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Teriyaki Chicken

16 Aug

12 (about 3 lbs) boneless, skinless chicken thighs


3/4 c. sugar

3/4 c soy sauce

6 T cider vinegar

3/4 tsp. ground ginger

3/4 tsp minced garlic

1/4 tsp. pepper

Put chicken in the crock pot and pour sauce on top, cook on low for 4-5 hrs.  Take  chicken out, skim the fat off the sauce.  Optional:  combine sauce plus 4 tsp cornstarch/water mixture in a saucepan.


Chicken Chow Mein

6 Dec

A family recipe from (I think) Great Aunt Janie’s cookbook.

½-1 lb chicken

1 T soy sauce

1 T water

1 tsp garlic powder

1 tsp corn starch

2 3-oz packages of Ramen

2 green onions

2 c shredded cabbage

2 carrots grated or juilienne

3 stalks celery diagonally cut


1. Cut Chicken into thin strips.

2. Mix soy sauce, water, garlic powder, and corn starch.  Mix with chicken and let sit.

3. Cover Ramen with hot water for 3 min.  Drain and set aside.

4. Heat the wok or pan with oil.  Stir fry the chicken until cooked through, set aside.

5. Add onion, cook 1 min.  Add the rest of the vegetables, cook until tender.  Put the chicken and Ramen back in.  Sprinkle flavor packets from Ramen on top.  Serve with rice.

Fried Rice

26 Sep

Fried Rice
Recipe by Our Best Bites, adapted from Disneyworld’s Ohana Restaurant

2 c. white rice + 4 c. water (OR 4 c. cold, leftover rice, which is actually better)
3 Tbsp. butter
1/4 c. minced red onion
2 Tbsp. chopped green onions
1/2 Tbsp. minced garlic
1/4 c. chopped carrots
1/2 c. chopped mushrooms
8 oz. (1/2 bag) of coleslaw mix
3-4 generous Tbsp. soy sauce

Boil water and add rice. Reduce heat to low, cover, and cook for 20 minutes. This step can be done even up to 2-3 days in advance (and for some reason, fried rice tastes better when the rice is cold). Heat butter over medium heat and saute onions, carrots, and cabbage until carrots are tender. Add cooked rice, soy sauce, and seasoning to taste (you won’t even come close to using all of it; save the rest for future fried rice or use as you would seasoning salt.)


–Peas, snap peas, or pea pods
–Leftover Fauxtisserie Chicken

Stir-Fried Chinese Chicken and Peanuts

29 Aug


I found this gem on  I actually used cashews instead of peanuts and a red bell pepper instead of the Chinese red peppers.   I think it could use a touch more flavor, but it was still a do-again!


  • 1/3 cup soy sauce
  • 3 tablespoons shaoxing cooking wine or dry sherry
  • 1 tablespoon rice vinegar or white vinegar
  • 1/2 teaspoon sugar
  • 1/2 teaspoon toasted sesame oil
  • 1 whole boneless, skinless chicken breast (about 1 1/2 pounds)
  • 1 1/2 tablespoons peanut oil or vegetable oil
  • 3/4 cup unsalted dry-roasted peanuts or cashews
  • 2 whole scallions, thinly sliced
  • 4 whole dried Chinese red peppers
  • 2 garlic cloves, minced
  • 1 tablespoon cornstarch


  1. In a bowl, whisk together the soy sauce, wine, vinegar, sugar, and sesame oil. Dice the chicken and toss it in the marinade.
  2. Heat a wok or skillet over high heat until very hot. Add the oil. Lightly fry the peanuts for about 1 minute and remove. Add the scallions, red peppers, and garlic. Stir-fry for about 20 seconds.
  3. Just before adding to the pan, coat the chicken in the cornstarch. Fry until the chicken is just cooked through, 3 to 4 minutes (depending on the pan and the heat). Return the peanuts to the pan and mix thoroughly to combine with the chicken. Serve immediately with white rice.