Sweet & Sour Sauce

½ cup water

⅓ cup.distilled vinegar

¼ cup sugar (plus1T. if you want it sweeter)

1T. soy sauce

For color:

⅛ tsp Turmeric powder 

2 drops red food coloring 

Slurry:

1T.cornstarch 

2 Tbsp Water

Combine water, distilled vinegar, sugar, soy sauce, turmeric powder & food coloring in a pot. Bring to a boil, ensuring the sugar dissolves completely. Make slurry & poured into the boiling sauce, stir until thicken. The sauce is then ready to be used or stored in refrigerator for up to 1 week.

Red curry peanut noodles

2 garlic cloves, grated

1/4 cup peanut butter 

2-3 tbsp red curry paste

1/3 - 1/2 cup rice or white distilled vinegar

1/3 cup soy sauce 

2-3 tsp sesame oil

1 rotisserie chicken

1/4 head cabbage

1 red bell pepper

1 cup snow peas, thin sliced

1/4 cup green onion and cilantro 

1 - 10oz package dry Chinese noodles

Depending on the ingredients and how much chicken you have, you may need extra dressing. 

Enjoy!

Korean Soy Sauce Noodles

200 g Somyeon 소면 thin korean dried noodles (2 cups cooked thin noodles)

1½ Tbsp soy sauce

1½ Tbsp sugar

1 Tbsp sesame oil

½ Tbsp sesame seeds

1-2 tsp crunchy red chili oil 

1 green onions sliced

Boil a pot of water. Add dried noodles to pot and cook per package directions. For ssal somyeon, you just need to cook for 4 minutes. Drain.

In a bowl, add the sesame oil, soy sauce, sugar, sesame seeds and mix. Pour over noodles until they're evenly coated. Taste and adjust seasoning as needed.

Feel free to try other toppings to this very basic noodle dish. You can add a soft boiled egg, cooked veggies, chicken, beef, whatever you want to try!

Noodles - I like to use Sempio Ssal Somyeon 쌀소면 which is gluten-free and delicious. But you can use any other thin wheat Somyeon noodles or even angel hair pasta. 

Honey Butter Chicken

For the Chicken:

1.5 lbs chicken thighs boneless, skinless

2 T soy sauce

1 T honey

1 tsp garlic powder

¼ tsp salt

Freshly cracked black pepper

Honey Butter Sauce:

3 T unsalted butter

¼ cup soy sauce

¼ cup honey

4 garlic cloves, minced

¼ cup water

1 tsp corn starch

In a large bowl, add chicken thighs, soy sauce, honey, garlic powder, salt and pepper. Marinate for 10 mins up to overnight.

Preheat air fryer to 425⁰ for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165⁰ or more)

If you don't have an air fryer, you can bake it at 400⁰ for 20-25 min or panfry for 4-6 minutes per side. 

While the chicken is cooking, combine soy sauce, honey, garlic, water, and cornstarch in a cup or bowl and set aside. In a medium shallow pan on medium heat, add butter and let it melt down then add the sauce and cook down for 1-2 mins until thickened. Remove and set aside.

Once chicken is done, pour the sauce over the chicken and coat evenly (save a little sauce for dipping later). Serve chicken with fluffy white rice & veggies.

Teriyaki Chicken

1½ lbs chicken thighs, boneless, skinless

½ tsp salt

Ground black pepper, to taste

½ tsp garlic powder

2 T soy sauce

1 T brown sugar

Teriyaki Sauce

¼ cup soy sauce

¼ cup mirin

2 T rice vinegar

2 T water

1½ T brown sugar

2 cloves garlic minced

1 T ginger grated

1 T sesame seeds

1 tsp cornstarch

Chopped green onions for garnish

In a medium bowl, combine chicken thighs, salt, pepper, garlic powder, soy sauce, and brown sugar. Toss to coat evenly. Cover and marinate for 15 minutes at room temperature (or up to 2 hours in the refrigerator).

Preheat the air fryer to 425°F (220°C). Arrange the chicken thighs in a single layer in the basket, leaving space between pieces. Cook for 11–13 minutes (no need to flip) until internal temperature reaches 165°F.

While the chicken cooks, combine soy sauce, mirin, sake, brown sugar, garlic, ginger, sesame seeds, and cornstarch in a small bowl. Set aside.

When the chicken is done cooking, add the sauce to a large skillet and bring to a gentle simmer over medium heat, stirring until the sauce thickens and becomes sticky, about 1-2 mins. Turn off the heat.

Add the chicken to the skillet and quickly coat the chicken all over the sauce. Remove the chicken from the pan and save any remaining sauce for dipping later.

Cut the chicken into strips and serve hot with steamed rice and vegetables. Garnish with sliced green onions.

Alternate Cooking Methods:

Pan-Fry or grill: You can pan-fry or grill the chicken on each side for 4-6 mins. Make sure the internal temperature reaches 165F.

Oven: Bake the chicken in the oven at 400⁰F for 20-25 mins. Make sure the internal temperature reaches 165⁰F.

Serve with rice.

Honey Butter Chicken

1.5 pounds chicken thighs boneless, skinless

2 T soy sauce

1 T honey

1 tsp garlic powder

¼ tsp salt

Freshly cracked black pepper

Honey Butter Sauce:

¼ cup soy sauce

¼ cup honey

4 garlic cloves minced

¼ cup water

3 T butter

1 tsp cornstarch

In a large bowl, add chicken thighs, soy sauce, honey, garlic powder, salt and pepper. Marinate for 10 mins (or up to overnight).

Preheat air fryer to 425⁰F for a few mins. Add chicken thighs (don’t overcrowd and cook in batches as needed) and air fry for 11-14 mins until browned and cooked through (internal temperature should be 165⁰F or more)

While the chicken is cooking, combine soy sauce, honey, garlic, water, and cornstarch in a cup or bowl and set aside. In a medium shallow pan on medium heat, add butter and let it melt down then add the sauce and cook down for 1-2 mins, until thickened. Remove and set aside.

Once chicken is done, pour the sauce over the chicken and coat evenly (save a little sauce for dipping later). Serve chicken with fluffy white rice, veggies, and other sides you desire.

If you don't have an air fryer, you can pan-fry the chicken on each side for 4-6 mins or bake them in the oven at 400⁰F for 20-25 mins. Make sure the internal temperature reaches 165⁰F.

General Tso's Chicken

3 lbs chicken breast, cubed

Salt

Pepper

Oil

Sauce:

½ c hoisin sauce

¼ c. soy sauce

¼ c. brown sugar

2 tbsp rice vinegar or white vinegar

4 tsp garlic minced

4 tsp sesame oil

½ tsp red pepper flakes (or red chili flakes)

2 tbsp cornstarch

1 cup water

Dry chicken pieces with paper towels. Sprinkle with salt & pepper. Heat 1 T oil in large skillet. Cook chicken until browned & done. Remove from pan & place in bowl. Cook remaining chicken in batches adding more oil in between each batch. 

Mix sauce ingredients in bowl.

When all chicken is cooked add it all back into the pan & add the sauce. Heat until bubbly & thickened. Toss to coat in the sauce. 

Serve with rice & steamed broccoli.

Keto Cauliflower Fried "Rice"

http://accidentalchefm.blogspot.com/2011/09/cauliflower-fried-rice.html

1 small head of cauliflower, florets separated and pulsed in a food processor until “rice-like”
1 large carrot, cut into small dice

1 c corn

1 c peas
1 small onion, minced
4 ounces of sliced mushrooms
1-inch knob of ginger, grated
1 diced red pepper
2 eggs
1-2 tablespoons of coconut aminos

1 lb shrimp 
Kosher salt
Freshly ground black pepper
1-2 olive oil

Chop all ingredients
Combine chopped onions, red peppers, carrots, corn, peas,  a dash of salt and pepper in a non-stick pan w 1 T oil.
Once the onions are softened, toss in the mushrooms and stir fry everything until the mushrooms are browned.

In a separate pan, add 1 T oil & cook the shrimp seasoned with salt and pepper over medium-high heat. Add a tsp of coconut aminos once the shrimp are almost completely cooked through. Add eggs & scramble.

Then add the remaining ingedients: cauliflower, sweet onion and shrimp to the pan. Make sure that all of the ingredients are mixed together and taste it to make sure it doesn't need more S&P.

Stir fry Zucchini Noodles

https://diethood.com

2 tablespoons vegetable oil

2 yellow onions , spiralized

4 small zucchini , spiralized, patted dry with paper towel

1 tablespoon low sodium soy sauce

2 tablespoons low sodium teriyaki sauce

1 Tbsp. Sesame Seeds

 

Heat oil in a wok over medium heat.

Add onions and cook for 4 to 5 minutes, or until translucent and tender.

Stir in zucchini and continue to cook for 2 minutes.

Add soy sauce, teriyaki sauce and sesame seeds; mix and continue to cook for 5 minutes, or until zucchini is tender.

Remove from heat & serve.

 

Turkey Lettuce Wraps

Adapted from
www.eatyourselfskinny.com
1¼ lb. fat-free lean ground turkey
1 T olive oil
1 clove garlic, minced
⅛ t ground ginger
4 green onions, thinly sliced
1 (8 oz) can sliced water chestnuts, drained and coarsely chopped
3 T hoisin sauce
2 T lower-sodium soy sauce (green top)
1 T rice vinegar
2 t roasted red chili paste
⅛ t salt
12 Boston lettuce leaves

Heat 1 tablespoon of oil in a large nonstick skillet over medium-high heat. Add turkey, garlic and ginger to the pan and cook for about 6 minutes or until turkey is browned. Stir to crumble.
Combine turkey mixture, onions and chopped water chestnuts in a large bowl, stirring well, and set aside.
Meanwhile in a small bowl, whisk together hoisin, soy sauce, rice vinegar and roasted red chili paste and drizzle over the turkey mixture. Toss to coat completely.
Add about ¼ cup turkey mixture to each lettuce leaf, serve and enjoy!