They’re sweet & spicy, saucy & sticky and taste just like the popular Chinese take-out dish!

As promised, it’s Week #2 of my latest personal cooking challenge.

Five new Chicken Wing recipes in five weeks!

Last week’s Crispy Greek Chicken Wings were a great success, but we’re changing it up this week.

For the Baked Wings

• For this recipe you’ll make a dry rub for the wings, which consists of garlic powder, ground ginger and corn starch
• The wings are baked, not fried, at 400 degrees F. for an hour until the skin is crispy and golden.

This is my ‘healthier’ version of the classic deep fried General Tso’s chicken. Believe me, once tossed in the sweet & spicy sauce you will not miss the batter!

Meanwhile, while the wings are baking you prepare the signature sauce.

For the General Tso’s Sauce

• The sauce begins with the aromatics – freshly grated ginger, minced garlic, and dried red chili peppers (stems & seeds removed). I used japones (very hot), but you can use tianjin, arbol or red pepper flakes as well.
• Once the aromatics are sizzled in a little oil, make a slurry with soy sauce (coconut aminos for gluten free) and corn starch and reserve.
• Add chicken broth, rice wine vinegar, hoisin, sesame oil, and brown sugar to sauce pan. Bring to a simmer, then whisk in soy sauce slurry.
• Bring to a gentle boil until sauce thickens, thin with water for desired consistency.

Recipe note: We achieved our desired level of hot & spicy after bringing to a boil, so I removed the dried chilies at that time.

Toss your crispy baked chicken wings in the General Tso’s sauce and prepare to be amazed!

These wings are roll up your sleeves, two-handed, lip smacking delicious!

I plated the wings with steamed broccoli because General Tso’s Chicken is served with broccoli.

Honestly, it seemed silly but in the end the broccoli brought a nice cooling palate cleanser between rounds.

If you’re looking for a crowd-pleasing appetizer or family night dinner General Tso’s Chicken Wings are the way to go.

Crispy chicken wings with all your favorite asian flavors!! If you make this recipe I’d love to hear from you in the comments below.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
Libby

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General Tso’s Chicken Wings

These oven-baked wings have all the sticky spicy sweet flavors of the original Chinese food take-out dish!

Course Entree or Appetizer

Cuisine Chinese

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Servings 4

Ingredients

For the Rub

• 2 Tablespoons corn starch
• 1 Tablespoon ground ginger
• 1 Tablespoon garlic powder
• 2 pounds chicken wings flats & drumettes separated

For the Sauce

• 1/4 cup soy sauce (or coconut aminos)
• 1 Tablespoon corn starch
• 1/4 cup chicken broth
• 3 Tablespoons rice wine vinegar
• 1 Tablespoon hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon brown sugar
• 1 Tablespoon neutral oil (avocado, coconut, canola)
• 1 Tablespoon grated ginger
• 3 cloves garlic minced
• 5 dried red chilies (such as Tianjin), stems and seeds discarded or substitute 1/2 teaspoon red chili flakes

To Serve

• 2 cups steamed broccoli florets
• 2 scallions thinly sliced
• 1 teaspoon sesame seeds

Instructions

• Preheat oven to 400° F. Line rimmed baking sheet with foil. Place rack onto pan.

For the Rub

• Combine rub dry spices in a zipper top bag. Add chicken wings and shake to coat. Place wings on prepared rack. Bake in oven for 50-60 minutes, until skin is crispy.

For the Sauce

• Make a slurry with soy sauce (coconut aminos for gluten free) and corn starch and reserve. In a small sauce pan saute grated ginger, minced garlic, and dried chilies in 1 Tbl. oil for 1 minute. Once the aromatics are sizzled in a little oil, add chicken broth, rice wine vinegar, hoisin, sesame oil, and brown sugar to sauce pan. Bring to a simmer, then whisk in soy sauce slurry. Bring to a gentle boil until sauce thickens, thin with water for desired consistency.
• Toss baked wings in prepared sauce. Serve with steamed broccoli. Garnish with sliced scallions and sesame seeds.

Notes

Recipe note: We achieved our desired level of hot & spicy after bringing to a boil, so I removed the dried chilies at that time.

The post General Tso’s Chicken Wings appeared first on Lemony Thyme.

It can transform a simple green salad and is the star of the show in our Asian Chicken Salad.

Asian Vinaigrette Ingredients

The ingredients are intended to be nuanced according to personal taste.

• Sesame oil, soy sauce and ginger create an unctuous flavor profile
• The acid from the rice vinegar and sweetness from honey bring balance
• Garlic delivers a slightly pungent element
• Add a little Chili Crisp Oil or sriracha if you want to spice it up a bit
• It’s fantastic on salads, grilled chicken and baked salmon

This dressing elevates even a simple Avocado & Cucumber Salad. The combo of the sesame oil and soy sauce is what pleases my tastebuds. The ginger is a bonus!

Embrace homemade dressings. It will be hard to turn back. We make a homemade vinaigrettes nearly every week. Some savory, others herby, all delicious!

Do you make your own salad dressings? I’d love for you to comment below. I’m always looking for new recipe inspiration.

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Asian Vinaigrette

This dressing will transform a simple green salad into a bowl to be savored and is the star ingredient in our Asian Chicken Salad.

Course Dressing

Cuisine Asian

Prep Time 5 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 2 Tablespoons sesame oil
• 1 Tablespoon nuetral salad oil (avocado, grapeseed, canola)
• 1 Tablespoon rice wine vinegar
• 1 Tablespoon honey
• 1 clove garlic minced
• 1 1-inch piece fresh ginger peeled & grated

Instructions

• Combine all ingredients in a jar with a lid and give a good shake to combine. Store in refrigerator for up to one week.

The post Asian Vinaigrette The Star of the Show appeared first on Lemony Thyme.

Description: Sesame, Ginger, and Soy are the star ingredients in our Asian Marinade. Rice Vinegar and Chili Crisp Oil bring the acid and heat, while garlic is the key aromatic. This marinade is generally mellow, yet smells and taste like your favorite Asian dishes. 

Ingredients: 1/4 cup soy sauce (or coconut aminos), 3 Tbl. sesame oil, 2 Tbl. rice vinegar, 1 Tbl. chili crisp oil (or sriracha hot sauce), 2 garlic cloves (minced), 1-inch piece fresh ginger (peeled & minced)

Instructions: Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.

Time to Marinate: It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

Recipe Suggestions: Asian Chicken Salad, Sticky Asian Drumsticks, Spicy Thai Chicken Thighs

Don’t forget to follow us @LemonyThyme on Instagram and Facebook! And check out our latest TikTok videos and Pinterest boards too!

All my best,
xo Libby

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Asian Marinade

This marinade is generally mellow, yet smells and taste like your favorite Asian dishes. 

Course Marinade

Cuisine Asian

Prep Time 10 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1/4 cup soy sauce or coconut aminos
• 3 Tablespoons sesame oil
• 2 Tablespoons rice wine vinegar
• 1 Tablespoon sriracha hot sauce or chili crisp oil
• 2 cloves garlic minced
• 1 1-inch piece fresh ginger peeled & grated

Instructions

• Combine marinade ingredients in a zipper top bag or large bowl. Add chicken and turn pieces to coat well. Marinate in the refrigerator according to guidelines below. Remove from refrigerator and allow to come to room temperature before cooking, about 15 minutes.
• It’s best to give chicken breasts 5-6 hours, chicken thighs will take on flavor in as little as 30 minutes but up to 2 hours, and whole chickens can be marinated overnight. For shrimp or salmon a quick 15-20 minute marinade is sufficient.

The post Asian Marinade appeared first on Lemony Thyme.

No visit to a Japanese Steak House should begin without a Ginger Dressing salad, cocktails aside.  Tell me I’m not alone on this one?

Now that we’ve recreated our favorite Ginger Dressing, all I have to master is the Volcano Roll and Special Spicy Tuna Roll.  Not sure sushi rolls will be as easy to make as this delicious dressing recipe.

Recipe Note:  Ginger Dressing is most always served on a simple bed of iceberg lettuce with tomato and thinly sliced red onion.  The salad allows the dressing to be the star.

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Ginger Dressing

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8

Author Libby with Lemony Thyme

Ingredients

• 1/4 cup olive oil
• 1/4 cup sesame oil
• 1/4 cup rice wine vinegar
• 1/4 cup ketchup
• 1/4 cup sweet onion finely diced
• 3 Tbl. fresh ginger grated
• 1 Tbl. honey
• 1 Tbl. soy sauce
• 1 Tbl. lemon juice
• 1 garlic clove minced
• 1/2 tsp. freshly ground black pepper

Instructions

• Combine all ingredients in a blender. Process until smooth. Store in a covered jar in refrigerator for up to 7 days.

Notes

Ginger Dressing is most always served on a simple bed of iceberg lettuce with tomato and thinly sliced red onion. The salad allows the dressing to be the star.

The post Ginger Dressing appeared first on Lemony Thyme.

I took a popular Chinese Take-Out dish and turned it into a healthy make at home meal.  Our Kung Pao Chicken Soup is not sodium or MSG laden.  Instead it’s packed with fresh aromatic ingredients and some classic Asian flavors.

Kung Pao Chicken Soup is best prepared in a wok, since the ingredients are stir fried.  It’s large bowl shape helps to evenly distribute heat requiring a minimum amount of oil for cooking.  However if you don’t own a wok, any heavy bottom pot will work.

Classically Kung Pao Chicken is a hot & spicy dish.  Depending on how much heat your chili peppers bring, you may want to add a squeeze of sriracha sauce to give your soup a little extra kick.

Kung Pao Chicken Soup falls nicely into our Healthy Choices category and is a perfect easy weeknight meal.  While your chicken marinades, you slice and dice the veggies.  Then into a hot wok for some quick stir-fry action.  Enjoy!!

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Kung Pao Chicken Soup

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4

Author Libby with Lemony Thyme

Ingredients

For the chicken marinade…

• 8 ounces boneless skinless chicken breast cubed
• 1 tsp. soy sauce
• 1 tsp. corn starch
• 1/2 tsp. rice wine vinegar
• 1/2 tsp. sesame oil
• 1/2 tsp. brown sugar

For the soup…

• 2 Tbl. high-heat oil such as peanut or sunflower divided
• 2 diced jalapeno peppers stems & seeds removed
• 2 diced red Fresno chili peppers stems & seeds removed
• 2 celery ribs sliced
• 1 small onion diced
• 1 medium carrot julienned
• 1 cup cabbaged chopped
• 1/2 cup peanuts
• 2 scallions thinly sliced
• 2 garlic cloves minced
• 1- inch fresh ginger grated
• 1 Tbl. soy sauce
• 1 Tbl. sesame oil
• 1 Tbl. rice wine vinegar
• 3 cups chicken broth
• sriracha hot sauce & fresh cilantro to serve

Instructions

For the chicken marinade…

• Combine cubed chicken with marinade in a non-reactive bowl for 20 minutes.

For the soup…

• Heat wok or heavy bottom pot over high heat. Add 1 Tbl. of peanut oil and marinated chicken. Stir-fry until chicken is golden brown, about 2-3 minutes or until cooked through. Remove from pan and reserve.
• If needed add additional 1 Tbl. of peanut oil and stir-fry the diced veggies for 2 minutes. Add peanuts, ginger, garlic and scallion and cook for an additional minute. Return chicken to pan.
• Add soy sauce, sesame oil, rice wine vinegar and chicken broth and heat through.
• Serve with sriracha hot sauce and fresh cilantro.

The post Kung Pao Chicken Soup appeared first on Lemony Thyme.

Char Sui is Chinese BBQ Pork.  Don’t let the word BBQ fool you.  This isn’t your typical southern pulled pork BBQ (albeit we love that).  No, the flavors and cooking method for Char Sui is quite different.  And the results…phenomenal.  Juicy, melt-in-your-mouth pork infused with a sweet & sticky marinade.  Let us not pass over what makes Char Sui dreamy good.  Crispy. Pork Fat. Rules!!

Our new pellet smoker has been fired up almost every weekend.  We’ve had some combination of meats/seafood slow roasting in the smoky love tank.  If Boston Butt Pork Roast is on sale, we’re buying it.  Just so happens, we scored an 11 lb. roast.  Mind you we are two people and that’s a lot of pork.  So we decided to divide and conquer.  One pound for me to make Char Siu, a 5 lb. roast for the smoker and a 5 lb. roast for the freezer.

Recipe Note: depending on what kind of pork roast you begin with, you’ll want to cut 3-4 slabs to put into the marinade.  We got three out of our roast that were each about 1-inch thick and maybe 3-inches X 5-inches in overall size.  Once fully cooked, we further cut each slab into 1/2-inch cross-sections.

Ingredient Note: Once we got home with our ginormous pork butt, we weren’t going back to the grocery store.  So when we realized we probably needed Hoisin Sauce and Chinese 5-Spice Powder…we improvised.  Our ingredient list yielded the right balance of sweet and spice.  Feel free to improvise.

You’ll want to serve your Char Sui with white rice or perhaps our Shrimp Fried Farro.

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Char Siu Roast Pork

Prep Time 8 hours hours

Cook Time 30 minutes minutes

Total Time 8 hours hours 30 minutes minutes

Author Libby with Lemony Thyme

Ingredients

• 1 lb. Boston Butt Pork Roast cut into slabs about 1-inch thick; about 3-inches X 5-inches.

Char Sui Sauce…

• 2 Tbl. soy sauce
• 2 Tbl. maple syrup
• 1 Tbl. ketchup
• 1 Tbl. sriracha sauce
• 1 Tbl. rice wine vinegar
• 1 Tbl. honey
• 1/4 tsp. cinnamon
• 1/4 tsp. garlic powder
• 1/4 tsp. ground ginger
• 1/8 tsp. ground clove
• 1/8 tsp. ground star anise

Instructions

• Combine sauce ingredients and pour into a zip top bag. Add pork and marinate overnight in the refrigerator; or for at least 4 hours.
• Preheat oven to 350 degrees. Line shallow rimmed baking sheet with foil. Place a wire rack in pan and lay pork slabs on rack. Bake for 20 minutes.
• Meanwhile, pour marinade into a small saucepan and bring to a boil for one minute. Remove pork from oven after 20 minutes; turn over pieces. Baste with char sui sauce. Return to oven for an additional 20 minutes.
• Remove from oven and slice each slab into 1/2-inch slices.
• Delicious served with white or fried rice.

The post Char Siu Roast BBQ Pork appeared first on Lemony Thyme.

When I made the decision to dedicate Winter Thyme to Spice Exploration I began by playing with my spices….literally.  I transformed them into a Winter Thyme ‘Wind.’  Touching each one, taking in their individual aromas, admiring their earth tone colors, and seeing how beautiful they looked together.  As I stated in my Winter Thyme post, my goal for this season is to explore spices and share what I learn through new recipes.  Where they’ve taken me thus far is on an International journey.  So while my intention is to become familiar with spices, I’m kind of digging the new recipes and flavors along the way.  That’s my not so smooth segue into last night’s dinner and this post for Crispy Orange Beef & Broccoli.

While perusing my favorite sites for a recipe to incorporate the broccoli that was ‘on sale’ in our fridge aka must be eaten today, I found this recipe on From Away.  Their description was captivating and all but the steak was already in our fridge/pantry.  Bingo, we shall have Crispy Orange Beef & Broccoli.

Here are some shots of Winter Thyme ‘Wind’ in the making and breaking down.

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