This Brown Rice salad with Bok Choy and Orange Sesame Dressing is a very versatile salad that can be made with or without chicken. It is full of healthy ingredients and packed with flavor. This is a fun salad to bring to a party because it is easy to make and can be done ahead of time, stored in an air-tight container and brought out right before serving.
For the salad:
- 4 cups brown rice, cooked and cooled
- 1½ cups cooked shredded chicken (optional)
- 1½ cups shredded carrot
- 3 baby bok choy, rinsed, trimmed, and thinly sliced
- ½ cup frozen peas, thawed
- ¼ cup chopped fresh cilantro
- 4 scallions, chopped
- 1 tbsp. sesame seeds
Orange Sesame Dressing
- 3 cloves garlic, minced or pressed
- 1 tbsp. freshly squeezed orange juice
- 1 tsp. orange zest
- 2 tbsp. rice vinegar
- 1½ tbsp. soy sauce
- 1½ tbsp. sesame oil
- 1 tbsp. honey
- Salt and pepper, to taste
- ¼ cup canola oil
To make the salad:
- Combine the brown rice, chicken, shredded carrot, bok choy, peas, cilantro, scallions and sesame seeds in a large bowl. Toss gently to combine.
To make the Orange Sesame dressing:
- Combine all ingredients in a bowl or liquid measuring cup. Whisk vigorously until well combined. Taste and adjust seasonings as necessary.
- Add the dressing to the bowl with the salad, a bit at a time, tossing gently to coat. Taste and add more dressing as necessary.
- Store in an airtight container in the refrigerator.
Ginger Chicken or Gai Pad Khing is a simple Thai dish packed with flavor. Ginger Chicken or Gai Pad Khing include ingredients which impart a flavor that will have you looking for more Thai recipes.
As with most stir-fried recipes, you can add or eliminate ingredients based on your personal taste. The flavoring agents, however (dark soy sauce, oyster sauce, and Golden Mountain sauce), are the key to this recipe's taste. Sometimes I add snow peas or red and green peppers. I also love cilantro and add it as a predominant flavor.
Make this recipe for Ginger Chicken or Gai Pad Khing with your favorite ingredients and you will add this to your favorite recipe box.
- 3 tablespoons of vegetable oil
- 2 tablespoons chopped garlic
- 1 cup chicken, cut into bite-sized pieces
- 1/2 cup fresh, white mushroom, sliced
- 1/2 cup dried shiitake mushroom
- 3/4 cup ginger, thin strips
- 1-2 teaspoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Golden Mountain sauce
- 1/2 cup chicken stock
- a pinch of sugar
- 1/2 medium yellow onion, sliced
- 2-3 Thai chile peppers, sliced or 1/4 cup jalapeno peppers
- 1/4 cup green onion, cut into 1" pieces
- Fresh cilantro to taste or for garnish (optional)
- 2 cups of Thai jasmine rice cooked to package directions
- Soak the shiitake mushrooms in warm water for 20-30 minutes, covered. Remove from water, gently squeeze to remove moisture.
- Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by seasoning sauces.
- Add soup stock and increase heat. Stir-fry until it's cooked. Taste and alter flavors to taste. Be careful not to overcook. Add green onions, stir for just a few moments, remove from heat and serve over Thai jasmine rice.
- Serve immediately.
This recipe for Sticky Chicken is very versatile. You can use chicken legs and thighs, breasts, or wings depending upon how you want to serve this. I use chicken legs and thighs and sometimes breasts when I am serving this as a main course. But wings make the perfect appetizer! These delicious sticky chicken wings are messy, but worth the clean-up.
- 3 -5 pounds bone-in chicken legs and thighs with skin (Can be done with wings)
- 1 cup ketchup
- 1 cup honey
- 1 cup brown sugar
- 1/2 cup soy sauce
- 1/2 teaspoon garlic powder
- 3 scallions cut into small pieces
- 2 tablespoons of toasted sesame seeds
- Preheat oven to 350.
- Place toasted sesame seeds and scallions in bowl
- In a sauce pot, combine ketchup, honey, brown sugar, soy sauce, and garlic powder over medium heat.
- Bring it just to a boil while stirring. Remove from heat.
- Arrange chicken pieces in 9×13 dish. Pour entire amount of sauce over chicken, turning pieces with tongs to coat.
- Place in oven, uncovered, for 90 minutes, turning after 45 minutes.
- Fifteen minutes before cooking time is up, flip pieces once more and baste with sauce.
- Remove and toss in toasted sesame seed/scallion bowl and serve