Healthy homemade chinese food recipes?

Bump gotta try these

I make a quinoa fried rice that's pretty darn good.

http://happygoodtime.com/2012/12/10/take-out-fake-out-skinny-quinoa-fried-rice-with-veggies/

I also love this one from Iowa Girl Eats. It's a lighter honey sesame chicken. My husband LOVES it, and requested it again right after I made it.

http://iowagirleats.com/2012/10/22/take-out-fake-out-lighter-sesame-chicken/

This "asian glazed chicken" from skinny taste is delicious too:

http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html

Got a General Tao recipe I really want to try, it's lighter than the original and was the best recipe for this magazine last year (Coup de Pouce), I translated it for your benefit :


Ingrédients
3 tablespoon (45 ml) rice vinegar
3 tablespoon (45 ml) sugar
3 tablespoon (45 ml) oyster sauce
1 tablespoon (15 ml) soya sauce
2 tablespoon (30 ml) ketchup
1/2 teaspoon (2 ml) pepper flakes (spicy) (optional)
1/4 t (60 ml) water
1 tablespoon + 2 à 3 tablespoon (45 à 60 ml) corn starch
1 à 1 1/2 lb (500 à 750 g) chicken breast, no bone, no skin, cut in pieces of 1 po (2,5 cm)
1 beaten egg
1/4 t (60 ml) tempura or flour
1/2 c. à thé (2 ml) baking powder
1/4 c. à thé (1 ml) salt
3 tablespoon (45 ml) vegetable oil
1 tablespoon (15 ml) sesame oil
1/3 t (80 ml) green onion chopped in pieces
1 tablespoon (15 ml) fresh ginger, chopped
1/2 tablespoon (7 ml) sesame seed, grilled

Préparation

1. In a small bowl, with a whisk, mix vinegar, sugar, oyster sauce, soy sauce, ketchup, pepper flakes, water and 1 tablespoon of the corn starch. Put aside. (can be kept in the fridge for 2 days)
2. Put the rest of the cornstarch in a bowl. Add chicken pieces and mix them to get the cornstarch all over the chicken. In another bowl with a whisk, mix the egg, the tempura (or flour), the baking powder and salt. Add the chicken piece and mix them well.
3. In a wok, heat the vegetable oil until smoking point. Add the chicken pieces, one by one, cook for about 7 to 10 minutes (or until golden). Put the chicken piece in a plate with paper towel.
4.Degrease the wok. Add sesame oil, heat medium-high. Add green onions, ginger and cook, stirring constantly for 3 minutes. Put the sauce (step 1) in the wok and stir for at least a minute or until it gets thicker. Add the chicken and mix well. Add the sesame seeds.

Nutritional value:
Calories: 415/portion;
Protéines: 44 g/portion;
Fat: 15 g (3 g sat.)/portion;
Cholestérol: 160 mg/portion;
Glucides: 25 g/portion;
Fibers: 1 g/portion;
Sodium: 955 mg/portion.

bump

Bump

I would really like a good low cal recipe for kung po chicken. I absolutely adore it and am addicted to the stuff. I am getting severe withdrawal symptoms, any recipes?

Obsessed with SkinnyTaste.com. I made these Asian Chicken Lettuce Wraps, but subbed in 98% Lean Ground Turkey instead...so delicious and filling.



Asian Chicken Lettuce Wraps
Servings: 6 • Serving Size: 1 lettuce wrap • Old Points: 2 pts • Points+: 3 pts
Calories: 102.7 • Fat: 3.1 g • Carb: 9.6 g • Fiber: 0.9 g • Protein: 8.4 g • Sugar: 4.6 g
Sodium: 344.1 mg


Ingredients:

8 oz skinless, boneless chicken thighs, ground
1/4 cup water chestnuts, chopped fine
1/4 cup dried shiitake mushrooms
1 tbsp soy sauce (I used reduced sodium)
1/4 tsp dark soy sauce
1/2 tsp oyster sauce
1 1/2 tsp sesame oil
1 tbsp rice wine or dry sherry
1⁄2 tsp sugar
freshly ground white pepper, to taste
2 cloves garlic, finely chopped
6 iceberg lettuce leaves, rinsed (careful not to break)
2 tbsp diced scallions

For the Spicy Hoisin Dipping Sauces:

4 tbsp hoisin sauce
1/2 tsp chili sauce, I used Sriracha
1 tbsp warm water

Directions:

Place mushrooms in hot water to soften a few minutes. Remove stems and chop fine.
Combine soy sauces, oyster sauce, 1/2 tsp sesame oil, rice wine, sugar, and pepper in a bowl.

Combine ground chicken (I put the chicken in the food processor), softened mushrooms and water chestnuts into a bowl. Pour over chicken; toss. Let marinate for 15 minutes.

Mix Spicy Hoisin Dipping Sauce ingredients in another bowl. Set aside.

Heat remaining sesame oil in a wok or skillet over high heat. Add garlic; cook until golden, about 10 seconds. Add chicken mixture; stir fry until browned, breaking the chicken up as it cooks, about 4-5 minutes.

To serve, spoon 1/4 cup of the chicken into each lettuce leaf. Garnish with scallions and a spoon a little Spicy Hoisin Dipping Sauce onto each one.

Serves 6. Pair it with some Jasmine, Wild, or Brown Rice to make it an entree meal.

http://www.skinnytaste.com/2012/01/asian-chicken-lettuce-wraps.html


Others recipes include the following:
- Asian Peanut Noodles with Chicken (http://www.skinnytaste.com/2011/04/asian-peanut-noodles-with-chicken.html)
- Sesame Encrusted Baked Chickcen Tenders (http://www.skinnytaste.com/2011/08/sesame-encrusted-baked-chicken-tenders.html)
- Bangin' Good Shrimp (http://www.skinnytaste.com/2011/05/bangin-good-shrimp.html)
- Asian Glazed Drumsticks (http://www.skinnytaste.com/2010/07/asian-glazed-drumsticks.html)

bump for later

This book http://www.scribd.com/doc/25918390/Anne-Lindsay-s-Light-Kitchen

has loads of yummy recipes - including a chinesse chicken burger that you can do as a chicken ball and dip in yoghurt as a sauce. Really, really yummy - and only 30 calories per ball.

M

Bump to try