Cooking With Kikkoman ~ Crispy Salmon Salad

As much as I try to be, I'm just not really a fish person.

I think fish looks fantastic! I truly do.

I drool over snapper and I think tilapia looks amazing...but when I taste it, I'm always left less than impressed.

However, you give me a juicy slab of salmon and I'm in heaven.

I don't know what it is about salmon that gets my blood pumping...but it does.

Recently, I was contacted by the Foodbuzz Tastemaker program and offered a box of Kikkoman's new Kara-Age seasoning mix.

I immediately knew EXACTLY what I would do with that mix. A salmon salad of course!!

This salad is a bit sweet and a bit salty. The texture is soft and crunchy. And the temperature is both cool and warm.

I love it when a dish contains this many contradictions!

The palette is both confused and excited. Every taste bud experiences a new surprise.

Let me just put it in simple terms. This salad was GEWD!

Here's how you can make it!

Grab your Kikkoman Kara-Age coating mix. I also used this Kikkoman teriyaki sauce.

Take some slightly damp salmon fillets and evenly coat them in the Kara-Age mix.

Heat about an inch of peanut oil in a large skillet and cook up the salmon until lightly browned on both sides, about 2-3 minutes per side.

Place the salmon atop a bed of spring greens and baby spinach. Adorn with grape tomatoes. Sprinkle with toasted sesame seeds. And lightly drizzle with the teriyaki sauce (a little goes a loooong way here so be careful).

Serve and enjoy!!

As part of the Foodbuzz Tastemaker Program, I received a box of Kikkoman Kara-Age Soy-Ginger Seasoning mix.






Crispy Salmon Salad


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Ingredients:

• 1 packet Kikkoman Kara-Age Soy-Ginger coating mix.
• 4-5 salmon fillets
• 4-5 cups of spring greens and baby spinach 
• Peanut oil, enough for an inch in the pan
• Grape tomatoes
• Toasted sesame seeds
• Kikkoman Teriyaki Sauce & Marinade

Directions:

1. Heat 1 inch peanut oil in large pan over medium heat.
2. Coat damp salmon with Kara-Age coating mix.
3. Cook salmon in oil until golden brown, crispy, and cooked through. About 2-3 minutes per side. Allow to cool.
4. Place salmon atop a bed of spring greens and baby spinach. Adorn with grape tomatoes. Sprinkle with toasted sesame seeds. And lightly drizzle with the teriyaki sauce (a little goes a loooong way here so be careful).
5. Serve and enjoy!!

Asian Marinated Salmon with Grilled Pineapple

I feel like all I've been doing lately is rushing around.

With Little Butt starting Pre-K last week and having a new baby with his own appointments, I kind of have been running around constantly.

So please forgive me for this amazingly short post today!

Also, these pictures aren't the best...but I couldn't NOT share this salmon.

I actually don't eat a lot of fish, but my mother in law was really craving seafood so I decided to throw this together for her.

This was actually the first time I had ever grilled salmon. Luckily, it turned out amazing. My mother in law even went back for more. AND she said I need to give my father in law this recipe. LOL!

Sorry I didn't get more pictures, I was in a hurry. LOL!

But even though this may not look the best and I don't have a ton of snapshots, you should still make this dish!

This dish is super easy. You mix up your marinade ingredients, toss in the salmon and let it marinate in the fridge for about an hour.

Remove the salmon and toss it on the grill. Grill up the pineapple. Take the remaining marinade and throw it in a saucepan and heat over medium high heat until it is reduced to a glaze.

Serve it up and enjoy!!! I think the only thing that would make this even better is if you took that grilled pineapple and made a salsa out of it! YUM!

Asian Marinated Salmon with Grilled Pineapple

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Ingredients:

• 1 1/2 pound salmon
• 1 (20 oz) can pineapple slices in 100% juice, juice drained and reserved
• 1/2 cup brown sugar
• 1/4 cup soy sauce
• 1/2 teaspoon ground ginger

Directions:

1. In a small mixing bowl, combine pineapple juice, brown sugar, soy sauce and ground ginger until well combined.
2. Place salmon in sealable container, pour marinade over fish. Refrigerate for about an hour.
3. Place salmon onto hot grill, grill pan or skillet, skin side down (reserve remaining marinade). Cook until the edges of the fish become a whitish color. Flip salmon and cook until done.
4. Place reserved marinade into a small saucepan and heat over medium high heat for about 10 minutes or until the mixture is thickened into a glaze.
5. Grill pineapple slices until heated and grill lines appear.
6. Serve salmon topped with glaze and pineapple slices.
7. Enjoy!

Daring Cooks February 2011: Tempura and Cold Soba Salad

When I lived in Washington State I fell head over heels in love with Asian food.

I mean, there is a huge Asian community up there so it's not hard to fall under the spell of the deliciousness Asian food has to offer.

One of the things I loved the most was teriyaki.

Let me tell you. NO ONE does teriyaki like they do in Washington State! There is just something about that Seattle style teriyaki sauce that I have not been able to find anywhere else (except after 10 years of searching I found it in a little place called Kee's Teriyaki in El Paso, TX).

My favorite place to get teriyaki was a joint called Happy Teriyaki outside the Ft. Lewis gate. This was my favorite place because not only was the food delicious and they gave you humongous portions for little money, but also because they had DE-LICIOUS tempura!

For years and years I thought it was the carrot that was my favorite tempura...but come to find out recently, it's the sweet potato! LOL!!

When I first read about this month's Daring Cooks challenge, I about jumped for joy!

The February 2011 Daring Cooks’ challenge was hosted by Lisa of Blueberry Girl. She challenged Daring Cooks to make Hiyashi Soba and Tempura. She has various sources for her challenge including japanesefood.about.com, pinkbites.com, and itsybitsyfoodies.com

I got to make tempura??? Seriously?!?!?!

I never would have thought to make this on my own. But I don't know why not! It's actually quite simple, super fun, and it tastes just as amazing (if not better) than what you can get at a restaurant.

And, because I was in charge, I got as much of the dipping sauce as I wanted!

And the cold soba salad was definitely an added bonus to this meal.

Luckily, the weather has been warming up, but I can imagine how delicious this cold soba salad would be on a hot summer day...topped with cucumber and accompanied with a nice cold tea. Mmmmmm....just thinking about this makes me want summer time to hurry up and get here!!

Thanks Lisa, for an awesome challenge this month! Not only did The Hubble and I love it...but Little Butt finally ate carrots and broccoli and even asked for more!!!

As always, if you would like to see how the other Daring Cooks did with this challenge, check out the blog roll.

And if you have fantasies of crispy tempura dipped in sweet juices then look no further than your own kitchen. Let's get started!

For this recipe we were provided with two sauce recipes. One is a traditional dipping sauce, the other is a spicy dipping sauce. I made the spicy dipping sauce for the soba and the traditional sauce for the tempura.

Ingredients for spicy dipping sauce: green onion, soy sauce, rice vinegar, sugar, ground mustard, vegetable oil, sesame oil, sea salt, pepper and water.

Ingredients for traditional dipping sauce: vegetable stock, soy sauce and mirin (sweet rice wine).

Bring the water to a boil. Add the soba noodles, stirring gently to separate.

When the water comes back to a boil (after adding the noodles) pour in a cup of cold water. Bring to a boil again then add another cup of cold water. Bring to a boil a third time, check for doneness.

When noodles are done, immediately drain them in a colander and rinse with cold water until the noodles are cool. Set aside until ready to serve.

To make the spicy dipping sauce (to serve with the noodles) add the green onion, soy sauce, rice vinegar, sugar, ground mustard, vegetable oil, sesame oil, sea salt and pepper in a covered container and shake it up until the salt dissolves. Add in the water and shake it a bit more to mix in the water. Set aside until ready to serve.

To make the traditional dipping sauce, gently heat the mirin in a saucepan. Add the soy sauce and stock. bring to a boil. Remove from heat to cool. Refrigerate until ready to use.

Now that we have the noodles and our sauces made, it's time to get down to bidness! The tempura!!

For the batter you need a large egg yolk, ice water, cornstarch, all purpose flour and baking powder. For the cooking you need some vegetable or canola oil and your choice of vegetables and seafood. I chose shrimp, broccoli, carrots, sweet potato and The Hubble requested cucumber.

Go ahead and get your oil heating. You want 320 degrees F for veggies and 340 degrees F for seafood.

Slice up your vegetables into thin slices...or small pieces for the broccoli.

Pour the ice water into a mixing bowl. Gently beat the egg yolk and gradually pour into the ice water. It's really weird to see it suspended in the cold water. Kind of gross too. LOL!! Stir it up with chopsticks to combine.

Dump the flour, cornstarch and baking powder into the water and egg mixture all at once.

Stroke the mixture a few times with your chopsticks until the ingredients are loosely combined. The batter should be runny and lumpy. Place the bowl of batter into an ice water bath to keep cold while you are frying.

Take your vegetables and seafood (starting with the veggie with the least likelihood to leave an odor in the oil. I started with sweet potato) and dredge them through a shallow bowl of flour.

Then dunk into the batter.

Gently slide the pieces into the oil and fry until golden.

Remove the cooked pieces with a slotted spoon and place on a wire rack atop a baking sheet to drain and cool. Continue the process through the rest of your veggies and seafood.

Serve tempura hot with cold soba salad (I topped mine with toasted nori) and your dipping sauces. And don't forget the sake bombs!! Enjoy!!

Tempura and Cold Soba Salad
Retrieved from The Daring Kitchen

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Soba Noodles

Ingredients:

• 2 quarts water + 1-2 cups cold water, separate
• 12 ounces soba (buckwheat) noodles (or other thin Asian noodle)

Directions:

1. Heat 2 quarts of water to a boil in a large pot over high heat. Add the noodles a small bundle at a time, stirring gently to separate. When the water returns to a full boil, add 1 cup of cold water. Repeat this twice. When the water returns to a full boil, check the noodles for doneness. You want to cook them until they are firm-tender. Do not overcook them.
2. Drain the noodles in a colander and rinse well under cold running water until the noodles are cool. This not only stops the cooking process, but also removes the starch from the noodles. This is an essential part of soba noodle making. Once the noodles are cool, drain them and cover them with a damp kitchen towel and set them aside allowing them to cool completely.

Spicy Dipping Sauce

Ingredients:

• 3/4 cup green onion, chopped
• 6 Tablespoons low-sodium soy sauce
• 4 Tablespoons rice vinegar
• 1 teaspoon granulated sugar
• 1/2 teaspoon ground (dry) mustard
• 2 Tablespoons vegetable oil
• 2 Tablespoons sesame oil (optional)
• 2/3 teaspoon sea salt
• 2/3 teaspoon pepper
• 4 Tablespoons water

Directions:

1. Combine green onion, soy sauce, rice vinegar, sugar, ground mustard, vegetable oil, sesame oil, sea salt and pepper in covered container. 
2. Shake ingredients together until salt dissolves.
3. Add water, shake until mixed.
4. Set aside until ready to serve.

Common Hiyashi Soba Toppings:

• Thin omelet strips
• Ham
• Boiled chicken breasts
• Cucumber
• Boiled bean sprouts
• Tomatoes
• Toasted nori (Dried Seaweed)
• Green onions
• Wasabi powder
• Finely grated daikon (Japanese radish)
• Beni Shoga (Pickled Ginger)

All toppings should be julienne, finely diced or grated. Prepare and refrigerate covered until needed.

Serving:

Traditionally soba is served on a bamboo basket tray, but if you don’t have these, you can simply serve them on a plate or in a bowl. Divide up the noodles, laying them on your serving dishes. Sprinkle each one with nori. In small side bowl or cup, place 1/2 cup (120 ml) of dipping sauce into each. In separate small side dishes, serve each person a small amount of wasabi, grated daikon, and green onions.
The noodles are eaten by sprinkling the desired garnishes into the dipping sauce and eating the noodles by first dipping them into the sauce. Feel free to slurp away! Oishii!

Tempura

Ingredients:

• 1 large egg yolk
• 1 cup iced water
• 1/2 cup all purpose flour, plus extra for dredging
• 1/2 cup cornstarch
• 1/2 teaspoon baking powder
• Vegetable or canola oil for frying
• Water bath for keeping tempura batter cold
• Vegetables and seafood of your choice

Directions:

1. Place the iced water into a small mixing bowl.
2. Lightly beat the egg yolk and gradually pour it into the iced water. Stir (preferably with chopsticks) until well blended.
3. Add flour, cornstarch and baking powder all at once. 
4. Stroke a few times with chopsticks until ingredients are loosely combined. Batter should be runny and lumpy.
5. Place bowl of batter in ice water bath to keep cold while frying tempura.
6. Heat oil in a large pan or wok. For vegetables, the oil should be 320 degrees F. For seafood, 340 degrees F.
7. While oil is heating, prepare your vegetables and seafood.
8. Begin by frying the vegetables that leave the least odor in the oil, such as sweet potatoes.
9. Dredge the vegetables and seafood through a shallow bowl of flour, then coat in the tempura batter.
10. Carefully slip the battered pieces into the hot oil and allow to cook until golden.
11. Remove from oil with a slotted spoon and place on a wire rack atop a baking sheet to drain and cool.
12. Serve hot with Mentsuyu (recipe follows).
13. Enjoy!!

Mentsuyu - Traditional Dipping Sauce

Ingredients:

• 2 cups vegetable stock
• 1/3 cup low-sodium soy sauce
• 1/3 cup mirin (sweet rice wine)

Directions:

1. Gently heat mirin in saucepan.
2. Add soy sauce and stock. Bring to a boil.
3. Remove from heat.
4. Refrigerate until ready to serve.

Chicken Lettuce Wraps (P.F. Chang's Style)

Can you believe how quickly time gets away from us??

I can't!

I mean...we are already well into October. Where did the rest of the year go??

I missed an entire week on this blog. Where did that go?

Also...I made these Chicken lettuce wraps a couple months ago (like June!) and just never got around to posting them. Don't ask me why. I just don't know.

I saw these in Food Network Magazine. I was actually on the phone with my older sister at the time and I told her Food Network Magazine had posted a recipe for a copy cat version of P.F. Chang's Chicken lettuce wraps. She got super excited and asked me to make them and post the recipe.

How could I say no?? I mean, I think of her every time I post something to this blog.

But alas, I fail as a sister seeing as how I made these things a couple months ago and am just BARELY posting the recipe.

But that's okay. I think she'll forgive me.

And so will you once you have tried these!

They were super good. I think I had about 4 all on my own. The Hubble loved them as well (after we spent half an hour removing every last bit of mushroom from his that is).

Next time, I will definitely remember to omit the mushrooms if I'm eating these with The Hubble. But I loved the mushrooms. So you can leave them in or take them out. The dish will be delicious either way!

Let's get cooking.

Grab your ingredients: egg white, cornstarch, rice wine (what I like to call Sake), chicken, oyster sauce, hoisin sauce, low-sodium soy sauce, sesame oil, peanut oil, garlic, ginger, jalapeno, scallions, sugar, shiitake mushrooms, water chestnuts, cellophane noodles and small lettuce leaves (for serving).

I know...it looks like a lot! I'm sorry. They really are worth it though!

Start with the chicken. Dice it up into bite sized pieces and set it aside.

In a medium bowl, whisk together the egg white, rice wine, and cornstarch.

Toss the chicken in that mixture making sure it is well coated. Cover and refrigerate about 30 minutes.

While the chicken sets, we can get the stir-fry sauce. Whisk together 1/3 cup water, the oyster sauce, hoisin sauce, soy sauce, rice wine and sesame oil until well combined.

Then whisk in the cornstarch until it dissolves and everything is well mixed.

Now we come to my absolutely favorite part of this whole process. Frying the noodles. Heat about 3/4 inch peanut oil to 380 degrees F. Separate the noodles into sections. Once the oil hits the correct temperature place the noodles in the oil until they puff up. This takes about 5 seconds. It's incredible to watch really. You have these thin little noodles and they balloon to twice their size in a matter of seconds! Woah!

Anyway, flip the noodles and puff up the other side too.

Remove the noodles from the oil with a slotted spoon and place on paper towels to drain and dry.

Now we are going to prepare everything else for the cooking. Mince your garlic, ginger, scallions and jalapeno and place in a small bowl.

Now dice the water chestnuts and stem and dice the mushrooms (or if you have a freak like The Hubble living with you...don't).

By this time the chicken should be ready to go. Heat some peanut oil in a pan and toss in the chicken. Cook until the center is white and the juice runs clear.

Then remove the cooked chicken to a plate.

Now add the rest of the oil to the pan. When it is almost smoking toss in the ginger, scallions, garlic and jalapeno. Toss in 1/2 teaspoon salt and the sugar and stir fry about 30 seconds. Then toss in the water chestnuts and MAYBE the mushrooms. Oh and some scallion pieces are nice too. Stir fry that for about 2 minutes.

Add back in the chicken...

Then pour in the sauce.

Mix it all up and cook for another minute.

Make a bed of the noodles, top with the chicken mixture and serve with lettuce leaves. You can also have an assortment of dips such as soy sauce, hoisin sauce, garlic paste with chili or Chinese hot mustard.

And, because I just found this...please mourn with me what could have been a lovely picture if my camera had focused correctly. How could I have missed this?!?!

Oh well. You get the gist. Enjoy!

Chicken Lettuce Wraps (P.F. Chang's Style)
Retrieved from Food Network

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Ingredients:

For the Chicken:

• 1 large egg white
• 1 Tablespoon cornstarch
• 1 Tablespoon rice wine or dry sherry
• 1 1/2 pounds boneless, skinless chicken breast, diced into bite sized pieces

For the Stir-Fry Sauce:

• 2 Tablespoons oyster sauce
• 1 Tablespoon hoisin sauce
• 1 Tablespoon low-sodium soy sauce
• 1 Tablespoon rice wine or dry sherry
• 1 teaspoon sesame oil
• 2 teaspoons cornstarch

For the Noodles:

• 2 bundles cellophane noodles
• peanut oil for fying

For the Stir-Fry:

• 4 Tablespoons peanut oil
• 3 cloves garlic, minced
• 1 teaspoon fresh ginger, peeled and minced
• 1 jalapeno pepper, seeded and minced
• 4 scallions; 2 minced, 2 cut into 1-inch pieces
• 1/2 teaspoon kosher salt
• 1/4 teaspoon sugar
• 1/2 pound shiitake mushrooms, stemmed and diced
• 3/4 cup water chestnuts, diced
• small lettuce leaves, for serving
• soy sauce, chili paste, hoisin sauce and/or Chinese hot mustard, for serving (optional)

Directions:

1. Prepare the chicken: Whisk the egg white, cornstarch and rice wine in a bowl. Add the chicken and toss to coat. Cover and refrigerate at least 30 minutes.
2. Make the stir-fry sauce: Whisk 1/3 cup water, the oyster, hoisin and soy sauces, the rice wine and sesame oil in a bowl, then whisk in the cornstarch until dissolved.
3. Fry the noodles: Pull the noodles apart into sections. Heat 3/4 inch peanut oil in a medium saucepan until a thermometer registers 380 degrees F. Working in batches, press the noodles into the oil with a spatula until they puff, 5 to 10 seconds. Drain on paper towels.
4. Make the stir-fry: Heat 2 tablespoons peanut oil in a large skillet over medium-high heat. Add the chicken and cook, stirring, 2 to 3 minutes. Remove with a slotted spoon to a plate. 
5. Add the remaining 2 tablespoons peanut oil to the skillet; when almost smoking, stir in the garlic, ginger, jalapeno and minced scallions, then add 1/2 teaspoon salt and the sugar and stir-fry 30 seconds. 
6. Add the mushrooms, water chestnuts and scallion pieces and stir-fry 2 minutes. 
7. Add the stir-fry sauce and chicken and cook 1 minute.
8. Make a bed of noodles on a platter and top with the chicken mixture. Serve the noodles and stir-fry with lettuce leaves and soy sauce, chili paste, hoisin sauce and/or Chinese hot mustard for dipping.
9. Enjoy!!

Sichuan Style Chicken with Peanuts and Green Beans

I know, I know what you are thinking...how much Asian cuisine can these people eat?!?! Right?? LOL! It's okay. I understand. But we do eat a lot. I mean, there's the beef with snow peas, spicy mongolian beef, and now sichuan style chicken! But we love it so. There's nothing like meat and veggies atop a delicious bed of sticky rice. And of course...the fun of eating with chopsticks! What more could you ask for in a meal??

The Hubble and I have even had parties dedicated to finding the perfect Chinese takeout restaurant. We would order a bit from each place and have everyone do a taste test to decide the best place for which dish. The Hubble's "go to" dish is kung pao chicken, mine is sesame chicken. Luckily, I found this recipe, which is amazingly similar to The Hubble's beloved kung pao chicken. It's spicy, delicious, and the crunch of the peanuts is so fun. I also decided (halfway through making this meal) to add some green beans to give it a little something extra.

So now it's your turn to make this dish. Let me show you how:

First up, grab your ingredients. You will need: chicken broth or stock (low fat, low sodium), chinese black vinegar, rice wine (sake), peanut oil, sesame oil, soy sauce (low sodium), cornstarch, dry roasted peanuts, chili paste with garlic, ginger, garlic, green onions, water chestnuts, chicken, and not pictured here (because I thought of them halfway through making this) green beans.

We'll start by making the marinade for the chicken. Add together the soy sauce, sake, cornstarch, and sesame oil.

Whisk it all together....

Until combined and smooth.

Dice up your chicken.

Throw it in the bowl with the marinade...

Toss the chicken in the sauce until it's well coated. Toss it in the fridge and let it marinade and meld together for about 20 minutes.

While the chicken is getting nice and flavorful we are going to prep some of our other stuff. Starting with the garlic. Go ahead and peel your garlic cloves.

And give them a nice chop.

Chop up some green onion and toss it in a bowl with the diced garlic.

For the ginger, you want to peel it. The easiest way I've found to do this is to just take a spoon and scrape off the skin? Peel? Outside? Whatever it's called...just scrape it off.

And dice the ginger as well.

And throw it in the bowl with the garlic and onion.

We also need to make the sauce. Whisk together the chicken broth or stock, sugar, soy sauce, sake, Chinese black vinegar, cornstarch and sesame oil. Set aside for a bit.

Right around this time the chicken should be ready. Heat up some oil in a large wok and toss in the chicken.

And stir it and cook it until thoroughly cooked through.

Now remove the chicken to a plate. You can cover it with foil to keep it warm but we'll heat it back up later.

Now remember that bowl of goodies?? The garlic, onion, and ginger? Yeah that bowl! Toss those goodies in some more heated oil. Saute for about 30 seconds.

Now add in some chile paste with garlic, mix it in and saute for another 15 seconds.

Now add in the sauce you made and set aside earlier. Cook for about a minute until the sauce starts to thicken.

This is the point where I realized I had some fresh green beans in the fridge that needed to be used. So I grabbed those and tossed them in the sauce. Cook these for about a minute.

Then add back in the chicken.

And toss in the water chestnuts (these are my favorite!!).

And throw in the peanuts.

Mix everything together and let cook for about a minute or so until everything is heated through and the green beans are slightly soft but still kind of crunchy.

Serve over a bed of rice. And enjoy!!

But don't forget the chopsticks!!

Sichuan Style Chicken with Peanuts and Green Beans
Adapted from Cooking Light

Ingredients

 

Marinade:

• 2  tablespoons  low-sodium soy sauce
• 2  tablespoons  rice wine or sake
• 1  teaspoon  cornstarch
• 1  teaspoon  dark sesame oil
• 1 1/2  pounds  skinless, boneless chicken breasts, cut into bite-size pieces

Stir-Frying Oil:

• 2  tablespoons peanut oil, divided

Sauce:

• 1/2  cup  fat-free, less-sodium chicken broth
• 2  tablespoons  sugar
• 2 1/2  tablespoons  low-sodium soy sauce
• 2  tablespoons  rice wine or sake
• 1  tablespoon  Chinese black vinegar or Worcestershire sauce
• 1 1/4  teaspoons  cornstarch
• 1  teaspoon  dark sesame oil
• 2  tablespoons  minced green onions
• 1 1/2  tablespoons  minced peeled fresh ginger
• 1 1/2  tablespoons  minced garlic (about 7 cloves)
• 1  teaspoon  chile paste with garlic

Remaining Ingredients:

• 1 1/2  cups  drained, sliced water chestnuts
• 1  cup  (1/2-inch) sliced green onion tops
• 3/4  cup  unsalted, dry-roasted peanuts
• 6-8 oz Chinese style green beans
• 6  cups  hot cooked long-grain rice

Preparation

1. To prepare marinade, combine first 5 ingredients in a medium bowl; cover and chill 20 minutes.
2. Heat 1 tablespoon of the vegetable oil in a wok or large nonstick skillet over medium-high heat. Add the chicken mixture; stir-fry 4 minutes or until chicken is done. Remove from pan; set aside.
3. To prepare sauce, combine broth and next 6 ingredients (broth through 1 teaspoon sesame oil); stir well with a whisk. Heat 1 tablespoon vegetable oil in pan. Add 2 tablespoons green onions, ginger, garlic, and chile paste, and stir-fry for 15 seconds. Add broth mixture, and cook 1 minute or until thick, stirring constantly.
4. Stir in green beans, cook for 1 minute. Stir in cooked chicken, water chestnuts, sliced onion tops, and peanuts; cook for 1 minute or until thoroughly heated. Serve over rice.