Preparation Time:

2 boneless skinless chicken breasts, microwaved as directed
1 tablespoon seasme or peanut oil
1 clove garlic, minced
1/2 small yellow onion, finelydiced
1 tablespoon soy sauce
1 tablespoon teriyaki sauce
2 teaspoons dried ground ginger
1 3-ounce package chicken flavor ramen noodle soup
1 1-lb bag frozen mixed oriental vegetables
3/4 cup water

Prepare the chicken breasts, as directed. When the chicken is finished, set aside to let cool. In a separate microwave-safe bowl, combine the garlic, diced onion, and oil.  Microwave on high for 2 to 3 minutes, until the garlic and onion are softened, and set aside. In a larger, microwave safe dish, add the 1-lb bag of frozen vegetables with 1/2 cup of  the water. Cover loosely with microwave-safe plastic wrap, and microwave on high for 3 to 5 minutes, until the vegetables are warmed throughout. Drain the excess water off the vegetables. Set the vegetables aside for now. Finally, prepare the ramen noodle mix, as prepared in the microwave with the 1/4 cup water and without the flavor packet.  Drain the noodles when they are finished cooking.

Cut the chicken into small strips. In a large, microwave safe bowl, combine the noodles, vegetables, onion and garlic (with oil), soy sauce, teriyaki sauce, and ginger. Stir well to make sure ingredients are evenly mixed. Return the entire dish the microwave for 1 to 3 minutes, until heated all the way through and warm enough to serve. Serve and enjoy!

Shrimp Biryani

Preparation Time: 30 minutes
Microwave Time: 18 to 20 minutes

1 1/2 cups instant rice (minute rice)
1 1/2 cups water
1 cup shrimp, peel and deveined
1 garlic clove peeled and minced
1 teaspoon ginger
1 teaspoon garam masala
1 teaspoon cinnamon
1 teaspoon salt
1 teaspoon black pepper
1/2 cup sour cream
1/4 cup olive oil
1 cup chicken broth

Add the water and the rice in a microwave-safe bowl.  Cover the bowl with microwave-safe plastic wrap and microwave on high for 5 minutes.  Remove the rice from microwave, keep covered, and let stand for 5 minutes on the counter.  After 5 minutes, remove the wrap, and fluff with a fork.

In a large, microwave-safe bowl, combine the sour cream, oil, garlic, and all of the spices/seasoning.  Mix well until everything is fully combined.  Then, mix in the shrimp.  Microwave this on high for about 10 minutes, until shrimp is fully cooked (the shrimp will no longer be translucent when fully cooked). 

Finally, combine the rice, chicken broth, and shrimp mixture together and mix well.  Microwave on high for another 3 to 5 minutes, until biryani is hot and ready to serve.

Salmon Teriyaki

Preparation Time: 2-3 hours
Microwave Time: 3 to 8 minutes

2 fresh salmon filets (skin on one side)
1/2 cup teriyaki sauce
2 teaspoons ginger
2 clove garlic, minced
1 teaspoon freshly ground black pepper
2 teaspoons lemon juice

Combine the teriyaki sauce, ginger, minced garlic, lemon juice and black pepper in a shallow dish, or a plastic zip lock bag.  Add the two salmon filets to this mixture, and marinate the fish for several hours in the refridgerator.

After several hours, remove the salmon filets from the refridgerator and place it on a microwave-safe platter (greased with non-stick cooking spray), with the skin facing up. 

Microwave the salmon filets on medium-high heat for 3 to 8 minutes, depending on the size of the filet (3 to 6 ounce pieces for about 3 to 4 minutes vs. 5 to 15 oz pieces for 6 to 8 minutes).   The filets will be done when the skin is slightly crisp/firm, and the meat is moist, and flakes apart. 

Preparation Time:

½ cup quick cook rice
1 cup water
1 tablespoon dry sherry
½ teaspoon ground ginger
6 ounces pea pods
8 ounces fully cooked turkey breast, sliced 

Heat the sherry, rice, water, and ginger in a covered microwave safe dish on high for 3 to 7 minutes until the mixture is heated through and the rice is soft. Cut the turkey into bite sized strips.

Once rice mix is cooked though, add in the turkey and pea pods.  Mix, recover and cook on high for 3 ½ minutes or until heated through, taking care to stir at least once.

Teriyaki Ginger Chicken Breast over Rice

Preparation time: About 5 minutes
Marinating time: 30 minutes to 1 hour
Microwaving time: 2 1/2 minutes
Standing time: 1 minute

If you enjoy Asian flavors, you’ll want to try this easy entrée for two. Just soak boneless chicken breasts in a soy-ginger marinade, then microwave until tender. Complete the meal by serving over rice and with fresh vegetables.

1 large whole chicken breast (about 1 1/2 lbs.), skinned, boned, and split
1 1/2 tablespoons soy sauce
1 tablespoon each sugar and dry sherry
1/2 teaspoon grated fresh ginger
1 clove garlic, minced or pressed
Fresh cilantro (coriander) sprigs (optional)

Rinse chicken and pat dry. In a 9-inch square microwave-safe baking dish, stir together soy, sugar, sherry, ginger, and garlic. Add chicken and turn to coat with marinade. Cover and let stand at room temperature for 30 minutes to 1 hour, turning chicken over occasionally.

Drain marinade from chicken and reserve. Arrange chicken with thickest parts toward outside of dish; cover and microwave on HIGH (100%) for 1 1/2 minutes. Give dish a half-turn. Brush chicken with marinade, cover, and microwave on HIGH (100%) for 1 minute. Let stand, covered, for 1 minute. Chicken should no longer be pink in thickest part; cut to test. Garnish with cilantro, if desired. Makes 2 servings.

Jalapenos Add Spice to this Fish and Sweet Onion Dish

Preparation time:  About 10 minutes
Microwaving time: 13 to 15 minutes
Standing time: 3 minutes

Serve this spicy Southeast Asian fish with hot cooked rice, steamed broccoli, and marinated cucumbers.

2 tablespoons salad oil
1 large onion, thinly sliced
1 tablespoon minced fresh ginger
1/4 teaspoon ground turmeric
1 fresh jalapeño, seeded and minced
1 1/2 tablespoons soy sauce
1 teaspoon sugar
1/8 teaspoon pepper
2 large or 4 small halibut or swordfish steaks (1 1/2 to 2 lbs. total), each about 1 inch thick

In a 7- by 11-inch microwave-safe baking dish, stir together oil, onion, ginger, turmeric, and 3 teaspoons of the chile (or more, for a hotter flavor). Microwave, uncovered, on HIGH (100%) for 8 to 10 minutes or until onion is very soft, stirring every 4 minutes. Stir in soy, sugar, and pepper.

Rinse fish and pat dry. Push onion mixture aside; lay fish in dish, positioning thickest parts toward outside of dish. Then spoon onion mixture in a band over fish. Cover and microwave on HIGH (100%) for 3 minutes; give each piece of fish a half-turn. Cover and microwave on HIGH (100%) for 2 minutes. Let stand, covered, for 3 minutes. Fish should be just slightly translucent or wet inside; cut in thickest part to test. Sprinkle any remaining chile over fish, if desired. Makes 4 servings.

Per serving: 261 calories, 34 g protein, 5 g carbohydrates, 11 g total fat, 52 mg cholesterol, 474 mg sodium

Oriental Beef Pita Pockets

Preparation time: 15 to 20 minutes
Microwaving time: 9 to 11 minutes
Standing time: 1 minute

Here’s a tasty filling for pocket bread rounds—tender beef or pork strips, crisp bean sprouts, and green onions in a gingery Oriental-style sauce.

1/4 cup water
1 tablespoon cornstarch
2 tablespoons each soy sauce and dry sherry
1 teaspoon sugar
3/4 pound lean boneless beef chuck or pork shoulder
2 cloves garlic, minced or pressed
2 teaspoons minced fresh ginger or 1 teaspoon ground ginger
1/4 teaspoon pepper
l/2 pound bean sprouts
1/3 cup sliced green onions (including tops)
3 pocket breads, cut into halves

In a 2-cup glass measure, stir together water, cornstarch, soy, sherry, and sugar; set aside.

Trim and discard excess fat from meat. Then cut meat into very thin 1- by 3-inch strips, place in a 2 1/2- to 3-quart microwave-safe casserole, and mix in garlic, ginger, and pepper. Cover and microwave on HIGH (100%) for 3 to 4 minutes or until meat is no longer pink, stirring after 2 minutes.

Spoon off liquid from meat mixture and add to cornstarch mixture in glass measure; then microwave, uncovered, on HIGH (100%) for 3 minutes or until sauce is bubbly, thickened, and clear, stirring every minute. Stir sauce into meat mixture, then stir in bean sprouts and onions. Microwave, uncovered, on HIGH (100%) for 2 to 3 minutes or until hot through, stirring after 1 1/2 minutes. Cover and let stand for 1 minute.

Place pocket bread halves in a plastic bag; microwave on HIGH (100%) for 30 to 45 seconds or until hot through.

Spoon meat mixture into a warm serving bowl. To serve, spoon into warm pocket bread halves. Makes 3 servings (2 filled bread halves each).

Per serving: 421 calories, 31 g protein, 49 g carbohydrates, 11 g total fat, 74 mg cholesterol, 1,143 mg sodium