Crispy Honey Sesame Chicken

For the Chicken
1 pound boneless, skinless chicken breasts, cut into 1-inch cubes
2 eggs beaten
½ cup all purpose flour
¼ cup cornstarch
oil for frying

For the Honey Sauce
⅓ cup honey
¼ cup low sodium soy sauce or Tamari sauce
1 tbsp sesame oil
1 tbsp rice wine vinegar (**substitution note)
1 tbsp brown sugar
2 cloves garlic minced
¼ cup sesame seeds for garnish (optional)

Instructions
Place eggs in a bowl and stir with a fork until blended.
Combine flour and cornstarch in a plate and stir together until incorporated.
Heat about 3-inches of oil in a deep frying pan.
Dip each piece of chicken in the egg mixture and then dip it into the flour mixture.
Add chicken pieces to the hot oil and cook for 4 to 5 minutes, or until golden brown and crispy.
Drain chicken on paper towels.
In the meantime, prepare the honey sauce.
Set a pan over medium heat; add in honey, soy sauce, sesame oil, rice wine vinegar, brown sugar, and garlic. Whisk to combine.
Bring sauce to a boil; reduce heat to a simmer and continue to cook for 1 to 2 minutes, or until slightly thickened.
Remove from heat and pour sauce over chicken.
Garnish with sesame seeds and serve.

**If you don’t have rice wine vinegar you can use white wine vinegar at a 1:1 ratio. To add just a hint of sweetness, add 1/4t of sugar per tablespoon of the white wine vinegar.

Original recipe (in black) from easyweeknightrecipes.com

Savory Club Steak

6 club steaks
3 cloves garlic, minced
Kosher Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon MSG-free onion soup mix
2 tablespoons oil
1 large onion, sliced thin
1 (10-ounce) box mushrooms, sliced thick
1/4 cup A-1 steak sauce
1/4 cup Baron Herzog Chenin Blanc or other dry white wine

Prepare the Steaks

• Preheat oven to 350 degrees Fahrenheit.
• Rinse steaks and pat dry; place them in a roasting pan. Rub steaks with minced garlic. 
• Season with salt and pepper and sprinkle with onion soup mix. Bake tightly covered for two hours.
• In a skillet, heat oil over medium heat. Sauté onions and mushrooms until soft.
• In a separate bowl, combine steak sauce and white wine.
• Remove steaks from oven, top with onion mushroom mixture, and pour sauce over steaks. 
• Lower oven to 250 degrees Fahrenheit. Cover tightly and bake for an additional 50 minutes

Original recipe and picture from kosher.com

Pork Fried Rice

1 small yellow onion
3 tablespoons vegetable oil, divided
2 large eggs
8 ounces ground pork
1 teaspoon kosher salt (omitted)
1/4 teaspoon freshly ground black pepper (white pepper to taste)
2 cups cold cooked white or brown rice
1/2 cup frozen peas and carrots (6 oz snow peas)
2 tablespoons soy sauce or tamari (I used tamari sauce)
1 teaspoon toasted sesame oil

INSTRUCTIONS
Dice 1 small yellow onion.
Heat 1 tablespoon of the vegetable oil in a wok or large nonstick frying pan over medium-high heat until shimmering. 

Add 2 large eggs and gently scramble with a rubber spatula until just softly set, 1 to 2 minutes. Transfer to a bowl or plate and set aside.
Add the onion, 8 ounces ground pork, 1 teaspoon kosher salt, and 1/4 teaspoon black pepper to the pan. Cook, breaking up the meat with a wooden spoon into small pieces, until the pork is cooked through and the onion is tender, about 5 minutes.
Add the remaining 2 tablespoons vegetable oil and let heat for a few seconds. Add 2 cups cold cooked rice, 1/2 cup frozen peas and carrots (snow peas), and 2 tablespoons soy sauce or tamari, and stir-fry until the rice is heated through, 2 to 3 minutes (if using snow peas heat until snow peas are cooked the way you like them). Return the eggs to the pan. Remove from the heat and stir in 1 teaspoon toasted sesame oil.

RECIPE NOTES
Using Fresh Rice: This recipe is best with day-old rice. But if the craving hits and you don't have any prepared rice, you can make fresh rice, spread it out on a sheet pan, and refrigerate to cool.
Storage: Leftovers will keep in an airtight container in the refrigerator for up to 3 days.

Original recipe (in black) and picture from thekitchn.com