I'm planning to do something - but we may do it a few days early when DS is home from CA & then just order in on the 26th.
My favorite is Almond Chicken with Lemon Sauce. I usually serve this with rice & stir-fry green beans.
Almond Chicken with Lemon Sauce
Makes 4 servings
Almond-coated chicken with lemon sauce is another classic of Chinese cooking. It is a combination of different textures, shapes, and flavors that meet all the requirements for a formal Chinese recipe.
2 boneless, skinless chicken breasts, halved
½ c cornstarch
2 eggs beaten
1 c sliced almonds
½ c fresh lemon juice
1 Tbl rice vinegar
1½ Tbl sugar
2 tsp cornstarch dissolved in 1 Tbl cold water
2 Tbl vegetable oil
Dredge the chicken breasts thoroughly in the cornstarch. Dip each one into the eggs, then in the almonds, coating well. Chill until needed.
In a non-reactive sauce pan over medium-high heat, combine the lemon juice, vinegar, sugar, and dissolved cornstarch. Cook, stirring constantly, until the mixture thickens, about 3 minutes. Remove from the heat and set the dipping sauce aside.
In a large nonstick skillet over medium heat, heat the vegetable oil until hot. Add the chicken breasts and sauté for 5 minutes on each side, or until cooked through.
Cut the chicken breasts into bite-size pieces. Serve at once, with the lemon dipping sauce.
NOTES: A non-reactive sauce pan is made of a material that will not interact with the acid in the food. Stainless steel, ceramic, glass, and anodized aluminum are fine.
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In the past, I made Disney's Kang Bao Chicken with their Cold Sesame Noodles. We really enjoyed these.
KANG BOA CHICKEN
Source:Executive Chef Wei Zhong Xin, Nine Dragons at Epcot Center
Yield: 2 servings
¾ lb Chicken breasts, boneless
1 Eggs
1 tsp Cornstarch
2 Tbl Peanut oil
3 Onions, green
1 Tbl Peanut oil
1 Tbl Ginger, chopped
2 ea Garlic cloves, crushed
1 Tbl Sherry
3 Tbl Soy sauce
½ Tbl Sugar
¼ c Stock, chicken
½ Tbl Vinegar, white
1 ½ Tbl Water
1 c Peanuts
Deep fry peanuts until golden and crunchy.
Cut chicken meat into cubes. Toss with egg and cornstarch; add salt and white pepper to taste. Set aside to marinate for 30 minutes. Add oil to wok and tilt pan to distribute. When temperature reaches 350, add chicken and stir-fry until 80% tender. Drain. Cut green onions into 1/2" pieces. Dry wok, add green onions, oil, ginger, and garlic. Stir-fry for 1 minute, then add chicken and stir together. Add sherry, soy sauce, sugar, chicken broth, white vinegar, and cornstarch dissolved in water. Stir in fried peanuts and stir-fry until chicken is fully cooked. Serve immediately with rice.
Cold Sesame Noodles
from China in EPCOT - Food & Wine Festival 2000
4 oz egg noodles
4 oz napa cabbage, shredded
4 oz red peppers, shredded
4 oz snow peas, shredded
Sauce
2 oz peanut butter
2 oz sesame paste
1 oz vegetable oil
1 oz chicken base mixed with 1/2 C. water
1 oz fresh ginger juice
1 oz white vinegar
1 oz sugar
1 oz soy sauce
½ oz garlic, chopped
salt and pepper to taste
Boil noodles until soft, drain and leave in the refrigerator to cool. Mix all the sauce ingredients together until well blended. When ready to serve, top noodles with shredded vegetables and then with sauce.
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I had collected several recipes for Pad Thai (I know - not actually Chinese, but they serve it at one of our restaurants) and also for Hot & Sour Soup. I might try those this year.
