Maple Ginger Sticky Chicken Bowls

 Backyard Chef: https://www.youtube.com/watch?v=9cre0CUrGv0

Serves 4

 

For the Chicken & Glaze:

4 TBSP Soy sauce
4 TBSP Maple syrup
2 TBSP Rice vinegar
2 TBSP Fresh ginger (grated)
4 cloves Garlic (minced)
1 tsp Chili flakes
2 tsp Cornstarch and a little water to dissolve
4 cups Chicken thighs or breast (diced) – about ½ breast per person

For the Yum Yum Sauce:

½ cup Mayonnaise
2 tsp Ketchup
2 tsp Maple syrup
1 tsp Rice vinegar
½ tsp Paprika
2-4 tsp Water (to thin)

For the Bowl:

4 cups Cooked rice (jasmine or long-grain)
1 cup Carrot (shredded)
1 cup Cucumber (diced-prefered or sliced)
4 TBSP Green onion (sliced)
2 tsp Sesame seeds (optional)

DIRECTIONS

Chicken & Glaze: Whisk together all ingredients except the diced chicken. Heat a little oil in a pan over medium heat, then add the chicken and lightly brown it (no seasoning needed). Pour the glaze over the chicken and cook until coated and cooked through, being careful not to overcook so the glaze stays smooth and doesn't get hard.

Yum Yum Sauce: Combine all ingredients and mix well.

 For the Bowl:  Add rice to a bowl, then top with the glazed chicken, carrots, cucumbers, green onions, and sesame seeds. Drizzle the Yum Yum sauce over the top.

Nancy Note:  Tried this for an easy gluten-free meal for Katie's friend Daedan.  It was an instant favorite and so easy to make!

Chinese Casserole or (Dinner In a Pumpkin)

1 onion, chopped

2 Tablespoons vegetable oil

1-1/2 to 2 pounds ground beef

1 Tablespoons soy sauce

2 Tablespoons brown sugar

1 (4-oz.) can sliced mushrooms, drained

1 (10-3/4 oz.) can cream-of-chicken soup

1-1/2 cup cooked rice or (1/2 cup raw rice + 1-1/2 cups water)

1 (8-oz.) Can sliced water chestnuts, drained

Chinese noodles

DIRECTIONS:

In a large skillet, sauté onions in oil until tender.  Add meat and brown.  Drain drippings from skillet.  Add soy sauce, brown sugar, mushrooms and soup.  Simmer 10 minutes, stirring occasionally.  Add rice, water, and water chestnuts. 

Place mixture a 9x13 inch pan.  Cover with aluminum foil.  Bake at 350 degrees for 45 minutes.  Place Chinese noodles on top and bake another 15 minutes.

(This recipe is taken from a A Dinner in a Pumpkin@ recipe.  To cook in a pumpkin, follow these directions:  Cut off the top of pumpkin and thoroughly clean out seeds and pulp.  Pain an appropriate face on the front of the pumpkin with a permanent marking pen or acrylic pain.  Preheat oven to 350 degrees.  Spoon ground beef mixture into the cleaned pumpkin shell.  Replace pumpkin top and place entire pumpkin with filling, on a baking sheet.  Bake 1 hour or until inside meat of the pumpkin is tender.  Put pumpkin on a plate.  Remove pumpkin lid and serve meat. )

Chicken Broccoli Rice Casserole

INGREDIENTS:
1-1/2 cups rice, cooked

broccoli, steamed

2 cans Cream of Chicken Soup

1 teaspoon curry powder

1/2 cup mayonnaise

lemon juice

3/4 - 1 cup cheese, grated

chicken, cooked & cut into pieces

1 can of dried onion rings

DIRECTIONS:

Heat oven to 350 F degrees. 

Mix soup, mayonnaise, cheese, chicken, lemon juice, and curry powder together.  In a casserole dish layer the casserole as follows: broccoli, rice, meat mixture.  Put onion rings on top.  

Heat in oven for approximately 30 minutes.

Recipe from Lori Smith (Country View Ward 2001)