Quick and Easy Chili Chicken

Chili Chicken


A very quick ,simple and delicious recipe for Chili chicken

Replace chicken with paneer,tofu or mushrooms for a veggie version

Ingredients:
3 tbsp olive oil
1 lb boneless chicken cubed
1 small red onion sliced
3 cloves of garlic finely minced
1 green bell pepper
2-3 whole green chillies
4 stalks of scallion(green onion)
1 packet Knorr Chinese hot and sour soup .

For the batter :
Salt and pepper to taste
1 egg
2 tbsp cornstrach

Directions : In a bowl beat the egg ,cornstarch ,salt and pepper together to form a smooth paste..Heat oil in a non-stick pan. Dip the chicken in the batter and shallow fry till cooked .Set aside on a papertowel to drain the excess oil.In the same pan add a little extra oil and add the onions and cook till transluscent.Add the minced garlic and brown lightly. Add the green chillies
 and bell pepper and saute for a few minutes. Add 1 cup water and the entire packet of Knorr hot n sour soup.Bring to a boil and let it thicken stirring at regular intervals.If it's too thick add a little more water .Add the cooked chicken and spring onions and garnish with coriander leaves(cilantro).Serve hot with noodles or rice.

Asian style Broccoli and Crispy noodle salad

This recipe was specially developed for a dear childhood friend of mine who requested me for salad recipes containing brocolli .While I have had salads which contain raw broccoli I prefer steaming or sauteing them lightly still retaining the crunch before adding them to salads as they are easier to digest when cooked down especially for kids.You can use raw broccoli if you prefer it that way .

Veggies should be lightly sauteed,they should be crisp and bright colored.

Ingredients:
1 tbsp sesame oil
1 cup broccoli florets
1 cup Asian mixed vegetables(baby corn,red peppers,mushrooms,waterchestnuts ,carrots and sugar snap peas)
1 bunch of organic Heart of Romaine lettuce (Hearts of Romaine lettuce are just the tender crispy leaves that are enclosed within the outer greener mature ones.The outer ones are discarded.This is how they are sold )
3 tbsp sweet chili ginger  sauce ( I like Ginger People brand)

Romaine Hearts,Sesame oil,sweet chili ginger sauce,red wine vinegar,soy sauce

1/2 tsp vinegar
1/2  tsp soy sauce
1 tsp Siricha sauce (hot chili sauce)
1 tbsp toasted sesame seeds
1 tsp chili lime seasoning
1 cup La Choy crispy noodles (you can alternately fry rice noodles to a golden brown and add)
10 Vegetable spring rolls crisp fried (I have used store bought here)

Directions:
Heat sesame oil in a wok . Add the broccoli florets  , Asian stir fry veggies ,soy sauce ,vinegar and  chili lime seasoning and saute for 5  mins .They should be crispy and bright colored.Let cool
Cut up the Romaine lettuce .Add the sauted Asian veggies ,sweet chili ginger sauce,Siricha sauce ,toasted sesame seeds and toss well. Just before serving add the crispy fried noodles and vegetable spring rolls.If you add them earlier they'll get soggy.Serve with extra ginger chili sauce as a dressing if desired.

Teriyaki Chicken with Japanese Somen noodles

Ingredients :
6 oz Japanese organic Somen noodles ( you'll find them in the Asian market )
1/2 cup shredded cooked  chicken
2 cups mixed stir fry vegetables ( broccoli,carrots,babycorn,mushrooms,red peppers,sugar snap peas)
1/4 th cup Kikkoman Teriyaki stir fry sauce
1 tbsp Sweet chili sauce
1 tbsp toasted sesame seeds.

2 tbsp Olive oil

Directions :
Heat oil in a non-stick wok .Add the vegetables and the Kikkoman Teriyaki sauce and stir fry for 10 mins .Add the chicken and sweet chili sauce and cook for another 5 mins till veggies are tender.

In a stock pot boil water .Add salt to it. Add the Japanese Somen noodles and boil for 3 mins ,the noodles get cooked tender very quickly.Drain and add the noodles to the chicken and vegetables.Sprinkle toasted sesame seeds.Serve hot. You can use a little Siricha(hot chili sauce) if you like it spicy.

Chicken Pad Thai

3 tbsp sesame oil (cooking oil not toasted sesame oil)

2 boneless chicken breasts cubed

1 packet Thai rice noodles

2 cups of chopped  stir fry vegetables

(Broccoli,carrots,baby corn,mushrooms,red bell peppers,water chestnuts,fresh bean sprouts)

1/3 cup chopped peanuts

salt and pepper

Pad Thai Sauce ingredients:

1 tbsp Thai sweet chili garlic sauce

1 tsp fish sauce

1 tsp Siracha or hot red chili sauce

1 tbsp peanut butter

1/2 tbsp tamarind paste  dissolved in 1/2 cup warm water

1 tsp soy sauce

2tbsp brown sugar

Directions: Boil water in a stock pot .add salt to it.Add the rice noodles and cook till 'al dente'(firm to bite).Drain and keep saide.Add a little oil and mix them to prevent from sticking.

Add all the sauce ingredients in a mixing bowl and whip together to a smooth paste/thick sauce consistency.

In a wok add sesame oil.Mix  the chicken with the pad thai sauce and keep aside.Add the marinated chicken and  veggies and stir fry till the chicken  turns white and is no longer pink in the center(10 -15 mins ) and the veggies are cooked.Add a little warm water from the noodles stock pot  if it dries out.Add the noodles to the chicken and vegetables. Add the chopped peanuts .Check the seasoning.Garnish with cilantro.Serve with more chiligarlic sauce or hot chili sauce on the side.The chicken and be substituted with shrimp for Shrimp Pad Thai.

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