Cabbage Chicken Salad (aka Chinese Chicken Salad)

I used to love this kind of salad.  It was always present at all the missionary farewells we would go to.  That was pretty much the only time I ate it.  I've tried different recipes in the past, and it always seemed like one of those dishes that were better when someone else made it.  Then my friend gave me this recipe and I love it!  And it's pretty simple. 

Cabbage Chicken Salad
Half a head of cabbage chopped (red or green or a combination)
1/2 C. Green onions
Small bag slivered almonds
1 T. Sesame seeds
1 bag Ramen Noodles (just the noodles- not cooked- broken up, I only use like 1/2 - 2/3 of the package)
2 Chicken Breasts cooked and chopped
Teriaki marinade (I use Maui Mountain Teriyaki Marinade, but you could also use KC Masterpeice honey teriyaki)

Dressing:
1/2 C. oil (I just olive oil, and a little less than 1/2 C)
3 T. Rice Wine Vinegar
1 T. Sugar
Put all ingredients in a bowl and whisk together.

Chop up the cabbage and put in a large bowl. Add the Green onions, almonds, and sesame seeds. (I like to toast the almonds and sesame seeds- it actually adds alot of flavor- I just toss them around in the saute pan on the oven before I cook the chicken). Cut up the chicken and cook. Then saute in the marinade. Add to the cabbage. Then pour on your dressing. Lastly add the broken up Ramen noodles!

Cashew Chicken

I got this recipe from favfamilyrecipes.com, but it didn't have any veggies in it, just garlic and green onions. It was good, but I thought it would be much better with some healthy veggies added. I was right. Here's my version. The amounts of veggies are just an estimate. You can put as much or as little as you like. I didn't add mushrooms this time, but our favorite Chinese restaurant puts them in their cashew chicken and it is good.

Cashew Chicken
1 - 1 1/2 lbs chicken, cubed
1 T cornstarch
salt and pepper
olive oil for sauteing
1/2 cup carrots, chopped
1/2 cup green bell peppers, chopped
1/2 cup mushrooms, sliced
6 cloves garlic, minced
8 green onions, chopped, white and green parts separated
1/2 cup frozen peas
1/4 cup water chestnuts, chopped
2 T rice vinegar
3 T hoisin sauce
1/4 cup water
3/4 cup cashews
Rice, for serving

Toss chicken with cornstarch and salt and pepper. Add oil to large skillet on medium-high heat and begin browning chicken. After a minute, add carrots. Cook until chicken is done or nearly done. Add peppers, mushrooms, garlic, and whites of onions and cook until veggies are tender. Add peas and water chestnuts and cook enough to warm through. Add vinegar and cook until it evaporates. Add hoisin sauce and water and cook until warmed. Remove from heat and stir in green parts of onions and cashews. Serve over rice.

Chicken Lettuce Wraps

*Note: I use conceptual cooking, so this recipe is from me. My measurements might not be accurate, so start with less and add more if needed. I was trying to do a home, healthy version of Pei Wei's lettuce wraps. The basic concept for chinese cooking is sweet and spicy, so if you don't have a recipe and you are in the mood for chinese, play around and experiment. I'm not a big "recipe" user, lol. I just like to see what can be pulled together, and I love trying to copy restaurant favorites ;). Having some fresh ginger around is what inspired this recipe.

Chicken Lettuce Wraps

Ingredients:

1/2 Tbls canola oil

3-4 chicken breasts (small-medium, and thin in size; if thick, try pounding first)

1/2 onion - 1 whole onion, white or yellow, minced

1/3 bunch green onions (aka scallions), trim off 3 inches from top & 1 inch from bottom

1/4 cup liquid aminos (Braggs), or lite soy sauce (Kikkoman's)

1/2 Tbls fresh ginger (pealed and grated)

1 clove fresh garlic, pressed

1 Tbls agave nectar (of course, sugar or honey can always be used instead)

1 Tbls stone ground mustard (with whole seeds intact)

1/2 Tbls Mexican hot sauce, of your choice

1/2 Tbls chopped walnuts

1/2 Tbls slivered almonds

1/2 tsp sweet paprika (or just paprika)

1 tsp onion powder

1/4 tsp red pepper flakes (or a 1/2 tsp chili pepper fusion, like I used)

Sea salt & pepper (to taste, but the liquid aminos has a lot of salt)

Bok Choy, 1 head

*I had pre-cooked chicken breasts I made earlier that day, so it made this pretty fast and easy to make. I seasoned them with salt, pepper, garlic powder, onion powder, and paprika, and maybe some thyme. I set my oven on bake at 375, and cooked them for about 25 minutes (it depends on thickness).

Prep: Mince onion (while oil heats on pan), and while onion cooks dice chicken breasts into small chunks. Than chop green onions, grate ginger and set aside for later (and chop walnuts if needed).

Heat canola oil in a medium/large saute pan on medium heat. Place onions in pan first and saute until soft (about 3 minutes) than add chicken. Than add your garlic, ginger, and all remaining ingredients, BUT wait to add green onions. Stir and heat through on low/med heat (depending on your stove and pan -you don't want to brown or burn anything) about 5-10 minutes. When onions become very soft and translucent add the green onions and cook for 5 more minutes, and stir often.

Serve hot (or cold) with Bok Choy, or ice burg lettuce.

This also works for a great to-go lunch the next day! :) Enjoy!!

Lettuce Wraps

This is from a recipe I had for PF Changs lettuce wraps that I changed a bit.

Marinade:
1 tsp cornstarch
2 tsp soy sauce
2 tsp water
salt and pepper
1 T canola oil

1 1/2 pounds boneless, skinless chicken, cubed

4 T canola oil
½ C carrots, chopped
½ C celery, chopped
1 tsp fresh minced ginger
2 cloves garlic, minced
2 green onions, minced
1 (8 oz) can water chestnuts, minced

Iceberg lettuce

Cooking Sauce:
1 tbsp hoisin sauce
1 tbsp soy sauce
2 tbsp oyster sauce
2 tbsp water (or a little more)
1 tsp. sesame oil
1 tsp. sugar
2 tsp. Cornstarch

Marinade chicken for 15 minutes. Mix cooking sauce in bowl. Add 2 T canola oil to stir fry skillet and heat up. Stir fry chicken for 3-4 minutes until cooked. Set aside. Add 2 T oil to skillet and stir fry carrots and celery for a few minutes. Add ginger, garlic and green onions, stir fry for another minute. Add water chestnuts and cook another minute. Add chicken again and cooking sauce until thickened and hot. Serve in lettuce.
(Optional: 1 package cellophane Chinese rice noodles, prepared according to package and 1 (8 oz) can bamboo shoots, minced)

I halved the recipe, except for the cooking sauce and I used most of that. It was a little strong, though so I would either use more water or the normal amount of cooking sauce.