If you haven't purchased a spiralizer for your kitchen yet... you must get one! I just got one for Christmas, and it's the coolest gadget I have in my kitchen. David and I are trying to eat carb free, so usually when we have pasta it's spaghetti squash. The squash takes way too long to cook though, so I've been making pasta out of zucchini! You would think that it would fall apart, but it's the same consistency as regular pasta, and so much better for you!
I couldn't get enough of this recipe... I just love Asian food, especially if its cooked at home! ;)
Don't have a spiralizer? Try your food processor with your cheese grater attachment!
Zucchini chow mien pasta
*3 zucchini's- peeled and spiralized
* 1/3 diced purple cabbage
* 1 teaspoon soy sauce (without salt if you can find it)
*1/2 teaspoon ground ginger
*3 cloves minced garlic
Spiralize your Zuchinni. Once pasta is made and all is diced/minced place all in a skillet on low/medium with the soy sauce, ginger, garlic. Cook for about 1-2 min until hot. You don't want to overcook as it will cook very fast! You just want it to be hot. If you have any left over juice, make sure to drain from the skillet. Set this aside on low to keep warm
Cashew Turkey
*1 package of turkey breasts- over by the chicken usually or ground turkey
*3 Tablespoons dry sherry
*1 teaspoon roasted ground ginger
*3 cloves of garlic minced
*4 1/2 teaspoons corn starch
*3/4 cup chicken broth- I add 3/4 water with "Better than Bullion chicken base"
*1/4 cup soy sauce (low sodium)
*5 Tablespoons Hoisin sauce
*1 Tablespoon rice vinegar
*1 Tablespoon brown sugar
*1 Tablespoon olive oil
*1 cup unsalted cashews
*3 Tablespoons Tsang Classic stir fry sauce - If you can't find this, then use any stir fry sauce you find in the Asian section of the store.
*1 red pepper sliced
*1/2 can water chestnut diced
*1/2 teaspoon red pepper flakes
Pound the turkey breasts until smashed... lol then dice into small pieces and place into a large bowl.
Add all ingredients except the oil, peppers, chestnuts, cashews and chicken broth. In a skillet, heat to medium- add oil and cook peppers until done.
Mix all ingredients into the turkey and then add to skillet when peppers are cooked through. Add remaining ingredients and cook until done. If you have any remaining juice drain.
Orange Chicken
I was really craving orange chicken one night so I decided to make it from scratch! It was really good! I made white rice and broccoli to go with it.
*1 1/2 pounds chicken breast or turkey breast (We like turkey the best because you don't have to cut off the fat... it's already trimmed and we think it's better for you anyway).
*1/2 cup cornstarch
*2 tablespoons cornstarch
*1/2 cup flour
*1 large egg
*1 cup peanut oil
*1 green onion, sliced
Marinade:
*1 cup chicken broth (Use chicken bullion with 1 cup water)
*1/2 cup fresh squeezed orange juice (Regular orange juice would work too)
*1/2 cup sugar
*1/3 cup white vinegar
*1/4 cup soy sauce
*2 cloves minced garlic
*1 tablespoon orange zest
*1 teaspoon Sriracha sauce
1/4 teaspoon ground ginger
1/4 teaspoon white pepper
Whisk together the chicken broth, orange juice, sugar, vinegar, soy sauce, garlic, orange zest, sriracha, ginger, and white pepper in a large bowl. Pour marinade into a large bowl or skillet over medium heat. In a separate small bowl stir in two tablespoons of cornstarch with 2 tablespoons water to make a paste. Add to the marinade and boil. Cook stirring frequently until thickened. About 1-2 minutes. Keep warm.
Cut the chicken into small pieces. In two separate bowls add beaten eggs into one and cornstarch & flour into another. Dip the chicken into the eggs and cornstarch / flour mixture (repeat if necessary). Add oil to a pot or skillet until hot enough to fry chicken. Add chicken and cook in the oil until done or golden brown.
Transfer cooked chicken into the marinade and turn to medium until the chicken looks like its coated well in the mixture.
Serve with rice and broccoli or veggies.
Thai Chicken with Peanut Sauce
This is more like YUM Chicken. The peanut sauce makes this recipe.... so much flavor! We've made this for family and everyone really liked it. You can cut into cubes and add to skewers or just grill the whole chicken breast.
*3 Tbsp soy sauce
*2 Tbsp honey
*1 Tbsp sesame oil
*Juice of 1 lime
*2 garlic cloves, minced
*1 Tbsp Sriracha sauce (Can be found in the Asian section of the grocery store)
*1/8 tsp red pepper flakes
*2 Tbsp chopped fresh cilantro
*1 1/2 pounds boneless chicken breast
1. You can either cut chicken into cubes for skewers or leave whole... your choice.
Pour ingredients into a ziplock bag and marinate the chicken for about 2 hours in the fridge.
2. Grill until chicken is done. (If in cubes, add to skewers and grill)
For the Peanut Sauce:
This peanut sauce is creamy, sweet and a little spicy. It's lip smacking good! :)
*1 can of coconut milk (Can be found in the Asian section)
*1 Tbsp Thai garlic chili paste (can be found in the Asian section)
*3/4 cup natural peanut butter
*2 Tbsp Brown sugar
In a small bowl add the peanut butter and chili garlic paste and brown sugar. Slowly sir in coconut milk until creamy. You can serve cold or add to a small saucepan and cook over medium until warm.
MMMMmmmmmm! Enjoy!
Thai Peanut Pot Stickers
*1/2 pound ground pork or ground turkey (I couldn't find pork, so I used ground turkey)
* 1/2 cup coconut milk (In the can- found in the Asian section)
* 1/4 cup creamy peanut butter
* 2 teaspoon red curry paste
*1 teaspoon brown sugar
* 1 clove minced garlic
* 2 slices fresh ginger minced
* 1/2 shallot diced
*1 can of water chestnuts- (diced into small pieces)
* 3 green onions chopped
* Sweet Asian chili sauce (Found in the Asian section for dipping)
* Wonton wrappers (Or you can use egg roll wrappers and cut into circles. I couldn't find wonton wrappers, so this is what I had to do.)
*Olive oil & pam cooking spray
1. Add shallot, green onion, ginger, and garlic to skillet and cook through. Add ground turkey (or pork) with water chestnuts and cook until done.
2. In a small bowl combine meat and the rest of the ingredients & stir. If too thick add a little bit more coconut milk.
3. In each wonton wrapper add 1 tablespoon of the meat. Get a small cup of water and dip your fingers into the water. Put water on the edges of the wrapper. Pinch the edges of the wrapper until all meat is covered- no holes.
4. In a non-stick skillet (be careful, they are called pot stickers for a reason!) add some pam cooking spray and about 1 tablespoon olive oil. Turn skillet on Medium-medium high. Add your pot stickers into the pan and cook on each side until brown.
5. Put on some paper towels and wait until cooled off a bit before serving. Serve with the Asian chili sauce.
Thai Lettuce (Or Cabbage) Wraps
- 2 pounds ground Turkey
-2 shallots minced
- 1 can of sliced water chestnuts- diced into small pieces
- 1 tablespoon sesame seed oil (or olive oil)
- 4 cloves of garlic pressed or minced
- 4 tablespoons soy sauce
- 1 tablespoon ginger (Powder)
-1 tablespoon Sriracha sauce, or more to taste
- 4 green onions sliced and diced
- Thai basil leaves (about 8 leaves). You can also use regular basil or leave out..
- 1 Tablespoon chili garlic paste
- 4 Tablespoons Tsang Stir Fry Classic Sauce- or more to taste
- Salt and pepper to taste
- 1 head of purple cabbage or lettuce
1. In a medium saucepan turn to medium / medium high and add shallots and green onions with sesame oil until tender. Then add water chestnuts
2. Add Turkey and all other seasonings and stir all together.
3. Cook until turkey is cooked through. Drain if needed.
4. Separate each piece of cabbage for the wraps and add the turkey to serve.
If you don't like lettuce you can eat the turkey by itself with white rice or make egg rolls with egg roll wrappers!! :)
Thai Egg Rolls
*Egg roll wrappers- Can be found over in the produce section
*Leftover Thai chicken or even Rotisserie Chicken with Sriracha sauce
* Diced purple cabbage
*Peanut oil
*Sweet chili sauce for dipping
*Water
1. On your eggroll wrapper add some Thai chicken (or rotisserie with Sriracha sauce) and purple cabbage. Add water to edges and wrap the eggroll so that nothing falls out. I usually fold the two outer sides in and then roll. Once rolled add to the peanut oil (needs to be 350 degrees- Medium high).
2. Cook until browned and add to paper towel to drain oil off.
3. Serve with Sweet chili dipping sauce or sauce of your choice.
Spicy Thai Peanut Chicken with Shredded Sweet Potatoes and Carrots
You will need:
-1 bell pepper (Either orange or red)
- 1 red onion
- 1 sweet potato
- Shredded carrots
-2 pounds of chicken or turkey (I used turkey)
- About 1/2 jar of Thai peanut sauce (can be found in Asian section of store- I got at Kroger)
- 2 to 3 tablespoons Chili garlic paste (Can be found in Asian section too)
- 2 tablespoons minced garlic
- 2 cups white rice
- Sriracha sauce (for added heat- Optional)
- Sesame oil or olive oil - about 1 teaspoon
1. Shred sweet potato in your food processor with your cheese grate setting. Spread evenly on oiled cookie sheet along with carrots and cook for about 5 min on 400 or until cooked through- Set aside
2. Chop the onion and bell pepper in your food processor with the slicer attachment. Heat large pot or skillet on medium and add sesame oil or olive oil. Add the onions, bell pepper, and garlic to the pot and stir. (Keep an eye on this and stir occasionally)
3. Cook your rice in rice cooker or on stove. You'll need 4 cups water to 2 cups rice. Turn water to boil first, then add rice and lower to a simmer until cooked through.
4. Ground chicken in the food processor regular chop setting. Make it a little chunky and not too ground. Add to a bowl with the peanut sauce and chili paste. Mix.
5. Add chicken to pot and stir until cooked through. Once cooked through lower heat to low and let sit for about another 5-8 min. If any extra liquid drain, then add back to pot and add an additional 1/4 cup of peanut sauce. You can add more peanut sauce if you want, it's to taste.
6. In your bowl, add rice on the bottom, chicken, shredded carrots and sweet potatoes, and then Sriracha sauce on top if desired. Dig in!!
Almond Chicken
You will need:
2 Pounds Chicken or Turkey- Cut into small pieces
5 stalks of celery chopped into small pieces
1/2 yellow onion diced
1 package mushrooms
1/2 package of bacon - cut into small pieces
2 tablespoons of butter
1 package sliced almonds
2 Tablespoons soy sauce
Salt & Pepper to taste
2 cups white rice / 4 cups water
2 cups chicken broth
-In rice cooker or large pot add rice and water- boil until water is gone and rice is soft.
- In large pot add butter and bacon and cook until a little brown. Set aside and then add olive oil if needed and the celery, onion, and mushrooms. Saute until done.
- Add chicken or turkey and stir until cooked all the way through
- Pour chicken broth into the pot with remaining ingredients with soy sauce, salt & pepper, and about 1/2 the package of almonds.
- Let simmer for about 5 min.
- Add cooked rice, & almond chicken to plate pouring remaining juices over almond chicken and rice and serve!
Can't wait to try!! I will have to make at your house to borrow the spiralizer;)
ReplyDeleteOk sounds good! :)
ReplyDelete