Two weeks into the New Year probably means you are beginning to make real progress with your New Year’s resolutions, you have totally given up already or you didn’t make any in the first place.
Not to worry if either of the last two scenarios describes you, there is another chance to start the New Year. Jan. 26 is the beginning of the Chinese New Year so you have a second chance.
Eating healthy/losing weight and saving money are consistently the top resolutions each year so I want to share some recipes that will do both.
These are low fat versions of very popular restaurant cuisine but with much less fat and fewer calories. By preparing them at home you will save money by avoiding the restaurant bill.
Kung Pao Chicken
1½ pounds boneless, skinless chicken breast
Marinade
2 teaspoons cornstarch
2 teaspoons mirin
1 tablespoon low sodium soy sauce
3 teaspoons sesame oil
Sauce
1 tablespoon hoisin sauce
1 tablespoon black bean garlic sauce
1 tablespoon low sodium soy sauce
5 teaspoons seasoned rice vinegar
1 tablespoon sugar
¼ teaspoon Sesame Oil
2 cloves garlic – minced
4-6 dried red chilies
1 tablespoon cornstarch
¼ cup water
½ red bell pepper – 1 inch cubes
½ yellow bell pepper – 1 inch cubes
3 ounces bamboo shoots or water chestnuts
Instructions
• Mix together chicken marinade
• Cut chicken in ¾ inch cubes
• Toss in marinade and refrigerate for one hour
• Mix together sauce ingredients
• Heat sesame oil in skillet and add garlic and red chilies – heat for 1 minute
• Add sauce ingredients – heat until slightly thickened – remove from heat
• In separate skillet, heat small amount of sesame oil and add peppers – stir-fry 2 minutes – remove from skillet
• Return skillet to heat, add small amount of sesame oil
• Remove chicken from marinade and cook quickly in heated skillet
• When almost cooked though, add vegetables and sauce and heat until chicken is no longer pink inside.
• Top with roasted peanuts if desired
Peanut Soba Noodles
3 green onions – thinly sliced
½ pound Spaghetti (dry)
2 tablespoons seasoned rice vinegar
3 tablespoons toasted peanut oil
1½ tablespoons low sodium soy sauce
2 teaspoons honey
2 teaspoons chili garlic sauce
1 cup carrots – grated
1 cup Thai Basil – thinly sliced
2 tablespoons Dry Roasted Peanuts – chopped
Instructions
• Cook Spaghetti
• While pasta is cooking, whisk together dressing
• Drain cooked pasta and toss immediately with dressing
• Add carrots, green onions and basil
• Garnish with peanuts
Stir-Fried Snap Peas and Baby Carrots
1 cup fresh snap peas
1 cup petite baby carrots
¼-1/2 teaspoon sesame oil
Instructions
• Preheat skillet to medium high
• Add sesame oil – heat for 1 minute
• Add vegetables and stir-fry for 3-4 minutes until hot but still crisp
Green Salad with Mandarin Oranges
Bag of favorite salad blend
½ cup chow mein noodles
1 small can Mandarin Oranges – drained
Dressing
2 tablespoons seasoned rice vinegar
½ Teaspoon sesame oil
1 Tablespoon sweet Asian chili sauce (Mae Ploy)
Instructions
• Mix together ingredients for dressing
• Toss salad with dressing and top with Mandarin oranges and chow mein noodles
