PEI WEI ASIAN DINER CHIANG MAI SAUSAGE W/PINEAPPLE FRIED RICE
Make and share this Pei Wei Asian Diner Chiang Mai Sausage W/Pineapple Fried Rice recipe from Food.com.
Provided by Member 610488
Categories Pork
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 24
Steps:
- Grind pork and pork fat through 3/8 inch grinder die. Add all ingredients and mix well. Stuff into pork casing to make sausage links or form into patties. Grill sausage links on grill until 165 degrees internal temperature or sauté patties in non-stick pan. At this point, sausage can be cooled down and frozen until needed.
- Heat wok until wisp of smoke appears. Add 2 Tbl of soybean oil & stir fry egg until scrambled. Add onions, cashews, red bell peppers & stir fry for 30 seconds. Add rice and cook while constantly stirring in wok to heat up rice.
- Add Oyster sauce and soy sauce, stir fry to incorporate sauce for 30 seconds. Add chile sauce, lime juice, and rice wine vinegar & stir fry for 30 seconds. Add Thai Basil, pineapple, and cilantro. Stir fry until all ingredients are hot.
- Divide fried rice into 4 bowls. Slice sausage links (or divide up patties) & serve over the fried rice. Garnish with a fresh lime wedge and a cilantro sprig.
Nutrition Facts : Calories 1279.2, Fat 53.1, SaturatedFat 20, Cholesterol 190.9, Sodium 1037.9, Carbohydrate 153.6, Fiber 7.3, Sugar 10.7, Protein 43.5
PEI WEI ASIAN DINER CARAMEL CHICKEN
This is a copycat recipe for Pei Wei Asian Diner's Caramel Chicken (Caramel chile sauce, pineapple, ginger, garlic, lemongrass, mint, rice sticks, Asian slaw of cucumbers, red bell peppers, carrots, cilantro, red onions, Fresno chile peppers, Vietnamese vinaigrette).
Provided by Member 610488
Categories Whole Chicken
Time 1h20m
Yield 4-6 serving(s)
Number Of Ingredients 26
Steps:
- Preheat oven to 325 degrees F.
- Combine sugar and water in a high sided sauce pot. Bring to boil and simmer until the sugar turns a dark caramel color, but not burnt. Do not stir the sugar while cooking or it may crystallize.
- Add the chicken broth (the broth will boil quickly and spatter because of the hot sugar so be careful. This is the reason for the high sided pan).
- Stir in the broth and continue stirring over low heat until the sugar dissolves, then add the fish sauce and soy sauce. Set aside.
- Combine Vietnamese vinaigrette ingredients to a medium bowl and add cucumbers, red bell peppers and carrots. Marinate until ready to use.
- Season the chicken pieces with the salt.
- Heat the vegetable oil in a large dutch oven and brown the chicken pieces on all sides. Set aside.
- In the same pan, (using the extra vegetable oil if needed) saute the ginger, garlic, red onion, and jalapeno over medium heat for 4-5 minutes until soft and fragrant.
- Add the browned chicken pieces and the caramel sauce to the dutch oven, turning the chicken in the caramel broth to coat all sides. Arrange the chicken in the pan so it is all submerged in the sauce as much as possible and bring the pot to a boil.
- Cover the pot, put in the oven and braise until done (35-45 minutes). While chicken is cooking, assemble the green onion, pineapple chunks and the other herbs and set aside.
- Just before serving, add in the green onions and pineapple chunks and stir well. Serve the chicken over your favorite rice or rice vermicelli.Top with portion of Vietnamese vinaigrette slaw.
Nutrition Facts : Calories 1196.5, Fat 68.9, SaturatedFat 17.3, Cholesterol 243.8, Sodium 3115.4, Carbohydrate 83.5, Fiber 2.8, Sugar 73.1, Protein 62.3
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