Friday, April 23, 2010

cook . cook . cook !

Spicy Sweet-and-Sour Chicken

Yield: 8 servings (serving size: about 2/3 cup)


  • 4  teaspoons  cornstarch, divided
  • 5  teaspoons  low-sodium soy sauce, divided
  • 1  teaspoon  minced peeled fresh ginger
  • 1  teaspoon  dark soy sauce
  • 1  teaspoon  Shaoxing (Chinese rice wine) or dry sherry
  • 1/8  teaspoon  white pepper
  • 2  garlic cloves, minced
  • 1  pound  skinless, boneless chicken breast, cut into 2 x 1/2–inch-thick pieces
  • 1/2  cup  fat-free, less-sodium chicken broth
  • 1  tablespoon  brown sugar
  • 3  tablespoons  ketchup
  • 2 1/2  tablespoons  rice vinegar
  • 2  teaspoons  chile paste
  • 1  teaspoon  dark sesame oil
  • 1  tablespoon  canola oil, divided
  • 1  cup  (1/2-inch) diced onion
  • 1  cup  (1/2-inch) diced green bell pepper
  • 1  cup  (1/2-inch) diced medium red bell pepper
  • 1/2  cup  (1-inch) slices green onions
  • 1  cup  (1/2-inch) diced fresh pineapple


1. Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.
2. Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.
3. Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.
4. Heat remaining 2 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.
5. Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.

Coconut Shrimp with Mustard Sauce

Yield: Makes 10 to 12 appetizer servings


  • 18  unpeeled, large fresh shrimp
  • 1  cup  coconut milk
  • 2  tablespoons  chopped fresh cilantro
  • 2  tablespoons  fresh lime juice
  • 1  cup  all-purpose flour
  • 3/4  cup  beer
  • 1  (7-ounce) package sweetened flaked coconut
  • 1/2  cup  fine, dry breadcrumbs (commercial)
  • Peanut oil
  • Salt
  • Maui Mustard Sauce


Peel shrimp, leaving tails on. Butterfly shrimp by making a deep slit down the back of each from the large end to the tail, cutting to, but not through, inside curve of shrimp.
Stir together coconut milk, cilantro, and lime juice in a large bowl. Add shrimp, tossing gently to coat. Cover and chill 30 minutes. Drain shrimp from mixture (do not pat dry).
Whisk together flour and beer in a small bowl. Combine coconut and breadcrumbs in a shallow dish. Dip shrimp into beer batter; dredge in coconut mixture, pressing onto shrimp. Place shrimp on a baking sheet; freeze 20 minutes.
Pour oil to depth of 2 inches into a Dutch oven, and heat to 350°. Cook shrimp, in batches, 2 to 3 minutes or until golden. Drain on paper towels, and sprinkle lightly with salt. Serve immediately with Maui Mustard Sauce.

Y'all clever enough to change any ingredients . It's just a recipe . You can make your own :) enjoy !

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