Chicken Fried Rice

1 cup diced cooked chicken

1 Tbsp soy sauce

1 cup uncooked rice

1/2 tsp salt

1/4 cup oil

2 1/2 cups chicken broth

1/2 cup chopped onion

1/4 cup chopped green pepper

1/4 cup thinly sliced celery

2 slightly beaten eggs

1 cup finely shredded lettuce

Combine chicken, soy sauce and salt.  Cook rice in hot oil over medium heat until golden brown.  Reduce heat, add chicken mixture to rice and add broth.  Simmer, covered for 20-25 minutes.  Remove cover the last few minutes and stir in onion, green pepper and celery.  Cook uncovered over medium heat until liquid is absorbed.  Push rice mixture to sides, add eggs in middle and cook until almost set, then blend into rice.  Stir in lettuce and serve with soy sauce.

Lettuce Wraps

1/2 lb. ground chicken or turkey (I have always used ground turkey and it is fabulous!)

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped onion

2 cloves garlic, finely chopped

1 1/2 tsp. finely chopped fresh ginger

2 Tbsp. lemon juice

2 Tbsp. hoisin sauce (found in the Asian aisle)

2 tsp. brown sugar, packed

1 1/2 tsp. sesame oil

1 tsp. soy sauce

5 - 10 drops red pepper sauce (Tabasco)

2 Tbsp. cilantro, chopped

1 head iceberg lettuce, separated into lettuce cups

In a large skillet sprayed with nonstick cooking spray, saute chicken/turkey over medium heat until no longer pink.  Pour into dish; set aside.  Rinse pan; spray with nonstick cooking spray.  Saute bell pepper, onion, garlic and ginger for 2 minutes.  Add meat.  In a bowl, blend lemon juice, hoisin sauce, sugar, oil, soy sauce and pepper sauce.  Pour into pan; stir to coat chicken/turkey.  Reduce heat and simmer, stirring until sauce is absorbed, about 4 minutes.  Stir in cilantro.  Serve with lettuce cups. (optional, rice)

Lewis Family 'go to' Meal

Speedy Asian Stir Fry

1 cup Kraft Asian Sesame dressing
Angel hair pasta
2 chicken breast, chopped or sliced
1 cup broccoli
1/2 tsp of each: Red pepper flakes, ginger, garlic powder
1 Tbs soy sauce


Cook Angel hair pasta according to package directions, add chopped broccoli for the last 3 min of cooking time.

Meanwhile in a saucepan use cooking spray and cook chicken through. Then add remaining ingredients. Let simmer for a minuet, then toss in pasta and broccoli mixture.... YUMMO and oh so easy PEAsy! You could add other veggi's if they cook quickly like broccoli, I have also made with sliced beef. You can add more or less red pepper flakes depending on how spicy you like your food!

Chicken Yakisoba

SO YUMMY....

From food

And not to hard to make!

1/2 tsp sesame oil

1 tbsp canola oil

2 tbsp chile paste (rooster brand)

2 cloves garlic

4 skinless chicken breasts cut in 1 inch cubes

1/2 cup  soy sauce

1 onion sliced length wise in 8ths

1/2 medium head of cabbage

2 carrots cute roughly

8 oz soba noodles cooked

In a large skillet combine sesame oil, canola oil and chili paste. Stir fry 30 seconds. Add garlic and stir fry and additional 30 seconds. Add chicken and 1/4 cup of the soy sauce and stir fry until chicken is no longer pink.  Remove mixture from pan, set aside and keep warm.

In the emptied pan combine the onion, cabbage and carrots.  Stir fry until cabbage begins to wilt.  Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

** soba noodles and chili paste are found in the asian section of the grocery store.**

***Great sides are edamame (sp?) and fortune cookies.***

Butter Chicken

2 Tbsp butter
1 medium chopped onion
2 tsp minced garlic
1 Tbsp fresh ginger, minced
1 tsp Indian chili powder (use less if you don't like spicy)
1/2 tsp turmeric
1/4 tsp ground cinnamon
1 can chopped tomatoes (including juice)
2 Tbsp tomato paste
1 Tbsp brown sugar
1/2 tsp salt
1/4 tsp pepper
1 whole rotisserie chicken, skin and bones removed and cut into bite-size pieces
1/3 c half-and-half
1/4 c sour cream
1 Tbsp chopped fresh cilantro

1. Saute onion and garlic in butter until onion is tender (about 5 minutes).
2. Add ginger, chili powder, turmeric and cinnamon. Cook and stir for one minute.
3. Stir in tomatoes, tomato paste, brown sugar, salt and pepper. Reduce heat, cover and simmer for 10 minutes stirring occasionally.
4. Add chicken, half-and-half and sour cream. Simmer uncovered for 5 minutes more.
5. Remove from heat. Stir in cilantro. Serve over basmati rice or Indian Fried Rice.

Indian Fried Rice (Bhagharay Chawal)

This rice is easy to make in a rice cooker and has a wonderful fragrance. I love to smell it cooking. It goes great with any Indian recipes that are served over rice. I always double this recipe because my family loves it so much.

3 c. basmati rice (you can use brown basmati rice, too)
1 small onion, chopped
2-3 Tbsp. vegetable oil
½ tsp. minced garlic
1 tsp. salt
¼ tsp. whole cumin seeds
4 whole cloves
4 whole cardamom pods
2 inch cinnamon stick, broken into a few pieces
5 c. water or the right amount for your rice cooker

1. Wash rice and leave to soak in fresh water for 20 minutes or longer. Drain.
2. In a heavy saucepan, on medium heat, saute the onion in the oil until translucent.
3. Add the garlic and stir well.
4. Add the salt, cumin, cloves, cardamom pods and cinnamon sticks. Fry well for 1 minute.
5. Add the rice and stir until the water evaporates (about 10 minutes)
6. If you're using a rice cooker, transfer the rice and spices to the rice cooker. Add the water and cook until absorbed. Water amounts may vary if you're cooking the rice on the stove top depending on the type of rice. Use the amount of water called for in the package directions.
7. Remove the whole spices before serving.

Curried Peas and Tomatoes

I found this recipe on AllRecipes.com a few years ago. My kids are iffy on it, but it's one of my favorites. It's pretty spicy, so if that's a problem, use less chili powder.

4 teaspoons coconut milk
1 teaspoon Indian chili powder (use less if you don't like spicy)
1 1/2 teaspoons ground coriander seed
1 pinch ground turmeric
salt to taste
2 teaspoons oil
1 onion, chopped
1 small cinnamon stick
1/2 teaspoon cumin seeds
1 teaspoon fresh ginger
2 cans chopped tomatoes with juice
1 pound bag of petite peas

1. In a small bowl, mix together coconut milk, chili powder, coriander, turmeric, and salt.
2. In a medium sauce pan, heat oil over medium heat. Add onion, cinnamon stick, and cumin seeds; saute until onions are soft.
3. Stir in ginger, tomatoes, peas, and coconut milk mixture. Reduce heat, and simmer until hot. I like this barely cooked so the peas still have a firm texture and sort of pop in your mouth.
4. Can be served over rice (basmati rice is best), and is really good served over Indian Fried Rice

Tips: You can use spices that are pre-ground, but the flavor and scent is better if you use whole seeds that you grind fresh yourself. I grind my spices with a coffee grinder which makes it really easy. Also, Indian chili powder is much more spicy than Mexican chili powder, so start with a small amount; you can always add more if you want more heat.

Corn with Sour Cream and Coconut

I made this for the first time last night with an all Indian dinner, and it was SO GOOD. It's my new favorite corn recipe. And of course, I forgot to take pictures. Next time.

2 c. frozen corn
3 T oil (I used coconut oil)
1 tsp cumin seed
1 med onion, chopped
1 Serrano pepper, finely diced (use 1/2 if you don't like much spice)
1 tsp salt
1 pinch turmeric
¾ c. sour cream or plain yogurt
1/4 c. unsweetened shredded coconut (you can get this in a health food store)

1. Saute onion and cumin seed in oil until onion is clear.
2. Add serrano pepper, corn, sour cream (or yogurt), salt, turmeric, ½ - 1 cup water.
3. Cover and cook over medium until simmering. Remove lid and cook until sauce thickens.
4. Add coconut.

Next time, I'm going to try it with yogurt instead of sour cream so it will be healthier.