EMERIL'S CHICKEN TEMPURA WITH PLUM SAUCE AND STIR-FRIED VEGGIES
Found this recipe and thought it looked great; can't wait to taste the plum dipping sauce! :-) It is Emeril's recipe, but I modified a seasoning, to suit my tastes. This recipe was taken from foodnetwork.com and posted for ZWT.
Provided by alligirl
Categories Chicken
Time 40m
Yield 4 entrees, 4 serving(s)
Number Of Ingredients 25
Steps:
- Lightly coat the chicken strips in the cornstarch, shaking to remove any excess; set aside.
- In a large pot or wok, preheat the oil to 360 degrees F.
- In a bowl, beat the egg with the cold water; add the flour and 5 spice powder and mix lightly and quickly just until smooth. (Do NOT overbeat).
- Dip the chicken into the batter, shaking to remove any excess.
- In batches add to the hot oil and fry, turning, until golden brown on all sides, 2 to 3 minutes.
- Remove and drain on paper towels.
- Plum Sauce:.
- In a saucepan, combine plum preserves, vinegar, shallots, brown sugar, garlic, ginger, pepper flakes, and 5-spice powder, and stir to combine. Bring to a boil.
- Stir, reduce the heat and simmer until thickened and the flavors are married, 4 to 5 minutes.
- Remove the plum sauce from the heat and adjust the seasoning, to taste. Let cool to room temperature.
- Gingered Stir-Fried Vegetables:.
- In a bowl, combine the soy sauce, sesame oil and sugar, and set aside.
- In a large skillet or wok, heat the vegetable oil over high heat.
- Add the ginger and cook, stirring, until aromatic, about 30 seconds.
- Add the carrots and stir-fry until beginning to soften, 1 to 2 minutes.
- Add snow pea pods and mushrooms and stir-fry until beginning to soften, 1 to 1 1/2 minutes.
- Add the green onions and soy sauce mixture and stir to coat. Cook for another 45 seconds, stirring.
- Remove from the heat and serve with the Tempura Chicken Fingers and Plum Dipping Sauce.
EMERIL'S CHICKEN STIR-FRY WITH GREEN BEANS
Steps:
- In a bowl, combine the chicken, 4 1/2 teaspoons of the soy sauce, and Asian spice blend. Toss to coat and let sit for 10 minutes.
- In a large wok or saute pan, heat the oil over high heat. Add the chicken and stirring constantly, cook until brown, 1 to 2 minutes. Add the beans and stir-fry until wrinkled, stirring, about 2 to 3 minutes. Add the garlic and cook, stirring, for 10 seconds. Add the cashews, hoisin, remaining 3 teaspoons of soy sauce, sesame oil, sesame seeds, red pepper sauce and red pepper flakes. Stir to coat, and cook for 1 minute. Remove from the heat and serve immediately, over white or basmati rice. Garnish with green onions.
EASY CHICKEN AND VEGETABLE TEMPURA
You don't have to go to a Japanese restaurant for fresh, crispy tempura. Make it yourself with this delicious recipe!
Provided by By Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 4
Number Of Ingredients 13
Steps:
- Heat oven to 200°F. Line large plate with several paper towels; set aside. Line rimmed baking sheet with cooking parchment or foil; set aside.
- In small bowl, mix honey, soy sauce and chili garlic sauce; set aside.
- In large bowl, beat egg with whisk or fork. Beat in flour, cornstarch, salt and cold water.
- In 5-quart Dutch oven or 10-inch straight-sided skillet, heat oil over medium heat to 375°F. Dip bell pepper and broccoli into batter; let excess batter drip back into bowl. Cook in single layer in hot oil 3 to 4 minutes, turning once, until coating is crisp and golden brown. Drain on paper towel-lined plate, then transfer to pan and place in oven to keep warm. Wait for oil to reach 375°F again between batches.
- Dip chicken pieces into batter; let excess batter drip back into bowl. Cook chicken, in batches if necessary, in hot oil 4 to 5 minutes, turning once, until coating is crisp and golden brown and chicken is no longer pink in center. Top chicken and vegetables with green onions; serve with sauce.
Nutrition Facts : Calories 720, Carbohydrate 53 g, Cholesterol 75 mg, Fat 8 1/2, Fiber 3 g, Protein 25 g, SaturatedFat 7 g, ServingSize 1 Serving, Sodium 1280 mg, Sugar 22 g, TransFat 0 g
EMERIL'S CHICKEN PAILLARDS WITH CHICKPEA RELISH AND ARUGULA
Emeril really enjoys the spiciness of the arugula in this dish, but you can use another variety of fresh greens, such as baby spinach or a mesclun blend.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Breast Recipes
Time 15m
Number Of Ingredients 8
Steps:
- Lay chicken flat; holding a sharp knife parallel to work surface, split chicken in half horizontally. Cover with plastic wrap; pound each cutlet with the flat side of a meat mallet or the bottom of a small pan until inch thick.
- In a shallow dish, combine 2 tablespoons oil and 1 tablespoon lemon juice; season with salt and pepper. Add chicken; turn to coat. Heat a large skillet over medium-high; lightly brush with oil. Cook chicken until opaque throughout, 1 to 2 minutes per side.
- In a bowl, toss together chickpeas, onion, basil, 2 tablespoons oil, and 1 tablespoon lemon juice; season with salt and pepper.
- Top chicken with chickpea relish; serve with arugula and lemon wedges.
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