baked crab rangoon with sweet chili sauce

Baked Crab Rangoon with Sweet Chili Sauce

The restaurant selection in the small town where I live in has gotten even smaller this summer now that the Chinese restaurant has temporarily closed it’s doors for renovations. This makes me really sad because I can no longer get wonderful cheap Chinese junk food like crab rangoon without driving for half an hour.  I have mentioned before that I hate frying things at home, it’s a big, messy, potentially dangerous ordeal and you have to use a ton of vegetable oil.  I don’t think it’s worth it. So, I decided to try out baked crab rangoon.

I will admit that this baked version is not the same as the fried flaky crab rangoon that you get at chinese restaurants, but it is pretty good and it’s definitely easier to make.  The butter helps add a little flavor and ensures that the wonton wrapper gets crispy; you just have to go in with the expectation that will not be the same.

baked crab rangoon with sweet chili sauce

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sautéd orange chicken

Sautéd Orange Chicken

I decided I wanted to try out an orange chicken recipe. At first, the Panda Express copycat recipes looked pretty tempting, but then I thought about it and decided to go the healthier route and saute the chicken instead of frying it.  Not necessarily because I wanted a healthy dish, but more because you can get that kind of orange chicken at any Chinese place.  If you’re going to bother making your own version, why not have it be a little different.

This orange chicken is very tasty despite the fact that it’s not fried.  The sauce is still pretty traditional, so if you really want a healthy dish, cut down on the sugar in the sauce.  If you do use less sugar though, be warned that it won’t be quite as flavorful, as the added sweetness really brings out that nice bright orange flavor.

sautéd orange chicken

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Sweet & Sour Chicken Stir Fry

Sweet & Sour Chicken Stir Fry

This chicken stir fry is a quick and easy meal that isn’t quite as heavy as the sweet & sour chicken you’d typically get at chinese restaurants because the chicken is just lightly coated in corn starch and isn’t deep fried.  The key is to get the pan very hot before adding the chicken so that it gets a nice brown crust but remains juicy and tender in the middle.

Sweet & Sour Chicken Stir Fry

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