Baked Asian Chicken Wings

Sometimes we have an appetizer night where I only serve things that are usually appetizers...like these baked wings. They were super good! 

Baked Asian Chicken Wings
2½ pounds chicken wingettes
1 Tablespoon vegetable oil
1 Tablespoon Chinese 5-Spice or other Asian spice blend (See Kelly's Notes)
1/3 cup hoisin sauce
¼ cup blackberry jam

Preheat oven to 400ºF. Rinse wingettes and pat dry. Transfer to a large bowl and toss with vegetable oil and spice blend until well coated. Position wings on baking racks in a single layer ensuring that wings aren't touching. Bake, rotating pan half-way through, until fully cooked, 45 to 50 minutes. Remove wings from oven and transfer to a large bowl. Whisk together hoisin and blackberry jam in a small saucepot over medium-low heat until warm. Drizzle wings with sauce, tossing until well coated. Serve immediately.

Family Rating:
Brad: ****
Jordan: *****
Eli: *****
Phoebe: *****

Overall Family Rating: 19/20

Asian Flank Steak Skewers

I made another flank steak skewer, but I think I like this one a little better. I grilled it inside on my grill pan and served it with veggie fried rice (both can be found HERE). Be sure to use reduced sodium soy sauce because I didn't and mine were a little salty. The kids called these "meat popsicles". 

Asian Flank Steak Skewers
1 1/2 lb. skirt steak
1 1/2 cup reduced sodium soy sauce
2 cloves minced garlic
1 teaspoon fresh ginger
1 teaspoon sesame oil
juice of 1 lime

Slice meat thinly against the grain. Place in a ziplock bag. Combine the rest of the ingredients and marinate overnight. Thread onto skewers (if using wooden ones, be sure to soak them for 30 minutes beforehand). Grill over medium heat about 5 minutes per side until done.

Adapted from SKINNY TASTE

Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 16/20

Crockpot Teriyaki Chicken

I made a half recipe of this, but next time I think I'll do the whole thing and freeze half. I think it would work well.

Crockpot Teriyaki Chicken
1 1/2 lbs. boneless skinless chicken thighs
1/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons soy sauce
3 tablespoons cider vinegar
1/3 heaping teaspoon ground ginger
2 cloves minced garlic
a pinch of pepper
2 1/4 teaspoons cornstarch
1 1/4 teaspoons cold water
Hot cooked long grain rice

Place chicken in a 4 qt. slow cooker. In a large bowl, combine the sugar, soy sauce, cider vinegar, ginger, garlic and pepper. Pour over chicken. Cover and cook on low for 2 to 3 hours or until chicken is tender. Remove chicken to a serving platter; keep warm. Skim fat from cooking liquid. Place liquid in a saucepan and bring to a boil. Combine cornstarch and water until smooth. Gradually stir into liquid and stir until sauce is thickened. Serve with chicken and rice.

Recipe adapted from LAKE LURE COTTAGE KITCHEN where you can find the doubled recipe.

Family Rating:
Brad: ****
Jordan: ***
Eli: ****
Phoebe: ****
Overall Family Rating: 15/20

Cashew Chicken

We seem to be on an Asian food kick these days!

Cashew Chicken
2 boneless, skinless chicken breasts, cut into 1-inch pieces
1 tablespoon cornstarch
1 tablespoon dry white wine
1 tablespoon soy sauce (plus a little more)
1/2 teaspoon garlic powder
vegetable oil
4 oz. sliced mushrooms
1 red bell pepper, cut into small pieces
2 tablespoons hoisin sauce
1/4 cup toasted cashews
hot cooked brown rice

Place chicken in large ziplock bag. Blend cornstarch, wine, soy sauce, and garlic powder in small bowl until smooth. Pour over chicken. Seal bag; turn to coat. Marinate in the fridge for 1 hour. Heat oil in large skillet over high heat until very hot. Brown chicken in oil until brown and cooked through. Remove from skillet and keep warm. Add mushrooms and bell peppers to skillet and season with a few splashed of soy sauce. Cook until crisp-tender. Add chicken back to pan and stir in hoisin sauce. Heat through (it won't take long) and then stir in cashews. Serve over brown rice.

* Next time I make this, I'm going to add a little honey to the sauce because I like my Asian food to be a little on the sweet side.

Family Rating:
Brad: ****
Jordan: ***
Eli: *****
Phoebe: ****
Overall Family Rating: 16/20

Orange Chicken with Rice

I know this is chock-full of artificial flavors and preservatives, but it's super fast and sometimes that's all I require in a dinner! I served it over brown rice so that redeems it, right?

Orange Chicken with Rice
1 bag frozen popcorn chicken (I like the Wal-Mart brand)
1 jar Panda Express orange sauce
1 red or green bell pepper, chopped
extra-virgin olive oil
hot, cooked brown or white rice (I used brown)

Bake chicken according to package directions. Meanwhile, cook bell pepper in olive oil over medium-high heat in a large skillet and cook rice according to package directions. When chicken is done, pour chicken and sauce into the skillet with the bell pepper and stir to combine. Heat through. Serve over brown rice.

Family Rating:
Brad: ***
Jordan: ***
Eli: *****
Phoebe: *****
Overall Family Rating: 16/20

Oven Baked Sweet and Sour Chicken

This was easier than I thought it would be, you just need a lot of time before dinner to let it cook.

Photo from Mel's Kitchen Cafe

Oven Baked 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 half over the chicken.

Sauce:
1 1/2 cup sugar
8 tablespoons ketchup
1 cup vinegar
2 tablespoon soy sauce
2 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.

Recipe from MEL'S KITCHEN CAFE

Overall Family Rating:
Brad: ****
Jordan: ****
Eli: *****
Phoebe: *****
Overall Family Rating: 18/20