Chinese Chicken Salad

1/4 cup soy sauce
2 tablespoon ginger
2 tablespoons brown sugar
2 whole boneless chicken breast

Mix the soy sauce, brown sugar, and ginger, pour over chicken in a Ziploc bag. Marinate for about one hour, and then grill the chicken until cooked through. Cool, then julienne the chicken.

Asian Vinaigrette Dressing:

1/2 cup sesame oil
1/2 cup rice wine vinegar
2 tablespoons peanut butter
1/4 cup toasted sesame seeds
1/2 cup soy sauce
1/4 cup honey
2 tablespoons brown sugar

Combine all the dressing ingredients in a mixing bowl and whisk well, making sure that the peanut butter has dissolved and blended with the other ingredients.

Salad:

1/2 head napa cabbage, julienned
1/2 head red cabbage, julienned
1 bag of grated carrots (pick up produce department)
2 baby bok choy, julienned
1 cup mixed salad greens
1/2 cup toasted silver almonds
Chow main noodles( optional only for garnish)

Combine the vegetables and nuts, add the Asian Vinaigrette, and top with the grilled chicken, Garish with noodles.

Parmesan Chicken and Chiles

1 1/2 C. Water
2Tbl. Fish Sauce
2 Tbl. Soy Sauce
4 tsp. Sugar
2 tsp. Crushed Red Pepper Paste
Combine and set aside

1/2 lb. thin pasta noodles
Cook according to package directions, drain, and set aside.

2 Tbl. Oil
1/2 C. Onion, sliced thin
3 cloves Garlic, minced
Saute in large pan 3 minutes. Add chicken, noodles and sauce. Saute 2-3 minutes more.

Asian Salmon Cakes with Sesame Wasabi Cream

2 C. Salmon, precooked (LaRae's Meals Made Easy)
2 Tbl. Bread Crumbs, seasoned
1 Egg
1 Tbl. Cilantro, chopped
1 tsp. Cumin
6 Tbl. Light Mayo, Divided
2 tsp. Toasted Sesame Oil
2 tsp. Wasabi Paste
1 Tbl. Olive Oil

In a medium bowl, gently combine the salmon, bread crumbs, egg, cilantro, cumin, and 2 Tbl. mayonnaise until combined. Shape mixture into 4 patties.

In a small bowl, add the sesame oil and wasabi paste to the remaining 1/4 C. mayonnaise and mix well. Set aside.

Heat the olive oil in a large skillet over medium heat. Add the salmon cakes and cook until golden brown and cooked through, about 3-5 minutes on each side. Serve the cakes with sesame-wasabi cream.

Grilled Citrus Pork Stir-Fry

1 lb. Pork Loin
2 C. Broccoli
2 C. Carrots, sliced
1/2 Orange, peeled and cut into chunks
1/4 C. Italian Dressing
2 tsp. Soy Sauce
1/4 C. Cashews, toasted

Preheat grill to medium-high heat. Toss pork, broccoli, carrots, oranges, dressing, and soy sauce in a bowl.

Poke small holes in bottom of large disposable aluminum foil pan. Spoon vegetables into pan. Place pan on grate of grill; close lid. Grill 10 minutes, stirring often then add pork and cook an additional 5 minutes. Serve with cashews and rice.

Crab Sushi

4 C. Cooked Stickey Rice
3 Tbl. Rice Wine Vinegar
2 1/2 Tbl. Sugar
2 tsp. Sea Salt
Imitation Crab
Avocado, sliced in thin long strips
Cucumber, Sliced in thin long strips

Combine all ingredients together mixing gently.

Place rice on top of seaweed sheet about 1-2 grains of rice thick. At one end of the rice sheet place the crab, avocado, and cucumber. Roll up making sure to end with a tight roll. Slice with a wet knife and serve with crushed red pepper paste, wasabi, and pickled ginger.

Note: To make sticky rice allow rice to soak for 15-20 minutes before cooking.

Chicken Wonton Rolls

3 oz. Cream Cheese, softened
6 Tbl. Butter, softened, divided
2 Tbl. Green Onions, minced
1/2 tsp. Lemon-Pepper seasoning
1 1/2 C. Chicken, cooked and finely chopped
4 oz. canned Mushrooms, drained and chopped
12 oz. Won ton Wrappers
2/3 C. Salad Croutons, crushed

In a small bowl, beat cream cheese, 2 Tbl. butter, green onions and lemon-pepper until blended. Stir in chicken and mushrooms. Place a rounded teaspoonful in the center of a won ton wrapper. (Keep remaining wrappers covered with a damp paper towel until ready to use.) Fold bottom corner over filling; fold sides toward center. Moisten remaining corner with water; roll up tightly to seal. Repeat.

Melt remaining butter; brush over won tons. Coat with crushed croutons. Place on a baking sheet and bake at 425 for 12-15 minutes, turning once. Serve with warmed apricot ginger sauce.

Apricot Ginger Dipping Sauce

1 jar Apricot Preserves
4-6 Tbl. Rice Wine Vinegar
3 inch piece fresh Ginger, grated

Combine all ingredients in a saucepan and heat adjusting seasoning to suit your tastes.