restaurant

Ginger Chicken Recipe Chinese Restaurant Style

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Ginger Chicken

This Ginger Chicken Recipe will remind you of a delicious dish from your favorite Chinese restaurant. The key to a tasty ginger chicken dish is fresh ginger, and lots of it. You won’t need hard to find ingredients, just a little soy sauce, sesame oil, and some fresh produce will make all of the difference.

What You Need To Make This Ginger Chicken Recipe

1 lbs. CHICKEN
1 Tbsp CORN STARCH
1 Tbsp SESAME OIL
1 Tbsp SOY SAUCE
SALT and PEPPER (to taste)
4-6 cloves GARLIC
½ cup GINGER
½ cup ONION
½ to 1 cup CARROTS
½ to 1 cup CASHEWS
1 cup chopped Zucchini or other veggies (optional)
some OIL for sauteing
HOT PEPPER (optional)

Sauce Ingredients:
1 Tbsp SESAME OIL
2 Tbsp SOY SAUCE
2 Tbsp RICE VINEGAR
2-3 Tbsp JAM (or substitute sugar)
1 Tbsp CORN STARCH
½ to 1 cup WATER

Ginger Chicken
Best Ginger Chicken Recipe

How To Make Ginger Chicken

  • Use skinless and boneless white or dark meat chicken, whichever you prefer.
  • Chop chicken into bite-sized pieces and place into a bowl.
  • Add 1 Tbsp sesame oil, 1 Tbsp soy sauce, 1 Tbsp corn starch, and salt and pepper to taste.
    Mix well with the chicken and then set the bowl aside.
  • In another bowl, combine sauce ingredients and set aside.
  • Prepare the veggies; this dish will cook fast, so have all the veggies chopped before beginning to cook the chicken.
  • Chop fresh ginger into matchstick sizes; fresh ginger and lots of it make this recipe delicious,so don’t be shy with the ginger.
  • Cut carrots into matchstick sizes.
  • Finely chop the garlic.
  • Chop onions (I prefer green onions if I have them on hand, but any onion will work.
  • Chop hot pepper if desired; the fresh ginger will add a bit of bite to the dish,
    so skip the pepper if you prefer a milder recipe.
  • Heat a skillet and oil on medium high heat. Add chicken and cook, stirring occasionally for 5 minutes, and adjust heat as needed. If you need a nice skillet, you can check current prices for a NON-STICK SKILLET on Amazon.
  • After 5 minutes, add onion, garlic, ginger, and hot peppers.
  • Cook another 5 minutes, then add carrots and any other veggies; add sauce and mix well and continue to cook for 5 more minutes.
  • Add more water if desired. The sauce will be thicker or thinner depending on the amount of water added.
  • To finish the dish, stir in cashew nuts and remove from the heat.

And that’s it! Serve over rice.

Give this this super simple and flavorful ginger chicken recipe a try and let me know what you think, and bon appétit!

And for another Chinese favorite, check out this General Tso’s Chicken Recipe.

general tso chicken

Thanks for Watching our Ginger Chicken Recipe

Click a button below and share the dishes with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

If you’re new to home cooking, get a bunch of spices, pots and pans, and start experimenting with different recipes. It’s a healthy hobby that can save a lot of money in the long run. Check out current prices for Complete Kitchenware Sets on Amazon as well as Complete Starter Spice Kits. Or try a thrift store! I’ve found some of my favorite kitchen gear at second-hand stores.

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Fettuccine Alfredo Recipe …easy to make Alfredo Sauce

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fettuccine alfredo recipe

A fettuccine alfredo recipe is an easy and delicious dish to cook at home. A thick alfredo sauce with rich cream and parmesan cheese is so satisfying and decadent. Shrimp fettuccine, chicken fettuccine, mushrooms –you can add anything you like to the noodles and alfredo sauce, but a simple and classic Fettuccine alfredo dish is one of my favorites …a classic Italian recipe so good it doesn’t need any bells and whistles.

What You Need To Make a Fettuccine Alfredo Recipe

10 oz FETTUCCINE NOODLES
4 Tbsp BUTTER
¼ cup OLIVE OIL
1½ cups CREAM
10-15 cloves GARLIC (finely chopped)
2 cups PARMESAN CHEESE (finely shredded)
SALT and PEPPER (to taste)
PARSLEY (if you like, chopped)

fettuccine alfredo recipe
Creamy fettuccine alfredo topped with fresh parsley and served with buttered bread.

How To Make Classic Fettuccine Alfredo

Heat a large skillet on medium heat and add the butter and oil.
When oil is hot, add garlic and saute for 20-30 seconds.
Add salt and pepper to taste.
Add cream and mix well.
Stir the parmesan cheese into the skillet.
Adjust the stove top temperature as needed.
Stir the sauce until it is smooth …the sauce will thicken even more after it is off of the stove.
Add chopped parsely if you like!
Prepare the fettuccine noodles according to package directions.
Drain and add the noodles to the alfredo sauce.
And that’s it …serve hot with a salad and buttered bread, and that’s about as good as life gets.

Tips for Fettuccine Alfredo

Use finely shredded Parmesan cheese, and if buying pre-grated cheese, buy cheese without a lot of additives listed in the ingredients. Too many additives can make the parmesan lumpy and less smooth when it is melted. Ideally, grate your own cheese.
To make more alfredo sauce, simply add additional cheese and cream to taste. I like lots of sauce, so too much is not enough.
Shrimp, grilled chicken, and mushrooms are great additions to this dish, even broccoli (although fettuccine alfredo is soooo good when it’s kept simple, I rarely make these additions.)
Cook the fettuccine noodles al dente, meaning NOT OVERDONE! Chewy noodles are best for Alfredo.
Do not rinse your noodles after cooking them, this will wash away a lot of the flavor; simply drain the noodles and then stir them slowly into the alfredo sauce.

Give this creamy Italian fettuccine alfredo recipe a try and let me know what you think, and bon appétit!

For another great noodle dish, check out this Spaghetti Carbonara recipe.

spaghetti carbonara
click pic for recipe

Thanks for checking out the recipes. If you like what you see, share it with your friends and family on social media, I appreciate it!
–Chef Buck

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Pickled Daikon and Carrot Relish –Vietnamese Style

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Vietnamese Pickled Daikon and Carrot Relish

Vietnamese-style pickled daikon and carrot make a handy relish than can be used with salads, sandwiches, and all kinds of recipes. It’s a must have for making a banh mi sandiwich and I use it quite often as a salad topper and also dice it up to add to tuna, chicken, and quinoa salads. Keep a jar of pickled daikon and carrot in your fridge and experiment adding it to some of your favorite dishes.

Pickled Daikon and Carrot Ingredients:
2 cups cut DAIKON
2 Cups Cut CARROT
1-2 tsp SALT
¼ SUGAR
½ cup WATER (hot from tap)
½ cup VINEGAR

pickled daikon
Pickled daikon and carrot is a tasty and versatile relish to have in the fridge–awesome on sandwiches and salads.

directions:
Daikon is a BIG radish. When buying, choose one that is firm–if the daikon has green tops attached, choose one without wilted leaves, but often the tops are not attached. The skin is thin and can be peeled off with a simple vegetable peeler. The same is true for carrots, although I generally leave the skin on the carrots, but follow your heart. Slice and cut the daikon and carrot into matchstick sizes and place into a bowl. Add salt to the bowl and mix well with the daikon and carrot so that the veggies are coated. This will draw water out of the vegetables and soften them. Set bowl aside.
In a smaller bowl, prepare the pickling solution. Combine warm tap water and sugar. Stir until dissolved and then add the vinegar. And that’s it!
In the larger bowl, the salt will have started drawing moisture from the daikon and carrot matchsticks. When they have softened enough, cram them into a storage container and add the pickling solution.
This pickled combo will keep in your fridge for 2-3 weeks. It’s a must have topping for Vietnamese banh mi sandwiches and works well in all kinds of sandwiches. Use this relish as a topping for salads or chop it up to incorporate in whatever dish you desire (it’s great in a coleslaw or quinoa salad).
Give this pickled daikon and carrot relish a try and let me know what you think, and bon appetit!

And if you wanna see this relish in action, check out this deconstruction of a Banh Mi Sandwich.
bahn mi

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Chicken Tikka Masala Indian Restaurant Favorite

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Chicken Tikka Masala is one of the most popular Indian recipes in the world, and for good reason.

I like chicken tikka masala with a rich, creamy sauce–plenty to mix in with the rice and scoop up with some warm flatbread. Give this dish a try and let me know what you think–it’s one of my favorites.

Ingredients for Chicken Tikka Masala

2 lbs boneless, skinless CHICKEN
1 cup plain YOGURT
1 tsp GARLIC (minced)
1 tsp GINGER (minced)
2 Tbsp LEMON JUICE
1 Tbsp CORIANDER POWDER
1 Tbsp GARAM MASALA
1 Tbsp CUMIN
SALT

Ingredients for Masala Sauce

1 ONION (chopped well)
2 tsp GARLIC (minced)
2 tsp GINGER (minced)
1 JALAPENO PEPPER (finely chopped, optional)
or ½ tsp RED PEPPER FLAKES (optional)
1 Tbsp TOMATO PASTE
1 28oz can CRUSHED TOMATOES
1 pint HEAVY CREAM
½ cup CILANTRO (chopped)
2 tsp CORIANDER POWDER
½ tsp CHILI POWDER
1 tsp TURMERIC
1 tsp CUMIN
1 tsp GARAM MASALA
Check out current prices for Indian Spices on Amazon.

Use 2 lbs of skinless, boneless chicken. You can use dark or light meat as you prefer. For this recipe, I like to cut the meat into strips that are easier to handle while marinating and cooking–later I’ll cut the chicken into bite-sized pieces to add into the creamy masala.

Mix a marinade of plain yogurt, ginger, garlic and lemon juice. Season the chicken strips with garam masala, cumin, coriander, and salt and coat with the marinade. Set in the fridge to marinate for at least a few hours, ideally overnight.

After the chicken has marinated, lightly coat a baking pan with oil. Remove as much of the marinade from the chicken as possible and arrange on the pan. Bake the chicken in a 400 degree F oven for 15-20 minutes or until nearly cooked through–adjusting the cooking time as needed depending on the size of the chicken strips; finish the chicken under the broiler to add a slight char to the outside. While the chicken is cooking, prepare the creamy masala.

In a skillet, on med high heat, heat 2 Tbsp of oil and 1 Tbsp of butter. Add minced ginger and garlic and saute 1 minute. Then add onion–also a fresh hot pepper, or red pepper flakes if you want to add a little heat to the dish. The onion and pepper should be chopped up well for a smoother sauce.

Continue sauteing for 5-6 minutes. Add coriander, cumin, turmeric, and chili powder; stir into the onion mixture. Add tomato paste (or don’t–it’ll be good either way–just a little more or less rich and tomatoey, so adjust according to your personal taste).

jackfruit recipe
Use young green jackfruit for a tasty meatless “chicken” tikka masala recipe.

Add 28oz can of crushed tomatoes.
Add salt to taste and mix ingredients thoroughly. Allow ingredients to come to a bubble, then reduce heat, cover, and let simmer for 15 minutes, stirring occasionally.

After 15 minutes, stir in garam masala and heavy cream and continue cooking on low heat for 5 minutes.
Add chopped cilantro.
Chop the cooked chicken strips into bite-sized pieces and stir into the masala.
Remove from heat and serve over rice.

I hope you give this chicken tikka masala recipe a try, I think you’ll love it.

To learn how to cook an entire Indian meal, check out my Complete Indian Dinner Cooking Lesson.

how to cook indian food
how to cook indian food

Thanks for Watching our Chicken Tikka Masala

Click a button below and share the spinach curry with your friends. You can also follow Chef Buck on Youtube. We appreciate all the kind comments and support, and we’ll see you next time in the kitchen!

If you like what CG and I do, support us on Patreon, or throw us a tip in our Paypal Tip Jar. We’ll happily enjoy a coffee on the road – Thanks! We appreciate all the support, and we’ll see you next time in the kitchen!

We include affiliate links for products on our website. Making a purchase after clicking on our links and we may earn a commission which helps us produce more videos and drink more coffee :^) We participate in the Amazon Services LLC Associates Program, which is an affiliate advertising program. It provides a means for us to earn fees by linking to Amazon.com and affiliated sites, so we can make more videos.

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Interesting Hot Dog Recipe along the Appalachian Trail

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hot dog TN

We encountered an interesting hot dog recipe at lunch in Erwin, TN at one of our stops along the Appalachian Trail.

Occasionally, the Dari Ace diner serves up an extreme (and very tasty) hot dog special. The “Russell Tussell” was named after a fella who came in requesting a hot dog on a bun with ketchup, mustard, onions, slaw, chopped tomato, cheese, sliced bacon, and topped with a fried chicken tender. We encountered this hot dog backpacking through Erwin, TN on one of our off-trail stops along the Appalachian Trail.

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Spudnuts — We Try Potato Doughnuts at Spudnuts!

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spudnuts

The definitive origin of the doughnut is unclear, but in Charlottesville, Va, they’ve been cooking up delicious donuts at Spudnuts since the late 1960’s.

At one time, Spudnuts was the largest doughnut chain in the United States, now only a few independently operated shops remain. We enjoyed the food and friendly folks at Spudnuts in Charlottesville.

Doughnut Fun Facts:
–At one time, Spudnuts was the largest donut chain in the United States
–Since 1982, the first Friday of June is National Doughnut Day
–The largest doughnut on record weighed 1.7 tons and was 16 feet in diameter (and it was a jelly donut, too)
–According to Merriam-Webster, “doughnut” and “donut” are both acceptable spellings for doughnuts (or donuts)
–Americans eat more than 10 billion doughnuts every year
–The 1st automated donut-making machine was invented in 1920 in New York City (it was featured at the 1934 World’s Fair in Chicago)
–During World War I, female Salvation Army workers handed out donuts to soldiers and became known as “Doughnut Girls”
–generally speaking, donuts have fewer calories than bagels or croissants

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Sushi Conveyor Belt –never leave your seat for fresh fish.

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fast food sushi

Are conveyor belts better than waiters? We check out the sushi conveyor belt at Genki Sushi where sushi favorites glide right past the table; it’s a fun way to eat–and pretty affordable, too.

Kaiten-zushi is a sushi restaurant where plates move along a conveyor belt, winding through the restaurant and moving past every table and counter seat. Customers simply pick their selections from a steady stream of fresh sushi moving along the conveyor belt. The bill is based on the number and type of plates of the consumed sushi–often the plates are color coordinated by price. Some restaurants use creative conveyor belts that resemble “sushi boats” traveling small canals or miniature locomotive cars.

It’s a great place to eat on a budget because you can sample a variety of dishes without spending a lot of money–this is especially true if you’re eating out with friends. There is generally a wide price range based on the color of the plates, so choosing the right colors can get you filled up for the right price. The dishes circulating on the conveyor belt are both hot and cold, and not always sushi–some desserts and specialty drinks are thrown into the mix, too. Often the restaurant will offer the option to place special orders, but with such a varied choice of dishes winding it’s way right past your seat, it will be impossible to not grab something off of the sushi conveyor belt–which is the whole point, I guess.

Click the pic below to check out our trip to Spudnuts, Home of the Potato Donut.

spudnuts

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Fried Bologna at the Truck Stop Diner

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fried bologna truck stop breakfast

A road trip isn’t complete without a truck stop breakfast, especially if there’s fried bologna!

I don’t see fried bologna on a lot of menus anymore, but when I do, I order it.  I’ll run across it once in a blue moon, usually at a truck stop diner, and not a fancy-pants truck stop, either–it’ll likely be a run-down-looking outfit that cares more about good food and good service than looking shiny and new; some place that’s been around for a loooong time and hasn’t quite gotten around to whacking fried bologna off the menu. And I don’t know if that’s a good thing or not.  I know bologna is not the best thing for my health, I have no doubts about that.  Bologna is what? –lips and assholes? Something like that.  But it’s also a touchstone, something there carries me back to being a kid when we used to have bologna in the fridge all the time.  More often than not, the bologna found it’s way between two slices of Wonder Bread with too much mayonnaise, but sometimes it showed up fried on the breakfast table, and sometimes it showed up curled up on a piece of toast. I liked it then and I love it now. I don’t eat fried bolonga too often (or any bologna) and rarely see it offered on a menu, but it’s hard to resist when I do, for better or worse.

Follow this link to see the kind of food I grew up with–Down Home Southern Cooking.

southern style cooking

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