March Supper Club

the menu

the menu

the spread

the spread

plate full of yummies!

plate full of yummies!

japanese fried rice

japanese fried rice

obligatory (asian??) monkey bread

obligatory (asian??) monkey bread

cards against humanity, iphones and drinks around the table

cards against humanity, iphones and drinks around the table

March’s theme was Oriental Delights. Each of us went out of our comfort zone and picked dishes that we hadn’t made before. The host had pillows set up on the floor and we dined in a laid back Asian fashion. There were spring rolls, a crunchy Asian salad that consisted of broken, uncooked ramen noodles, broccoli and slivered almonds, Thai chicken satay served with cucumbers and peanut dipping sauce, Shu Mai (steamed Asian dumplings), chicken pad Thai and slow cooker Asian beef tacos. I took the easy route and made Japanese fried rice. Although it required minimal effort, it was still pretty tasty. It serves A LOT so my hubby ended up with a ton of leftovers which he didn’t complain about.

Japanese Fried Rice

  • 4 cups white or brown rice
  • 1-1/2 tablespoons butter
  • 1 cup frozen peas and carrots
  • 1/2 cup onion, diced
  • 2 eggs, scrambled and diced
  • 5 tablespoons soy sauce
  • Salt and pepper, to taste

First, go to Wegmans or similar and buy two large containers of precooked white rice from the Asian food station. Then stop at a Chinese restaurant and asked for takeout containers and chopsticks for serving. Next, in a large wok add butter, onions, peas and carrots and stir over high heat until cooked. Add rice and remaining ingredients and continue stirring for about 20-30 minutes until all ingredients are cooked. Season to taste and serve warm.

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Spicy Peanut Chicken Stir-fry

This spicy peanut chicken stir-fry was pretty easy to make, despite the ingredient list being rather long. As usual, use whatever vegetables you have on hand (fresh or frozen) and if you don’t like it that spicy, reduce the amount of Sriracha. You could also substitute beef or shrimp if you’re sick of chicken. The best part about stir-fry is that it’s totally customizable.

Spicy Peanut Chicken Stir-fry

  • 2 boneless, skinless chicken breasts, cut into thin strips
  • 1 cup low fat chicken broth
  • 3 tablespoons creamy peanut butter
  • 2 tablespoons Sriracha
  • 2 tablespoons honey
  • 3 tablespoons low sodium soy sauce
  • 1 tablespoon freshly grated ginger
  • 2 cloves garlic, minced
  • salt and pepper (to taste)
  • 1/2 tablespoon garlic powder
  • juice of 1/2 lime
  • 1/2 tbsp sesame oil
  • Rice or rice noodles, cooked according to package
  • 2 tablespoons canola or peanut oil
  • 1/4 cup shredded carrots
  • 1/4 cup red peppers
  • 1/2 cup broccoli florets

Combine 1 cup chicken broth, peanut butter, 1 tablespoon sriracha, honey, 2 tablespoons soy sauce, ginger, and garlic in a small bowl. Stir until sauce becomes smooth and well blended. Set aside. Cook rice or rice noodles according to package directions. Place chicken in a large bowl. Season with salt and pepper, remaining sriracha, lime juice, garlic powder, remaining soy sauce, sesame oil and mix with chicken until well coated. Heat a large skillet or wok until hot. Add canola oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside. Add carrots, red peppers, and broccoli sauteing until vegetables are tender, about 1-2 minutes. Add chicken and peanut sauce back to wok and simmer for 5 minutes. Serve over rice or rice noodles.

Chicken Stir Fry

Chicken Stir Fry

  • 1/4 cup chicken broth
  • 1/4 cup soy sauce
  • 2 tsp rice wine vinegar
  • 2 tsp toasted sesame oil
  • 1 tsp hot red pepper flakes or Sriracha
  • 1 tsp mirin
  • 2 tbsp vegetable oil
  • 1 boneless skinless chicken breast, cut into thin strips
  • 1 egg
  • assorted vegetables (I used green peppers, carrots, bean sprouts and snow peas)
  • 1 clove of garlic, minced
  • 1 tbsp ginger root, grated or finely chopped

Heat a wok over medium heat. Add 1 tbsp of vegetable oil and chicken, stirring constantly until cooked thoroughly. Remove chicken from wok and set aside. Add 1/2 tbsp oil and egg, stirring constantly until scrambled. Remove egg from wok and set aside with chicken. Add remaining 1/2 tbsp of oil, garlic, ginger and vegetables. Stir constantly until cooked throughout. Add chicken and egg back to wok. In a measuring cup, combine chicken broth, soy sauce, rice wine vinegar, sesame oil, sriracha and mirin, stirring to combine. Add sauce to wok and stir all ingredients together. Allow for sauce to come to a simmer. Serve over brown rice.

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