Ground Chicken Lettuce Wraps

Ingredients
· KITCHENAID Electric Stand Mixer
· KITCHENAID Food Grinder Attachment
· 1 pound skinned and boned chicken breasts, cut into long, narrow strips
· 2 garlic cloves
· 1 tablespoon canola oil
· 2 teaspoons sesame oil
· 3 green onions, chopped
· 2 tablespoons hoisin sauce
· 4 teaspoons lite soy sauce
· 1 teaspoon lime zest
· 4 teaspoons fresh lime juice, divided
· 1 (1-inch) piece fresh ginger, peeled
· 1/3 cup sweet chili sauce*
· 8 large iceberg lettuce leaves
· Garnishes: chopped green onions, chopped peanuts, soy sauce
Preparation
1. Attach food grinder attachment to electric stand mixer according to manufacturer's instructions. Grind chicken with garlic according to manufacturer's instructions using the fine grinding plate.
2. Cook chicken mixture in hot oils in a large nonstick skillet over medium heat 8 to 10 minutes or until chicken is done. Stir in green onions, next 3 ingredients, and 1 tablespoon lime juice. Cook 1 minute.
3. Grate ginger using the large holes of a box grater. Squeeze juice from grated ginger into a small bowl to equal 1/2 teaspoon; discard solids.
4. Stir together ginger juice, chili sauce, 1 teaspoon water, and remaining 1 teaspoon lime juice until blended. Serve chicken mixture on lettuce leaves with ginger-chili sauce. Garnish, if desired.
*Hot chili sauce may be substituted.

Oriental Soup with Mushrooms, Bok Choy, and Shrimp

Ingredients
· 2 teaspoons dark sesame oil
· Cooking spray
· 2 (3 1/2-ounce) packages shiitake mushrooms, trimmed and thinly sliced
· 3 tablespoons chopped peeled fresh ginger
· 3 cups fat-free, less-sodium chicken broth
· 3 cups water
· 1 tablespoon low-sodium soy sauce
· 3 cups coarsely chopped baby bok choy
· 2 tablespoons sliced green onions
· 2 tablespoons chopped fresh cilantro
· 1 pound peeled and deveined shrimp
· 1/4 cup fresh lime juice (about 3 limes)
Preparation
1. Heat oil in a large Dutch oven coated with cooking spray over medium-high heat; sauté mushrooms and ginger 5 minutes or until liquid evaporates and mushrooms darken.
2. Add broth, 3 cups water, and soy sauce; bring mixture to a boil. Stir in bok choy and next 3 ingredients; cover, reduce heat, and simmer 3 minutes or until shrimp are done. Stir in lime juice just before serving.

Five-Spice Tilapia with Citrus Ponzu Sauce

Ingredients
· 2 tablespoons thinly sliced green onions
· 2 tablespoons orange juice
· 1 tablespoon lemon juice
· 1 tablespoon low-sodium soy sauce
· 1 teaspoon brown sugar
· 2 teaspoons rice wine vinegar
· 1/4 teaspoon bottled ground fresh ginger (such as Spice World)
· 1/2 teaspoon five-spice powder
· 1/4 teaspoon salt
· 1/4 teaspoon ground red pepper
· 4 (6-ounce) tilapia fillets
· 2 teaspoons canola oil
Preparation
1.Combine green onions, juices, soy sauce, brown sugar, vinegar, and ginger in a small bowl.
2.Combine five-spice powder, salt, and pepper. Sprinkle both sides of fish evenly with spice mixture.
3.Heat oil in a large nonstick skillet over medium-high heat.
4. Add fish to pan; cook 2 minutes on each side or until fish flakes easily when tested with a fork or until desired degree of doneness.
5.Remove from skillet, and serve with sauce.

Salt-Baked Chicken

Traditionally, this recipe uses a whole chicken, marinated, wrapped in lotus leaves, immersed in a bed of hot rock salt in a wok, and cooked on a stovetop. The modern convenience of an oven makes it much easier to control the cooking temperature. Allowing the chicken to stand at room temperature for an hour before cooking creates succulent results. The golden color of the roasted bird also represents wealth, and serving a whole chicken is thought to ensure good luck for the coming year. Garlic chives make a memorable garnish.
Yield: 8 servings (serving size: 3 ounces)

Ingredients
· 2 1/2 cups boiling water
· 1 (1 x 2–inch) strip dried tangerine peel
· 1 (4.5- to 5-pound) roasting chicken
· 5 1/2 teaspoons coarse sea salt, divided
· 1/4 cup finely chopped shallots
· 2 tablespoons minced ginger
· 2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
· 1 tablespoon low-sodium soy sauce
· 1 1/2 teaspoons sesame oil
· 1 teaspoon honey
· 2 green onions, cut into 1-inch pieces
· Cooking spray




Preparation
1. Combine 2 1/2 cups boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.
2. Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 tablespoon salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.
3. Preheat oven to 425°.
4. Transfer chicken to a work surface. Combine remaining 2 1/2 teaspoons salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.
5. Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425° for 1 hour or until a meat thermometer registers 165° and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.

Tandori Chicken

Ingredients :
1. 1 1/2 pounds boneless, skinless chicken thighs, cut into rough chunks
2. 4 scallions, thinly sliced
3. 3 tablespoons chopped fresh ginger
4. 2 tablespoons freshly squeezed lemon juice
5. 1 tablespoon paprika
6. 2 teaspoons ground cumin
7. 1/2 teaspoon ground cardamom
8. 1/4 teaspoon cayenne pepper
9. Coarse salt and ground pepper
10. Vegetable oil, for grates
11. 4 (6 inch) whole-wheat pitas
12. 1 (8 ounce) cucumber, halved lengthwise and thinly sliced on the diagonal
13. 1/2 cup fresh cilantro sprigs
14. Cumin yogurt sauce, (see recipe below)
15. Watermelon slices (optional)

How to cook:
Nutrition Info
2. Cooking Directions
1. Heat grill to medium-high. In a medium bowl, place chicken, scallions, ginger, lemon juice, paprika, cumin, cardamom, cayenne, 1 1/2 teaspoons coarse salt, and 1/2 teaspoon pepper; toss to combine. Set aside to marinate, at least 10 and up to 30 minutes.
2. Transfer chicken mixture to a food processor; pulse until roughly chopped, but not pasty, 10 to 12 times. Gently form mixture into sixteen 3/4-inch-thick patties (about 3 tablespoons each).
3. Moisten a folded paper towel with oil; grasp with tongs and rub over grates. Season patties with salt and pepper; grill until opaque throughout, 2 to 3 minutes per side.
4. For the Cumin Yogurt Sauce: In a small bowl, combine 1/2 cup plain low-fat yogurt with 1/2 teaspoon ground cumin; season with coarse salt and ground pepper.
5. Halve pitas crosswise (toast on grill, if you like). Into each pocket, place 2 chicken patties, cucumber slices, and cilantro sprigs. Serve with Cumin Yogurt Sauce and, if desired, watermelon slices.
Yield: 4 servings

Shrimp and Veggie Fried Rice

Prep: 15 min., Cook: 20 min.
Ingredients
· 1 pound unpeeled, medium-size raw shrimp (31/40 count)
· 1 (1 1/2-inch) piece fresh ginger, peeled
· 3 to 4 tablespoons lite soy sauce
· 1 (5.3-ounce) bag SUCCESS Brown Rice, uncooked
· 1 (8-ounce) package fresh sugar snap peas
· 2 tablespoons sesame oil, divided
· 6 green onions, cut into 2-inch pieces
· 3/4 cup matchstick carrots
· 2 large eggs, lightly beaten
· Toppings: chopped green onions, chopped peanuts, lite soy sauce
Preparation
1. Peel shrimp; devein, if desired.
2. Grate ginger using the large holes of a box grater. Squeeze juice from grated ginger into a small bowl to equal about 1 teaspoon; discard solids. Stir in soy sauce.
3. Prepare rice and peas according to package directions.
4. Meanwhile, sauté shrimp in 1 tablespoon hot oil in a large nonstick skillet over medium-high heat 4 to 5 minutes or just until shrimp turn pink. Remove from skillet; keep warm.
5. Sauté green onions and carrots in remaining 1 tablespoon hot oil in skillet over medium-high heat 2 minutes or until crisp-tender. Add rice and peas, and cook, stirring frequently, 2 minutes or until thoroughly heated. Push rice mixture to sides of pan, making a well in center of mixture.
6. Add eggs to center of mixture, and cook, stirring occasionally, 1 to 2 minutes or until set. Stir eggs into rice mixture. Stir in soy sauce mixture and shrimp. Cook 1 minute or until thoroughly heated. Serve with desired toppings.

Thai Chicken Coconut Soup (Tom Kha Gai)

Ingredients :
· 1 can (14 oz.) coconut milk
· 1 can (14 oz.) reduced-sodium chicken broth
· 6 quarter-size slices fresh ginger
· 1 stalk fresh lemongrass, cut in 1-in. pieces
· 1 pound boned, skinned chicken breast or thighs, cut into 1-in. chunks
· 1 cup sliced mushrooms
· 1 tablespoon fresh lime juice
· 1 tablespoon Thai or Vietnamese fish sauce (nuoc mam or nam pla)
· 1 teaspoon sugar
· 1 teaspoon Thai chili paste
· 1/4 cup fresh basil leaves
· 1/4 cup fresh cilantro
Preparation
In a medium saucepan, combine coconut milk, broth, ginger, and lemongrass and bring to boil over high heat. Add chicken, mushrooms, lime juice, fish sauce, sugar, and chili paste. Reduce heat and simmer until chicken is firm and opaque, 5 to 10 minutes. Discard lemongrass. Garnish servings with basil and cilantro.
Note: Nutritional analysis is per 1 1/2-cup serving.