The most memorable meals don't occur in restaurants! They happen at home. Here are some ideas on how you can make dinner for an Asian occasion to remember.

Recipe Categories:

   Beef
   Chicken
   Pork

Seafood
Vegetarian

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Main Course - Chicken

•Kung Pao Chicken
•Easy Chinese Chicken Salad
•Green Tea Stir-Fry Chicken Over Udon Noodles

•Lemon Chicken
•Polynesian Chicken Kabobs

Kung Pao Chicken

Entree Ingredients:	Sauce Ingredients:
1 1/2 lbs. Chicken meat, cut in bite size pieces 1/2 tsp Salt 1 Egg White 1 Tbsp Cornstarch 4 Tbsp Peanut oil, divided 1/2 cup Skinless roasted peanuts 10 Whole dried red chili peppers 4 Green onions, cut into 1/2 inch lengths 1/2 cup Cloves garlic, minced 1/2 Diced water chestnuts (optional)	1 tsp Chili paste with garlic 2 Tbsp Soy sauce 1 Tbsp Sherry 1 tsp Rice vinegar 1 tsp Sugar 1/4 cup Chicken broth 1 tsp Cornstarch 1 tsp Sesame oil
Directions: Combine chicken, salt, egg white, and cornstarch. Mix well by hand and set aside. In a small bowl, blend all sauce ingredients. Set aside. Add 2 tablespoons oil to heated wok and stir fry chicken. Remove to serving bowl. Add 2 more tablespoons oil to same wok. Toss peanuts and chili peppers in the wok and stir fry until peppers turn dark red. Remove from wok and add to chicken. Lower heat. Stir fry green onions and garlic for several seconds. (Do not let garlic burn.) Return chicken, peanuts and peppers to wok and stir fry a few seconds to combine. Add water chestnuts and combined sauce ingredients. Stir fry untill heated through and thickened (less than a minute) Serve over rice.

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Easy Chinese Chicken Salad

Salad Ingredients:		Sauce Ingredients:
2 Grilled and shredded chicken breasts 1 Head Romaine lettuce chopped or 1 Container Pre-washed and pre-cut romaine lettuce 1/2 Cup Bean sprouts 2 Stalks Green onion 1/4 Cup Sliced almonds 1/2 Bunch Chopped cilantro 1/2 Cup Chow mein noodle 1 Small can Mandarin orange slices		2 Tbsp Sesame oil 1 tsp Sesame seeds 4 Tbsp Grapeseed or canola oil 1 1/2 Tbsp Honey 2 Tbsp Orange juice 1 Tbsp Soy sauce
Directions: Whisk dressing ingredients in a bowl and set aside. Set aside orange slices for garnish and combine sliced almonds and chow mein noodles in a small bowl. Combine remainder of salad ingredients into a large mixing bowl and add dressing to taste. Lightly toss to incorporate dressing. Place salad into serving bowl(s) and garnish with orange slices, almonds and chow mein noodles.

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Green Tea Stir-Fry Chicken Over Udon Noodles

Ingredients:
1/2 lb Chicken breast 1 Stalk scallions 1 Tbsp sesame seeds 1 lb Fresh, refrigerated or frozen udon noodles 1/4 tsp Rice wine vinegar 2 Tbsp Light soy sauce	1 tsp Sesame oil 1 tsp Chili paste 1/2 Tbsp Dry sherry or sake 6 to 8 Fresh shiitake mushroom caps, criss-crossed on top with knife 1/4 Sencha loose leaves
Directions: Cut chicken into thin slices. Dice the scallion and cut the shiitake mushrooms into thin strands. Boil the udon noodles until well done, then drain. Heat 1 tablespoon of sesame oil in a skillet over high heat until hot (approximately 350 degrees). Add the chicken and shiitake mushrooms and stir-fry until done. Add the udon noodles, sencha loose leaves, soy sauce, sherry or sake and rice wine vinegar, then stir-fry until hot. Top off with diced scallions and sesame seeds and serve.

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Lemon Chicken

Ingredients:
2 Tbsp Olive oil 4 Boneless skinless chicken breast halves 2 Large shallots, minced 3 Garlic cloves, minced 1/2 cup Reduced-sodium chicken stock 1 jar (7 oz.) roasted red peppers, drained and sliced 1/2 tsp Salt 1/4 tsp Freshly ground black pepper 1/2 tsp Red pepper flakes 1 Tbsp Lemon juice
Directions: Preheat oven to 375°. Heat olive oil in a large, heavy ovenproof frying pan (not nonstick) over high heat until oil is hot but not smoking. Add chicken breasts, top side down, and cook until golden, 2 to 3 minutes. Turn chicken over. Add shallots and garlic to pan with chicken, stirring occasionally until shallots are soft and translucent, 3 to 4 minutes. Add chicken stock, roasted red peppers, 1/2 tsp. salt, 1/4 tsp. pepper and red pepper flakes and cook until mixture begins to boil. Cover pan and put in oven. Bake 14 to 16 minutes. Cut chicken as desired and transfer to a mixing bowl. Season roasted red pepper stock mixture with salt and pepper to taste and stir in lemon juice. Add stock mixture to chicken and serve!

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Polynesian Chicken Kabobs

Ingredients:
8 Skinless, boneless chicken breast halves—cut into 2 inch pieces 1 Large red bell pepper, cut into 2 inch pieces 1 Onion, cut into wedges 1 Large green bell pepper, cut into 2 inch pieces 3 Tbsp Soy sauce 3 Tbsp Brown sugar 2 Tbsp Sherry 1 Tbsp Sesame oil 1/4 Tbsp Ground ginger 1/4 Tbsp Garlic powder Skewers
Directions: In a shallow glass dish, mix the soy sauce, brown sugar, sherry, sesame oil, ginger and garlic powder. Stir the chicken pieces and vegetables in the marinade until well coated. Cover and marinade in the refrigerator at least 2 hours. Preheat the grill to medium-high heat. Lightly oil the grill grate. Thread the chicken and vegetable alternately onto skewers. Grill 15 to 20 minutes, turning occasionally, or until the chicken juices run clear. Assemble on a platter and serve!

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