Asian Chicken & Corn Chowder

Every time I go to Costco, I snag a rotisserie chicken. They are so good, so easy, and so cheap. I find the biggest chicken I can and wedge it into my SUV-sized cart between the behemoth pack of paper towels and enough Goldfish to survive a week of toddler tantrums. And I rely on that chicken to make fast paninis after work, Curry Chicken Salad, and Fried Rice when I can't wait for take-out.

Last time I had a Costco bird in my fridge, I whipped up Asian Chicken & Corn Chowder inspired by the Penzey's Spices catalog. It's my new favorite speedy meal, and it's perfect for these chilly January nights. It's even hearty enough to count as an official dinner in the eyes of the husband. No side sandwich needed.

The ingredients may seem like a strange combo (sesame oil and ginger with creamed corn??), but trust me on this one. It's awesome. The creamed corn adds richness and a subtle sweetness that complements the Asian flavors of the soup.

Next time you grab a rotisserie chicken (or if you have leftovers of Amy's Roasted Chicken), give this soup a try. I hope you enjoy it as much as we do.

Let's get cooking!
Erin

Asian Chicken & Corn Chowder
Adapted from Penzey's

2 tablespoons sesame oil
2 cups cooked chopped chicken
1" piece of fresh ginger, peeled and chopped OR 1 teaspoon ground ginger
2 cups* low-sodium chicken broth
1 (15 ounce) can creamed corn
2 cups frozen corn kernels, thawed
2 eggs, beaten
Salt and pepper
Extra sesame oil, for serving
Chili flakes, for serving

Heat sesame oil in a pan over medium-high. Add chicken and saute for about 5 minutes, stirring frequently. Stir in ginger and cook until fragrant, about 1 minute.

Add chicken broth and scrape the bottom of the pan to incorporate any browned bits into the broth. Stir in creamed corn and corn kernels. Cover and cook over low heat for 10-15 minutes. Remove from the heat.

Slowly make a figure eight stirring motion in the soup with a fork. While you're stirring, very slowly pour the beaten egg into the soup. Season to taste with salt and pepper.

Serve the soup with a drizzle of sesame oil and a sprinkle of chili flakes.

*If your soup is a little too thick, feel free to add a little more broth at the end.

Quick & Easy Asian Beef

I don't know about you, but I'm in over my head this fall. I need to get dinner on the table fast. And it needs to be easy. Bonus if it tastes good and at least one kid will eat it.

So I've been searching this here ol' blog for my favorite super easy meals. We've got six years (SIX YEARS!!) worth of recipes here on Hot Dinner Happy Home, and sometimes I need to turn back to the classics.

This Quick & Easy Asian Beef is a definite family favorite. The salty goodness of soy sauce, bite of ginger, and smokey sweet flavor of dark brown sugar make this dish kid- and grown-up-approved. Steam some edamame in the microwave and open a package of frozen, pre-cooked rice, and you can have dinner on the table in 15 minutes.

With Quick & Easy Asian Beef, hot dinner is within reach!

Let's get cooking!
Erin

Quick & Easy Asian Beef
This recipe was originally posted in December 2013.

1 tablespoon vegetable oil
1 1/2 pounds ground beef
2 cloves garlic, peeled and minced
2 teaspoons chopped fresh ginger
1/4 cup dark brown sugar
1/3 cup low-sodium soy sauce
1 teaspoon sesame oil
Pinch crushed red pepper
3 tablespoons chopped fresh cilantro
Hot cooked rice for serving

Heat 1 tablespoon oil in a large skillet over medium high heat. Add ground beef and cook, breaking up the beef into bite-sized pieces with a spatula, until beef is browned and cooked through, about 7 minutes. Add garlic and ginger and cook until fragrant, 30 seconds. Stir in dark brown sugar, soy sauce, sesame oil, and crushed red pepper. Allow to simmer for 2-3 minutes until the sauce is thickened and all the beef is evenly coated. Sprinkle with cilantro and serve over rice.

Beef and Broccoli Stir Fry

I think we can all admit that take-out is fantastic. Dinner on the table with no work? Uh, yes, please!

That said, it's not always the healthiest option. And sometimes I don't feel like leaving the house to pick it up. Can making dinner be lazier than take-out? With quick, easy, and tasty Beef and Broccoli Stir Fry, it sure can.

Let's get cooking!
Erin

Beef and Broccoli Stir Fry
Adapted from Life Made Sweeter

For the Stir Fry:
1 pound sirloin steak, sliced very thin across the grain
1 teaspoon cornstarch
2 teaspoons soy sauce
3/4 teaspoon sesame oil
Pepper, to taste
1 pound broccoli, cut into bite-sized pieces
1 tablespoon vegetable oil
Sesame seeds for garnish (optional)

For the Sauce:
3/4 cup chicken broth
2 tablespoons oyster sauce
2 1/2 teaspoons sugar
2 1/2 teaspoons cornstarch
2 teaspoons soy sauce
1 1/2 teaspoons sesame oil
1 teaspoon Mirin
Pepper, to taste

Combine steak, cornstarch, soy sauce, sesame oil, and pepper in a small boil. Set aside to marinate for about 10 minutes.

While the steak marinates, stir together the sauce. In a small bowl, mix broth, oyster sauce, sugar, cornstarch, soy sauce, sesame oil, Mirin, and pepper. Set aside.

Meanwhile, in a large non-stick skillet, bring about 3 cups of water to a boil. Add broccoli and cook until bright green, about 1 minute. Drain and rinse under cold water to stop the cooking. Set aside.

In the now-empty skillet, heat vegetable oil over high until it starts to smoke, about 2 minutes. Add beef and spread into a single layer. Allow it to cook until it gets nice and brown, about 2 minutes. Stir the steak around and allow to cook for another 1-2 minutes, being careful not to overcook the meat.

Add sauce to the skillet and bring to a boil. Allow sauce to cook and thicken for 2 minutes. Stir in cooked broccoli. Garnish with sesame seeds and serve.

Cucumber Sesame Salad

While visiting my sister and her family in balmy North Carolina two weeks ago, I was reminded of a cucumber salad I used to make, thanks to my nephew Connor. This 2-year-old will eat cukes at any meal, as long as they are sliced and served with a healthy sprinkle of pepper–onchi (that's ground pepper in toddler speak.)

When we got home I tried to find the recipe but struck out. So I did my best to recreate it.

This salad is so refreshing on a hot day. And I think the sesame seeds make it look pretty.

Mangia! Mangia!
Andrea

Cucumber Sesame Salad

3 cucumbers, English or traditional
1 bunch green onions, sliced or 1 medium white onion, thinly sliced
1 teaspoon white sugar
3 tablespoons rice wine vinegar or rice vinegar
2 teaspoons sesame oil
1/2 teaspoon ground black pepper, more to taste
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds

Peel cucumbers, leaving a few stripes of green. Cut cucumbers in half lengthwise. Using a teaspoon, scrape out seeds.

Thinly slice each cucumber half. Mix cucumbers and green onions in medium bowl.

In a small bowl or cup, add sugar and rice vinegar. Stir until sugar dissolves. Pour over cucumbers and onions. Add sesame oil, black pepper and sesame seeds. Gently stir everything to combine flavors.

Serve immediately or chill for 30 minutes or more.

That's Connor enjoying a slice of cucumber.

Teriyaki Chicken with Ginger Veggie Couscous

Take-out meals definitely serve their purpose, but making your own versions at home is more fun, healthier and budget-conscious, too.

I always have chicken in the freezer and a box or two of couscous on hand, so this was easy to whip up. A bag of matchstick carrots in the crisper drawer is the perfect add to the couscous, along with green onions and broccoli. As for the ginger, here's my tip: Instead of buying a piece of ginger root and using a micro-zester or a grater, I buy a tube of minced ginger. It lasts longer in the fridge than the root and speeds things up quite a bit.

You can use this teriyaki sauce as a marinade for grilled chicken or you can pour it over the chicken and bake it in the oven. Either way the flavor is restaurant-worthy.

Mangia! Mangia!
Andrea

Teriyaki Chicken

1 cup soy sauce
1/2 cup cider vinegar
2 cloves garlic, minced
1 teaspoon minced or grated ginger
1/2 teaspoon black pepper
1/4 cup brown sugar
2 tablespoons cornstarch
2 tablespoons cold water
3 to 4 pounds chicken pieces (skinless breasts or skinless thighs)

If oven baking, preheat oven to 425 degrees. If grilling, preheat your grill to medium about 10 minutes before you plan to cook the chicken.

In a saucepan, combine soy sauce, cider vinegar, garlic, ginger, pepper, brown sugar, cornstarch and cold water. Simmer over low heat until sauce thickens and begins to bubble. Remove pot from heat and set aside.

Place chicken in a 13 x 9 inch pan. Pour teriyaki sauce over chicken, turning the chicken pieces to coat both sides.

If baking, place in oven for 30 minutes or until chicken is no longer pink. Remove chicken from baking pan and place on serving platter. Top with remaining teriyaki sauce from baking dish.

If grilling, cover pan and put in refrigerator to let chicken marinate for 30 minutes. Preheat your grill. Remove chicken from marinade and grill on medium for 5 to 8 minutes per side, brushing with the extra marinade as you turn the chicken pieces. Cook until chicken is no longer pink inside.

Ginger Veggie Couscous

1 box wheat or plain couscous
1 tablespoon olive oil
1 and 1/2 teaspoons minced ginger
1 to 2 teaspoons minced garlic
1/2 cup sliced green onions
1/2 cup carrots, finely chopped
1 cup broccoli florets, chopped
1 to 1 and 1/2 teaspoon sesame oil
2 tablespoons soy sauce

Prepare couscous according to package directions, except omit oil or butter.

Heat oil in a 12-inch skillet over medium heat. Add ginger, garlic, onions, carrots and broccoli. Cook, stirring frequently, for about 5 minutes or until vegetables are tender. Remove from heat.

Add couscous to skillet and stir to combine. Add sesame oil and soy sauce, and gently mix to combine the sauces.

To serve, plate chicken (slicing breast meat is a nice touch) with veggie couscous and enjoy!