Music break before the recipe---- Introducing the fun music of The Brocks. I saw Dane and Grant Brock (lead singers) sing/play at BYU Guitars Unplugged a few weeks ago. I had already heard their music lots of times on Reverbnation.com (of course, if you know me!). They are from the UK, but are around Provo. And this week they'll even be playing (even though their name isn't yet on the list) with some other local singers I like at Shops at the Riverwoods. You can "Like" them on Facebook and get updates too. Their music makes me smile.
Now the recipe...
Wowzers!!! This is one of my new favorite foods. Elisa thinks it's because I didn't eat breakfast or lunch so I was especially hungry by the time I finally made this for dinner tonight. She liked it, but thought I over-reacted about how good it was. Alexander doesn't like won tons, which is strange because he likes most Asian food. Well, we each have our own taste. And I LOVE this one. Apparently it's a copy cat of an Applebee's dish, but I have never had them. It isn't one you can eat all the time (very fried), but it's a fun dinner or party food for occasionally.
Life as a Lofthouse where Holly posts lots of delish food. Check her out.
5-7 skinless, boneless chicken breasts
1 T. sesame oil
1 pkg. coleslaw
1/4 c. diced red onion
1 (4-oz) can of diced jalapeños
1/2 T. crushed red pepper flakes
1 pkg. square wonton wrappers
1 c. canola oil
1/4 c. chopped cilantro
In a large bowl, mix together the cole slaw, cilantro and diced red onion. Strain the can of jalepeños, and add desired amount into the cole slaw mix.
Pour the Asian dressing into the coleslaw mix. ( I used about 1/4 cup). Mix well, cover and refigerate for at least one hour. At the same time, place chicken breasts in a large bowl and coat with desired amount of Asian dressing/marinade. Cover and refrigerate one hour.
Grill chicken breasts for atleast 8 minutes or until thoroughly cooked then cut into cubes.
Heat sesame oil in a large skillet over medium heat. Once heated, add the cubed chicken and red pepper flakes. Stir fry for about 2 minutes or until chicken is hot and coated in oil. Remove chicken from skillet and then set on a large plate.
Add 1 cup of canola oil to the same skillet and heat over medium to med-low heat. Place a 'strip' of chicken down the center of two wonton wrappers. Fold up sides, like a taco. Using tongs, fry the 'taco' for at least 1 minute, turning to make sure both sides are cooked until golden brown and crispy.
Top each taco with the cole-slaw mixture and a squeeze of fresh lime.
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