Sesame Chicken

Sesame Chicken (Picture and recipe from here)

1 c. all-purpose flour
1/2 c. toasted sesame seeds, divided
1 tsp. black pepper
1 tsp. Chinese five-spice powder
1.5 tsp. cayenne pepper
1 package chicken breast strips, cut into chunks
8 tbsp. teriyaki sauce
6 tbsp. honey
oil for frying

In a large ziplock bag, combine flour, 1/4 c. sesame seeds, black pepper, red pepper and Chinese spice. Place chicken in bag and shake to coat.
Heat oil in large skillet or wok over medium-high heat. Place chicken into skillet and brown on both sides, about 5 minutes per side.
Remove chicken from skillet and empty excess oil from pan. Reduce heat to low and return chicken to skillet. Mix in teriyaki sauce, honey and 1/4 c. sesame seeds, and stir until sauce thickens.
Serve over brown rice.
You could also add sugar snap peas, onions, bell peppers or any other veggies you like.

Bourbon Chicken

picture and recipe from here

Bourbon Chicken (Source: RecipeZaar.com)

Ingredients:

2 lbs boneless chicken breasts, cut into bite size pieces

1-2 tablespoon olive oil

1 garlic clove, crushed

1/4 teaspoon ginger

3/4 teaspoon crushed red pepper flakes

1/4 cup apple juice

1/3 cup light brown sugar

2 tablespoons ketchup

1 tablespoon cider vinegar

1/2 cup water

1/3 cup soy sauce

Directions:

Heat oil in a large skillet.

Add chicken pieces and cook until lightly browned.

Remove Chicken.

Add remaining ingredients, heating over medium heat until well mixed and dissolved.

Add chicken and bring to a hard boil.

Reduce heat and simmer for 20 minutes.

Serve over hot rice and ENJOY.

Amber's modifications:
-I only used 2 chicken breasts because that is all I had thawed. But I kept all the sauce ingredients the same as the original recipe so I would have plenty of sauce for my rice.
- I ended up using a slurry (cornstarch and water) to help thicken the sauce because I preferred it to be a thicker consistency.

Thai-Style Pork

Thai-Style Pork (from here)

2 lbs. boneless pork chops
1/4 cup teriyaki sauce
2 T. rice wine vinegar
1 tsp. crushed red pepper flakes
1 tsp. minced garlic
1 T. cornstarch
1/4 cup cold water
1/4 cup creamy peanut butter
Hot cooked rice.
1/2 cup chopped green onions
1/2 cup dry roasted peanuts
Lime juice, optional

Place pork chops in slow cooker. Combine the teriyaki sauce, vinegar, pepper flakes, and garlic; pour over meat. Cover and cook on low for 6 hours or until meat is tender. Remove pork and cut into bite-sized pieces; keep warm. Strain cooking juices into a large saucepan. Combine cornstarch and water until smooth; stir into juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in peanut butter; add meat. Serve with rice. Sprinkle with onions and peanuts. Drizzle with lime juice if desired. Makes 6 servings.

Crockpot Orange Chicken

Crockpot Orange Chicken (from Kraft)

8 small boneless skinless chicken thighs (1 lb.)
3 Tbsp. flour
1/3 cup orange marmalade
1/3 cup KRAFT Original Barbecue Sauce
2 Tbsp. soy sauce
1 Tbsp. freshly grated gingerroot

TOSS chicken with flour in slow cooker.
STIR in all remaining ingredients; cover with lid.
COOK on LOW for 6 to 8 hours (or on HIGH for 3 to 4 hours).

Crockpot Chicken Pineapple Oriental

Crockpot Chicken Pineapple Oriental from mjpuzzlemom's greatest hits
Serve with a vegetable and fried rice.

Crockpot Chicken Pineapple Oriental

1 to 1 1/2 pounds chicken tenders, cut in 1-inch pieces
2/3 cup pineapple preserves
1 tablespoon plus 1 teaspoon teriyaki sauce
2 cloves garlic sliced thinly
1 tablespoon dried minced onion (or 1 bunch fresh green onions, chopped)
1 tablespoon lemon juice
1/2 teaspoon ginger
Dash cayenne, to taste



Place chicken pieces in crockpot. Combine preserves, teriyaki sauce, garlic, onion, lemon juice, ginger, and cayenne; stir well. Spoon over chicken, toss to coat. Cover and cook on low 6 to 7 hours. Don't overcook.