Asian Food

PF CHANG'S CHICKEN LETTUCE WRAPS

INGREDIENTS:

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 tablespoon Sriracha, optional
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes.
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Quick Teriyaki Chicken Rice Bowls Recipe

Prep Time

5 mins

Cook Time

15 mins

Total Time

20 mins

Quick Teriyaki Chicken Rice Bowls recipe - better than takeout and made with just a few ingredients, this Asian chicken dinner idea is on our weekly rotation! Sweet, garlicky chicken served with rice and steamed broccoli comes together in just 20 minutes.

Course: Main Dish 

Cuisine: Asian 

Servings: 4 people

Calories: 212 kcal

Author: Anna @ Crunchy Creamy Sweet

Ingredients

• 1 lb boneless skinless chicken breast, cut into bite size pieces
• salt and pepper

for the sauce:

• 1/4 cup packed light brown sugar
• 1/4 cup low-sodium soy sauce
• 2 Tablespoons rice or apple cider vinegar
• 1/2 teaspoon ground ginger
• 2 cloves garlic minced
• 1 Tablespoon cornstarch

additional:

• rice
• steamed broccoli

Instructions

1. Cook rice according to instructions on packaging.
2. Steam broccoli.
3. Season chicken pieces with salt and pepper and place in large non stick skillet.
4. Cook until done, stirring often.
5. In a small bowl or a measuring cup, combine brown sugar, soy sauce, ginger, garlic, vinegar and cornstarch. Whisk together until there are no cornstarch lumps. Add sauce to chicken and cook stirring constantly, until it thickens into shiny glaze.
6. Remove from heat and serve immediately with rice and steamed broccoli.

Appetizer

Bacon Wrapped Smokies with Brown Sugar Glaze

Ingredients

• 1 pkg (16 oz) Lit’l Smokies (I use Hillshire Farms)
• 1 pkg (12 oz) thick cut bacon
• ¾ cup packed brown sugar

Instructions

1. Preheat oven to 400F.
2. Line a baking sheet with foil (this will make clean-up MUCH easier)
3. Cut each bacon slice in to 3 or 4 pieces.
4. Wrap each bacon piece around a sausage allowing for a slight overlap – don’t wrap them too tight).
5. Secure with a toothpick and place on foil-lined baking sheet. Repeat with the rest of the bacon & sausages.
6. Sprinkle brown sugar evenly over the sausages
7. Bake for 15 – 20 minutes until the bacon is browned and the sugar is melted.
8. Serve immediately

Crock Pot Bacon Brown Sugar Sausages

Ingredients

• 1 lb bacon cut into thirds
• 14 oz pkg mini smoked sausages
• 1 c brown sugar packed and divided

Instructions

1. Take each sausage and wrap on of your 1/3 pieces of bacon around it (securing the bacon with a wooden toothpick)
2. Place half of the sausages in a layer on the bottom of your crock pot
3. Take half of your brown sugar and sprinkle over the top of your sausages (cover the sausages completely)
4. Repeat the layers with the remaining ingredients
5. Cover and cook on low for 3-4 hours, they will be bubbly and golden when done