Grilled Thai Pork or Chicken Kabobs with Peanut Dipping Sauce

 We just busted out our first kabobs of the year.  There is seriously nothing more satisfying than grilling or smoking your own dinner outside and having it taste completely awesome!!  I love trying out new marinades with different meats to find tasty combinations.  This one was a winner indeed.  A little kick, and the peanut sauce on the side was fab.  We served it up with some grilled asparagus freshly picked from down the street and some couscous.  So, so good!

Grilled Thai Pork or Chicken Kabobs with Peanut Dipping Sauce


3 Tablespoons soy sauce
2 Tablespoons honey
Juice from 1 lime squeezed 
3 Cloves of minced garlic
1 Tablespoon of Siracha
Shake of red pepper flakes
1/4 cup of chopped fresh cilantro
Cubed chicken/pork

Mix all ingredients, place in freezer bag or large bowl.  Marinate for at least a few hours before grilling (Can be frozen for easy meal prep ahead of time).  

Recipe Source:  Ms. Simplicity

Peanut Dipping Sauce


3 Tbsp. creamy peanut butter
3 Tbsp. soy sauce
2 Tbsp. rice vinegar
1 Tbsp. honey
½ tsp. minced garlic
½ tsp. siracha hot sauce
¼ cup water
chopped peanuts to taste

Recipe Source:  Favorite Family Recipes

Firecracker Chicken

I love it when I find a new recipe that my hubby just raves about.  Some of his favorite Pinterest finds I have made are Breaded Chicken with Basil Cream Sauce,Spicy Sausage Pasta, Saucy Crockpot Red Beans and Rice, Broccoli Beef, andCopycat Lion House Bacon Fried Rice and Sweet and Sour Meatballs to name a few.  This one is going in the books with this category!  

Really, these aren't too spicy at all.  Just a yummy sauce ready to fulfill your Chinese food cravings :)  He said the leftovers were great the next day for lunch as well. Enjoy!

Firecracker Chicken


¼ cup canola oil
4 boneless skinless chicken breasts
Salt
pepper
1 cup cornstarch
2 large eggs, beaten

Sauce:
⅓ cup buffalo sauce (if you like more heat use hot sauce, like Frank’s brand)
1¼ cup packed light brown sugar
1 tablespoon water
2 teaspoons apple cider vinegar
½ teaspoon salt
¼ teaspoon red pepper flakes

Preheat oven to 325 degrees. Cut chicken breasts into bite-sized pieces and season with salt and pepper.

In separate bowls, place cornstarch and slightly beaten eggs. Dip chicken into cornstarch then coat in egg mixture. I have also found that you can put the cornstarch in a gallon sized bag and shake the chicken to coat.

Heat canola oil in a large skillet over medium-high heat and cook chicken until browned. Place the chicken in a 9 x 13 greased baking dish.

In a medium sized mixing bowl, buffalo sauce, brown sugar, apple cider vinegar, water, salt and red pepper flakes. Pour over chicken and bake for 1 hour.

I stirred the chicken every 15 minutes so that it coated them in the sauce.


Recipe Source:  The Recipe Critic

Peanut Noodles with Pork

I honestly have been receiving the Food Network Magazine for a couple years now, and love it!  My problem is I see these fabulous recipes, want to make many of the recipes, then forget about them and all my new recipes come from my Pinterest boards.  Times have changed!!  I have been going through and trying some new delicious recipes, and it's been a fun change cooking from them instead of the blog world for a minute ;)

These noodles turned out good, although I wish there was a bit more sauce, so I'll tweak that for next time!

Peanut Noodles with Pork

Kosher salt
12 ounces Chinese chow mein noodles or spaghetti
1/3 cup creamy peanut butter
2 tablespoons rice wine vinegar
1/4 cup soy sauce
3 tablespoons toasted sesame oil
2 carrots, shredded (about 3/4 cup)
1 jalapeno pepper, finely chopped (remove seeds for less heat)
1 bunch scallions, chopped (white and green parts separated)
1 2 -inch piece ginger, peeled and minced
4 cloves garlic, minced
12 ounces ground pork (or ground turkey)
1/4 cup chopped fresh cilantro
chopped dry roasted peanuts

Bring a large pot of salted water to a boil. Add the noodles and cook as the label directs. Reserve 1/2 cup cooking water, then drain. Whisk the peanut butter, vinegar, 2 tablespoons each water and soy sauce, 1 tablespoon sesame oil, the carrots and half of the jalapeno in a large bowl. Add the noodles and toss to coat.

Meanwhile, heat the remaining 2 tablespoons sesame oil in a large skillet over medium-high heat. Add the scallion whites, ginger and garlic; cook, stirring, until golden, about 2 minutes. Add the pork and cook, breaking up the meat with a wooden spoon, until browned, about 5 minutes. Stir in the remaining 2 tablespoons soy sauce.

Transfer the pork mixture to the bowl with the noodles. Add half of the scallion greens and cilantro and toss to coat, adding enough of the reserved pasta water to loosen. Serve topped with the remaining jalapeno, scallion greens and cilantro, and peanuts.

Recipe Source:  Food Network Magazine

Spicy Asian Cucumbers

 I have been trying so hard to eat better...until I see a fabulous dessert.  But I am trying!  Here is a yummy side dish we had with some Asian noodles recently that really hit the spot...was very refreshing, crisp, and healthy.  Definitely better than eating an egg roll on the side ;)  This is so simple, a 5 minute side dish that will go well with any of your Asian dishes.

Spicy Asian Cucumbers

Chop 1 English cucumber. Sprinkle with 1 teaspoon kosher salt; let sit 10 minutes. Whisk 1 tablespoon rice vinegar, 2 teaspoons each sugar and soy sauce, 1/2 teaspoon sesame oil, 2 sliced scallions, 1 minced garlic clove and a pinch of red pepper flakes in a large bowl. Drain the cucumber and toss with the dressing; season with salt. Top with chopped cilantro.  


Recipe Source:  Food Network Magazine, June 2014

Sriracha Honey Chicken

I feel so out of it when it comes to my little food blog.  I started doing this about 6 years ago as a way to share our family's favorite recipes and turned into quite the hobby!  I want to keep it going, but lately with the whole home building process, 3 small children, and life in general it has taken a back-burner for now.  I do want to keep it going when I can!  Maybe when life slows down a bit I can make my posts a more regular thing :)  

Anyhow, we have been eating a lot healthier around here (for the most part).  We are trying to incorporate more veggies into all meals, and so far so good.  I follow a girl on Instagram and have loved seeing her ideas for eating whole.  This recipe for the chicken comes from her.  See the link below for her blog ;)

Sriracha Honey Chicken

3 chicken breasts, diced
1 Tbsp. olive oil
3 Tbsp. honey
1 Tbsp. Sriracha Sauce
1 clove garlic, minced
Salt and Pepper to taste

Heat oil in skillet over medium high heat.  Add chicken and cook until almost cooked through.  Drain any juices from pan, add honey, sriracha, garlic, and salt and pepper and cook until the outside of the chicken gets a little caramelized.  

*I served this over rice and stir-fried veggies.  Fried rice would be great as well.

Recipe Source:  Eating Whole

Thai Chicken Tacos/Wraps

As of lately, Thai flavors have definitely been my favorite.  At my local grocery store, the sweet chili sauce was only sold in a very large bottle, so I am trying to figure out a few ways to use it all up!  

These tacos are so good, and taste so fresh with that yummy salsa topping it off.  The peanuts add some good crunch as well, don't leave them out!!  We served it up with some roasted red pepper quinoa (I cheated and did the box version this time ;)

Thai Chicken Tacos

For the chicken:

1 lb chicken
1 quart chicken stock
additional water
1/2 cup sweet chili dipping sauce
1/4 cup chopped fresh cilantro
the juice of 1 lime
1 clove garlic, grated
1/4 cup unsalted peanuts

For the cucumber salsa:

1 medium tomato, chopped (I used some red bell pepper instead)
1/2 medium cucumber, chopped
6 green onions, chopped
1/4 cup freshly chopped cilantro (oops, forgot this in the photo!)
salt and pepper to taste
tortillas

Place chicken in a saucepan or skillet. Add chicken stock and enough additional water to cover. Bring to a boil and cook over medium heat until done, about 20 minutes.

While chicken is cooking, place all ingredients for salsa in a large bowl. Mix well and set aside.

Remove chicken from skillet and shred. Add chicken back to skillet or saucepan. Add sweet chili sauce, grated onion, lime juice and cilantro to chicken. Heat through.

Serve Thai chicken in a tortilla topped with cucumber salsa.

Recipe Source:  Eclectic Recipes

Honey Peanut Chicken

Well, I have been trying to amp up my veggie intake lately, and stir-frys seem to be a great way to get in a bunch of veggies all at once.  And not to mention, don't all the different colors look awesome!  

I loved the spiciness to this dish, perfect amount for me.  I also doubled to sauce from what is listed below, because I like my sauce and am glad I did.  Leftovers were great, so pack you some up for lunch the next day!

Honey Peanut Chicken

2-3 cups hot, cooked rice
2 skinless, boneless chicken breast halves, cut into 1-inch      cubes
2 tablespoons cornstarch
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon canola oil
1 tablespoon dark sesame oil
2 cups broccoli florets
1 cup frozen shelled edamame
2 garlic cloves, minced
1 medium yellow onion, finely chopped
1 red bell pepper, sliced
1/2 cup dry-roasted cashews, unsalted
1 tablespoon rice vinegar
3 tablespoons honey
2 tablespoons lower-sodium soy sauce
1 tablespoon Sriracha

Cook rice according to package directions, omitting salt and fat.

Combine chicken and next 3 ingredients in a bowl; toss to coat.

Heat a large skillet over medium-high heat. Add canola and sesame oils. Add chicken mixture, and sauté for 4 minutes or until lightly browned. Increase heat to high, and add broccoli and the next 4 ingredients (through red bell pepper). Cook 5 minutes or until vegetables are crisp-tender and chicken is done, stirring frequently. Stir in cashews.

Combine vinegar and remaining ingredients in a small bowl; stir with a whisk. Add vinegar mixture to chicken mixture; toss to coat. Serve with rice.

Recipe Source:  adapted from On My Menu

Copycat California Pizza Kitchen Thai Chicken Pizza

I love copycat recipes!  There is something so fun about being able to re-create some of your favorite recipes from a restaurant and save a lot of money while doing it!  Some of our greatest memories here in Ohio is with friends having Cafe Rio nights.  When we found an amazing recipe for Olive Garden's Zuppa Toscana, my hubby was so excited (it's the only soup I've ever seen him excited about.)  It is just plain fun :)


I honestly can't say that I have ever had this pizza from the California Pizza Kitchen...I am usually partial to their yummy salads.  Maybe next time I'll have to try this to compare because it was dang good!  It may be a bit spicy for the kiddos, so you may have to have another option for them...but you need to try this!

 Copycat California Pizza Kitchen Thai Chicken Pizza




1 ball pizza dough (see recipe below)
Olive oil, for brushing
¼ cup sweet Asian chili sauce, plus extra for drizzling
1 shallot, thinly sliced
½ large zucchini, thinly sliced
1 tsp. red pepper flakes
1 cup shredded cooked chicken
2/3 cup shredded mozzarella cheese
3-4 tbsp. chopped peanuts
2 tbsp. minced fresh cilantro
2 tbsp. minced fresh basil (optional)


To make the pizza, increase the oven temperature to 500˚ F and preheat a pizza stone.  Roll out the pizza dough into a 12-14 inch round.  Lightly brush the perimeter of the dough with olive oil.  Spread the chili sauce over the crust in an even layer.  Layer with the shallot, zucchini, red pepper flakes, shredded chicken, and cheese.


Transfer the pizza to the preheated pizza stone and bake until the cheese is melted and bubbling and the crust is lightly browned, about 10-12 minutes.  Remove from the oven and let cool slightly.  Sprinkle evenly with the peanuts, cilantro, and basil before slicing and serving.


Recipe Source:  Annie's Eats


Pizza Dough

1 c warm water, divided
1 tsp sugar
1/4 oz package active dry yeast (or 2 1/4 tsp.)
3 Tbsp oil (olive oil or vegetable)
2 ½-3 c flour
1 tsp salt

Put warm water in bowl. Stir in sugar and yeast and let proof for 1o minutes. Stir in rest of ingredients. Mix until a ball, knead 10 minutes. Put additional oil in bowl and let rise in oil bowl for 1 ½ hours.

Pork Chops with Pineapple Fried Rice

(pic from The Pioneer Woman)

I LOVE it when pork chops are on sale...I buy up quite a few packages when they are.  Since my hubby needs a break from my love of chicken every now and again, pork chops are a great way to switch things up a bit. Combine the chops with delightful Asian flavors and this scrumptious rice and dinner is served!  Pineapples are so delicious right now, so take advantage and make this, heck...why not tonight?!

I wish I could have gotten a better picture of this myself, but I had some serious lighting issues when I was taking pictures of this lovely meal last night.  I'll try again next time I make it, but didn't want to wait for then to share this yummy meal!  Enjoy :)

Pork Chops with Pineapple Fried Rice

1/2 whole Pineapple, Cut Into Spears And Skewered

2 cups White Or Brown Rice, Cooked

6 whole Pork Chops

1 Tablespoon Butter

1 Tablespoon Peanut Oil Or Canola Oil

1 whole Large Onion, Sliced

6 Tablespoons Soy Sauce (more To Taste, Or If More Liquid Is Needed)

1 Tablespoon Rice Wine Vinegar

2 Tablespoons Honey

1 Tablespoon Sriracha, Or Other Hot Sauce

Salt To Taste

3 cloves Minced Garlic

2 whole Eggs

1 jar (small) Drained Pimentos

1-1/2 cup Frozen Peas

2 Tablespoons Soy Sauce (additional)

Cook rice according to package instructions. Set aside.

Grill or saute pineapple spears until they have good marks/color on the outside. Slice, then set aside.

(Note: soak wooden skewers in water for a few hours first.)

Heat butter and oil over medium high heat, then add the pork chops to the pan. Saute on both sides until they have nice color.

Throw in the sliced onions and work them into the crevices between the chops. Shake the pan and move the onions around and let them cook for a good couple of minutes.

When the onions are starting to soften, add soy sauce, rice wine vinegar, honey, and hot sauce. Shake the pan, stir it around, and let it cook and bubble up for a good couple of minutes until the pork chops are completely cooked and the sauce is thicker. Remove the pork chops to a bowl, then let the sauce bubble up and cook for another 30 to 45 seconds. Pour it over the pork chops. Set aside.

Add a small amount of oil to the same pan (without cleaning it) and return it to the stovetop over medium-high heat. Add garlic and stir it around, then crack in the eggs and immediately stir them to scramble them a bit. Add peas, pineapple, pimentos, and a couple of tablespoons (additional) soy sauce. Add cooked rice and stir it around to cook for a couple of minutes.

To serve, pile rice on a plate, then top with a pork chops and onions from the sauce. Drizzle a little bit of sauce over the top.

Recipe Source:  Pioneer Woman

Spicy Asian Turkey Lettuce Wraps

I really am trying to eat better these last few weeks...my meals have been a lot better, its the darn sweets that have been getting me!  So to continue my quest, I whipped up some of these yummy lettuce wraps for the Superbowl as a healthier option to the traditional greasy fatty food usually accompanied by the big game.  


These are truly phenomenal, and you don't have to feel guilty about going back for seconds :)  

Spicy Asian Turkey Lettuce Wraps


2 tablespoons canola oil
1/2 cup red onion, chopped
2 garlic cloves, chopped
2 tablespoons ginger root, peeled and grated
1 1/2 lbs. ground chicken (or turkey)
4 tablespoons soy sauce 
2 tablespoons Sriracha
1/2 cup chopped fresh cilantro
1 small can water chestnuts, chopped (used carrots this time) 
1/3 cup chopped peanuts 
1 head butter lettuce (or iceburg)

Heat oil in a large non-stick frying pan, add onion and saute about 2 minutes, then add garlic and ginger root and saute another minute. Add ground chicken (turkey) to frying pan and break apart, then add soy sauce and Sriracha. Cook until the chicken (turkey) is brown and crumbling apart, and the sauce is slightly reduced, about 5 minutes.

While chicken (turkey) cooks, wash and chop cilantro. Remove the core end from lettuce and separate leaves. Chop peanuts and put in small bowl to serve at the table. When turkey is done, add chopped water chestnuts and chopped cilantro and cook 1-2 minutes more. 

To serve: place chicken mixture on lettuce leaf, sprinkle with peanuts, and fold the leaf closed to make it easy to grab and eat.

Asian Style Cashew (or Peanut) Chicken

I have yet to try a Rachael Ray recipe that I haven't liked.  I received her book 365: No Repeats quite a few years back and have tried numerous recipes from it.  Here is our latest recipe we've tried.  It has a great kick of heat, has tons of veggies, and the cashews (or peanuts in my hubby's case)  give it a nice texture difference.  It is fairly healthy and packed with flavor!


If you are scared when you see duck sauce, have no fear.  It is not made from Donald or Daffy :)  It is a apricot based sauce you can find in the international section of your grocery store.  


Enjoy :)


Asian Style Cashew (or Peanut) Chicken


3 Tbsp vegetable oil
1 Tbsp butter
1 large onion, 1/4 finely chopped, 3/4 thinly sliced
1 1/2 cup brown rice
3 cups chicken stock or broth
1 1/2 lb chicken, cut into pieces
Montreal Steak Seasoning, to taste
3 tsp minced garlic
1 red bell pepper, thinly sliced
1 tsp crushed red pepper flakes
2 cups bean sprouts
1 cup pea pods, chopped into smaller pieces (I used snow peas)
1/2 cup tamari (dark, aged soy sauce...I used regular soy sauce and it was great!)
4 scallions, cut on the diagonal about 2 inches apart
1/2 cup duck sauce
1 cup cashews (or peanuts)


In a medium pot over medium heat, combine 1 Tbsp of the vegetable oil and butter. When the butter melts into the oil,add the chopped onions and cook for 2 minutes, then add the rice and cook for 3 minutes more. Add the stock and cover the pot. Raise the heat to bring the stock to a rapid boil. Once the stock boils, reduce the heat to low and cook, stirring occasionally, until the rice is tender, 17-18 minutes


While the rice cooks, make the chicken. Heat a large skillet over high heat. Add the remaining 2 Tbsp vegetable oil, then the chicken. Season the chicken with steak seasoning. Lightly brown the chicken on both sides, then move off to one side of the pan. Add the remaining onions, the garlic, bell peppers, and other vegetables. Cook for 2 to 3 minutes, then mix the vegetables and meat together. Season the stir fry with tamari and duck sauce. If you want the sauce a little thicker, mix 1 Tbsp cornstarch with 1 Tbsp water and stir into mixture.  Let cook for another minute or two to thicken.  Add the cashews (or peanuts) and cilantro and serve over the brown rice.


Recipe Source:  365: No Repeats from Rachael Ray

Baked Buffalo Chicken Egg Rolls

Remember that Crock Pot Buffalo Chicken I posted about a few days ago?  Well, here is another way to use it up!  These egg rolls were super yummy, although the Hubsters thinks they would have been amazing deep fried rather than baked...you be the judge :)


Baked Buffalo Chicken Eggrolls


12 egg roll wrappers
1 cup cooked, shredded chicken
1/2 cup Frank's Buffalo Wing Sauce
Ranch dip mix
1 tub Philidelphia Cream Cheese
1 cup broccoli slaw mix (dry)
blue cheese crumbles (optional)
cornstarch
water


Mix cooked chicken with wing sauce.  Set aside.


Mix ranch dip and cream cheese.  Set aside.


Lay out egg roll wrappers on a clean surface.  Place @ 1 TBSP broccoli slaw mix diagonally onto bottom corner of egg roll wrapper.  Place @ 1 TBSP chicken on top of slaw.  Place @ 1 TBSP ranch cream cheese mix on top.  Add blue cheese crumbles. (optional)


Fold bottom corner toward center of wrap, tucking filling in tightly.  Fold right and left bottom corners toward center, creating an "envelope".  Brush water and cornstarch slurry along edges of envelope and tightly wrap up rolls, making certain all edges are sealed.


Spray wire rack with non-stick cooking spray.  Set wire rack on a cookie sheet.
Place rolls on wire rack.  Spray rolls with cooking spray.  Bake at 400 degrees Fahrenheit for about 15 minutes or until egg rolls become crispy and brown.


Serve with celery and extra ranch or blue cheese dip.


Recipe Source:  My Kitchen Apron

Black Pepper Chicken

It's been a while since I'm made some homemade Chinese food.  The other day I was really craving Pei Wei and very angry that it was a 25 minute drive to get there.  So, instead I turned to my recipe stash to fulfill my craving.  

It wasn't Pei Wei, but this turned out pretty good.  I had never heard of black pepper chicken before, so I thought, why not!?  It may be a little strong for youngsters, but otherwise it was yummy! 

Black Pepper Chicken

1lb boneless skinless chicken breasts (or thighs)
6 tablespoons cornstarch (for dusting)
1 white onion (diced)
1 cup frozen peas and carrots (or celery)
oil (for drying)
Sauce-
¼ cup oyster sauce
1 teaspoon soy sauce
1 teaspoon black pepper
½ teaspoon white pepper
1 teaspoon sake or rice wine

Mix together all of the sauce ingredients in a bowl and set aside.

Cut chicken into ½“cubes and dust chicken pieces with corn starch until fully coated.

Deep fry (or fry in a wok) chicken in batches until golden brown. Drain on paper towels.

Heat about 1 tablespoon of oil in the wok and stir fry diced onion for a minute or two. Add peas and carrots (or celery) and stir fry for another couple minutes. Add sauce mixture to the wok and heat until bubbling. Add chicken stirring to fully coat with the sauce. Serve with white rice.


Recipe Source:  Blogchef

Orange Soy Pork Chops

I am in the middle of a weight-loss war...maybe not the best idea through Thanksgiving!  So my cooking the last week or so has been a little more on the healthy side, and my poor husband has to go along with it.  I don't think this is one dish he had to "suffer" through!  It is very flavorful, and the pork was nice and juicy.  Definitely a winner :)


Orange Soy Pork Chops


2 tablespoons oil 
1 cup fresh squeezed orange juice (took me 6 medium oranges to get 1 cup of juice)
2 tablespoons soy sauce
2 cloves garlic, minced
1/2 teaspoon dried or fresh thyme 
4 pork chops
Salt and pepper to taste 

Heat oil in a skillet until shimmering. Combine orange juice, soy sauce, garlic and thyme in a small bowl. Set aside.

Season pork chops with salt and pepper. Add the pork chops to the hot skillet and sear until browned, 1 to 2 minutes per side. Lower the heat and continue cooking, turning as needed to prevent burning, about 5 minutes longer. Transfer the chops to a plate and cover tightly with foil. 

Add the reserved orange juice mixture to the pan and cook over medium-high heat until the sauce is reduced by half, 3 to 5 minutes. Return the chops to the skillet; heat through, turning to coat. Serve with the pan sauce.

Recipe Source:  Taste of Home Cooking, adapted from Eating Well

Crockpot Peanut Butter Pork

I love peanut sauces...LOVE them!  This Thai Chicken Pasta was great, and this Spaghetti with Chicken and Peanut Sauce was mighty tasty as well!  


This pork is very flavorful, and please don't leave out the peanuts, they are the best part!


Crockpot Peanut Butter Pork

From:  The Picky Apple

1.5-2lbs pork tenderloin (I used 4 boneless chops, about 1.5 lbs)
1 onion, sliced in rings
1/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons white wine vinegar
3 tablespoons water
2 garlic cloves, chopped
1/2 cup creamy natural peanut butter
2 tablespoons chopped peanuts (garnish; optional)
1 lime, cut in wedges (garnish; optional)
cilantro, chopped (garnish; optional)
1/2-3/4 cup chicken stock
1/2-1 Tbsp Siracha 

Use a 4-6 quart crockpot. Put onion slices into the bottom of your crockpot. Put the pork on top. Add brown sugar, soy sauce, vinegar, water, garlic, Siracha and peanut butter. No need to stir–the peanut butter needs to melt before you can do so. Cover and cook on low for 8 hours, or on high for 4-6. The pork will be more tender the longer you cook it. 1 hour before serving, add chicken stock, stir. Then flip the meat over in the crockpot to allow the other side to soak up the peanutbuttery goodness. Garnish with chopped peanuts, cilantro, and serve with lime wedges.

Asian Crunch Chicken Salad

I am continuing on my quest to cook and eat healthier in hopes that the baby weight will soon start to come off in combo with some crazy exercising.  The dressing was very tasty and it had an ENTIRE BUNCH of cilantro in it, so you know I was all over that!  One day I may just make a salad with just cilantro :)  The peanuts were a great addition...they had a great crunch.  


This salad was very yummy for an entree, I'd say it could serve 5-6 adults for an entree, 8-10 for a side dish. 


Asian Crunch Chicken Salad
From:  Your Home Based Mom

1 lb. chicken breasts, skinless and boneless

3 Tbsp olive oil

2 Tbsp fresh lime juice

1 Tbsp cilantro, chopped fine

1 tsp salt and pepper

1/4 tsp crushed red pepper flakes

1/4 tsp cayenne pepper

1/2 C olive oil

1/4 C fresh lime juice

1 Tbsp grated lime peel

3 Tbsp white wine vinegar

1/4 tsp chili powder

2 Tbsp sugar

1 tsp salt and pepper

Combination of shredded Napa Cabbage and baby spinach (about 5-6 cups)

1 C shredded carrots

1 bunch cilantro, chopped

1 C chopped peanuts

Cut chicken breasts into thin strips.  In a bowl combine 3 Tbsp olive oil, 2 Tbsp lime juice, 1 Tbsp cilantro, salt and pepper.  Add chicken and marinate for 30 minutes.  Heat pan and saute chicken until cooked through.  Set aside to cool.

In a bowl mix together the 1/2 C olive oil, 1/4 C lime juice, lime peel, vinegar, chili powder, sugar, 1 tsp salt and 1 tsp black pepper.

In a large bowl,  add together cabbage, spinach, carrots, cilantro, chicken and peanuts.  Add in dressing mixture and toss.

Asian Chicken Peanut Wraps

There is something about summer that makes me want sandwiches, salads, and wraps!  This one was great with some wonderful flavors.  To be honest, though, I think I liked this Rachael Ray one better, but this was was a bonus because it was easier to put together!


Asian Chicken Peanut Wraps
From:Recipe Shoebox
2-3 boneless, skinless chicken breasts
olive oil (for brushing)
2 celery ribs, chopped
2 green onions, sliced
1 grated carrot
1/2 cup snow peas
4 pita breads or large flour tortillas
lettuce leaves 
SAUCE: 
(if using shredded chicken, I recommend making a 1-1/2 batch of the sauce)
1/4 cup peanut butter
3 Tbs. soy sauce
3 Tbs. fresh lime juice
zest of one lime 
2 tsp. sugar
1 tsp. minced fresh ginger
1 tsp. sesame oil
1 clove garlic, minced
Brush chicken with oil and bake in a 400 degree oven for about 20 minutes, or until no longer pink and juices run clear.  Set aside, allow to cool, and chop into cubes (or shred it).  

In a sauce pan,  immerse the snow peas in  boiling water for 30-60 seconds.  Immediately drain the boiling water and immerse the snow peas in a bowl filled with icy cold water.  Allow to sit for 2 minutes in the cold water, then drain and set aside.  


Meanwhile, in a bowl whisk together the peanut butter, soy sauce, lime juice, lime zest, sugar, ginger, sesame oil, and garlic until smooth. 


In a large bowl, toss the cooled chicken and snow peas,  celery, green onions, and carrot.  Pour peanut butter dressing over the chicken/veggie mixture and toss until evenly coated.  Spoon into lettuce lined pitas or tortillas and roll.  Makes 4 servings.