ORANGE CHICKEN

Orange chicken is commonly found in any fast food restaurant especially in Chinese restaurant. This is always my children’s favorite dish and love to eat even without rice. You can use instant orange juice for your delicious orange flavored chicken recipe and if you like your chicken a little spicy, add a pinch of red pepper flakes.

In a bowl combine flour, salt, and pepper. Dip chicken in beaten egg and shake in flour mixture to coat. Then deep fry chicken until golden brown in color (do not over fry), set aside. Meanwhile, in another saucepan sauté garlic and ginger then add the mixture of water, orange juice, rice vinegar, brown sugar and low sodium soy sauce blend well over medium heat for a few minutes, then add the chicken. Mix a tablespoon of cornstarch with a small amount of water then slowly stirs into sauce until it thickens. Remove from heat. Garnish with onion spring. Ready to serve and Enjoy eating.

Ingredients:
Boneless Chicken Breast
Water

Flour
Egg
Salt and Pepper
Cooking Oil for deep frying

 (Sauce)

Orange juice
Low sodium soy sauce
Rice vinegar

Brown Sugar
Cornstarch

(Others)

Minced Garlic

Ginger
Red Pepper Flakes
Spring Onion

SHRIMP AND PESTO PASTA

If you are craving for delicious pasta but you don’t have time to prepare one, all you have to do is to look for an easy to prepare recipes like this. I have here an instant pesto pasta sauce mix but since my kids love pesto pasta I add some ingredients to make my recipe more delicious.

I boiled shrimp and use shrimp stock for my pesto sauce.

Heat olive oil in a pan. Add garlic, onion and tomatoes then add pesto mix together with the shrimp stocks stirring occasionally then add shrimp seasoned with white wine, salt and pepper to taste. Remove from heat, toss to coat cooked pasta and serve immediately with Parmesan cheese.

Ingredients:

200 grms. Angel hair Pasta

Shrimp

Pesto mix Sauce

Olive Oil

Parmesan cheese

Garlic

Onion

Ground black Pepper

Salt

Tomatoes

Garnish

Parmesan Cheese

Basil Leaves

STIR-FRY CHICKEN WITH VEGETABLES IN SESAME OIL

Cut chicken into cubes, marinate with mixture of water, cornstarch, salt and pepper. Then fry chicken until it becomes white to mild brown. Do not overcook. Remove and set aside. Meanwhile get a jar, mix the ingredients of sauce and taste it. In another pan put some sesame oil fry the onion and bell pepper, stir-fry until you smell the aroma of onion and peppers, then add vegetables together with cashew nuts. (Again do not overcook, and set aside). Bring back the chicken in the same pan, add sauce coat the chicken well add vegetables and remove from heat.

 

Ingredients:

Skinless Chicken Breast

Roasted Cashew Nuts

Green and red bell Pepper

Sweet Onion

Onion leaves

Taiwan Pechay or Bokchoy

Batter: 

Cornstarch

Baking powder

Salt and Ground pepper

Water

Sauce:

Oyster Sauce

Rice Wine

Brown Sugar

Low Sodium Soy Sauce

Water

Ground Black Pepper

Sesame Oil

Salt to taste

 

PORK BINAGOONGAN (Pork Belly with Jalapeno in Coconut Milk)

In my recipe I only used jalapeno instead of bird’s eye chili to make it hot so my son can handle to eat my delicious binagoongan.  Just stir-fry pork belly with a little salt until mild brown then remove some pork oil  add garlic and onion, sauté for a minute then add bagoong na alamang. I used regular Barrio Fiesta brand of bagoong then add coconut milk, stir, cover and simmer in medium heat until coconut milk becomes thick and oily. Then add jalapeno seasoned with pepper to taste. So hot and delicious!

Ingredients:

Pork belly

Coconut Milk

Shrimp Paste

Onion 

Minced Garlic

Salt and pepper

Jalapeno

HONEY GLAZED CHICKEN

Ingredients:
Boneless chicken breast, cut into 1-inch cubes
Frying Batter:
Egg
All-purpose flour, sifted
Cornstarch
Baking powder
Cooking oil
Salt and Ground White Pepper
Honey Garlic Sauce:
Minced Garlic
Pure Honey
Low Sodium soy sauce
Rice Vinegar
Water
Cornstarch mixed with water, for sauce thickening
Salt and Brown Sugar to taste
Garnish
Toasted Sesame seeds