Orange Chicken

• 1 1/2 lbs (680 grams) chicken breast
• 3 well beaten eggs
• 2 tbs milk
• 1 cup cornstarch
• salt & pepper

1. Slice the chicken into bite-sized pieces and dip the chicken pieces in egg and milk mixture. Coat in cornstarch, then dip it again in egg mixture.
2. Fry in oil heated over medium-high heat, until lightly browned on both sides. 
3. Remove and allow to cool on a paper towel before transferring to a baking sheet. To bake, make sure chicken pieces are in a single layer on baking sheet, coat with orange sauce and bake according to directions below.

Orange Sauce

• 1/2 c. soy sauce
• 1/4 c. catsup
• 1/2 c. honey
• 1/4 c. orange juice concentrate 
• 2 T. white vinegar
• 1 T. dried chives
• 1 T. red pepper flakes
• 1 T. sliced almonds

1. In a medium saucepan, combine soy sauce, catsup, honey, orange juice concentrate, chives and red pepper flakes. 
2. Stir together over medium heat and bring just to a boil.
3. Drizzle sauce over fried chicken. Bake in an oven preheated to 400 degrees for 20-25 minutes, stirring often to coat the chicken with the glaze. Remove from oven when glaze is no longer puddled around the chicken, it should be sticky and fully coating the chicken.
4. Garnish with chives or chopped scallions, red pepper flakes, orange zest, and sliced almonds. Serve immediately over sticky rice.

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Green Tea Sweets

Yield: appx 25 2-inch cookies

Ingredients

• 3/4 cup confectioners sugar
• 145g unsalted butter, cut into cubes
• 1 3/4 cup flour
• 3 large egg yolks
• 1.5 tbsp Matcha (powdered green tea)
• 1 cup granulated sugar (for coating)

1. Preheat the oven to 350F. Line a sheet pan with parchment paper.
2. Whisk the confectioner’s sugar and green tea together in a bowl.
3. Add the butter and green tea/sugar mixture to the bowl of a stand mixer fitted with the paddle attachment. Mix until smooth and light in color.
4. Add the flour and mix until well combined.
5. Add the egg yolks and mix just until the eggs are fully incorporated and a mass forms.
6. Form the dough into a disk and chill in the refrigerator until firm (about 30 minutes).
7. Roll the dough out to 1/2-inch thickness.
8. Cut the dough with a leaf cookie cutter.
9. Toss each cut cookie in a bowl of granulated sugar to coat.
10. Place the sugar-coated cookie on a parchment lined pan. Bake at 350F for 12-15 minutes, or until slightly golden around the edges.

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Korean Army Stew (Budae Jjigae)

Yields: 2 servings

Cold Sesame Noodles

Ingredients

• 3/4 cup smooth peanut butter
• 2 tbs soy sauce
• 1 inch chunk peeled fresh ginger (coarsely chopped)
• 1 large clove garlic (coarsely chopped)
• 2 tbs rice vinegar
• 1 tbs toasted sesame oil
• 1 1/2 tbs light brown sugar
• 1 tsp red pepper flakes
• water, to thin
• 8 oz spaghetti (or soba noodles)
• 4 scallions (thinly sliced)
• 1 yellow bell pepper (thinly sliced)
• 1 orange bell pepper (thinly sliced)
• 1 medium cucumber (peeled and sliced)
• 2 tbs toasted sesame seeds
• (optional) cubed extra firm tofu or shredded cooked chicken

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Crunchy Peanut Slaw

Yields: 8-10 servings

Ingredients

• 1 head of cabbage
• 2 cups salted, roasted peanuts
• 1 bunch scallions
• 1/2 cup fresh cilantro leaves
• 1/2 cup canola oil
• 3 tbs rice vinegar
• 1 tbs sugar
• 1 tbs toasted sesame oil
• 1 tsp soy sauce
• salt & pepper, to taste

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Thai Chicken and Noodles

Ingredients

• 1 1/4 lb boneless, skinless chicken breast (cut into thin slices)
• 4 scallions (thinly sliced)
• 2 cloves garlic (minced)
• 1/2 cup soy sauce
• 2 tbs rice vinegar
• 2 tbs light brown sugar
• 1 tbs freshly squeezed lime juice
• 1/2 tsp anchovy paste
• 1/2 tsp red pepper flakes (or to taste)
• 3 1/2 oz Chinese rice noodles
• 1 tbs oil
• 2 carrots (sliced into ribbons)
• 1/2 cucumber (thinly sliced)
• 1/4 cup chopped fresh basil leaves
• (optional) chopped peanuts, sliced scallions, sliced limes, bean sprouts, red pepper flakes

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Lightened Rice Pudding

Yields: 8 servings

Ingredients

• 1 cup long-grain white rice
• 6 cups skim milk
• 1 cup sugar
• 3 large eggs
• 1 tsp vanilla extract
• 1/4 tsp cinnamon or ground cardamom
• (optional) 1/2 cup golden raisins

Instructions

1. In a large saucepan, combine rice and 5 cups milk. Bring to boil. Reduce heat to medium and simmer, stirring occasionally, until rice is tender (15-17 minutes).
2. Meanwhile, in a medium bowl, whisk together sugar, eggs, vanilla, cinnamon (or cardamom), and remaining 1 cup milk. 
3. Slowly pour egg mixture into rice mixture. Cook on medium-low, stirring constantly, until pudding coats back of a spoon (3-5 minutes).
4. Remove from heat. Stir in raisins, if using. Pour into a large bowl or container, and let cool to room temperature. Serve warm, or refrigerate for at least 1 hour (up to 3 days). Serve pudding garnished with raisins and cinnamon/cardamom.

Note: Tweak the flavor of the pudding by substituting ingredients. Try nuts (like pistachios) or other dried fruit instead of raisins. And/or use ground nutmeg instead of cinnamon or cardamom.

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Three Cup Chicken

Ingredients

• oil
• boneless chicken thighs (cut into chunks)
• sesame oil
• fresh ginger (sliced)
• 1 clove garlic (finely chopped)
• 1/2 cup cooking wine
• 1/3 cup soy sauce
• 1/4 cup water
• 3 tbs sugar
• 1/2 cup fresh basil

Instructions

1. Heat oil in pan over medium-high heat. Cook chicken pieces until lightly browned. Remove chicken from skillet and set aside.
2. Heat a little sesame oil. Add garlic and ginger. Cook until ginger begins to brown, about 30 seconds.
3. Stir in chicken, cooking wine, soy sauce, water, and sugar.
4. Bring to boil, then reduce heat to medium-low. Simmer until only 1/4 of sauce remains (about 20 minutes).
5. Stir in basil. Increase heat to medium. Cook until liquid is almost gone.

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Scallion Pancakes

Total Prep and Cooking Time: 45 minutes

Yields: 6-7 pancakes

Ingredients

• 2 1/3 cup flour
• 1 cup hot water
• 2 tbs olive oil, plus more for frying
• 1 tsp kosher salt
• 1 tsp sesame oil
• 6 scallions, thinly sliced

Instructions

1. In a blender, add flour and gradually add in hot water while blending, until dough forms (you may not need all the water).
2. Lightly flour work surface. Knead dough until it becomes smooth enough to form a ball.
3. Lightly oil a medium sized bowl and place dough in it. Cover dough with damp towel. Let stand for 20 minutes.
4. Cut dough into 6 equal pieces. Roll each into a ball. Roll out each into a 5-inch diameter circle.
5. Combine olive oil and sesame oil. Brush onto pancakes. Sprinkle salt. Generously sprinkle scallions. Roll pancake up, then curl it (like a snail). Roll out again into a circle.
6. Heat olive oil in skillet over medium-high heat. Cook pancakes 4-5 minutes on each side, until golden.

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Strawberry Lemon Granita

-Recipe-

Ingredients

• 1 cup water
• 3/4 cup sugar
• 2 lemons, juiced (about 4 tbs)*
• 3 cups strawberries, sliced
  *add more lemon juice for more of a lemon kick

Directions

1. Combine sugar with water in saucepan on medium heat. Heat until sugar is completely dissolved. Let cool.

2. Blend strawberries and lemon juice in blender until smooth.

3. Pour dissolved sugar into blender and blend.

4. Pour mixture into pan/dish/container and place in freezer for about 30 minutes. Ice will form on outer edges. Stir icy portions into middle. Repeat every 20-30 minutes for about 3-4 hours until mixture is frozen.

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