My Skepticism Vanished: Delicious Asian-Inspired Chicken Dish!

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Discussion Overview

This thread features participants sharing their experiences with an Asian-inspired chicken dish, discussing their cooking methods, ingredient substitutions, and family reactions to the recipe. Many express surprise at their enjoyment of the dish despite initial skepticism about Asian cuisine.

Discussion Character

  • Anecdotal
  • Opinion-based
  • Exploratory

Main Points Raised

  • One participant, identifying as a consultant, shared that they used canned chicken instead of pork and found the dish to be great, despite initial skepticism about the flavors.
  • Another participant mentioned making the dish with pork and noted that their son loved it, while they themselves found it acceptable.
  • Several users expressed strong enthusiasm for the recipe, with one participant declaring it their favorite Pampered Chef main dish recipe.
  • One participant indicated they had not tried the recipe yet but were looking forward to it, finding it easy and appealing.
  • Another participant shared their experience of using leftover tri-tip and adding fresh vegetables from their garden, indicating a positive outcome.
  • Some participants discussed their cooking methods, including using different skillets and equipment, and how that affected their preparation.
  • One participant expressed concern about the sodium content in the dish and sought ideas for reducing it, while others shared their experiences with adjusting seasonings.
  • Several participants mentioned using variations of the recipe, including different proteins and additional ingredients like water chestnuts and grilled pineapple.
  • One participant noted that they would prefer to add seasoning differently to avoid excess saltiness.

Areas of Agreement / Disagreement

Views differ regarding the sodium content and seasoning methods, with some participants expressing concern about salt levels while others shared successful adaptations. No clear consensus emerges on the best approach to seasoning.

Contextual Notes

Participants shared personal cooking experiences and adaptations of the recipe, reflecting a variety of preferences and family dynamics. The discussion highlights individual approaches to cooking and ingredient choices.

Who May Find This Useful

Consultants and community members interested in exploring variations of the recipe or seeking ideas for family-friendly meals may find this discussion beneficial.

  • Thread starter
  • #31
rebeccastt said:
Does every pork roast have the silver skin on it or could it already be removed before packaging? I didn't see "silver" skin on mine...it just looked like some fat....
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They do not all have it. Mine that I always buy do not have it.
 
I made it last ngiht with chicken, and 2 pkg of chicken flavor noodles and 2 pk of Spicy Chicken noodles!! Turned out great!!
 
rebeccastt said:
Does every pork roast have the silver skin on it or could it already be removed before packaging? I didn't see "silver" skin on mine...it just looked like some fat....
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It's Pork Tenderloin that has the silver skin. I used the forged utility or chef knife to remove the skin prior to having the boning knife and it worked great. Other knives work too but our forged knives make it feel like we're slicing through butter.
 
  • Thread starter
  • #34
My pork tenderloins here do not have the sliver on them either. I even asked someone that bought them in my area and they said their's did not either. I guess the meat department goes ahead and cuts it off.
 
jrstephens said:
My pork tenderloins here do not have the sliver on them either. I even asked someone that bought them in my area and they said their's did not either. I guess the meat department goes ahead and cuts it off.
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I haven't had to worry about that either. So much easier.
 
Ok here is my quesiton on this recipe my sister an active consultant in KS bought the sesame and toasted sesame oil and they are both the same ingredients and taste (she replied this to me) the only difference in her opinion was the toasted cost double the price. She tried this with both oils and didn't taste any diffent to her. Anyone else try this with sesame oil and not toasted? Just curious.
 
Thanks!
jrstephens said:
I made these tonight. I used can chicken instead of pork. They were great! I was a little worried b/c I do not like Asain/Oriental food and was very skeptical with the smells of the spices. My husband was worried to try them b/c of the way I was looking.

We both loved them! He said he owed PC an apology for doubting them! The only cook he does not doubt their recipes is Paula Deen!! HA!

I took the left overs to my neighbors for them to try and she called telling me how much they loved them. They are my guinie (splg?) pigs alot!

Just wanted to let everyone know that I loved them!!!
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Always good to know! Thanks for posting!:D
 
I tried this the other night and subbed green beans for the bell pepper (not a pepper fan). Worked out great! May have to make it again soon - hubby complained about not enough leftovers.
 
Chef Stacy Edwards said:
Ok here is my quesiton on this recipe my sister an active consultant in KS bought the sesame and toasted sesame oil and they are both the same ingredients and taste (she replied this to me) the only difference in her opinion was the toasted cost double the price. She tried this with both oils and didn't taste any diffent to her. Anyone else try this with sesame oil and not toasted? Just curious.
Click to expand...


I made mine this weekend with the pork tenderloin (my grocery store removes the silver too) and yes, I used the regular oriental sesame oil (not toasted.....I couldn't find toasted), and it was DELICIOUS. It is one of my favorite recipes. Next time I am going to add more veggies, like some oriental celery or something crunchy. It was very good though, just the way it is.

My whole family loved it, even the picky 4 year old!!
 
Thank you Smashie I will diffently remember that when i now run out of the toasted one. I agree with adding more veggies to this it is so versitle. Thanks for your reply.
 
hmm, I think I want to try it with chicken, add the chestnuts, snow peas, sprouts and brocolli! NOW that sounds alllllrightttt!
 
I used the 12" Executive Skillet for this recipe. I found that the tenderloin didn't brown very well. Anyone else have this same problem?
 
I used the 12" Professional, and it browns, but not a lot. It will definitely brown more (and develop more fond) in the SS skillet.
 
Chef Stacy Edwards said:
Thank you Smashie I will diffently remember that when i now run out of the toasted one. I agree with adding more veggies to this it is so versitle. Thanks for your reply.
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No problem!!! ;)
 
chefann said:
I used the 12" Professional, and it browns, but not a lot. It will definitely brown more (and develop more fond) in the SS skillet.
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I don't have a PC skillet yet, I used my Sams club 12" skillet with lid, and it browned really nice. I know I can't use it at shows though so I will have to earn a PC one.


Did anyone else notice that earning points for the Executive 12" skillet AND lid takes MORE points than the SS ??? I wonder if they made a mistake at HO.
 
I used the Executive skillet, and it browned nicely for me. Maybe you didn't have the pan hot enough before you added the meat? And a question for y'all... if someone wants to make this but doesn't have the Asian seasoning, what would you recommend they use to replace it? (I know, I know, have them buy the Asian seasoning mix.) But really, what can we use? Ginger and garlic and red pepper flakes?
 
Smashie said:
I don't have a PC skillet yet, I used my Sams club 12" skillet with lid, and it browned really nice. I know I can't use it at shows though so I will have to earn a PC one.


Did anyone else notice that earning points for the Executive 12" skillet AND lid takes MORE points than the SS ??? I wonder if they made a mistake at HO.
Click to expand...
I believe someone addressed this in another thread. It is probably because they want us to get this pan in our hands!
 
kkimpinski said:
I used the 12" Executive Skillet for this recipe. I found that the tenderloin didn't brown very well. Anyone else have this same problem?
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Make sure it's on medium HIGH (I put mine probably closer to high) and do NOT crowd the meat at all. If it's crowded in the pan, it will "steam" and not brown. I know the SS will brown it better, but it browned up nicely for me in my professional family size pan!
 
chefmelody said:
And a question for y'all... if someone wants to make this but doesn't have the Asian seasoning, what would you recommend they use to replace it? (I know, I know, have them buy the Asian seasoning mix.) But really, what can we use? Ginger and garlic and red pepper flakes?
Click to expand...
Someone asked this in another thread, and I think it was suggested to use ginger, garlic, soy sauce and sesame seeds.
 
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