Orange Chicken

2 pounds boneless, skinless chicken breasts, cut into 2″ cubes
1/2 cup flour
1 teaspoon garlic powder
1/2 teaspoon pepper
2 tablespoons oil or butter

Sauce:

1 1/2 cups water
1/4 cup plus 2 tablespoons fresh orange juice
1/3 cup rice vinegar
2 1/2 tablespoons soy sauce
1 tablespoon orange zest
1 cup brown sugar
1/2 teaspoon finely minced ginger
1 teaspoon minced garlic
2 tablespoons green onion
3 tablespoons cornstarch
1/4 cup water

Heat oven to 350. In a shallow dish combine the flour, garlic powder and pepper. Dip each piece of chicken in flour mixture and coat evenly.

Pour oil (or melt butter and pour) in a shallow baking dish, large enough to accommodate chicken in a single layer. Arrange chicken in pan and bake uncovered for 30 minutes at 350 degrees.

Meanwhile, in a medium saucepan combine water, fresh orange juice, rice vinegar, soy sauce, orange zest and whisk over medium heat for a few minutes. Then stir in brown sugar, ginger, garlic, and green onion and let it come to a boil. Combine cornstarch with water and let it dissolve and add it to the sauce until thickened.

After chicken has baked the 30 minutes, turn each piece over and pour 1/2 sauce mixture evenly over chicken. Bake another 30 to 40 minutes basting frequently.

Serve chicken over rice with extra sauce on the side.

Sweet and Sour Chicken

Chicken:
3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes so it is evenly coated with the sauce. Serve over rice.

Napa Cabbage Salad

1 head napa cabbage
1 bunch minced green onions
1/3 cup butter
1 (3 ounce) package ramen noodles, broken
2 tablespoons sesame seeds
1 cup slivered almonds
1/4 cup cider vinegar
3/4 cup vegetable oil
1/2 cup white sugar
2 tablespoons soy sauce

Cut cabbage into strips, starting across the top. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.

Preheat oven to 350 degrees F (175 degrees C).

Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.

Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.

Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

Stir-Fried Bok Choy with Ginger and Garlic

1 Tbsp Olive Oil

2 Cloves Garlic, minced

1 Tbsp Fresh Ginger, minced 

8 cups Fresh Bok Choy, chopped 

2 Tbsp Soy Sauce

Salt and ground black pepper

Heat oil in a large skillet over medium heat. Add garlic and ginger and cook 1 minute. Add bok choy and soy sauce. Cook 3 to 5 minutes, until greens are wilted and stalks are crisp-tender. Season, to taste, with salt and black pepper.

Kung Pao Chicken

1 lb Chicken Breast, cubed
1 Tbsp Cornstarch
1 Tbsp Olive Oil
3 Tbsp Green Onions, chopped
Bell Pepper
2 cloves Garlic, minced
3/4 tsp crushed Red Pepper
2 Tbsp Red Wine Vinegar
2 Tbsp Soy Sauce
2 tsp Sugar
1/3 cup Peanuts
Thai Chili Peppers or Jalapenos for spice
** we have been using breaded chicken in place of the chicken breast and skipping the steps that go along with it to save time. **

Combine chicken and cornstarch in a bowl. Toss to coat evenly. Heat oil in a large pan on medium-high heat. Add chicken and stir-fry 6-8 min. or until no longer pink. Transfer to a plate. Add onions, garlic, bell peppers, and crushed red peppers to pan. Stir-fry 15-20 seconds.

Remove from heat. Stir together vinegar, soy sauce and sugar. Pour over green onion mixture. Add chicken and peanuts. Heat through or until sauce glazes and sticks to chicken.