Here are a few Asian inspired dishes that look good to us. If we weren’t snowed in, I’d run to the store and make them tonight.
Pan Grilled chicken with Orange Ginger Sauce page 102
1 tablespoon toasted sesame oil
4 boneless, skinless chicken breast halves
salt and freshly ground black pepper to taste
Orange ginger Sauce-
1 cup orange juice
2 tablespoons reduced-sodium soy sauce
1 tablespoon light brown sugar
1 tablespoon cornstarch
1 teaspoon peeled and finely grated fresh ginger
1. coat a stovetop grill pan with cooking spray and set over medium heat.
2. brush the sesame oil all over the chicken and season with salt and pepper. Place on the hot pan and cook until cooked through, 3-5 minutes per side.
3. meanwhile, in a small saucepan, whisk together the sauce ingredients until blended. Set the pan over medium-high heat and bring to a simmer. Reduce the heat to medium and simmer until the sauce thickens, about 5 minutes. Spoon the sauce of the chicken and serve.
Veggie Pot Stickers
2 teaspoons toasted sesame oil
1/2 cup shredded carrots
1/2 cup shredded red or green cabbage
1/4 cup chopped scallions (white and green parts)
1 tablespoon reduced-sodium
16 Wonton wrappers
1 tablespoon peanut or canola oil
1. heat the sesame oil in a large skillet over medium heat. Add the carrots, cabbage, and scallions and cook, stirring, until the cabbage softens, and bout 3 minutes. Add the soy sauce and cook until the liquid evaporates, about 1 minute.
2. arrange the wonton wrapper on a flat work surface. Spoon 1 heaping teaspoon of the vegetable mixture onto the center of each wrapper. Fold over the wrapper, making a triangle, and, using wet fingers (dip your fingers in a small bowl of water), press the edges together to seal.
3. Heat the peanut oil in a large skillet over medium heat. Add the wontons, in the batches if necessary to prevent crowing, and cook until golden brown, about 3 minutes per side. Serve warm.