Thai Peanut Chicken Salad

Sometimes you just crave salads, especially as the summer temperatures warm up. This one is a great alternative to standard tossed salads, loaded with protein, healthy veggies, and tossed in a versatile Thai peanut dressing.

Thai Peanut Chicken Salad

Thai Peanut Sauce
(Original recipe: The Creative Bite)

3/4 cup coconut milk
3/4 cup peanut butter
2 Tbsp sesame oil
1/4 cup fresh lime juice
2 Tbsp soy sauce
1 Tbsp rice wine vinegar
1 Tbsp honey
1/4 tsp ground ginger
OPTIONAL: 1½ tsp crushed red pepper flakes

Place all of the ingredients in a blender and puree until smooth. Store refrigerated for up to one week.

Thai Peanut Chicken Salad
(Original recipe: The Creative Bite)

2 cups coleslaw mix
2 cups broccoli slaw
1 cup grated carrot
1 bunch green onions, chopped
1/2 red bell pepper, chopped
1/2 cup fresh cilantro, chopped
1-1/2 cup cooked chicken breast, shredded
1 cucumber, seeded & chopped
1 cup Thai peanut sauce
1/2 cup dry roasted peanuts, unsalted

Toss all ingredients in a large bowl and serve immediately.

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Hawaiian Teriyaki Chicken

I searched long and hard for an exceptional teriyaki sauce, one that could stand up to my cravings for my local takeout spot. Every attempt disappointed me…until this one. Called simply Hawaiian chicken, the addition of coconut milk makes all the difference. The original recipe calls for this to be split between sauce and marinade, but I needed something faster, so I use it solely as a sauce. Finally, make sure to use only chicken thighs; the moist dark meat makes all the difference.

hawaiian-teriyaki-chicken-b

hawaiian-teriyaki-chicken

Hawaiian Teriyaki Chicken
(Original recipe: Oh Sweet Basil)

2 pounds of boneless skinless chicken thighs
1 cup low sodium soy sauce
1 cup water
3/4 cup brown sugar
1/2 bunch of green onions, chopped
¼ cup white onion, chopped
½ teaspoon minced garlic
1/2 teaspoon of sesame oil
7 oz. coconut milk
3 tsp cornstarch

Grill chicken thighs until cooked through. Remove from heat. Slice.
Combine remaining ingredients in a sauce pan. Bring to a simmer until it thickens.
Cover chicken slices in sauce, toss to coat well. Serve over rice.

Asian Chicken Lettuce Wraps

This recipe is one I go to when I’m looking for something quick, easy, and healthy. Just toss all the ingredients into a skillet, scoop into pieces of lettuce, and eat. But be warned: have a lot of napkins on hand, as this one is messy!

asian-chicken-lettuce-wraps

Asian Chicken Lettuce Wraps
(Original recipe from Taste and Tell)

¼ cup hoisin sauce
1 tablespoon low sodium soy sauce
1/3 cup water
1 lb ground chicken
2 large carrots, peeled and shredded
3 cloves of garlic, minced
4 scallions (whites and greens) chopped
1 large head of Bibb or Butter lettuce, leaves cleaned and separated

In a small bowl, combine the hoisin, soy sauce, and water.
Heat a large skillet over medium-high heat. Brown chicken.
Reduce the heat to medium and add the carrot. Cook for 2 minutes, then add the garlic and the scallion whites and cook an additional minute. Stir in the sauce mixture and continue to cook until the sauce thickens, another 1-2 minutes.
To serve, place some of the mixture in a lettuce leaf and top with some of the scallion greens.

Asian Baked Salmon

asian-salmon

We live in an area rich in fresh seafood, especially salmon. We love this marinade so much, we eat it almost weekly. The original recipe is intended for the outdoor grill, but my version is modified for baking in the oven, making it much easier to eat year-round. I also use the ingredients more like a sauce as opposed to a marinade, baking the fish right in the deliciousness!

Asian Baked Salmon
(Original recipe: Ina Garten)

2-3 lbs fresh salmon fillets
2 tablespoons Dijon mustard
3 tablespoons good soy sauce
6 tablespoons good olive oil
2 cloves garlic, minced

Whisk together mustard, soy sauce, olive oil, and garlic until well blended. Pour over salmon fillets and bake according to your favorite baked salmon recipe.

I bake in sealed foil packets for 20 minutes at 400 degrees, then uncovered for another 5-10 minutes, depending on doneness. You know it’s done once it is no longer translucent and flakes in the center when cut with a fork.

Mongolian beef

mongolian-beef

This is one of the first meals I taught myself to make years ago. So long ago, I don’t recall where I originally got the recipe. But it’s surprisingly easy and very delicious, one of our favorite go-to red meat dinners that tastes just like takeout. This recipe would be zero stars on the spicy scale. To up the heat, add red pepper flakes.

Mongolian Beef

1 lb of flank steak, thinly sliced crosswise
1/4 cup of cornstarch
3 teaspoons of peanut oil
1 tablespoon of grated ginger
1 tablespoon of chopped garlic
1/2 cup of water
1/2 cup of soy sauce
1/2 cup brown sugar
1 red bell pepper, cut into slices
3 large green onions, chopped
OPTIONAL: red pepper flakes to taste

Pat steak strips dry, toss in cornstarch to cover thoroughly.
Heat half of the oil in a large wok or skillet at medium-high; add the garlic and ginger. Immediately add the soy sauce, water, and brown sugar. Simmer the sauce for several minutes; transfer to a bowl. Sauce will be thin.
Add the remaining oil to the pan and brown the pieces of beef. Pour the sauce back into the pan. Let the mixture simmer until the sauce reaches your desired thickness. Toss in bell peppers before serving. If desired, add red pepper flakes for heat.
Best served over steamed Jasmine or Basmati rice. Garnish with green onions.