My own combinations based on tasting P.F. Chang’s, seeing other recipes online, and tasting my own flavors 🙂


  • 1 (per person) Finely diced chicken breast
  • 2-3 large lettuce leaves per person
  • 1 Tbsp Coconut oil
  • 1 minced garlic clove
  • 2/3 finely chopped green onion
  • 8 oz of your choice of crispy vegetable (water chestnuts are a good option)
  • Crispy rice noodles (optional)


  • 1 tsp Ginger sauce
  • 3 Tbsp Hoisin sauce
  • 2 Tbsp Soy sauce
  • 1 Tbsp Rice Wine Vinegar
  • Optional Chili Paste


  1. Heat oil in nonstick skillet over medium heat.
  2. Stir-fry chicken and garlic to just browned.
  3. Stir in the onions and water chestnuts and stir fry a bit longer (optional depending upon crispness you desire).
  4. Mix together sauce.
  5. Stir into the frying mixture, toss to coat completely. If slightly runny, allow to thicken by simmering for a couple of minutes.
  6. Spoon into lettuce leaves.
  7. Top with rice noodles.
  8. Wrap and eat!



Tasty Beef and Broccoli

March 13, 2013

I forgot to upload the photo, so that will come tomorrow, but! Here’s the recipe! 🙂


  • 4 oz of boneless round steak (per person) Sliced up nicely
  • your choice of grain (I used brown Jasmine Rice)
  • approximately 1-1/2 cup of broccoli florets per person (or alternate veggie!)
  • 1-2 Tbsp coconut oil
  • 2 Tbsp Rice Wine or Rice Wine Vinegar (by choice)
  • 3 Tbsp of Soy Sauce (I chose ginger flavored)
  • 1 Tbsp Ginger “Gyoza” dipping sauce
  • 1 tsp corn starch
  • 1/4 cup brown sugar


  1. Mix together the Rice Wine [Vinegar] with the Soy Sauce, brown sugar, Ginger sauce, and corn startch.  (Not too far in advance, don’t want the dry ingredients to settle).
  2. In a large skillet, put the coconut oil in, to coat the pan, and when pan is hot start to brown the steak.
  3. Add in the broccoli (or vegetable choice) and brown together a few more minutes while the broccoli gets warmer.
  4. Before broccoli is tender, add in the sauce mixture you mixed prior. Stir to coat, and then let simmer on low until broccoli is at your desired tenderness. (Stirring occasionally to recoat).
  5. Serve over grain choice!


Asian Glazed Salmon

March 4, 2013

This is a recipe I found at . I will post an image as soon as I have had a chance to try it out!

Prep Time: 15 mins
Cook Time: 8 mins
Ready In: 23 mins

  • 4 filletSalmon, Fresh
  • 1/3 cupSugars, Brown
  • 2 tbspSoy Sauce, Low Sodium
  • 1 tbspDijon Mustard
  • 3 tbspRice Vinegar


  1. Thaw fish, if frozen. Rinse fish and pat dry with paper towels. If necessary, cut fish into 4 serving-size pieces. Set aside.
  2. For glaze, in a small bowl combine brown sugar, soy, and mustard. Set aside 2 tablespoons of the mixture for sauce.
  3. Preheat broiler. Place fish on the greased unheated rack of a broiler pan.
  4. Broil about 4 inches from the heat for 8 to 12 minutes or until fish flakes easily when tested with a fork, carefully turning once halfway through broiling and brushing with glaze the last 2 to 3 minutes of broiling.
  5. For sauce, stir together rice vinegar and reserved brown sugar mixture until sugar is dissolved. Serve with salmon.

Thai Chicken Stir-Fry

February 22, 2013

This is a recipe that I received in a Pampered Chef card set, in 2005.


  • Dressing:
  • 3/4 cup creamy poppy seed salad dressing
  • 2 garlic cloves, pressed
  • 1, 1-inch piece unpeeled fresh gingerroot, grated and juiced
  • Salad:
  • 1 package (6 oz) fresh baby spinach leaves
  • 1 package (12 oz) broccoli slaw mix
  • 1 medium cucumber, scored, seeded and sliced
  • 1 small red bell pepper, sliced into thin strips
  • Chicken Mixture:
  • 1 pound boneless, skinless chicken breasts, flattened and cut into 1/2-inch cubes
  • 1/4 cup snipped fresh basil leaves
  • 1/4 cup peanuts, chopped


  1. For dressing, in mixing bowl, combine salad dressing and garlic. Grate gingerroot. Gather gingerroot in palm of hand and squeeze over bowl to release juice; discard flesh. Whisk until well blended and set aside.
  2. For salad, place spinach, slaw mix, cucumber and bell pepper in large bowl. Refrigerate until ready to serve.
  3. For chicken mixture, heat skillet over medium-high heat. Lightly spray skillet with nonstick cooking spray. Add chicken to skillet in a single layer. Cook without stirring 2 minutes or until chicken begins to brown. Stir-fry 2-3 minutes or until chicken is no longer pink. Remove from heat. Add basil, peanuts and 1/4 cup of the dressing, toss to coat.
  4. To serve, toss salad with remaining dressing. top with chicken mixture and serve immediately.

8 Servings. Per serving: Calories: 210, Total Fat 10g, Cholesterol 35mg, Carbs 12g, protein 16g, Fiber 3g

Asian Salad Dressing

February 22, 2013

This is a great recipe I received in a Pampered Chef card pack published in 2003! It is high in fat, but very low in carbs! Depends on what your health goal is!


  • 1/3 cup rice vinegar
  • 3 tablespoons soy sauce
  • 2 teaspoons sugar (or other sweetener)
  • 1 pressed garlic clove
  • 1/4 teaspoon ground ginger
  • 3/4 cup vegetable oil (I am going to try other oils!)


Combine all ingredients in a small or medium bowl. Mix until blended. Refrigerate until ready to use.

Per serving: 2 Tablespoons; Calories: 160, Total fat: 17g, Carbohydrates 1g, Protein 1g.

Mommom’s Empress Chicken

February 16, 2013

This recipe is courtesy my dad’s mother. She is one of the best cooks I know! Her recipes are always very to the point though!


  • Boneless chicken breast (1 per person)
  • Soy sauce (Varies by number of people)
  • Flour (“”)
  • Your choice of butter or oils


  1. Clean and cut chicken breasts to desired size.
  2. Dip chicken in soy sauce, then in flour.
  3. Pan fry/sautee in pan with the butter or oil.
  4. Serve over rice if desired.

Heather Diane’s Stir Fry

February 14, 2013

Okay! So this is the first recipe of the page! As soon as I am able, I will post a photograph of this recipe, but since I am posting the recipe the day after I made it, I don’t have a photograph this time! So, without further ado (I am listing it as ‘per person’ so that you can alter it based on how many people you are serving!):

Chicken Stir Fry (not my image)

Chicken Stir Fry (not my image)

Approximate calories per serving: 424; Approximate fat per serving: 3.4 grams

Serve with your choice of white rice versus brown rice, keeping in mind the calories may rise and fall depending upon your choice. Amount per serving: approximately 1.5 cup. Time to cook: Approximately an hour, give or take based on how prepared everything is prior to starting.


  • 1 boneless skinless chicken breast per person being served
  • <1 tsp Oriental Stir Fry Wok Oil
  • <1 tsp Sesame Seed Oil
  • <1 tsp Coconut Oil (optional)
  • >1 cup of frozen/fresh broccoli florets per person (stems optional)
  • >1/2 cup of frozen/fresh stir fry vegetable mix per person
  • 1/2 cup of sliced mushrooms
  • 2 Tbsp of Stir Fry sauce
  • 1 Tbsp of Teriyaki merinade
  • (Optional Rice – calorie count is based on a mild white rice)
  1. First, slice and dice your chicken breasts into bite sized pieces. Mine are generally about the size of the top of my thumb.
  2. Coat Wok/Stir fry skillet with the 3 oils.
  3. Lightly cook the diced chicken (with optional mushrooms) in the oil until just cooked through.
  4. Add frozen broccoli and vegetables, or raw/thawed – subtracting a bit of steam time.
  5. Stir fry together until vegetables are at desired level of tenderness.
  6. Mix in the Stir Fry sauce and merinade, adding a bit extra if needed for flavor (based on quantity of people being served).
  7. Cover pan and allow entire mixture to simmer for 5 minutes up to as long as you want for infused flavorings.
  8. Serve over rice or for a low carb meal, without rice!