Lettuce Wraps

1 lbs. ground chicken or ground pork (I use ground sausage from by the bacon.)
8oz can water chestnuts, drained and chopped
4 green onions, chopped
1/4 cup roasted peanut, chopped
1 carrot, diced
1 head iceberg lettuce, separated into rounds
2 Tbsp cooking oil
1 pkg Lee Kum Lee Panda brand sauce for Lettuce Wraps in the Asian section at the grocery store

Heat oil over high heat in a large frying pan or work. Add meat and stir fry for 3 minutes or until browned. (I personally don't use the oil because it adds way too much grease for our liking.)
Add all vegetables, peanut and water chestnuts.
Stir fry for an additional 2 minutes.
Add 3/4 pouch of sauce and bring to a simmer.
Add green onions and peanuts.
Scoot the mixture into a lettuce cup.
Drizzle the remaining sauce on top.

* We love lettuce wraps and these definitely didn't disappoint. There wasn't much talking going on between me and my man because we were too involved with eating these good wraps! I will be repeating this one again soon!

Chinese Chicken Salad

1 cup sunflower seeds 
1 (16 oz) bag coleslaw mix 
2 packages Beef Top Ramon dry, save the packets 
1 bunch green onions chopped 
2 cups cooked and diced/shredded chicken (I refrigerated this after I cooked & shredded it until it was cold.)

SAUCE
1 cup peanut oil 
1/2 cup sugar 
1/3 cup white vinegar 
2 packets beef seasoning from Top Ramon packages listed above

1. In a large mixing bowl, toss sunflower seeds, coleslaw, chopped green onions and chicken.
2. Smash Top Ramon packets with fists until they are crushed into small pieces. Reserve beef packets for sauce. Add Top Ramon pieces to salad and toss to evenly distribute.
3. In blender, combine peanut oil, sugar, vinegar and beef packets. Blend until evenly mixed.
4. Toss the dressing and salad together until coated with dressing and you reach desired flavor.

* This was amazing! My husband and I both could not get enough of this salad! The flavor was perfect and this was a super easy recipe. The most time consuming part was boiling and shredding the chicken. There was a small portion leftover that I refrigerated and ate for lunch the following afternoon and it was still just as good. I can't wait to make and eat this one again!

Recipe from Chef In Training
Photo from Amber's Delectable Delights

Sweet and Spicy Noodles With Chicken

2-3 chicken breasts cut into chunks and cooked (You can cook it with some peanut sauce tossed in to give the chicken some added flavor, if desired.)

1 lb noodles, fully cooked and drained (any kind you prefer)

In a small sauce pan, brown 4 tsp minced garlic in some olive oil then add:

1/4 c. vegetable oil

1/3 c. white vinegar

1/4 c. sugar

1/4 c. sesame seeds

3 Tbsp. soy sauce

1 Tbsp. red pepper flakes
2 c. steamed broccoli (optional)

Toss the chicken, noodles, and sauce together in a large fry pan or wok on medium heat. Let it all simmer together for about five minutes so the noodles absorb some of the sauce. Toss in steamed broccoli (optional). Serve hot.

* I finally found a spicy dish that didn't make me crave more heat! WOW was this spicy and we loved it! Surprisingly, I think I will add less red pepper flakes next time so I can taste more of the sauce and not just feel the heat. It was still really good and so easy! We loved the broccoli with it. I served it with some hot and fresh rolls and of course some cold milk to help with the delicious spice. This was yummy and different than our usual dishes. Loved it!

Recipe & photo from Favorite Family Recipes

Teriyaki Chicken Pasta Salad

Salad
4 cups cooked chicken
16 oz. bow tie pasta
20 oz. baby spinach
sliced green onions
12 oz. honey roasted peanuts
mandarin oranges
1/2 cup sesame seeds

Dressing
2 cups oil
1 1/3 cups Teriyaki sauce
1 tsp salt
1 tsp pepper
1/3 cup sugar

DIRECTIONS:
1. Blend ingredients for dressing.
2. Marinate chicken in some dressing for a few hours.
3. Cook pasta al dente.
4. Bake or Grill chicken.
5. Mix all salad ingredients together.
6. Toss salad with dressing and serve.

* This salad was yummy! It was a fast and easy meal with a light flavor. I cut all the ingredients in half and we still had leftovers. It is filling but still a light meal. We felt the dressing called for way too much oil so next time I am going to reduce the amount of oil I use in the dressing/marinade. I also think it would be good to add croutons and craisins. I found that this is even better the second day!

Recipe from Dayna Jamison
Photo from Karrissa's Kitchen

Sesame Chicken

1 1/2 to 2 pounds of frozen popcorn chicken

6 Tablespoons honey

4 Tablespoons sugar

Salt (to taste)

4 Tablespoons ketchup

2 Tablespoons white distilled vinegar

a sprinkle of ground black pepper

diced green onions, optional

sesame seeds, optional

Deep fry your popcorn chicken and drain on a plate lined with a paper towel. In a wok or sauce pan, combine the remaining ingredients and warm over medium heat. Bring to a boil while stirring and simmer until sauce slightly thickens. In the wok or in a serving dish coat chicken with the sauce. Serve over cooked rice and garnish with diced green onions and sesame seeds.

* We loved this dish! The sauce had great flavor and I loved using popcorn chicken because it made this a super quick dish with hardly any fuss or mess. I bought a 1 lb. 10 oz. bag of frozen popcorn chicken and since I was feeding a crowd, I just used the entire bag and doubled the sauce recipe and it was perfect! I will be making this one again for sure!

Adapted From Real Mom Kitchen

Garden Vegetable Stir-Fry

1 1/2 teaspoons cornstarch
2 Tablespoons soy sauce
1 Tablespoon orange juice
2 teaspoons sugar
dash of pepper
1 cup green beans cut into 1 inch pieces
1 1/2 cups cauliflower cut into 1/2 inch flowerets
1 Tablespoon oil
1 onion, sliced
1 carrot, sliced
1 zucchini, sliced

For sauce, combine cornstarch and 2 Tablespoons cold water. Stir in soy sauce, orange juice, sugar, and pepper. Set aside.

Cook green beans in boiling water, covered for 2 minutes. Add cauliflower. Cover and simmer 1 minute more. Drain well.

Stir fry onion in oil and carrot for 2 minutes. Add beans, cauliflower, and zucchini. Stir fry 3-4 minutes.

Stir sauce and pour over vegetables. Cook and stir until thick and bubbly.

Japanese Chicken Salad

4 oz wonton skins, sliced, & deep fried
1 head lettuce, sliced
2 chicken breasts, cook & tear into strips
1/2 cup torn parsley
2 bunched green onions, thinly sliced
2 Tablespoons white sesame seeds, roasted
1 pkg sliced almonds
1 can water chestnuts, sliced

Dressing:
2 Tablespoons sugar
2 teaspoons salt
2 teaspoons accent
1/4 cup white vinegar
3/4 teaspoon black pepper
2 Tablespoons salad oil
1 teaspoon sesame oil

Don't add dressing until ready to serve!

Chicken Chow Mein

2 chicken breasts
2 Tablespoons oil
1 can chicken broth
1 clove of garlic
1 Tablespoon soy sauce
1/2 teaspoon ginger
3 carrots
1 onion
3 stalks celery
1/4 cup water
2 Tablespoons cornstarch

Brown chicken breast in oil. Remove from pan. Cut chicken into small pieces. Return to pan. Cook a few more minutes. Stir in broth, garlic, soy sauce, and ginger. Cover and cook about 10 minutes.
Cut vegetables on the diagonal.
Add vegetables to pan.
Cook about 5 minutes.
Stir cornstarch into water.
Slowly stir into meat mixture.
Cook until thickened.
Serve over chow mein noodles.

Oriental Chicken Salad

cooked chicken breasts cut into small pieces
1 head green cabbage slices (remove core)
3 green onions, chopped
1/2 red or green pepper, diced
2 pkgs Top Ramen noodles, Oriental flavored, toasted
slivered almonds, toasted

Dressing:
6 Tablespoons sugar
1/2 cup oil
1/2 cup vinegar
2 Oriental flavor packets

Optional Topping:
Wonton skins cut into strips and fried in oil until golden brown. Serve over top of salad.