BBQ Chicken w/ Sweet Chili Sauce

4 boneless skinless chicken breasts
4 T sweet chili sauce (from asian market)
2 T soy sauce
4 t. olive oil

Marinate the chicken with the chili sauce, soy sauce and olive oil for 15 minutes. Grill over medium high heat until cooked through, 4-5 minutes on each side.

Honey Sesame Pork Tenderloin

1/2 c. soy sauce
2 cloves minced garlic
1 t. ginger
1 T sesame oil
1-1 1/2 lb pork tenderloin
1/2 c, honey
2 T packed brown sugar
1/4 c. sesame seeds

Combine soy sauce, garlic, ginger, and sesame seed oil in a large plastic bag. Add the tenderloin. Marinate at least 2 hours. Combine honey and brown sugar in a shallow bowl. Remove tenderloin from marinate and pat dry with a paper towel. Roll the tenderloin in the honey mixture and roll in sesame seeds. Roast in a shallow pan at 375 degrees for 20-30 minutes.

Chinese Sauteed Green Beans (SO GOOD!)

Let me first start by saying that I hate green beans. Hate hate them. and peas. I wont touch them for the life of me. This recipe however... I absolutely love. Its the only way I will eat them, when they're around... they don't even last 3 minutes.

1 T soy sauce
2 T olive oil
1 T honey
1 T minced garlic
1 T unsalted butter (or just normal butter, still works fine)
12 oz green beans trimmed

Combine soy sauce, honey, and 1 T water in a small dish. In a 10 inch saute' pan heat the butter with the olive oil over med-high heat. When the butter is melted add the green beans and 1 t salt-coat well with this mixture. Cook, turning beans occasionally, until well browned, shrunken, and tender- 7-8 minutes. (Butter will have turned dark brown). Reduce heat to low, add the garlic and cook , stirring constantly (15-20 seconds) until the garlic is softened and fragrant. Carefully add the soy mixture (make sure to scrape the honey off the bottom). Cook, stirring until the liquid is glazey (30-45 seconds.) Transfer the beans to a serving dish, and pour the extra glaze on top.

Restaurant Teriyaki Chicken Sauce (my favorite!)

1/4 c. soy sauce
1/4 t garlic powder
2 T corn starch
1 c. water
5 T packed brown sugar
1/4 c. cold water
1/2 t ginger
1-2 T honey

Mix soy sauce, water, ginger, garlic powder, brown sugar and honey. Mix cold water and corn starch together separately, and then add to the other mixture. Heat till warm and bubbly. (I prepare the chicken the same was as the Orange Chicken (here), but change the sauce and use this one instead for teriyaki chicken, its to die for!) I also top mine with chopped green onions and chow mein noodles.

Orange Chicken

3-4 chicken breasts
4-6 green onions
3T soy sauce
3T Orange Juice Concentrate
1/2 c. sugar
1/2 c. vinegar
3T oil
3-4 garlic cloves
Flour

Chop the chicken breasts into bit sized pieces. Season with a little salt and pepper and coat with flour. (The easiest way to do this to put them all into a ziploc bag and shake it.) Heat about 3 T of oil in a pan and add an even layer of chicken into the pan. Fry until browned. Repeat until all of the chicken is cooked. If needed, add just enough oil to your hot pan (1-2T) to saute' 3-4 cloves minced garlic, and about 4-6 chopped green onions. Saute' until soft. Next, add the soy sauce, sugar, vinegar, and OJ concentrate. Continuously stir and heat until bubbly. Add chicken to your sauce and combine until well coated. Serve over rice.

Oriental Cabbage Salad

4 c. shredded cabbage
2T sunflower seeds
2T oil
1/2 t pepper
4 green onions sliced thin
1T apple cider vinegar
2T sugar
1/4 t salt
1 pkg ramen noodles (chicken flavor)
1/2 c chopped green peppers (opt.)

Combine seasoning package from noodles with the vinegar, sugar, oil, salt and pepper. Shake and mix well. Put cabbage, onion, pepper, seeds and noodles (crushed) in a bowl. Pour seasonings over and mix well. Chill for several hours. To use a full head of cabbage just double the recipe.