BASIL CHICKEN IN COCONUT CURRY SAUCE

BASIL CHICKEN IN COCONUT CURRY SAUCE 

½ teaspoon each: cumin, cinnamon, ground cloves, ground cardamom, black pepper, chili powder, salt

¼ teaspoon ground turmeric

1 lb. skinless, boneless chicken breasts, cut into 1-inch pieces (you can substitute for thighs)

2 tablespoon olive oil, divided

¾ cup chopped onion (from 1 medium onion)

5 cloves garlic, minced

2 jalapeño peppers, minced (remove seeds if you want to cut down on heat in dish)

1 14 oz. can coconut milk

1 teaspoon Worcestershire sauce

½ cup fresh basil leaves, chopped (plus more for topping, if desired)

1 tablespoon finely chopped fresh ginger

2-3 cups cooked brown rice (can also use white rice, quinoa, cauliflower rice, or whatever you desire!)

Mix all the spices (from the cumin to the turmeric) in a small bowl. Place chicken in a large bowl and sprinkle the spice mixture over it. Let it sit for 30 minutes. Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add onion and jalapeño and cook for about 3 minutes. Then add the garlic and cook for one more minute, until fragrant. Remove mixture from skillet and place in a medium size bowl. Add remaining tablespoon of oil to the same skillet and add half of the chicken pieces, spreading them out to make sure they’re not overcrowded. Cook for a few minutes on each side to cook through and lightly brown. When cooked through, remove from the skillet and add them to the bowl of onion/jalapeño. Repeat with remaining chicken and remove that to the bowl, too. Pour the coconut milk into the skillet. Cook on medium-high and stir until sauce thickens and starts bubbling a bit. Mix in the Worcestershire sauce. Add the chicken and onion/jalapeño mixture back into the skillet, along with basil and ginger and cook for 2 more minutes. Serve basil chicken over rice. Spoon more coconut curry sauce over the top. Top with more basil if desired.

PEANUT DIPPING SAUCE FOR SPRING ROLLS

½ cup smooth peanut butter 

2 Tbsp. soy sauce or Tamari

2 Tbsp. brown sugar

1 Tbsp. rice vinegar or lime juice

1 clove garlic crushed

½-1 tsp. Sriracha sauce to taste

3-6 Tbsp warm water

Add all ingredients, except for the water, to a medium-sized bowl.  Whisk until well smooth and well combined.

Slowly add in warm water 1 tablespoon at a time to help thin it out.  3-6 tablespoons of water should get it to be a good dipping consistency.

SPRING ROLLS

½ bunch cilantro, stems removed

1 oz. basil, sweet or Thai, stems removed

1 lb. boiled shrimp 36/40 count, peeled and de veined

4 oz. Vermicelli rice noodles, cooked

2 cups matchstick carrots

2 cups shredded lettuce

1 large cucumber, cut into 3-inch long ¼-inch strips

12 rice papers 

Fill a large shallow pan or dish with 1-2 inches of warm water. You’ll want the dish to be large enough to fit a piece of rice paper into it with a little wiggle room around the sides. Dip one piece of rice paper into the warm water and let soak for 5 seconds.  And not a second longer!  The paper will still feel a bit firm when you pull it out but it will continue to soften while you add your filling ingredients. Remove the paper from the water and place it on a plastic cutting board. Add a tablespoon of cilantro, a few basil leaves, 2-3 shrimp, ¼ cup vermicelli noodles, 2-3 strips of cucumber, 1-2 Tbsp. carrots, and 1-2 tbsp. shredded lettuce to the middle of the rice paper. Place just enough of these ingredients into the roll without overfilling it. If you have too many ingredients you’ll have a difficult time rolling it up. Fold over the bottom edge of the rice paper that is closest to you to cover up the ingredients. Fold the right side of the paper over. And then fold the left side over.  It should look like an opened envelope at this point. This is a little easier if you hold the paper with both hands. If it crinkles up a little bit, it’s totally okay! Just keep going. Roll the rice paper and ingredients like a burrito beginning from the side that is closest to you until it makes a tight spring roll. Repeat with the remaining filling ingredients and rice paper until you have 12 spring rolls. Serve with Peanut Dipping Sauce.

SUSHI BAKE

 SUSHI BAKE

2 cups cooked short grain rice (sushi rice)

mirin

sesame oil

furikake 

kewpie mayo

1 cup imitation crab, chopped

3 green onions, sliced

3 oz cream cheese

Toppings: roasted seaweed (nori sheets), cucumber, sushi, ginger, avocado slices

Preheat oven to 350 F. In a 8x8 baking dish, add rice and drizle with mirin, sesame oil and furikake.  In a separate bowl add crab, green onions cream cheese and kewpie mayo.  Mix it all together and spread evenly over the seasoned  rice. Sprinkle more furikake, drizzle some sriracha and kewpie mayo and bake at 350F degrees for 20 minutes. Serve with roasted seaweed (nori sheets), cucumber, sushi, ginger, avocado slices.  

BANH MI-STYLE MEATBALL BOWLS

BANH MI-STYLE MEATBALL BOWLS

2 thumbs ginger

2 cloves garlic

2 mini cucumbers

1 bunch of cilantro

2 limes

1 cup jasmine rice

20 oz ground turkey/ground pork

1/2 cup panko breadcrumbs

12 ml Ponzu Sauce

8 oz shredded carrots

4 tablespoons mayonnaise

2 oz Sweet Thai Chili Sauce

8 tablespoons Sweet Soy Glaze

Aromatic meatballs are spooned over rice with a few classic banh mi sandwich toppings: crisp pickled veggies, spicy mayo, and fragrant cilantro.  This recipe serves 4.

1. Prep

Preheat the oven to 425 degrees.  

Wash and dry produce

Peel and mince or grate ginger.  Peel and mince garlic.  Trim and half cucumber lengthwise; thinly slice crosswise into half moons.  Finely chop the cilantro.  Zest one lime and quarter both limes.  

2. Cook Rice

Melt 2 tablespoons butter in a small pot over medium-high heat.  Add half the ginger and cook until fragrant, 30 seconds.  

Stir in rice, 1 1/2 cups water and a pinch of salt.  Bring to a boil and the cove and reduce heat to low.  Cook until rice is tender, 15-18 minutes.  

Keep covered off heat until ready to serve.

3. Form & Cook Meatballs

While rice cooks, in a large bowl combine turkey/pork, panko, ponzu, garlic, remaining ginger, 1 1/2 teaspoon salt and pepper.

Form mixture into 20-24 meatballs.  Place meatballs on a lightly oiled baking sheet. 

Roast on top rack until browned and cooked through, 14-16 minutes.

4. Make Salad & Mix Mayo

Meanwhile, in a medium bowl, combine cucumber, carrots, half the chilantro, and as much lime juice and lime zest as you like (save some lime juice for the mayo).   Season with salt and pepper

In a small bowl combine mayonnaise, a squeeze of lime juice and up to half of the chili sauce to taste (save the rest for the next step).  

5. Make Sauce & Toss

In a second large bowl, combine 5 tablespoons of sweet soy glaze, 1 teaspoon sugar and remaining chili sauce to taste.  

Once meatballs are done, carefully transfer to a bowl with sauce; toss until meatballs are thoroughly coated and sauce is just warmed through. 

6. Finish & Serve

Fluff rice with a fork and season with salt and pepper.

Divide rice between bowls and top with meatballs, pickled veggie salad and any remaining sauce.  Drizzle with chili lime mayo.  Garnish with remaining cilantro and serve with any remaining lime wedges on the side.  

THAI PEANUT NOODLES

 

Red, yellow and orange peppers

Linguine noodles

Rotisserie chicken

SAUCE

1 clove minced garlic

½ cup chicken broth or bone broth

¼ cup soy sauce

3 tablespoons peanut butter

1 tablespoons honey

TOPPINGS

Sriracha

Green onions

Cilantro

Crushed peanuts

Chop peppers and cook noodles.  Bring sauce to a boil.  Combine peppers, noodles, and chicken then coat with the sauce.  You can add in some extra veggies like broccoli, carrots and peas too.  This makes a great chilled summer salad.

ORANGE MARMALADE CHICKEN

 

SAUCE

1 cup orange marmalade

3 tablespoons soy sauce

3 tablespoons rice vinegar

3 garlic cloves, minced

2 teaspoons grated ginger

¼ teaspoon crushed red pepper flakes (optional)

CHICKEN

3 tablespoons vegetable oil

1 ½ pounds boneless, skinless chicken breasts, cut into 1-inch pieces

1 teaspoon kosher salt

¼ teaspoon black pepper

¼ teaspoon garlic powder

¼ cup cornstarch

In a medium bowl, whisk together the marmalade, soy sauce, vinegar, garlic, ginger, and red pepper flakes.  Heat the oil in a large skillet or wok over medium-high. Toss the chicken with the cornstarch, salt, pepper, and garlic powder to coat. Spread chicken in a single layer in the hot oil. Cook for 12-15 minutes, flipping every 4-5, until chicken is browned and cooked through. Pour in the sauce and cook an additional 2-3 minutes, stirring frequently, until sauce thickens and glazes over the chicken. Serve with rice.

SHEET PAN ROAST CHICKEN & CABBAGE

1 teaspoon neutral oil, for greasing

1 tablespoon sesame oil

1/4 cup melted coconut oil or olive oil

3 tablespoons soy sauce

1 tablespoon rice vinegar (or other)

1 tablespoon Sriracha, optional

8 pieces bone-in, skin-on chicken thighs or drumsticks

1 pinch kosher salt and pepper to taste

1 head cabbage, 2 to 3 lbs.

Directions
Preheat the oven to 425ºF. Pour a teaspoon of neutral oil over a rimmed sheet pan. Rub to coat.
In a small bowl, stir together the sesame oil, coconut oil, soy sauce, rice vinegar, and sriracha, if using. Place chicken in a large bowl. Season all over with salt and pepper. Pour 1/4 cup of the prepared mixture over the chicken and let marinate while the oven preheats. (Chicken can marinate longer, too, but try, if time permits, to bring it to room temperature before cooking—the coconut oil will solidify in the fridge and look clumpy, which is fine.)

Cut the cabbage in half through the core. Cut again through each core and repeat this process until you are left with many wedges, no greater than 1-inch wide. Place the wedges in a large bowl, season all over with salt and pepper, and toss with the remaining dressing. 

Place chicken on prepared sheet pan spreading it out evenly. Roast for 10 minutes. Remove pan from oven, and nestle cabbage wedges all around the pieces, tucking it under if necessary—it will feel like a lot of cabbage. Roast for 20 to 25 minutes more or until chicken is golden and cooked through. Remove pan from oven, transfer chicken to a platter to rest. Return cabbage to the oven to roast for 10 to 15 minutes more, or until juices have reduced and edges of cabbage wedges are caramelized.

BANH MI PICKLED VEGGIE SLAW

2 mini cucumbers, thinly sliced 
2 carrots, grated
Small bunch of cilantro, roughly chopped 
Lime, juiced
Shallot, thinly sliced 
2 teaspoons sugar 
Salt & pepper 

Combine & let pickle. Top burgers or sandwiches or just eat as salad.

THAI COCONUT RAMEN

1 bell pepper

6 green onions

1 head of bok choy

2 cloves garlic

4 tablespoons red curry paste

2 tablespoons fish sauce

1 tablespoon fresh ginger

½ cup peanut butter

2 tablespoons honey

¼ cup soy sauce

6 cups chicken broth

2 chicken breasts

2 ramen noodle blocks

1 can coconut milk

2 limes, juiced

Toppings: lime wedges, cilantro, basil, soft boiled eggs, green onions, sriracha, chopped peanuts 

In a large pot or dutch over, saute peppers, green onions, garlic and bok choy stalks (save leaves for later) in a drizzle of oil.  Add red curry past, fish sauce, fresh ginger, peanut butter, honey and soy sauce.  Stir together and cook for 2 minutes on medium.  Add chicken stock and scrape the bottom and edges of the pot.  Bring to a boil, add chicken and cook for about 12 minutes until chicken reaches 165 degrees Fahrenheit.  Remove chicken and shred, then add back to the soup.  Add noodles,  bok choy leaves, and coconut milk.  Boil for 5 minutes, finish with lime juice.  Serve with any combination of the toppings.

HIBACHI CHICKEN SKEWERS & VEGGIES

Chicken Skewers

9 chicken tenders
3 wooden skewers
3 tbsp coconut aminos
1 tbsp olive oil
salt and pepper (for seasoning)

Hibachi Veggies

3 small zucchinis
3 carrots
1 cup mushrooms
1 small yellow onion
3 tbsp coconut aminos
1 tbsp olive oil
1/2 tsp ground ginger
salt and pepper to taste

Bang Bang Sauce

1/2 cup mayo (see notes for my homemade version)
1 tsp coconut aminos
1/2 tsp garlic powder
2 1/2 tbsp compliant sriracha sauce (see notes for my homemade version)


Chicken Skewers

Season chicken tenders with salt and pepper and add 3 tenders to each skewer. Heat a large skillet or grill pan over medium-high heat and add 1 tbsp of olive oil. Once pan it hot, add in each chicken skewer.
Pour coconut aminosover each skewer (1 tbsp coconut aminos per skewer). Allow skewers to cook for 6 minutes on each side or until the juice runs clear.

Hibachi Veggies

Clean the mushrooms, slice the carrots, cut the zucchinis in half long way and slice, and rough chop the onions.
Heat a separate medium pan over medium-high heat with the olive oil. Add in all the veggies along with the coconut aminos, salt/pepper and ground ginger. Cook until tender.
Serve the chicken skewers over the hibachi grilled veggies drizzled with Bang Bang Sauce.

Bang Bang Sauce

Add all of the ingredients to a bowl and mix together with a spoon until combined.

STEAMED BABY BOK CHOY

Baby Bok Choy
4 teaspoons soy sauce
Zest & juice of one lime
Scallions

Take baby bok choy & slice in half long ways. Steam until tender. Meanwhile, mix 4 teaspoons soy sauce, zest & juice of one lime, and some sliced scallions.  I put the steamed bok choy on a platter & drizzled with the sauce. 

CHINESE COLESLAW

1 large head cabbage or 2 small bags
1 bunch green onion chopped
2 packages ramen noodles
4 tablespoons sesame seeds
4 tablespoons sliced almonds

Toast noodles, almonds, sesame seeds in oven.

DRESSING
4 tablespoons sugar
3 tablespoons soy sauce
2 tablespoons white vinegar
1/3 - 1/2 cup salad oil
1/2 teaspoon black pepper
2 ramen flavor packets

Mix and pour over salad.

SIRACHA, HONEY, LIME CHICKEN SKEWERS

3 tablespoons soy sauce

2 tablespoons honey

1 tablespoon vegetable oil

Juice of one lime

2 garlic cloves, minced

1-2 teaspoons Siracha

Red pepper flakes, to taste

2 tablespoons cilantro, chipped

1 pound skinless, boneless chicken breasts

In a small bowl, combine your ingredients, through the cilantro. Mix thoroughly.  Pour marinade over chicken breasts and turn to coat. Cover and allow to marinate for at least 1 hour.  Grill on medium high heat for 6 to 8 minutes per side, until juices run clear.

FIRECRACKER GRILLED SALMON

2 tablespoons balsamic vinegar

2 tablespoons soy sauce

1 green onion, thinly sliced

1 tablespoon olive oil

1 tablespoon maple syrup

2 garlic cloves, minced

1 teaspoon ground ginger

1 teaspoon crushed red pepper flakes

½ teaspoon sesame oil

¼ teaspoon salt

4 salmon filets

In a small bowl, combine the first 10 ingredients and marinate salmon for up to 30 minutes in the refrigerator.  Grill, basting occasionally with remaining marinade. 

CHINESE CHICKEN SALAD WITH SPICY GINGER DRESSING

• 1 boneless chicken breast, skin removed
• 1 medium-sized Napa (or Savoy) cabbage, thinly sliced
• 2 carrots, shredded
• 1 small tomato, thinly sliced
• 1 mango, thinly sliced
• 4 scallions, thinly sliced on the diagonal
• 2 tbsp. roasted sesame seeds
• handful of fresh mint, chopped
• handful of cilantro, chopped
• handful of roasted peanuts

Spicy Ginger Dressing

• 2 teaspoons fresh grated ginger
• 1 tablespoon Sriracha chili sauce
• 2 tablespoons brown sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon soy sauce
• 1/8 teaspoon sesame oil
• 3 tablespoons vegetable oil

Preparation
1. To poach chicken, place the breast in a small saucepan and add water, about 1 inch above the chicken. Cover and bring to a boil. Once boiled, immediately lower heat to a very slow simmer and partly cover for 10 minutes. Turn off the heat and leave the chicken to cook in hot water for another 15 minutes. Once cooled, shred chicken and set aside.
2. In a large bowl, whisk together all the ingredients for the spicy ginger dressing.
3. Add the cabbage, chicken, carrots, tomato, mint and cilantro to the large bowl and toss gently. Top with mango slices and roasted peanuts. Garnish with scallions and roasted sesame seeds, and serve immediately.

PORK & KIMCHI DUMPLINGS WITH SAUCE

Dumplings:

½ cup finely chopped shiitake mushroom caps

½ cup finely chopped Shang Kimchi [see next recipe]

¼ cup finely chopped green onions

1 teaspoon cornstarch

1 teaspoon minced peeled fresh ginger

2 teaspoons mirin [sweet rice wine]

2 teaspoons low-sodium soy sauce

½ teaspoon dry mustard

½ teaspoon dark sesame oil

4 ounces ground pork

24 gyoza skins

1 teaspoon cornstarch

Cooking spray

Sauce:

1 tablespoon minced green onions

3 tablespoons low-sodium soy sauce

1 ½ tablespoons mirin [sweet rice wine]

1 ½ tablespoons rice vinegar

1 teaspoons sesame seeds, toasted

½ teaspoon dark sesame oil

1. To prepare dumplings, combine first 10 ingredients.  Working with 1 gyoza skin at a time, spoon about 1 ½ teaspoons pork mixture into center of each skin.  Moisten edges of skin with water.  Fold in half, pinching edges together to seal.  Place dumplings, seam sides up, on a baking sheet sprinkled with 1 teaspoon cornstarch [cover loosly with a towel to prevent drying]. 2. Arrange half of the dumplings in a single layer in a bamboo or vegetable steamer coated with cooking spray.  Steam dumplings covered for 10 minutes. Remove dumplings from steamer; keep warm.  Repeat procedure with remaining dumplings.  3. To prepare sauce, combine 1 tablespoon onions and remaining ingredients.  Serve sauce with dumplings.  Makes 8 servings.  

Shang Kimchi:

14 cups coarsely chopped napa cabbage [about 2 pounds]

3 tablespoons kosher salt

1 tablespoon sesame seeds, toasted

2 ½ tablespoons sambal oelek or Thai chile paste

2 tablespoons minced fresh garlic

2 teaspoons dark sesame oil

1. Place cabbage and salt in a large bowl, tossing gently to combine.  Weigh down cabbage with another bowl.  Let stand at room temperature 3 hours, tossing occasionally.  Drain and rinse with cold water.  Drain and squeeze dry.

2. Combine cabbage, sesame seeds, and remaining ingredients.  Cover and refrigerate at least 4 hours before serving.  Makes 4 cups.

THAI BEEF SALAD

1 pound top sirloin steak, trimmed

1 tablespoon brown sugar

3 tablespoons low-sodium soy sauce

1 tablespoon mirin [sweet rice wine]

1 teaspoon minced peeled fresh ginger

1 teaspoon dark sesame oil

3 garlic cloves, minced

Cooking spray

Salad greens

1. Wrap beef in plastic wrap, freeze 1 hour or until firm.  Remove plastic wrap, cut beef diagonally across grain into 1/16-inch-thick slices.

2. Combine beef, sugar, and next 5 ingredients [sugar through garlic] in a large zip-top plastic bag.  Seal and marinate in refrigerator 1 hour, turning bag occasionally. 

3. Prepare grill.

4. Remove beef from bad, discard marinade.  Place beef on grill [coated with cooking spray].  Grill 5 minutes or until desired degree of doneness, turning frequently.  Serve over salad greens.  Makes 4 servings. 

PINEAPPLE GINGER SALAD DRESSING

2 oz. sesame oil

1 oz. vinegar

2 oz. soy sauce

4 oz. pineapple juice

1 tbsp. crushed ginger

1 tbsp. pressed garlic clove

1 tsp. pepper

Combing ingredients and shake well.  Serve with any Asian style salad.