Cream Cheese Wontons

Blend sugar to taste to one block of cream cheese
Put into wonton wrappers
Heat oil on stove to 375 (use a thermometer)

See pictures for help.

Sweet and Sour Chicken

chicken
onions
green peppers (optional--obviously!)

Sauce:
3/4 cup sugar
1/2 cup apple cider vinegar
1 TB soy sauce
1 teaspoon garlic salt
4 TB ketchup
cornstarch (to thicken)

Saute chicken the add onions and green peppers and cook till soft. Add the sauce and let it simmer until thickened.

Chinese Chicken and Noodle Soup

After watching Kung Fu Panda together one night, Breno and I were both craving a Chinese noodle soup, like the one Po's "dad" makes. I looked up some recipes on the internet but they kept calling for ingredients I didn't have. I decided to make a soup based off the egg drop soup recipe I had and it was easy and turned out great. I usually double this recipe.

Ingredients:

4 cups chicken stock (or 2 cups chicken broth and 2 cups water)
2 large slices fresh ginger
2 large cloves garlic, smashed and peeled
1 Tbs cornstarch (I add a little more to increase thickness)
3 Tbs water
Fresh vegetables, chopped (carrots, mushrooms, celery)
Oriental style noodles (I got mine from a Chinese store)
Chicken, cooked and shredded (I use my crock pot chicken for this)
1 tsp salt (if using stock, do not add if using broth)
1/8 tsp ground black pepper
2 scallions, diagonally sliced (i.e. spring/green onion)(opt.)

Combine stock/broth-water, ginger and garlic in a large saucepan and simmer, partially covered, for 15 minutes. Discard the ginger and garlic. In a small bowl stir together cornstarch and water. Bring soup to low simmer and add cornstarch mixture. Stir until the soup is slightly thickened. Add vegetables and noodles and boil 5 minutes, or until done (the noodles I have only need to be cooked 5 minutes). Add chicken and allow to warm in soup. Add salt and pepper to taste. Top with scallions.

Sweet & Sour Chicken (better than restaurant)

This recipe is so so good and it is way better than any take out. You have to try it! One silly thing that happened to me while making this recipe, I had huge chicken breast pieces and I did not realize until the sauce was not enough to mix with all the chicken I had. I probably doubled the chicken recipe but did not double the sauce recipe. I also sauted 1 red and 1 green pepper in the same frying pan that you browned the chicken.

INGREDIENTS:
Chicken:
3-4 boneless, skinless chicken breasts (small)
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil
Sauce:
¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

DIRECTIONS:
For the chicken, 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 together and pour over chicken.

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

Authentic Orange Chicken

-2 hour chicken marinating time needed for this recipe.

SAUCE
1 1/2 cup water
2 Tbs orange juice
1/4 cup lemon juice
1/3 cup rice vinegar
1 cup brown sugar
1/2 tsp minced ginger root
1/2 tsp garlic, minced
2 Tbs green onions, chopped
1/4 tsp red pepper flakes (or less if you don't like spicy
2 1/2 Tbs soy sauce
1 Tbs grated orange zest (grate off orange part of orange peel)

3 Tbs cornstarch
2 Tbs water

CHICKEN
2-4 boneless chicken breasts, cut into 1/2 inch pieces
1 cup flour
1/4 tsp pepper
1/4 tsp salt
3 Tbs oil (or more if frying instead of sauteing chicken

Directions:

Pour water, orange juice, lemon juice, rice vinegar and soy sauce into sauce pan and set over medium high heat. Stir in orange zest, brown sugar, ginger, garlic, green onion and red pepper flakes. Bring to a boil. Remove from heat and cool 10-15 minutes. Place chicken pieces in zip lock bag. Pour in 1 cup cooled sauce and refrigerate 2 hours.

In another bag mix flour, salt and paper. Add marinated chicken and shake to coat.

Place oil in skillet and heat on medium high. Brown chicken and put in paper towel. (If frying, add more oil and do not move chicken while first side is browning. When first side is browned, turn chicken and do not move until 2nd side of chicken is browned. Remove from pan.)

Wipe out skillet. Add remaining sauce and bring to a boil. Make mixture out of cornstarch and water and add to sauce. Allow to thicken while stirring. Add chicken and serve over rice.

Cashew Chicken

Ingredients:
2 chicken breasts, cubed
1-2 tsp soy sauce
1 tsp cornstarch
2 tsp vinegar
1 small onion, cubed
1 1/2 cups green veggies (or 1 bag stir fry)
1-2 Tbs cornstarch dissolved in 2 Tbs soy sauce and 1 cup chicken broth
pepper
1 c cashews (may roast if desired)

Directions:
Marinate chicken in 1st 4 ingredients 20-60 minutes. Add oil to wok and set on high heat. Add chicken and cook until white. Remove. Add onion and cook 1 minute. Add veggies and cook until crisp. Remove. Add cornstarch mixture to wok and cook until thickened, stirring often. Add chicken and veggies. Season with pepper if needed. Stir in cashews. Serve with rice.

Chicken Orient Express

Ingredients
1 can (about 14 oz.) low sodium chicken broth
1 Tbsp. Corn starch
1 Tbsp. Soy sauce
½ tsp. Ginger
2 Tbsp. Vegetable oil
2 cloves garlic, minced
¾ lb. Boneless chicken breasts, cut into strips
6 c. cut up vegetables (I use frozen stir-fry veggies)
2 c. cooked rice

In bowl, stir first 4 ingredients; set aside. In large skillet, heat oil over medium- high heat. Stir in garlic. Add chicken; cook, stirring 2 minutes. Stir in broth mixture. Bring to a boil, and let boil 1 minute, stirring constantly. Allow to cool. Add vegetables.

To freeze: ladle into 1 gallon Ziploc freezer bag.

To serve: Thaw sauce, and place in skillet. Heat to almost boiling. Serve over rice.

Egg Drop Soup

Ingredients:

• 4 cups chicken stock (or 2 cups chicken broth and 2 cups water)
• 2 large slices fresh ginger
• 2 large cloves garlic, smashed and peeled
• 1 Tbs cornstarch (I add a little more to increase thickness)
• 3 Tbs water
• 1 tsp salt (if using stock, do not add if using broth)
• 1/8 tsp ground black pepper
• 1-3 large eggs
• 1 tsp vegetable oil
• 2 scallions, diagonally sliced (i.e. spring/green onion)(opt.)
• 2 Tbs chopped fresh cilantro (opt.)
• Shrimp (opt.)

Combine stock/broth-water, ginger and garlic in a large saucepan and simmer, partially covered, for 15 minutes. Discard the ginger and garlic. In a small bowl stir together cornstarch and water. Bring soup to low simmer and add cornstarch mixture. Stir until the soup is slightly thickened. Stir in salt (unless using broth) and pepper. Whisk together egg and oil in small bowl. Remove soup from heat. Pour egg mixture through spokes of a fork 6 inches from soup while stirring soup in a big circle, one direction only (you'll need 3 hands for this or some clever ingenuity). Stir in scallions, cilantro and shrimp.