Lemon Cashew Chicken

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Just about any type of citrus fruit will work in this recipe. Try tangerine, orange, or even a combination such as lemon-lime. Adding habaneros with their sweet heat compliments the citrus flavor of the sauce.

Ingredients

  • 2 boneless, skinless chicken breasts, cut into 1-inch cubes

  • 2 to 3 tablespoons vegetable oil, peanut oil preferred

  • 2 tablespoons lemon zest, divided

  • 2 teaspoons minced garlic

  • 2 teaspoons minced ginger

  • 1 fresh habanero chile, stem and seeds removed, minced or substitute 1/4 teaspoon ground habanero

  • ½ cup roasted cashew nuts

Marinating Sauce:

  • 1.5 tablespoons rice wine or dry sherry

  • 2 tablespoons light soy sauce

  • 1 egg white

  • 2 tablespoons cornstarch

  • 1/4 teaspoon ground white pepper

Seasoning Sauce:

  • 1/2 cup chicken broth

  • 1/4 cup lemon juice

  • 3 tablespoons sugar

  • 2 tablespoons rice wine or dry sherry

  • 1 tablespoon cornstarch

Instructions

Combine all the ingredient for the marinating sauce in a large bowl and stir to mix. Toss the chicken in the sauce to coat and marinate at room temperature for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce, along with ½ the lemon zest, and 2 tablespoons water. Stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot, and add the oil. Add ½ of the lemon zest, garlic, ginger, and chile and stir-fry until fragrant.

Remove the chicken from the marinade, add to the wok and stir-fry until lightly browned. Remove, drain, and keep warm.

Pour off all but 1 tablespoon of the oil. Add the seasoning sauce and cook until it starts to thicken. Return the chicken and toss to coat. Heat until the sauce forms a glaze over the chicken. Add the cashews and toss to coat.

To serve, mound the chicken on a serving platter, garnish with the remaining lemon zest, and serve. Serve with plain white rice.

 

 

Stir-Fry Garlic Vegetable Sticks

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Although this dish was developed as a way to prepare zucchini from my garden, you can substitute fresh asparagus and/or thinly sliced green beans in this recipe. The toasted garlic tastes like nuts when sprinkled on top of the vegetables. This elegant  dish is a great accompaniment to just about any meal so don’t limit yourself to Asian or Chinese.

Ingredients

  •  3 to 4 cloves garlic, thinly sliced

  • 2 tablespoons chile oil

  • 2 serrano chiles, stems removed, minced

  • 1 teaspoon minced ginger

  • 1 zucchini squash, cut julienne in match-stick size pieces

For the Sauce:

  • 1/4 cup rice wine

  • 1 tablespoon hoison sauce

  • 1/2 teaspoon sugar

  • 1/2  teaspoon rice vinegar

 

Instructions

Combine all the ingredients for the seasoning sauce in a bowl, stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot, and add the oil. Add the sliced garlic and stir-fry until slightly browned, being careful that they don’t burn. Remove and drain on a paper towel.

Add the ginger and chile and stir-fry until fragrant.

Add the zucchini and stir-fry until done but still crispy. Push the squash to the side of the pan.

Add the seasoning sauce and cook until the sauce thickens. Toss the squash until the sauce forms a glaze over the vegetables.

Place the zucchini in a serving bowl, crumble the toasted garlic over the top, and serve.

Hot and Sour Ginger Shrimp

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This is one of my favorite stir-frys because it is very quick and simple to prepare. To vary the dish I sometimes add fresh pineapple chunks, bell pepper, and/or green New Mexico chiles.

Ingredients

For the Soup:

  • 2 tablespoons chile oil

  • 1 tablespoon minced ginger

  • 1 teaspoon minced garlic

  • 3/4 pound shrimp, shelled and deveined

  • 1 small onion, cut in wedges and separated

  • 1 tablespoon cornstarch mixed with 2 tablespoons water

  • Garnish: Chopped green onions, including some of the green

For the Seasoning Sauce:

  • 3 tablespoon rice vinegar

  • 2 tablespoons pineapple juice

  • 2 tablespoons catsup

  • 1 tablespoon soy sauce

  • 1 tablespoon rice wine or dry sherry

  • 2 teaspoons sugar

  • 1/2 to 1 teaspoon crushed piquin chile

  • 1/4 teaspoon ground cinnamon

 

Instructions

 Combine all the ingredients for the seasoning sauce in a bowl, stir to mix and set aside.

In another bowl, combine the cornstarch with 2 tablespoons water, stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot and add the oil. Add the  ginger and garlic and stir-fry until fragrant.

Add the shrimp and stir-fry for about 30 seconds or until they turn pink. Remove, drain, and keep warm.

Add the onion and stir-fry for 1 minute. Push the onions to the side of the pan.

Add the seasoning sauce and cook until the sauce starts to thicken. Slowly stir in the cornstarch mixture and continue to simmer until thickened. Return the shrimp and toss to coat. Heat until the sauce forms a glaze over the shrimp and vegetables.

To serve, mound the shrimp on a serving platter and garnish with the green onions. Serve with plain white rice.

Southwest Jalapeño Pork Stir-Fry

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East meets the Southwest in this recipe, which illustrates the fact that the basic stir-fry technique can be applied to just about any cuisine.

Ingredients

For the Pork:

  • 1/2 pound pork tenderloin, thinly sliced and cut into strips

  • 2 tablespoons vegetable oil

  • 1 clove garlic, minced

  • 2 jalapeño chiles, stems and seeds removed, sliced in rings

  • 1 poblano chile, stem and seeds removed, cut into strips

  • 1 small onion, cut into thin wedges and separated

  • 1/2 7-ounce can baby corn

  • 1/2 cup nopalitos (available in Latin Markets)

  • Garnish: Chopped fresh cilantro

For the Marinade:

  • 2 tablespoons lime juice, fresh preferred

  • 2 teaspoons tequila (optional)

  • 2 teaspoons cornstarch

  • 1/4 teaspoon ground cumin

For the Sauce:

  • 1/2 cup chicken stock or broth

  • 1/4 cup Southwestern salsa (your choice)

  • 1 tablespoon cornstarch

 

 

 

Instructions

Combine all the ingredients for the marinating sauce in a large bowl and stir to mix. Toss the pork in the marinade and marinate for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce along with 2 tablespoons water, stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot and add the oil. Add the garlic and stir-fry until fragrant.

Drain the pork and add it to the wok. Stir-fry the pork for a couple of minutes until the pork is browned. Remove, drain and keep warm.

Add the jalapeño, poblano, and onions and stir-fry until they are just softened; everything should still be slightly crisp, and the chiles should be bright green. Stir in the corn and nopalitos and stir-fry. Push the vegetables to the side of the pan.

Add the seasoning sauce and cook until the sauce thickens. Return the pork and toss to coat. Heat until the sauce forms a glaze over the meat and vegetables.

To serve, mound the pork and vegetables on a serving platter and garnish with the cilantro. Serve with plain white rice.

Kung Po Chicken

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This classic Sichuan stir-fry dish can be made with shrimp, pork, beef, or even tofu as well as chicken.  It’s a simple dish with just a few ingredients combined with crunchy peanuts for texture. The complex flavors come from the marinating and seasoning sauces.

Ingredients

For the Chicken:

  • 2 boneless, skinless chicken breasts, cut in bite-sized pieces

  • 2 to 3 tablespoons vegetable oil, peanut preferred

  • 4 to 6 whole dried red chiles, such as piquin or cayenne

  • 1 tablespoon chopped garlic

  • 2 teaspoons grated ginger

  • 1/2 green bell pepper, cubed

  • 1 small onion, cubed

  • 2 teaspoons sesame oil

  • ½ cup roasted peanuts

  • Garnish: 1 green onion, chopped including some of the green

For the Marinating Sauce:

  • 1 tablespoon rice wine or dry sherry

  • 1 tablespoon light soy sauce

  • 1 teaspoon sugar

For the Seasoning Sauce:

  • 1/4 cup chicken broth

  • 2 tablespoons Asian chile sauce

  • 2 tablespoons hoison sauce

  • 1 tablespoon plus 1 teaspoon Asian hot bean sauce

  • 2 teaspoons light soy sauce

  • 2 teaspoons rice vinegar

  • 2 teaspoons ground Sichuan pepper*

  • 2 teaspoons sugar

  • 1 teaspoon distilled white vinegar

 

Instructions

Combine all the ingredients for the marinating sauce along with 1 tablespoon of water in a large bowl and stir to mix. Toss the chicken in the sauce to coat and marinate at room temperature for 30 minutes.

In another bowl, combine all the ingredients for the seasoning sauce, stir to mix and set aside.

Heat a wok or heavy skillet over medium-high heat until hot and add the oil. Add the chiles and stir-fry for a couple of minutes or until they start to blacken. Push them to the side of the wok, add the garlic and ginger, and stir-fry until fragrant.

Drain the chicken and add to the wok. Stir-fry the chicken for a couple of minutes until the chicken changes color. Remove, drain and keep warm. Add the onion and bell pepper and stir-fry until they just soften.

Add the seasoning sauce to the wok and cook until the sauce thickens. Return the chicken and toss to coat. Heat until the sauce forms a glaze over the chicken. Add the sesame oil, peanuts and toss until coated.

To serve, mound the chicken on a serving platter and garnish with the chopped green onions. Serve with plain white rice.