Recipes From Down Under

Whats for dinner?

Sesame Chicken December 3, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 5:46 PM
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Every recipe that I looked at for Sesame Chicken required you to batter and fry the chicken pieces. Since this is typically the traditional way you would have Sesame Chicken served to you in a Chinese restaurant. I don’t like frying, so I just marinated and then cooked the chicken. Come out great!


Asian Sesame Chicken:


  • 1-1/2 pounds boneless chicken breasts, cut in bite size pieces
  • 1/4 cup low sodium soy sauce
  • 6 cloves garlic, crushed
  • 1 cup chicken broth
  • 3/4 cup white sugar
  • 2 tablespoons low sodium soy sauce
  • 2 tablespoons sesame or peanut oil
  • 1 teaspoon Chile paste
  • 1/4 cup cornstarch
  • 1/2 cup water
  • 1 tablespoon red pepper flakes
  • 2 tablespoons sesame seeds


In a ziplock bad add the chicken, 1/4 cup soy sauce and 3 cloves of crushed garlic. Toss around a little so the soy sauce covers all the chicken pieces. Place bag in fridge for about 20 minutes or so.

Meanwhile, bring the chicken broth, sugar, vinegar, remaining soy sauce, sesame oil, chile paste and garlic to a boil in a saucepan over medium-high heat. Stir frequently so the sugar doesn’t burn.

Dissolve 1/4 cup cornstarch into 1/2 cup of water and then stir into the sauce. Stir in the red pepper flakes. Simmer until the sauce thickens and starts to turn more clear. Reduce heat to low and keep warm.

In a fry pan add the chicken pieces and stir fry until all the chicken is cooked through. Add the sauce and stir well to insure all the chicken is coated with the sauce.

Serve over rice and top with the sesame seeds.

Adapted from


Cashew Kung Pao Chicken October 4, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 3:06 PM
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Asian stir fry’s are quick, easy and taste delicious. It is a easy weeknight meal to make. You can add all different kinds of vegetables and  have endless varieties.

Kung Pao Chicken:


  • 1 package boneless, skinless chicken breasts, or tenderloins, cut into 1/2″ pieces
  • 6 tablespoons soy sauce
  • 2 tablespoons red wine
  • 1 tablespoon plus 2 teaspoons cornstarch
  • 2 teaspoons sugar
  • 2 tablespoons white-wine vinegar or rice vinegar
  • 1/3 cup water
  • 2 tablespoons peanut oil  plus 2 teaspoons
  • 2/4 cups cashews
  • 1/4 cup peanuts
  • 4 scallions, white bulbs and green tops cut separately into 1/2″ pieces
  • 4 cloves of garlic, crushed
  • 1/4 teaspoon dried red pepper flakes


In a zip lock bag, toss the chicken with 2 tablespoon of the soy sauce, 1 tablespoon of the wine and 2 cloves of garlic. Allow to marinate in the fridge for a couple of hours. Remove from fridge and then toss chicken with 1 tablespoon of the cornstarch.

In a small bowl, combine the sugar, vinegar, peanut oil, water and the remaining 4 tablespoons of soy sauce, 1 tablespoon of red wine and 2 teaspoons of cornstarch and remaining garlic. Combine well.

Prepare scallions, white bulbs and green tops cut separately into 1/2″ pieces.

In a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.  Add the cashews and peanuts and stirring until light brown, about 30 seconds.  Remove from the pan.  Heat the remaining 1 tablespoon of oil.  Add the white part of the scallions and the red-pepper flakes to the pan and cook, stirring, for 30 seconds.  Add the chicken with its marinade and cook, stirring, until almost done, 1 to 2 minutes.  Add the soy sauce mixture and the scallion tops and simmer until the chicken is just done, about 1 minute longer.  Stir in the cashews and peanuts.  Serve over steamed rice.

Adapted from Noble Pig.


Asian Stir Fry June 11, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 6:52 PM
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I love Asian food. This dish is super easy and quick to make if your in a hurry. I also added red chili  pepper flakes to mine to add a little spice to it. This also tastes really good if you add some of the orange rind to your rice while your making it. This will give your rice a nice citrus flavour and you will really feel like your eating orange chicken. You could also use beef, pork or shrimp in this dish.

Orange Chicken:


  • Package chicken breasts, chopped in bite size pieces
  • 1/2 cup orange juice
  • 1 teaspoon orange rind
  • 3 tablespoons soy sauce
  • 1 tablespoon Hoisin sauce
  • 1 tablespoon dark brown sugar
  • 3 garlic cloves
  • 1 cup of mixed bell peppers, chopped
  • 1/3 cup onion, chopped
  • 1-2 tablespoons olive oil
  • White rice


In a zip lock bag combine chicken, orange juice, orange rind, soy sauce, hoisin sauce and brown sugar. Shake bag and marinate in fridge for at least 30 minutes. The long the better.

Heat wok or pan and add olive oil. Add onion and garlic and cook for about 1 minute. Add chicken along with the marinade and cook chicken throughly. Add bell peppers and cook until soft.

If you would like the sauce thick then add a little cornstarch and water until desired thickness.

Serve over rice.

Adapted from myrecipes.


Chinese at Home May 16, 2010

Filed under: Chicken,Main Dish — Aussies Kitchen @ 9:11 PM
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Sweet and Sour Chicken:


  • 1 pound chicken breast, chopped (or you can use pork)
  • 1 tablespoon soy sauce
  • 1 tablespoon sweet vermouth
  • 3 garlic cloves, minced
  • 1 teaspoon minced ginger
  • 4 tablespoons oil
  • 1 red and yellow bell pepper, diced
  • 2 tablespoons diced onion

Sweet and Sour Sauce:

  • 1/2 cup ketchup
  • 1/2 cup vinegar
  • 1/2 cup water
  • 2 teaspoons soy sauce
  • 1 cup sugar
  • 1/4 cup orange marmalade
  • 1 1/2 teaspoons minced ginger
  • 2 cloves garlic, minced
  • 1/4 teaspoon hot sauce
  • 2 tablespoons pineapple juice
  • 1/2 cup chopped canned pineapple
  • cornstarch for thickening


Cut chicken into bite-size pieces and marinate for 30 minutes in mixture of soy sauce, vermouth, garlic, ginger, and 2 tablespoons oil. Set aside.

In a medium saucepan, combine all sweet and sour sauce ingredients, blend well and bring to a boil. Add small amount of cornstarch (about a tablespoon) to sauce stirring until well blended. Reduce heat and simmer,  stirring frequently until thickened. Be sure and bring your sauce to a boil before adding the cornstarch, otherwise the sauce may retain an unpleasant starchy taste.

Heat a smidge of olive oil in a pan. Add chicken and cook until no longer pink inside.

In another saute pan, heat 2 tablespoons oil on medium-high heat. Stir-fry red and yellow pepper and diced onion for 2 minutes, then add Sweet and Sour sauce and fold in cooked chicken. Let simmer for 2 minutes, arrange on serving platter or over rice and garnish with long strips of green onion and toasted sesame seeds.

Adapted from Foodnetwork