Chinese Chicken in Hoisin Sauce in Lettuce Wraps

Adapted from Rachel Ray

Ingredients:

1 package (about 2 cups) fresh shiitake mushrooms

1 1/3 to 1 1/2 pounds thin cut chicken breast or chicken tenders

2 tablespoons light colored oil, such as vegetable oil or peanut oil

Coarse salt and coarse black pepper

3 cloves garlic, chopped

1 inch ginger root, finely chopped or grated, optional

1 large orange, zested

1 red bell pepper, chopped

1 small tin sliced water chestnuts, drained and chopped

3 scallions, chopped

3-4 tablespoons hoisin sauce

1/2 large head iceberg lettuce

Directions:  

1. 1.  Chop garlic and ginger in the food processor.
2. 2.  Dice bell pepper, water chestnuts, and scallions 
3. 3.  Wash mushrooms. Coarsely chop.  
4. 4.  Chop chicken into small pieces.
5. 5.  .  Preheat a large skillet or wok to high.
6. 6.  Add oil to hot pan. Add chicken to the pan and sear meat by stir frying a minute or two. 
7. 7.  Add mushrooms and cook another minute or two. Add salt and pepper to season, then add garlic and ginger. Cook a minute more. 
8. 8.  Grate orange zest into pan, add bell pepper, chopped water chestnuts and scallions. Cook another minute, continuing to stir. 
9. 9.  Add hoisin sauce and toss to coat the mixture evenly. Taste and add more hoisin sauce if needed.  Transfer the hot chopped barbecued chicken to serving platter and pile the quartered wedges of crisp iceberg lettuce along side.
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Honey, Lime, Sriarcha Chicken Skewers

Honey, Lime, Sriarcha Chicken Skewers
Once Upon A Chef

***These have a Thai flavor to them***. Let people spoon sauce on because it can be spicy for some.  Serve with rice.

INGREDIENTS

• 3 tablespoons soy sauce (use gluten-free if needed)
• 1/4 cup plus 2 tablespoons honey
• 1 tablespoon vegetable oil
• 1 teaspoon lime zest, from one lime
• 3 tablespoons fresh lime juice, from 2 limes
• 4 garlic cloves, peeled and roughly chopped
• 1-1/2 square inch piece fresh ginger, peeled and roughly chopped
• 1-1/2 tablespoons Sriracha sauce
• 1-1/4 teaspoon salt
• 2-1/2 pounds boneless skinless chicken thighs (between 8-10), trimmed and cut into 2-inch chunks
• 2 tablespoons chopped cilantro, plus a few whole sprigs for garnish
• Limes, sliced into wedges, for garnishing platter (optional)

INSTRUCTIONS

1. In a blender, combine the soy sauce, honey, oil, lime zest, lime juice, garlic, ginger, Sriracha and salt. Blend until completely smooth. Pour 1/2 cup of the marinade into a small bowl; cover and refrigerate until ready to serve (this will be your sauce).
2. Combine the chicken and remaining marinade in a large Ziplock bag and seal tightly. Place in a bowl (in case of leakage) and marinate in the refrigerator for at least 6 hours or overnight.
3. Remove the chicken from the marinade and thread onto skewers, folding the pieces in half if they are long and thin.
4. Be sure the grill is clean, then preheat to medium-high heat. To grease the grill, lightly dip a wad of paper towels in vegetable oil and, using tongs, carefully rub over the grates several times until glossy and coated. Grill the chicken kebabs, covered, until golden brown and cooked through, turning skewers occasionally, for 10 to 15 minutes. (Keep an eye on it -- if they are browning too quickly, turn the heat down.) Transfer the skewers to a platter. Warm up the reserved marinade in the microwave and either drizzle it over top or pass it alongside. Scatter the chopped cilantro over top and garnish the platter with lime wedges and cilantro sprigs, if desired.

Pot Stickers

Pot Stickers:
Williams-Sonoma (makes about 48)

Ingredients:

For the filling:

1 lb ground turkey or ground pork or finely chopped shrimp OR a combination of the turkey, pork, shrimp
2 green onions, including green tops, finely chopped
1 cup finely chopped Chinese cabbage
2 cloves garlic, minced
1 teaspoon finely chopped, peeled fresh ginger
2 Tablespoons soy sauce
1 Tablespoon dry sherry
pinch of pepper

1 package pot sticker wrappers (48 wrappers)
4 Tablespoons peanut or vegetable oil
1 cup Chicken stock

For the dipping sauce:

1/2 cup soy sauce
5 Tablespoons balsamic vinegar
2 teaspoons finely chopped, peeled fresh ginger
2 teaspoons Sesame oil

Directions:

Combine the shrimp and the turkey or pork, green onions, cabbage, garlic, ginger, soy sauce, sherry and pepper in a bowl and mix well.

Put 1 teaspoon filling in the center of each wrapper.  Fold the wrapper in half and pleat around edge.  Use a little water to seal, if necessary.  Place the pot sticker seam side up, flattening the bottom slightly so it stands upright, on a silpat on a baking sheet and cover with a damp towel.  Repeat until all the filling is used.

Preheat oven to 300.

In a wok or frying pan over medium-high heat, heat 1 Tablespoon of peanut or vegetable oil.  When hot, arrange 12 pot stickers in the pan, seam side up.  Fry uncovered for about 5 minutes.  As the pot stickers in the center brown, move them to the edges and move the less browned ones into the center so all cook evenly.  Add 1/4 cup of the stock, cover, reduce the heat to low and cook for 10 minutes longer.  Uncover and cook until all the liquid evaporates, 2-3 minutes longer.  Transfer to a platter and keep warm in the oven.

Combine all the sauce ingredients and stir well.  Serve the pot stickers immediately with the dipping sauce.