Lettuce Wraps

1 1/2 lb. ground beef

2 cloves garlic, minced

1 onion, diced

1/4 c. hoisin sauce

2 Tbs. soy sauce

1 Tbs. rice wine vinegar

1/2 tsp. ground ginger

1 (8 oz) can water chestnuts, drained and diced

1/2 tsp. salt

1/4 tsp. pepper

1 head butter lettuce

1.  Brown ground beef and onions, drain grease.

2.  Add the remaining ingredients (expect lettuce) and heat through (2-3 minutes).

3.  To serve, spoon the meat mixture into the lettuce leaf and eat taco style.

Sesame Pork

1 tablespoon sesame oil
1 pound pork loin, all visable fat removed, cut into thin strips
1 clove garlic, minced
2 tablespoons honey
3 tablespoons soy sauce
1/2 teaspoon ground ginger
1/3 pound snow peas, washed and trimmed
2 tablespoons toasted sesame seeds

Add oil to a skillet or wok.

Heat oil and brown the pork and garlic over high heat, lower heat add seeds honey, soy,& ginger and combine. Add snow peas cook and continue stir frying for 2 minutes. Serve with rice or noodles.

from LowFatLifestyle.com

Chinese Chicken Salad

This recipe feeds 6 adults as a full meal (it makes a lot)

SALAD INGREDIENTS

3 chicken breasts, cooked and diced

1 head of iceberg lettuce, torn

1 head of redleaf lettuce, torn

1/2 package of wonton wrappers, cut into strips (about thirds) and fried*

DRESSING INGREDIENTS:

1 cup of canola oil (or less, Jill often uses about 3/4 of a cup)

3/4 cup of seasoned rice vinegar (found in the Asian food section)

1 teaspoon salt

1 1/2 teaspoons pepper

1/2 cup of sugar (or less to taste)

4-6 green onions, cut into 2 inch pieces (Jill usually doesn't cut them)

Put all the dressing ingredients in a blender and blend until smooth. Then combine the lettuce, chicken, wontons. Right before serving add the dressing.

*To fry the wontons, warm up oil over medium high heat. Place a couple in and let them puff up and brown on one side for about a minute. Watch that they don't burn. Then flip them over with tongs and cook the other side. Remove and let cool on paper towels.

from Jill Hunter

Teriyaki Chicken

Chicken breasts, cut into desired size and placed in casserole dish.

sauce:
1/2 c. brown sugar
5/8 c. soy sauce
minced garlic
dash of ginger
mix and bring to a boil, then pour over chicken.

Cook at 350 degrees covered for 30 minutes turning chicken over a few times. Remove cover and book at 325 degrees until sauce becomes thick, about 1 hour.

*I will often just throw everything in the crock pot and let it cook on low for 4-6 hours. The sauce doesn't thicken, but it is still yummy!

Oriental Chicken Salad

3 c. chopped romaine lettuce
1 c. red cabbage
1 c. napa cabbage (I don't use this and just use more red cabbage)
1/2 c. grated carrot
Chow mein noodles
Green onion
Sliced almonds
Cooked chicken (I like frozen breaded chicken tenders or chicken nuggets)

Combine and serve with dressing:
(doubled in ( ))
3 Tbs. honey (little less than 1/2 c.)
1 1/2 Tbs. rice wine vinegar (3 Tbs.)
1/4 c. mayonnaise (1/2 c.)
1 tsp. grey poupon dijon mustard (2 tsp.)
1/8 tsp. sesame oil

Speedy Chicken Stir-Fry

(adapted from Kraft Food & Family)

8 oz. angel hair pasta
2 c. broccoli florets
1 c. carrots, cut into strips
1 lb. boneless skinless chicken breasts, cut into strips
1/2 c. Kraft Asian Toasted Sesame Dressing
2 Tbs. soy sauce
1/4 tsp. each ground ginger, garlic powder, crushed red pepper flakes
1/3 c. chopped dry roasted peanuts (optional)

Cook pasta as directed on package.

Meanwhile, cook chicken in skillet on medium-high heat (about 6-8 minutes). Add broccoli and carrots, cover with lid, and cook until vegies are desired tenderness. Add dressing, soy sauce, and spices. Cook 1 minute more. Serve over pasta.

Makes approx. 4 servings