Yakisoba

I love Asian food. Specifically, Japanese food. And I love how quick this meal is! Literally like 10 minutes...

Ingredients

Yakisoba noodles (you can find them in the produce section usally by wonton wrappers and such. I use two packages because I love the left overs!)
Chopped Veggies
(I use chopped broccoli, baby corn, water chestnuts, red bell pepper, onion, cabbage, snap peas, carrots, whatever I've got etc. about 1-2 cups. If you're in a big time crunch, use a pack of frozen stir fry veggies!)
Cooked chopped chicken
(I cut my chicken breast up into chunks and cook it in the same wok or frying pan I am going to use to cook the noodles. It cooks so fast if you chop it first.)
1/4 cup soy sauce
1 tsp garlic powder
1 tsp ginger powder
1/2 cup of water
1 tbsp olive oil
** some yakisoba noodles come with sauce packets, I usually throw those in too just for a good time. If not, you can add more soy sauce, ginger, garlic, to taste.

Directions

Cook your chicken through and leave in pan
With heat on medium - Add chopped vegetables and a few tsp of water
Add 1 tbsp olive oil, soy sauce, ginger, and garlic and any other seasonings you want
Cover and let cook
Add yakisoba noodles and water and stir. Allow to simmer and steam on medium for 3-5 minutes.
Serve! Yum!

Teriyaki Chicken

You will need:
4-6 Boneless skinless chicken breast (I prefer halved)

Sauce:
½ cup sugar
5/8 (1/2+1/8)cup soy sauce
1/2 - 1 tsp powdered garlic
dash ginger

Mix sauce ingredients and bring to a boil in deep frying pan or sauce pan
Drop in chicken and cook until done (20-30 minutes depending on thickness of chicken)

Gyoza

Ingredients:
1 lb. ground sausage browned
1/2 a cabbage head finely chopped
1 yellow onion finely chopped
garlic to taste
1/4 cup soy sauce (more to taste)
1 package Amazuya (or any other brand) Gyoza or pot-sticker wraps
Oil to fry.

Directions:
Brown Sausage in a frying pan or wok with about a teaspoon of minced garlic. add onions until cooked. Add cabbage and allow to cook before adding soy sauce and more garlic to your taste. stir all together and remove from heat. Put a small spoonful in the middle of one Gyoza wrapper. Dip your finger in water and run your finger around the edge of the gyoza. Now fold the two sides together and pinch with fingers or press with the edge of a fork until sealed tight. Place gyozas into a pan with hot oil and fry until barely browned on both sides. Remove and place on paper towel to absorb oil. Layer as necessary depending on how many gyoza you have made. Enjoy!
**I like transferring the meat and onion and garlic to a large pot before adding cabbage to let it cook down so its easier to stir around.

Chicken Stir-Fry

One of the easiest and fastest recipes ever. Originally from Kraft Foods, I've modified it a little to suit my taste.

Ingredients:
8 oz. angel hair pasta (capellini), uncooked
2 cups small broccoli florets
1 lb. boneless skinless chicken breasts, cut into thin strips
1/2 cup Asian Toasted Sesame Dressing (I use Kraft, its good :)
2 Tbsp. soy sauce
1/4 tsp. each: ground ginger, garlic powder
1/8 - 1/4 tsp. crushed red pepper
1/3 cup chopped Dry Roasted Peanuts

Cook pasta as directed on package, adding broccoli to the boiling water for the last 3 min. of the pasta cooking time.MEANWHILE, spray large nonstick skillet with cooking spray; heat on medium-high heat. Add chicken; cook 6 to 8 min. or until cooked through, stirring occasionally. Stir in dressing, soy sauce, ginger, garlic and crushed red pepper; cook 1 min., stirring occasionally.DRAIN pasta mixture; place in large bowl. Add chicken mixture; mix lightly. Serve in bowls and sprinkle peanuts on top.

**suggested additions: water chestnuts, red peppers (don't use red pepper flakes if you use these), carrots sliced.

** Sometimes I just make rice instead of pasta and then add broccoli towards the end to the chicken and sauce. I still love it!
** If you don't have peanuts its still really good without them, they are just a nice touch!
** The crushed red pepper adds a lot of spice... so I don't always add it, but for those of you who love the burn... have at it!