All posts tagged hoisin

General Tso’s Chicken – Lightened up!

Published September 8, 2013 by jenmatteson

Don’t you hate it when you are looking forward to a bowl of cereal in the morning, only to find your sig other had finished off the milk without alerting you or purchasing more?  Sadly, this happens to me quite frequently.  Sometimes Nate makes his protien shakes with water, and sometimes he makes them with milk.  Of course, when I am expecting to have a bowl of cereal in the morning, that happens to be the day that he uses up the rest of the milk for his shakes.  But, when we don’t have cereal, but still have a half-gallon of milk left, he chooses this time to use water.  I will never understand.

General Tso's Chicken

The most recent time this happened, I had left over Special K.  I remembered that I had this General Tso’s Chicken recipe made with corn flakes, and decided Special K would be an easy swap for Corn Flakes.  Mind you, this is the regular Special K, not any special flavor with the red berries or yogurt or anything of that sort.  That would probably be weird.

General Tso's Chicken

The chicken is breaded and baked, and it stays nice and crispy after coating it with this yummy sauce.  I didn’t add any extra heat to the sauce, but you better believe that I added Sriracha to my plate!  I could have easily added veggies to this dish, but I’m embarrassed to say, I didn’t have any on hand, so this was an easy go to!  Don’t be afraid to step outside your box when you’re in a pinch.  You might find something you like, or even love!

General Tso's Chicken

Lightened Up General Tso’s Chicken

Source: Adapted from Dainty Chef
Servings: 4-6


1/4 all-purpose flour
3 large egg whites
4 cups Special K cereal, finely crushed (I used my food processor)
4 boneless, skinless chicken breasts, cut into 1″ pieces
olive oil spray

1 2/3 cup water
1/3 cup low sodium soy sauce
1/4 cup apricot jam
3 tbsp hoisin sauce
1 tbsp cornstarch
1 tbsp balsamic vinegar
2 tsp olive oil
4 garlic cloves, minced
1 tbsp fresh grated ginger
1/2 tbsp red pepper flakes


1. Preheat oven to 475 degrees.  Line a baking sheet with foil, and place a wire rack on top, and spray with olive oil.  Set aside.

2. Pulse cereal until fine and pour into shallow dish.  Whisk egg whites in another shallow dish.  Add flour to gallon size zip-top bag.  Pat chicken dry with paper towels and season with salt and pepper.  Add chicken to bag with flour, close, and shake until all chicken is coated evenly with flour.  Piece by piece, remove chicken, shaking off any excess flour, dip in egg whites, then into crushed cereal, then place on wire rack.    Spray with olive oil and bake until golden brown and cooked through, about 12-15 minutes.

3. Meanwhile, make the sauce.  In a small bowl, whisk water, soy sauce, apricot jam, hoisin, cornstarch and vinegar together.  Heat olive oil over medium heat in small sauce pan.  Add garlic, ginger and red pepper flakes and cook until fragrant, about one minute.  Whisk in soy sauce mixture, bring to a boil, then reduce heat to low.  Simmer until sauce thickens, about two minutes.  Remove from heat and cover to keep warm.

4. Once chicken is cooked, place in a large bowl, and toss with desired amount of sauce.  Unless you like it really saucy, you probably won’t use it all.  Serve over rice and garnish with green onion or chives if desired.

Asian Sloppy Joe Sliders

Published August 14, 2013 by jenmatteson

Who doesn’t love  a sloppy joe?  Certainly no one in this house. Unless it’s that gunk out of a can that rhymes with sanwhich.  I’ve always used the same sloppy joe recipe since I was a kid, the one my mom would make, and it’s delicious.  I had to get out of my sloppy joe comfort zone for one of my first recipe swaps, as I was given slow cooker sloppy joes.  While those were good, we didn’t love them, and I really don’t understand the point of using a slow cooker when you basically have to precook everything anyway.

Asian Sloppy Joe Sliders

I came across this recipe in Food and Wine a few months ago and have been wanting to try it.  I actually had it planned for dinner a few nights, but you know how sometimes plans just don’t work out?  Well, they didn’t.  But, I finally got the chance to make a batch of these for a camping trip with my bestie, her husby, Nate and myself.  We were in charge of one dinner and one lunch, so I thought this would be something easy, but different from the normal burger or brat that is a common meal while camping.

Sloppy Joe Sliders

I thought these turned out fantastic.  At first, I thought I would need more hoisin, but after letting it simmer and taste testing it, I thought they were perfectly Asian.  For serving, I wouldn’t mind a little extra Sriracha, but obviously it’s not for everyone.  They went over really well while camping, and even the Asian approved!  I love my mom’s sloppy joe recipe, but I have to say, this really takes the cake.  The spicy pickles really kick it up a notch, adding a crunch, while the lettuce adds some extra freshness.  Try these out for your next pot luck.  You can come back and thank me later!

Asian Sloppy Joe Sliders

Asian Sloppy Joe Sliders

Source: Adapted from Food and Wine
Servings: 8-10 (Makes 20 sliders)


olive oil
1 red onion, finely chopped
1 cup celery, finely chopped
3 tbsp sambal oelek or other Asian chile sauce (I used a combo of sweet asian chili sauce and Sriracha)
3 garlic cloves, minced
1 tbsp fresh ginger, minced
Kosher salt
fresh ground black pepper
1 lb lean ground chicken
1 lb lean ground pork
1 cup hoisin sauce
1-15 oz can diced tomatoes, drained
1/4 cup fresh lime juice
20 dinner rolls, split and toasted
shredded iceberg lettuce and spicy pickles (optional)


1. Heat olive oil in a large deep skillet over medium high heat.  Add onions, celery, chile sauce, garlic, ginger and a generous pinch of salt and pepper.  Cook over medium high heat, stirring occasionally, until the vegetables are softened, about 8 minutes.  Add ground chicken and pork and cook, stirring occasionally to break up the meat, until no pink remains, about 5 minutes.  Stir in hoisin, tomatoes and lime juice and bring to a boil.  Reduce heat to low and simmer until thickened, about 20 minutes.  Season with salt and pepper to taste.

2. Spoon about 1/4 cup of the mixture on the bottom half of each roll.  Top with shredded lettuce, spicy pickles and top of bun and serve.

Hoisin Glazed Salmon Burgers

Published June 19, 2013 by jenmatteson

I used to not like fish.  I know, I can’t believe it either.  But, now if I could afford to, I would eat fish every day.  When I was young, I would dabble in a little fried fish every now and then, only because it was fresh and my dad caught it, and it was what’s for dinner.  Finally, I grew out of my picky stage and realized how delicious fish is, especially my dad’s cracker crusted pan-fried walleye.  But, we’re not here to talk about walleye, we’re talking about salmon.

Hoisin Glazed Salmon Burgers

One of my first times trying salmon was at a place in downtown Minneapolis near my work.  It was a fairly fancy seafood place, and I wanted to try to expand my horizons, so I ordered a salmon burger.  It was so delicious.  Granted, I did top it with tartar sauce, not knowing at the time it was weird – but it is.  To this day, if I’m there for lunch, I’m likely to get the salmon burger.  Too bad I don’t work in Minneapolis anymore.

Hoisin Glazed Salmon Burgers

So when I saw Nicole’s recipe for salmon burgers, it took me back to my nearly virgin fish days.  The flavors aren’t really similar, but I still wanted to try it because I love salmon, and I really like Asian flare, so the hoisin glazed salmon burgers sounded right up my alley.  These came together so super quickly, and even better, tasted amazing.  The pickled cucumbers on top really add a bang to the burger.  It might also have to do with me adding a little extra cayenne pepper to the pickling juices.  The burgers were firm enough that I might have been able to grill them, but I didn’t want to take the chance of them falling apart, so I used a cast iron skillet.  The sesame oil added the perfect amount of nuttiness and wasn’t too overpowering.  This is a great summer burger recipe and alternative to your average turkey or beef burger.

Hoisin Glazed Salmon Burger

Hoisin Glazed Salmon Burgers

Source: Adapted from Prevention RD
Servings: 4


For the cucumbers:
1/3 cup water
1/4 cup apple cider vinegar
1 clove garlic, minced
1/2 tsp fresh grated ginger
1/2 tsp cayenne pepper
1/2 cucumber, sliced thin (about 16 slices)

For the burgers:
1/2 cup panko
4 tbsp chives, minced
2 tbsp cilantro, chopped
1 tsp low-sodium soy sauce
1 1/2 tsp fresh grated ginger
1 tsp lime zest
1-1 lb skinless wild, fresh salmon fillet, finely chopped
1 large egg white
1 1/2 tsp sesame oil
2 tbsp hoisin sauce
4 hamburger buns


1. In a small saucepan, combine water, vinegar, garlic, ginger and cayenne.  Bring mixture to a boil.  Remove from heat and add cucumbers.  Let stand for 30 minutes.

2. In a large mixing bowl, gently toss together panko, chives, cilantro, soy sauce, ginger, lime zest, salmon and egg white.  Separate mixture into four equal parts and shape into patties.

3. In a cast iron pan, heat sesame oil over medium-high heat.  Add two patties to the pan and cook for 3-4 minutes, until beginning to brown on the bottom, and flip.  Cook for another 3 minutes, brush the tops with hoisin sauce and cook for 30 seconds more.

4. Place patties on bun and top with cucumbers and top half of bun.

Oven-Baked Sriracha Chicken

Published July 13, 2012 by jenmatteson

As soon as I saw the title of this recipe, I knew I had to make it.  You know me, you know I love spicy, and I especially love Sriracha.  I didn’t even have to look at any of the other ingredients.  And just as I expected, it was delicious!

If you haven’t stopped by Alida’s Kitchen, do it.  I adore her blog and her approach to cooking; plus, she super adorable!  Alida’s cooks mostly vegetarian, but will venture out to land creatures every now and then.  I picked a good one to try!  Thanks for sharing, Alida 🙂

I altered the original recipe a little with more Sriracha and less hoisin.  I also uncovered and broiled the chicken after baking it for the last 5 minutes so it got a little blackened.  Served over a little rice with a salad on the side – perfection.  The chicken was super moist and perfectly cooked, with a nice kick.  The Chinese five spice gives it some great deep flavors, too.  Honestly, it sounds super hot, but it isn’t.  I mean, you couldn’t eat this if you absolutely don’t like spice, plus you probably wouldn’t have Sriracha in your cupboard anyway.  Conveniently, I happen to have every single ingredient in my kitchen at all times, so I’m thinking this might be a common dinner at the Pigzilla household.

Oven-Baked Sriracha Chicken

Source: Adapted from Alida’s Kitchen
Servings: 2


3-4 green onions, thinly sliced, reserving 1 tbsp of green tops for garnish
3 tbsp hoisin sauce
1/2 tbsp ginger, freshly grated
2-3 garlic cloves, minced
1 tbsp lime juice
2 tsp Sriracha sauce
pinch of Chinese five spice
pinch of salt
2 boneless, skinless chicken breasts
1/2 tbsp toasted sesame seeds


1. Preheat oven to 400 degrees.  In a large bowl, combine green onions, hoisin, ginger, garlic, lime juice, Sriracha, and seasoning.

2. Dip chicken breasts into sauce and place in a shallow baking dish.  Pour any extra sauce over the top of the chicken breasts.  Cover with foil and bake for 35-40 minutes, until chicken is cooked through.  Uncover and turn oven to broil.  Move chicken to top oven rack and broil for 5 minutes.

3. Garnish with green onions and toasted sesame seeds before serving.

Grilled Hoisin-Glazed Pork Tenderloin

Published April 15, 2012 by jenmatteson

I’ve had this recipe in my pile of “to try” for a few weeks now, and I’ve been waiting for a great time to make it.  We had a wonderful couple over for dinner last night and I figured it would a perfect time!  I found the recipe at Prevention RD, which has some phenomenal healthy recipes.

I marinated the pork and Nate grilled it (under my supervision of course).  The only change I made to the original recipe was that I added about two tablespoons of sriracha to spice it up.  I probably could have added more for my taste, but I wasn’t sure if our company liked spicy food.  The marinade caramelizes on the grill to make a slightly crispy in spots, but the inside was so juicy and tender.  This is an excellent entertaining meal, but so simple you could make it for a casual dinner on a weekday night.

Grilled Hoisin-Glazed Pork Tenderloin

Source: Prevention RD
Servings: 4


1/4 cup sugar
2 tbsp hoisin
2 tbsp ketchup
2 tbsp sriracha (omit if you are opposed to heat)
1 tsp salt
1 tbsp sesame oil
1 tbsp brandy or whisky (I used whisky)
1 (1 1/4 lb) pork tenderloin


1. In a small mixing bowl, mix together all ingredients except the pork. Place the pork in a large plastic bag, and cover with marinade.  Massage the pork to work in the flavors.  Let pork marinate for 12-24 hours in the refrigerator.

2. Heat grill to medium heat.  When ready, turn the heat down to a medium low and grill the pork on each side for about 8 minutes. Let rest for about 10 minutes before slicing on the bias and serving.

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