New Recipe!

So, each night of the week I attempt to cook a different style of food. Tuesday=Italian, Thursday=Mexican, Friday=Asian! Well tomorrow we are having a movie night with friends, so I moved Asian night to tonight because I had some bacon that needed some fried rice to go into! So I tried this recipe- I've never had General Tso's chicken before, but this was AMAZING!

For the chicken, I didn't have ginger, but I added garlic to the green onion mixture. For the fried rice, I put in bacon!!! This was definitely a dinner we will have again and again!!

General Tso’s Chicken

(http://www.tasteandtellblog.com/2011/05/general-tso-chicken/)
adapted from Coup De Pouce Magazine (as seen on Tracey’s Culinary Adventures, who saw it on La Table de Nana)

serves 4

total time: about 30 minutes

1/2 cup brown sugar
3 tablespoons hoisin sauce
3 tablespoons rice wine vinegar
3 tablespoons ketchup
2 tablespoons soy sauce
1/2 cup water
3-4 tablespoons cornstarch
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
1 tablespoon olive oil
1 tablespoon sesame oil
6-8 green onions chopped, plus more for serving
3 tablespoons fresh ginger, finely chopped or grated
hot pepper flakes (optional)
sesame seeds (optional)
hot rice, for serving

In a small bowl, mix together the brown sugar, hoisin sauce, rice wine vinegar, ketchup, soy sauce and water. Set aside.

In a large skillet, heat the olive oil. Dredge the chicken in the cornstarch and shake off any excess. Cook the chicken in the olive oil until browned. Remove the chicken from the skillet and cover with foil to keep warm.

Using a paper towel, wipe the skillet clean. Add the sesame oil, green onions and ginger. Cook until fragrant, about 1 minute. Add the sauce mixture and bring to a boil. Simmer mixture for 2 minutes, or until the sauce thickens a bit. Add the chicken back into the skillet, toss to coat with sauce, and continue cooking until the chicken is cooked through.

Serve garnished with green onions, hot pepper flakes (if desired) and sesame seeds (if desired).

Fried Rice Restaurant Style

(http://allrecipes.com/Recipe/fried-rice-restaurant-style/detail.aspx)

Ingredients

• 2 cups enriched white rice
• 4 cups water
• 2/3 cup chopped baby carrots
• 1/2 cup frozen green peas
• 2 tablespoons vegetable oil
• 2 eggs
• soy sauce to taste
• sesame oil, to taste (optional)

Directions

1. In a saucepan, combine rice and water. Bring to a boil. Reduce heat, cover, and simmer for 20 minutes.
2. In a small saucepan, boil carrots in water about 3 to 5 minutes. Drop peas into boiling water, and drain.
3. Heat wok over high heat. Pour in oil, then stir in carrots and peas; cook about 30 seconds. Crack in eggs, stirring quickly to scramble eggs with vegetables. Stir in cooked rice. Shake in soy sauce, and toss rice to coat. Drizzle with sesame oil, and toss again.

I hope you make this meal- it was AMAZING!

Love you all,

Eliza