Category: Chinese

Honey Walnut Shrimp

Delicious crispy walnuts covered in sweet honey are perfect with juicy and tender shrimp. The shrimp are also glazed with a nutty flavored honey mixture that will make your taste buds almost pop with pleasure. This light and healthy meal is perfect on any occasion. A nice meal like this one is fun and rewarding to eat. The natural sweetness of the honey will also give you that natural mood elevation that only comes form natures rewarding nectar. My family loves this recipe and I hope your does too.

Watch the video and follow the instructions below to have this elegant dish today. Like and share this or any of my recipes you find interesting form my growing catalogue of menu selections. Done forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Sweet smelling, soft, tender, with a subtle crunch makes such a nice medley of experiences that are absolutely awesome. These cook times are spot on and will yield almost perfect shrimp, enjoy!

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In a bowl: combine mayonnaise, honey, lemon juice and whisk until smooth. Set aside until ready to eat.

In a large bowl: combine shrimp and cornstarch. Mix well until the shrimp is coated with cornstarch.

In separate bowl: combine flour, salt, carbonated water then whisk until smooth. Dip the shrimp into the wet batter.

Cook the shrimp in the oil for 2-3 minutes per-side. Transfer the cooked shrimp to a cooling rack. Repeat steps for rest of the shrimp.

Heat a non-stick pan to medium heat. Add brown sugar, water, butter and walnuts. Mix everything together and cook for 3-4 minutes or until the liquid has absorbed into the walnuts. Set aside.

Serve with rice, noodles or salad. Enjoy!

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Honey Walnut Shrimp

Easy to follow, very delicious, sweet nutty flavored juicy shrimp.
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Prep Time 7 mins
Cook Time 8 mins
Total Time 15 mins
Course Main Course
Cuisine Asian
Servings 4
Calories

Ingredients
  

  • 1 lb jumbo shrimp peeled & deveined
  • ½ cup cornstarch
  • 2 cups canola or vegetable oil

Batter

  • 1 cup Carbonated water
  • 1 cup all-purpose flour
  • ½ tsp salt

Caramelize Walnuts

  • ½ cup walnuts
  • 2 tbsp unsalted butter
  • 2 tbsp brown sugar
  • 2 tbsp water

Sauce

  • 3 tbsp mayonnaise
  • 3 tbsp honey
  • 2 tsp lemon juice

Instructions
 

  • Heat the oil up to 350°-360°F.
  • In a bowl: combine mayonnaise, honey, lemon juice and whisk until smooth. Set aside until ready to eat.
  • In a large bowl: combine shrimp and cornstarch. Mix well until the shrimp is coated with cornstarch.

Caramelize Walnuts

  • Heat a non-stick pan to medium heat. Add brown sugar, water, butter and walnuts. Mix everything together and cook for 3-4 minutes or until the liquid has absorbed into the walnuts. Set aside.

Batter

  • In separate bowl: combine flour, salt, carbonated water then whisk until smooth. Dip the shrimp into the wet batter.

Cook

  • Cook the shrimp in the oil for 2-3 minutes per-side. Transfer the cooked shrimp to a cooling rack. Repeat steps for rest of the shrimp.
  • Combine fried shrimp, caramelized walnuts, sauce and mix everything together.

Serve with rice, noodles or salad. Enjoy!

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    Asian Honey Chicken Breast

    Sweet moist tender chicken that is smothered in honey infused sweetness. Healthy, easy to make Asian Honey Chicken Breast is a quick meal for a busy day. These breasts are covered with amazing flavors, they are sweet, tangy, garlicky with a mouthwatering finish. I was inspired to refine this recipe because we live about 3 hours from the closest good Chinese restaurant. I do not have to pay restaurant prices for an easy to make at home meal for half the cost. May family loves this dish and I am sure yours will too.

    Asian Honey Chicken Breasts are easily prepared at home. Change up the way you have your Chicken Breast family pack by watching the video and following the instructions below. Feel free to share this or any of my recipes from my growing catalogue of daily suggested meal options. Also hit the like button, leave a comment and let us know how you enjoyed this simple to follow recipe.

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    Clean and slice the chicken in half – lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓” thick.

    Season both sides of the breasts with salt & pepper. Place the flour in a shallow bowl. Coat both sides of the chicken with flour.

    Then gently shake off the excess.

    Heat the pan up to medium-high. Add 2 tbsp butter (wait until it melts). Add chicken breasts and cook for 3-4 minutes per-side or until lightly golden brown. Depending on the size of the pan, you may need to do this is 2 batches. Remove breast and set aside. 

    Add butter and wait for 30 seconds. Add garlic, soy sauce, honey, vinegar and mix.

    Return chicken to the pan. Cook for 2-3 minutes or until the sauce has reduced by about half.

    Flip the chicken every minute or so to get a good coat of sauce.

    Serve with rice, noodles or salad.

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    Asian Honey Chicken Breasts

    Sticky sweet and simply delicious.
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    Prep Time 5 mins
    Cook Time 12 mins
    Total Time 17 mins
    Course Main Course
    Cuisine Asian, Chinese
    Servings 4
    Calories

    Ingredients
      

    • 2 boneless skinless chicken breasts
    • ½ cup honey
    • 2 tbsp soy sauce
    • 2 tbsp rice vinegar or white vinegar
    • 4 tbsp (divided) unsalted butter or olive oil
    • ¼ cup flour
    • 3 garlic cloves minced
    • salt & pepper

    Instructions
     

    • Clean and slice the chicken in half – lengthwise (4 filets). Optional: Use a meat pounder to tenderize the each chicken to an even ⅓" thick. 
    • Season both sides of the breasts with salt & pepper. Place the flour in a shallow bowl. Coat both sides of the chicken with flour, then gently shake off the excess.
    • Heat the pan up to medium-high. Add 2 tbsp butter (wait until it melts). Add chicken breasts and cook for 3-4 minutes per-side or until lightly golden brown. Depending on the size of the pan, you may need to do this is 2 batches. Remove breast and set aside.
    • Add butter and wait for 30 seconds. Add garlic, soy sauce, honey, vinegar and mix. Return chicken to the pan. Cook for 2-3 minutes or until the sauce has reduced by about half. Flip the chicken every minute or so to get a good coat of sauce.

    Serve with rice, noodles or salad.

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      Garlic Egg Fried Rice (10 minutes)

      Garlic Egg fried rice is a comforting way to satisfy your hunger. Top with your favorite chili spice and enjoy a bowl full of satisfaction. The fried rice recipe is great as a main entree and perfect for a small side dish. When you find your self hungry and want to devour something delicious, I suggest giving this recipe a try.

      This is a kid favorite in my house and can be on your table shortly after watching the video and following the instructions below. If you have a family that loves to eat everything on the table I suggest challenging them to finish a large bowl of this delicious Fried Rice. We love Fried Rice and I have developed many different variations over the years that my family truly enjoys. Like and share and return again soon for eatfoodlicious recipes daily.

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      In a bowl: add eggs, salt & white pepper. Whisk well.

      Add 2 tbsp oil to a wok/pan and heat up to high. Wait for 30 seconds. Pour in beaten eggs and mix or scramble.

      Cook for 2-3 minutes or until done. Remove the eggs and set aside.

      Add another 1 tbsp oil to the wok/pan. Place the chopped onion, minced garlic and cook for 2-3 minutes or until fragrant.

      Add cold cooked rice, soy sauce, oyster sauce, sesame oil, salt and mix well or until well coated with the sauce.

      Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir.

      Add unsalted butter and mix/ stir until butter has fully melted. Remove from the heat.

      Garnish with chopped green onions. Serve hot & enjoy!

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      Garlic Egg Fried Rice (10 minutes)

      Tasty simple fried rice everyone will enjoy.
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      Prep Time 5 mins
      Cook Time 10 mins
      Total Time 15 mins
      Course Main Course, Side Dish
      Cuisine Asian, Chinese
      Servings 4
      Calories

      Ingredients
        

      • 4 cups cold rice at least 1 day old
      • 5 garlic cloves minced
      • ½ onion chopped
      • 2 tbsp sesame oil
      • 1 tbsp soy sauce
      • 1 tbsp oyster sauce
      • ½ tsp salt
      • 3 tbsp (divided) vegetable or canola oil 
      • 2 tbsp unsalted butter

      Eggs

      • 6 large eggs
      • ½ tsp salt
      • ½ tsp white pepper

      Instructions
       

      Eggs

      • In a bowl: add eggs, salt & white pepper. Whisk well.

      Cook

      • Add 2 tbsp oil to a wok/pan and heat up to high. Wait for 30 seconds. Pour in beaten eggs and mix or scramble. Cook for 2-3 minutes or until done. Remove the eggs and set aside.
      • Add another 1 tbsp oil to the wok/pan. Place the chopped onion, minced garlic and cook for 2-3 minutes or until fragrant.
      • Add cold cooked rice, soy sauce, oyster sauce, sesame oil, salt and mix well or until well coated with the sauce. Then return the cooked eggs. Use the spatula to break up the eggs and mix/stir. Add unsalted butter and mix/ stir until butter has fully melted. Remove from the heat.

      Garnish with chopped green onions. Serve hot & enjoy!

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        Kung Pao Shrimp

        Tender juicy Kung Pao Shrimp is a popular dish for very delicious reasons. Almost every Chinese restaurant offers this selection on the menu. This meal can be cooked in the comforted of your home in under 30 minutes. Chinese restaurants often use MSG (Monosodium Glutamate) which is known to be bad for the body over time in large quantities. This recipe calls for no MSG and tastes equivalent to what is typically provided in a restaurant. Most of these ingredients can be bought at your common neighborhood grocery store or you can swing by the local asian grocery sore for authentic ingredients.

        Watch the video and follow the instructions below to have this delicious meal added to your home menu. Like and share this or any of the recipes you may find interesting form the growing catalog of menu selections. Don’t forget to hit the subscribe button to stay up to date on all the latest eatfoodlicious publications. Thanks for visiting and feel free to leave a comment with your thoughts on this easy to follow delicious recipe.

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        In a bowl: add shrimp, shaoxing cooking wine, cornstarch and mix. Cover and marinate for 10 minutes.

        In a bowl: add cold water, cornstarch and mix until dissolved. Add the rest of the ingredients and mix. Set aside.

        Heat the wok or pan to high. Add oil and wait for 1-2 minutes until hot. Add onions and garlic to the wok. Stir and cook for 1 minute.

        Add red bell peppers, peanuts, dried chilies peppers. Stir fry for 2-3 minutes or until fragrant.

        Add shrimp, ground Sichuan and cook (toss) for 1-2 minutes or until the shrimp is ~50% cooked.

        Lastly add the sauce mixture. Toss and mix thoroughly for 1-2 minutes. Remove the wok/pan from the heat.

        Garnish chopped green onions. Serve immediately & enjoy!

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        Kung Pao Shrimp

        Juicy shrimp with a bit of a spicy kick.
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        Prep Time 5 mins
        Cook Time 10 mins
        Total Time 15 mins
        Course Main Course
        Cuisine Asian, Chinese
        Servings 4
        Calories

        Ingredients
          

        • 1 red bell pepper remove seeds & chopped
        • 1 onion chopped
        • ½ cup unsalted peanuts
        • 4 garlic cloves minced
        • 6-12 dried red chili peppers Sichuan 
        • 2-3 tbsp oil
        • ¼-1 tsp ground Sichuan pepper optional but highly recommended to taste

        Marinate

        • 1 lb jumbo shrimp (with or without tail) peeled & deveined
        • 1 tbsp shaoxing cooking wine or dry sherry
        • 1 tsp cornstarch

        Sauce

        • ¼ cup water
        • 2 tbsp soy sauce
        • 1 tbsp shaoxing cooking wine or dry sherry
        • 1 tbsp sugar
        • 1 tbsp black vinegar
        • 1 tsp cornstarch

        Garnish with chopped green onions

          Instructions
           

          Marinate

          • In a bowl: add shrimp, shaoxing cooking wine, cornstarch and mix. Cover and marinate for 10 minutes.

          Sauce

          • In a bowl: add cold water, cornstarch and mix until dissolved. Add the rest of the ingredients and mix. Set aside.

          Stir Fry

          • Heat the wok or pan to high. Add oil and wait for 1-2 minutes until hot. Add onions and garlic to the wok. Stir and cook for 1 minute. Add red bell peppers, peanuts, dried chilies peppers. Stir fry for 2-3 minutes or until fragrant.
          • Add shrimp, ground Sichuan and cook (toss) for 1-2 minutes or until the shrimp is ~50% cooked. Lastly add the sauce mixture. Toss and mix thoroughly for 1-2 minutes. Remove the wok/pan from the heat.

          Garnish chopped green onions. Serve immediately & enjoy!

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