I'm making chinese chicken in about 20 mins.....any good recipes to share?

I'll be cutting up the chicken %26amp; sauteing , then will add bamboo shoots, baby corn shoots, %26amp; other veggies too.........then adding soy %26amp; duck sauce.....DOES ANYONE HAVE A GOOD SAUCE TO USE? Of course I'll serve over rice.......


thanks again!I'm making chinese chicken in about 20 mins.....any good recipes to share?
Truffleyaki Sauce:


1 cup soy sauce


1 medium orange, juiced


1/2 cup mirin


1/2 cup water


1/4 cup brown sugar


1 1/2 teaspoons minced garlic


1 1/2 teaspoons minced ginger


1 tablespoon black truffle shavings


1/2 tablespoon truffle oil


3 ounces butter


Combine all ingredients except butter and blend well. Bring to a boil and whisk in butter.





Red Curry Sauce:


2 tablespoons vegetable oil


2 tablespoons Thai red curry paste


1 cup unsweetened coconut milk


1 lime, juiced





Place a small pot over medium heat and coat with the oil. Stir the red curry paste into the pan and fry that up until aromatic. Slowly pour in the coconut milk and continue to stir to incorporate. Add the lime juice (and 1 of the squeezed out halves for added flavor) and cook for 5 to 10 minutes to thicken. Pour the sauce into a nice serving bowl and serve with the coconut shrimp.


Yield: 1 cup





Peanut Sauce:


1 cup smooth peanut butter


1/4 cup low-sodium soy sauce


2 teaspoons red chili paste, such as sambal


2 tablespoons dark brown sugar


2 limes, juiced


1/2 cup hot water


1/4 cup chopped peanuts, for garnish





Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.


Yield: 3 cups





Sweet Chili Dipping Sauce:


1/4 cup rice wine vinegar


2 tablespoons fish sauce


1/4 cup hot water


2 tablespoons sugar


1 lime, juiced


1 teaspoon minced garlic


1 teaspoon red chili paste, such as sambal





In a blender, puree the rice wine vinegar, fish sauce, hot water, sugar, lime juice, garlic, and chili paste until combined. Pour into a small bowl and serve with the summer rolls.


Yield: 1 cup





hope these help. enjoy.I'm making chinese chicken in about 20 mins.....any good recipes to share?
Chinese Chicken Balls With Sweet and Sour Sauce





SAUCE


2 (8 ounce) cans crushed pineapple


3 cups sugar


1 (14 ounce) can diced tomatoes, undrained


1 cup white vinegar


1 large onion, finely chopped


1 large green pepper, finely chopped


2 tablespoons soy sauce


1/2 teaspoon ginger powder


2 tablespoons cornstarch


CHICKEN BALL BATTER


2 cups flour


2 cups cornstarch


1 tablespoon baking powder


1 tablespoon baking soda


1 tablespoon sugar


2 2/3 cups cold water


oil (for frying)


3 1/2 lbs boneless chicken breasts, cut into chunks (you should get about 6-7 dozen pieces)


seasoning salt (optional)








Drain pineapple, reserving the juice.


To make the Sauce: in a saucepan combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple; simmer for about 20 minutes.


In a bowl, combine/whisk the cornstarch with the reserved pineapple juice until smooth, and add to the tomato mixture.


Bring to a boil and simmer for about 2 minutes, or until thickened.


Remove from heat; set aside to cool.


To make the chicken balls: in a bowl combine flour, cornstarch, baking powder, baking soda, sugar and water until smooth.


Heat oil in a deep-fryer or Dutch oven to 375 degrees.


Dip the chicken pieces into the batter, then drop in hot oil and fry until golden and the juices run clear (about 5 minutes).


Remove to a paper towel.


Sprinkle with seasoning salt immediately after frying if desired.


Serve immediately with sweet and sour sauce.


Delicious!
aye!





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Chicken stir fry.





Cut chicken up into about 1 inch cubes and saute it with hoisin sauce (it's like a thick soy sauce, kinda sweet and tangy).


Then add some snow peas, bamboo shoots, baby corn, black cloud (it's a fungus, and adds a crisp taste), diced shitake mushrooms. It's best served with steamed rice.








Or try this (it's something i love to make and i love eating) you can make fried noodles with creamy sauce....it's basically the same way, but u stir fry all the meat and veggies together and add some powdered chicken broth and a dash of soy sauce cover it and let that set on low heat. Then heat up some oil and fry some egg noodles (but it's best if u kinda shape it into a circle before frying). Once it's fried and dripped off most of the oil, place it on a bowl and pour the cooked meat and veggies on the top of the fried noodles. (it's crunchy and goood).





You can also do it with seafood too.
kung poo chicken, like sweet n sour sauce with chilli and veggie bits, its well nice and easy.