vegetables and/or seafood, chicken or beef until protein is just cooked through

3. When just done, add 1/2 to 2/3 of sauce, mix and let thicken slightly – about a minute and serve

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Maple Chipotle Wings

Makes a pound

INGREDIENTS

• 1 pound chicken wings, I like to cut off the wing tip & separate the wing from the little tiny leg kinda thing
• 1 cup maple syrup (or if ur feeling cheap pancake syrup will totally do)
• 3 chipotle peppers, minced fine
• Kosher salt

DIRECTIONS

1. Preheat broiler to high
2. Combine syrup & chipotle peppers, mix well and put on med/high heat
3. Bring to a boil, and turn down to a simmer - let go about 15 minutes or until slightly thickened
4. Meanwhile put wings on a foil covered baking sheet, and place baking sheet about 6 inches below glowing coils - broil about 10 minutes per side until done
5. Remove, put some wings in a large bowl, add some sauce and toss well
6. Serve & right fricking now!!!! 

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Chicken Soup with Rice, Dill & Spinach

Simple simple simple.

Makes about 8 cups

INGREDIENTS

• 1 tablespoon olive oil

• 3 ribs of celery, each sliced lengthwise down the middle then crosswise into thin pieces 

• 1 small yellow onion, diced small

• 8 cups chicken broth

• 1/2 cup rice, uncooked

• 2 cups shredded, cooked chicken

• 3 ounces (roughly 2 cups) packed fresh spinach leaves, rough chopped

• 3/4 ounce chopped fresh dill

• 1 teaspoon Kosher salt

• 1/2 teaspoon fresh ground pepper

• Lemon wedges for serving

DIRECTIONS

1. Put olive oil, celery and onion in the bottom of a medium pot

2. Cook until softened - about 5 minutes

3. Add broth (carefully cuz it'll steam) and bring to a boil and add rice

4. When it comes to a boil again, turn down to a simmer and cook about 10 minutes or until rice is softened

5. Add chicken, spinach and dill - stir and let simmer about 5 minutes more

6. Season with salt & pepper

7. Serve in bowls with a lemon wedge squeezed on top

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(in the video I use leek instead of onion, but you don't have to) 

Crispy rice pancake & eggs

Sometimes you gotta go with what you've got - and when it turns out, it's wonderful. I made it for breakfast, if you love Loco Moco this is a close cousin.

INGREDIENTS

• egg
• 1 cup cooked white rice, chilled
• 10 crimini mushrooms, sliced
• 1/2 small red onion, diced
• 2 tablespoons olive oil
• 1/2 cup chicken broth
• 1 teaspoon Worcestershire sauce  
• Pinch kosher salt
• Few grinds black pepper
• 2 tablespoons cornstarch

DIRECTIONS

1. In small pot on medium heat, add chicken broth, Worcestershire sauce and season
2. mix cornstarch with few tablespoon of cold water to make paste, then add to broth, cook 5 minutes
3. preheat hot skillet, add oil, mushrooms and onion, cook 2 minutes
4. add rice to skillet, mix, then flatten forming a pancake, cook 1-2 minutes each side
5. cook egg over easy
6. layer pancake, egg, season add gravy

WATCH ME MAKE THIS... 

Chicken & Waffle Sandwich

Makes 1

Ah yes, the iconic chicken & waffles. A magical combination when served separately - but when turned into a sandwich with bacon & coleslaw...look the hell out.

Ingredients

• 2 tablespoons mayo
• 2 teaspoon maple syrup (btw pancake syrup is just fin here)
• 2 thick waffles, toasted
• 2-3 chicken tenders, cooked, crispy & delicious - mine came from the supermarket
• 1/3 cup of coleslaw (it's easier to use the coleslaw kit from the market)
• 4 pieces of bacon, cooked and crispy

Directions

1. Combine mayo and syrup - mix well and spread on both toasted waffles
2. To one waffle add coleslaw, chicken, bacon and top with other waffle
3. Cut in half, plate and serve - or just stand there and eat it yourself :)

Huli Huli Chicken

Serves 6

We made this when we were shooting Livecast in Kauai and went crazy for it

Ingredients

• 1/2 cup brown sugar

• 1/2 cup soy sauce

• 1/4 cup ketchup

• 2 tablespoons Worcestershire

• 1 teaspoon sesame oil

• 1 tablespoon Sriracha

• 3 pounds chicken wings & legs

• Greens onions & sesame seeds to garnish

Directions

1. Combine first 6 ingredients, mix well

2. Add about 3/4 of the marinade to chicken in a large bowl - set the rest aside

3. Make sure chicken is well covered and refrigerate up to a couple hours

4. Heat grill to medium and grill chicken until done the way you like it - which hopefully is not dry & burnt

5. You can use the remaining marinade you set aside (before you added the raw chicken!) as a dip - awesome.

MORE CHICKEN RECIPES

Sriracha Chicken Wrap

Super fast food, then perfect munchie food remedy. Make it!

INGREDIENTS

• 1 cup Deli Roasted Chicken breast meat, shredded
• 2 tablespoons butter
• 1 tablespoon Srirach
• 1 tablespoon runny honey
• Blue Cheese crumbles
• Iceberg lettuce
• handful celery leaves
• wheat tortilla

DIRECTIONS

1. In small pot on low heat melt butter, add Sriacha and honey 
2. Add chicken, cook 2 minutes (until heated through)
3. Warm tortilla
4. Build: tortilla, lettuce, chicken/sauce, blue cheese crumbles, celery leaves.

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GREEK CHICKEN WRAP

Proof you can eat healthy quickly, this takes 5 minutes. 

Serves 2

INGREDIENTS

• 1 cup deli roasted chicken breast meat, shredded
• 1/4 cup English cucumber, skinned, thinly sliced half rounds
• 1/4 red onion very thinly sliced
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• pinch Kosher salt
• 2 pita breads
• 3 tablespoons fresh parsley, finely chopped
• 3 tablespoons fresh dill, finely chopped
• 1/4 cup greek yoghurt

DIRECTIONS

1. Mix chicken, red onion, cucumber, fresh herbs (keep a pinch aside for garnish)
2. In small container mix oil, lemon juice, and Kosher salt, pour dressing into chicken/mix and coat well
3. Warm pita breads, 1 minute each side in dry skillet
4. Build: pita, chicken/salad mix, yoghurt, garnish with pinch of herbs

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Sambal Chicken Sandwich

Grilled chicken in summer is classic, and with the Sambal, this sandwich is a new favorite of mine.

Serves 4 appetizer or 2 hungry people

INGREDIENTS

• 2 chicken breasts, flattened 1/2'' thickness
• 1/4 cup Sambal chili sauce (keep a tablespoon for mayo mix)
• 2 garlic cloves crushed
• 3 tablespoons olive oil
• big pinch Kosher salt
• 4 slices white Sourdough bread
• 2 tablespoons butter
• 2 slices Munster cheese
• 1 tablespoon mayonaise (I use Japanese Mayonaise - Kewpie)
• 1/2 head romaine lettuce, chopped

DIRECTIONS

1. Mix Sambal, olive oil, garlic, salt and then coat flattened chicken with sauce mix
2. Cover, and marinate the chicken refridgerate for 1 hour at least, 3 hrs is great...  overnight is perfect, but whatever you can do
3. Preheat griddle or skillet to high, cook chicken presentation side first for 3-4 minutes, flip and repeat but lay the cheese on top to melt (or grill on medium, 8 minutes a side)
4. Butter bread, grill in hot skillet until golden
5. Mix 1 tablespoon Sambal with mayo
6. Build your sandwich: Bread, mayo mix, lettuce, chicken with melted cheese, bread. 

WATCH ME MAKE THIS...

CHICKEN BANH MI

Makes 2 sandwiches

Awesome, Asian sandwich, I LOVE these things! 

INGREDIENTS

• 1 Simple Grilled Chicken (click on link for recipe)
• 1/4 english cucumber, peel lengthways, just dark green skin
• 1 carrot, skin removed, peel strips lengthways
• 1 tablespoon rice vinegar
• 1/2 teaspoon white sugar
• pinch Kosher salt
• 2 small french baguettes , sliced lengthways
• 2 tablespoons butter
• 2 tablespoons Japanese Mayo
• 1/2 cup fresh cilantro, torn up leaves

Sauce:

• 1/2 stick butter
• 1/8 cup honey
• 1/8 cup sriracha hot sauce

DIRECTIONS

1. Mix carrot, cucumber, rice vinegar, sugar, salt in bowl, make this pickle 30 minutes or 1 hour in advance
2. In small saucepan, heat butter, honey and Sriracha cook 1 minute
3. Cook your chicken according to my SIMPLE GRILLED CHICKEN RECIPE (but, skip the lime/lemon step). After you have cooked one side, flip, then baste. Baste generously with sauce each time you flip, when done you should have some sticky black bits
4. Squeeze excess liquid from pickled cucumber and carrot
5. Slice chicken, butter baguettes and get layering: bread, tablespoon each of mayo & sauce, pickled veg, chicken, lots cilantro, bread.

ASIAN CHICKEN TACOS

These spicy little tacos are silly good, and healthy too…. so what are you waiting for?

Makes about 4-6 tacos

INGREDIENTS

• 1 tablespoon peanut oil
• 1  1/2 cup broccoli coleslaw mix
• 1  1/2 cups deli roasted chicken, dark meat, shredded
• 1 teaspoon fresh ginger, finely diced
• 1 tablespoon Chili Paste (Sambal Oelek)
• pinch Kosher salt
• 1/4 cup sour cream
• 4-6 wheat tortillas

Slaw Dressing:

• 1 garlic clove, crushed
• 1 teaspoon fresh ginger, finely diced
• 1 tablespoon peanut oil
• 1 tablespoon soy
• 1/2 teaspoon sesame oil
• 1 teaspoon rice vinegar
• 1/2 lime, juice
• 1/2 teaspoon brown sugar

DIRECTIONS

1. In medium bowl mix all the dressing ingredients, throw in the slaw, mix again
2. Preheat smoking hot grill pan, add oil, chicken, ginger, salt, cook 2 minutes
3. Add chili paste, cook 30 seconds
4. Warm tortillas
5. Build your taco: Sour cream, slaw mix, chicken mix, eat!

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INSTANT CHICKEN SOUP WITH MATZO BALLS

This version is super quick quick and delicious. And wait – don’t forget about the matzo balls of which even your Bubbe (if you have one) would even approve. 

Serves 2-4

INGREDIENTS

• 1 carton Organic Chicken broth

• 1 large carrot, sliced

• 1/2 onion, roughly chopped large pieces

• 1 celery stalk, sliced

• 2 whole stalks fresh thyme, keep leaves on stem

• Chopped Parsley for garnish

Matzo balls:

• 2 eggs beaten

• 1/4 cup water

• 2 tablespoons olive oil

• 1/2 cup matzo meal

• Big pinch kosher salt

• 6 grinds fresh black pepper

• 2 tablespoons curly leaf parsley, stalks removed, finely chopped

DIRECTIONS

1. In large bowl beat eggs, add water, oil and mix well

2. Then add matzo meal, kosher salt, pepper, parsley, mix well

3. Cover and refrigerate 30 mins

4. In medium pot heat broth, carrots, onion, celery, thyme – cook, lid on, low simmer 30 minutes

5. Boil large pot water

6. Form balls using a tablespoon of chilled matzo mix, drop them into boiling water, cook covered about 15 minutes

7. Serve, garnish with pinch parsley

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Chicken Piccata

This is full of flavor, and one of the most simple meals, worth a try.

Serves 2

INGREDIENTS

• Chicken breast, flattened with rolling pin or buy boneless & skinless filets

• 1/2 cup plain flour

• 1/2 teaspoon Kosher salt

• 1/2 teaspoon fresh ground pepper

• pinch ground cayenne pepper

• 3 tablespoon butter

• 2 tablespoons olive oil

• 1/4 cup dry vermouth or white wine

• 1/2 lemon, juice

• 3 tablespoons capers

• 2 tablespoons parsley, finely chopped (keep some for garnish)

DIRECTIONS

1. Mix flour, salt, cayenne and pepper 

2. Dust the chicken in flour mix, on both sides

3. In large skillet, on medium heat 1 tablespoon butter and add oil, when butter is turning golden add chicken, cook 3 minutes each side, remove and cover with foil

4. In same skillet, deglaze the pan with vermouth, add lemon juice, capers, salt and pepper, 2 tablespoons butter, cook for 2 minutes, throw parsley at the end

5. Serve the chicken filet covered in sauce, garnish with chopped parsley

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the best chicken livers

Serves 4

I realize I will have already lost some of you – but for those who like chicken livers, you gotta make this. For those that don’t, I feel sorry for you.

INGREDIENTS

• 2 tablespoon olive oil
• 2 tablespoon butter
• 1 green pepper, diced, large pieces 
• 1/2 medium sized yellow onion, diced, large pieces 
• 1lb chicken livers, rinsed, drained, remove white parts, chopped
• 1/4 cup cream
• 2 teaspoons worcestershire sauce
• 1 tablespoon vermouth
• 1 pinch Kosher salt
• Freshly ground pepper
• 1 teaspoon Sriracha
• 2 cups cooked white rice

DIRECTIONS

1. Heat 1 tablespoon each of oil and butter in large skillet on medium, cook pepper and onion for 8 minutes, remove set aside
2. Using same skillet, on high heat, add rest of oil and butter, sear livers for 2 minutes, season with Kosher salt and pepper
3. Add peppers and onions back in, with vermouth, cream, worcester and Sriracha, cook for 3-4 minutes to thicken sauce
4. Serve on rice

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Chicken Parmesan

Serves 4 

This classic is way easier than you think to make, try it this way and you can have it on the table for the fam in under 30 minutes. 

INGREDIENTS

• 4 chicken thighs, bone removed, flattened 
• 1/2 plain cup flour
• 1/2 cup panko breadcrumbs
• 1/2 cup parmesan cheese, grated
• 3 eggs, beaten
• 1/2 cup canola oil
• 1  1/2 cup MY EVERYDAY TOMATO SAUCE (but any marinara will do, I used leftover homemade tomato soup in the video below)
• 3/4 cup mozzarella cheese

DIRECTIONS

1. Preheat oven to 350
2. Bread the chicken (in this order) using 3 separate bowls for flour, beaten eggs, panko/parmesan 
3. Preheat oil in large deep skillet on medium, gently add breaded chicken cook for 3 minutes each side, remove excess oil place on paper towels
4. In 9'' oven proof dish, get layering… chicken, then sauce, then cheese, cook 15 minutes

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CHICKEN SOUP WITH SHIITAKE MUSHROOMS

Serves 4

Jewish Penicillin gets an Asian makeover and now is easily one of my (and Mrs Cooking Guys')  favorite cold weather soups. 

INGREDIENTS

• 10 shiitake mushrooms, stems removed and thinly sliced

• 2 tablespoon butter

• 1 tablespoon olive oil

• 1 carton chicken broth

• 1/2 cup deli roasted chicken, shredded ( I used the dark meat)

• 1 tablespoon fresh ginger, finely diced

• 1 garlic clove, crushed

• 2 tablespoons soy sauce ( I use, Housewife Soy Sauce)

• 1/2 teaspoon sesame oil

• 4 green onions (2 thickly sliced on the diagonal. 2 finely sliced for garnish)

• 4 cups cooked steamed rice

DIRECTIONS

1. Preheat a large skillet on medium, add 1 tablespoon butter and oil, cook mushrooms for 5 mins

2. In a medium pan add broth, ginger, soy and sesame oil cook for 2 minutes, add thick cut green onions cook for 1 more minute

3. Reduce skillet heat to low, add remaining butter and garlic to mushrooms, cook for 1 minute

4. To serve: put rice in a bowl, then pour over soup, top with shredded chicken and mushrooms, garnish with finely slice green onions

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Tortilla Chip Chicken

Serves 2-4

This super super simple appetizer, donated by loyal viewers, Lisa and Jeff. Trust me, make this – its juicy and delicious and it just doesn't get any easier than this!

INGREDIENTS

• 1 tablespoon canola oil
• 1  1/2 cup crushed White Tortilla Chips
• 1  1/2 oz hot taco seasoning
• 10-12 chicken wings
• 2 tablespoons Cholula hot sauce
• 1/3 cup sour cream

DIRECTIONS

1. Preheat oven 350 degrees and grease a large baking sheet
2. Mix chip crumbs and seasoning ingredients
3. Rinse chicken in water and drain (don't pat them dry) then coat in oil
4. Coat them generously in the dry mix
5. Cook for 40 minutes, then serve with sour cream mixed with Cholula – easy!

Easy Chicken Adobo

A little sweet, a little sour and all damn delicious - and did I mention tender? This is sure to make a Filipino lola (grandma) very proud :)

Serves 2-4 people (depends how hungry you are...)

INGREDIENTS

• 2 pounds skin on, bone-in, chicken thighs (skinless, boneless work great too)
• 1 cup soy sauce
• 1/2 cup white vinegar
• 1 tablespoon fresh ground pepper
• 2 tablespoons brown sugar
• 5 garlic cloves, minced
• 3 bay leaves

DIRECTIONS

1. Combine soy, vinegar, pepper, brown sugar, garlic and bay leaves in the bottom of a large pot with a well fitting lid pot.
2. Place chicken skin side down in pot and bring to a boil
3. Immediately turn down to a simmer and cover
4. After 30 minutes remove lid, turn chicken over and simmer for another 20 - 30 minutes until super tender
5. Serve with steamed rice.

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WATCH ME MAKE THIS...

Btw, yes – I did forget to add the brown sugar in this video (I hate me sometimes).

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PASTA FAGIOLI

Serves 4

Sort of an Italian leftover dish of pasta and white beans, this goes from pantry-to-table in about a delicious 15 minutes.

INGREDIENTS

• 6 bacon strips, diced
• 2 carrots, diced
• 1/2 yellow onion, diced
• 3 celery stalks, diced
• 14oz (1/2 can) San Marzano canned tomatoes, crushed
• 15oz can cannellini beans, drained
• 1/2 teaspoon Kosher salt
• 1/4 teaspoon freshly ground pepper
• 1/4 teaspoon crushed dried red pepper
• 1 cup leftover cooked pasta, whatever type
• 1 1/2 cups chicken broth
• 2 tablespoons fresh flat leaf parsley, chopped
• 1/4 cup Parmesan cheese, grated
• Extra Virgin Olive oil for garnish

DIRECTIONS

1. Preheat deep large pan on medium/high
2. Cook bacon until golden, for 2 minutes
3. Add onion, carrot and celery, cook for 3 minutes
4. Add tomatoes, beans, broth, Kosher salt, pepper, red pepper and pasta 
5. Turn up heat bring to boil, then reduce heat to simmer, cover and cook for 10 minutes
6. Garnish with parsley, top with Parmesan and drizzle of EVOO

Chicken Peanut Butter Stew

Serves 4

Using a deli-roasted chicken let’s you make this recipe in very little time.  And yes using tomatoes, sweet potatoes and peanut butter sounds very odd – but it's damn fine. 

INGREDIENTS

• 2 tablespoons olive oil

• 1 1/2 cups sweet potatoes, 1/2'' diced
• 1 yellow onion, diced
• 2 inch piece fresh ginger, finely diced
• 4 cloves garlic
• 2 cups chicken stock
• 1 – 15 ounce can diced tomatoes
• 1 teaspoon ground coriander (aka ground cilantro seeds)
• 1 cup smooth peanut butter
• 1.5 cups deli-roasted chicken, shredded
• For serving, fresh rice, crushed peanuts and chopped cilantro

DIRECTIONS

1. Pre-heat oil in a large pot on medium, add sweet potatoes and onion, cook for 3-4 minutes

2. Add the ginger and garlic, cook for 1 minute
3. Add stock, tomatoes, coriander and the peanut butter (yes, peanut butter!) stir well
4. Add chicken, stir well, cover and simmer on low about 10 minutes (stirring occasionally) or until sweet potatoes are cooked though

5. Serve on rice topped with crushed peanuts and cilantro.