This is a real easy and flavorful dish to make that people really love. It is a very common dish in the Philippines so I hear and I can see why. One of those dishes that is simple but very good. You can serve this to friends and they will want the recipe.
What You Can Do Ahead of Time:
1. Make the marinade
2. Slice the onions and Peppers
What You Need For Marinade:
1 c. White Wine Vinegar
1 c. Soy Sauce
½ c. Honey or Maple Syrup
4 cl. Garlic Crushed
¾ tsp Red Pepper Flakes
2 Bay Leaves
What You Need:
1 ½ lbs Chicken
½ Onion (sliced)
1 Red Pepper (sliced)
½ c. Chicken broth
What You Do:
1. Add all the ingredients for marinade together
2. Add the Chicken and Marinade for 2 hours
3. Brown the Chicken in a sauté pan
4. Add the Onions and Peppers and cook for about 10 minutes
5. Add the marinade back in and simmer for about 30 minutes
I forget where I got this from but it is really, really good and I can’t wait to have it again. It follows my rule of being easy but I’m not going to call it easy because there are a few steps. I put it together in about 25 min. so I won’t categorize it as fast either but it wasn’t that bad. This is a heckuva good salad – so simple but so good.
What you need:
2 Lg. Carrots – diced
1 Lb. Ground Chuck
1/4 cup Blackberry Allfruit (or whatever you like)
Soy Sauce to taste
1/3 cup Rice Vinegar
3 TB Olive Oil
Salt and Pepper
4 c. Shredded Napa Cabbage
4 Scallions – sliced
1 c. Cilantro Leaves
What you do:
1. Brown Meat over med-high heat (5-6 min.) with the carrots
2. Add Jam and Soy and mix all up
1. Whisk the Vinegar, Oil, Salt and Pepper to make the dressing
1. You can probably guess this. Mix all the salad stuff together
2. Mix the dressing with the salad
Put the Salad on the plate and top with beef and anything crunchy that sounds good. We put cashews on it but toasted sesame seeds or sunflower seeds or almonds would be good too.
It is a delicious salad. The sweet in the beef mixture mixes nicely with the tart dressing. I thought you could add some fried shallots but it was great the way it was.
Posted in Beef, Salad
Tagged Asian, Easy
Chicken thighs deliver a lot of flavor, and the sauce adds just the right amount of punch to this Asian-inspired dish.
What You’ll Need:
• 3 TB. pure maple syrup
• 3 TB hoisin sauce
• 2 TB olive oil
• 2 TB low-sodium soy sauce
• 1 1/2 tsp Dijon mustard
• 1 tsp prepared minced garlic
• 1/2 tsp ground red pepper
• 2 pounds skinned and boned chicken thighs
• 1/4 tsp salt
• 1/4 c. water
• 2 TB cornstarch
What To Do:
1. Whisk together first 7 ingredients in a small bowl.
2. Sprinkle chicken thighs evenly with salt; place in a lightly greased 3-1/2- or 4-quart slow cooker. Poor sauce mixture over chicken.
3. Cover and cook on HIGH setting 1 hour. Reduce heat to LOW setting, and cook 5 hours or until chicken is tender.
4. Remove chicken to a serving platter, using a slotted spoon. Whisk together water and cornstarch in a small bowl; add to sauce in slow cooker. Increase heat to HIGH setting; whisk constantly 4 minutes or until sauce begins to thicken. Spoon sauce evenly over chicken.