Category: Asian Dishes

Asian Dishes · Poultry

Ginger Peanut Chicken with Coconut Rice

cathysmahaLeave a comment

What a delicious dish! Daughter, Megan, recommended this recipe since I love Thai dishes. I doubled the chicken part of the recipe and made a single of the coconut rice and still had a lot of leftover rice. In the future, I would make double the chicken and halve the rice recipe. Since I doubled the recipe, I used 1 cup of fresh sprinach and one cup of chopped bok choy. The leftovers were equally delicious. For the leftover meal, I served with balsamic roasted brussel sprouts and it paired well.

The coconut rice was a great idea. I never thought of adding coconut milk to the rice cooker but it adds another level of delicious to this dish.

Ginger Peanut Chicken with Coconut Rice

INGREDIENTS:
  • Ginger Peanut Chicken
    • 1 1/4 pounds chicken thighs, fat trimmed, cut into small bite-sized pieces
    • 1-inch piece of ginger, grated
    • 3 green onions, thinly sliced (white parts and green parts separated)
    • zest and juice of 1-2 limes
    • 2 tablespoons brown sugar
    • 1 1/2 teaspoons salt
    • 1 tablespoon olive oil or avocado oil
    • 2–3 cloves garlic, minced
    • 1/2 cup chopped roasted peanuts
    • 1/2 cup chopped cilantro
    • 1 cup spinach, bok choy, etc.
  • Coconut Rice
    • 2 cups white or jasmine rice
    • 1 1/2 cups water
    • 1 can coconut milk
    • a pinch of salt
DIRECTIONS:
  1. Marinate Chicken: In a stainless steel bowl, mix the chicken with the ginger, green onions (white parts), lime zest, brown sugar, salt, and oil. Marinate for 20 minutes-2 hours.
  2. Rice: Add the rice ingredients to an Instant Pot. Cook on high pressure for 3 minutes, followed by a natural pressure release for 10-15 minutes (it won’t be quite done yet after 3 minutes – it needs the rest time to finish cooking). Release the steam, fluff with a fork, and attempt not to eat the whole thing! (Don’t have an Instant Pot...use these instructions:
    • To cook the coconut rice on the stove or in a rice cooker: Cooking the rice in a rice cooker or just on the stove top should work well. To make it on the stove, you can add 2 cups of rice, 1.5 cups of water, and a 14-ounce can of coconut milk to a large pot and bring it to a boil. Once it’s boiling, you can reduce the heat to a simmer, cover the pot, and cook the rice for about 15-20 minutes. (Fork-Lore: I live at high altitude and had to add more water during the process so the rice didn’t stick or burn).
  3. Cook Chicken: Heat a large skillet (nonstick or cast iron work well) to medium-high heat. Add the marinated chicken to the pan, working in 1-2 batches depending on the size of your pan. Leave the chicken sitting undisturbed for several minutes to get a nice caramelization on the chicken.
  4. Adding Extras: When all the chicken is cooked, turn the heat down slightly and add the peanuts and garlic to the pan. Sauté for 3-5 minutes to get the peanuts roasty and the garlic nice and fragrant.
  5. Finish by adding in the cilantro, green onion, and spinach. Squeeze lime juice into the pan and season with more salt and pepper as needed.
  6. Serve over coconut rice! SO simple but so good.

Recipe from PinchofYum

Appetizers · Asian Dishes

Thai Peanut Sauce

cathysmahaLeave a comment

My first visit to a Thai restaurant includied Thai Peanut Sauce with fresh carrots, similar to chips and salsa at a Mexican restaurant. I loved it! It’s easy to make and keeps well in a refrigerator for a few days. I used chunky peanut butter, because I was out of smooth, and blended it. It was delicious. Perhaps this is a healthy snack that kids/grandkids would enjoy.

Thai Peanut Sauce

INGREDIENTS:
  • 1/3 cup natural peanut butter, if your peanut butter is thick, microwave is for about 15 seconds first
  • 1/4 teaspoon ground ginger, or 1/2 teaspoon freshly minced ginger
  • 1 tablespoon maple syrup
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons to 1/4 cup hot water
  • 1/4 teaspoon crushed red pepper flakes, optional
DIRECTIONS:
  1. Whisk all the ingredients (minus 2 tablespoons of the hot water) together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
  2. Add the extra water a little at a time depending on whether you need this for a sauce, dip or a dressing to your desired consistency.
  3.  This can be made ahead of time and stored in the fridge, or used immediately!

Recipe from Jessicainthekitchen

Asian Dishes · Salads

Peanut Chicken Spring Roll Bowls

cathysmahaLeave a comment

Peanut Chicken Spring Roll Bowls is a favorite of my daughter, Megan, and she shared the recipe with me. So delicious when I’m craving a Thai/Asian salad.

Peanut Chicken Spring Roll Bowls

INGREDIENTS:
  • 4 cups shredded romaine or cabbage
  • 4 carrots, shredded
  • 4 green onions, chopped
  • 1/2 cup fresh cilantro or Thai basil, chopped
  • 1/2 cup diced mango
  • 2 Persian cucumbers, thinly sliced
  • 1/3 cup pickled jalapeños, chopped (optional)
  • 1/3 cup peanuts, chopped
  • 4 ounces vermicelli rice noodles, cooked
  • 1-2 cups cooked shredded chicken
  • 1 avocado, chopped
PEANUT DRESSING:
  • 1/2 cup creamy peanut butter
  • 1/3 cup tamari or soy sauce
  • 1/4 cup toasted sesame oil
  • 1/4 cup rice vinegar
  • 2-3 tablespoons chili sauce (sambal oelek)
  • 2 tablespoons honey
  • 3 tablespoons lime juice
  • 1 tablespoon fresh grated ginger
DIRECTIONS:
  1. 1. In a large bowl, combine the lettuce, carrots, green onions, cilantro, mango, cucumbers, jalapeños, and peanuts.
  2. To make the dressing. Combine all ingredients in a food processor and blend until smooth. Add water, as needed to thin.
  3. Pour 1/2 the dressing over the salad and toss to combine. Divide the salad between bowls. Top each with noodles, chicken, and avocado. Drizzle over more dressing. Tip: I take scissors and cut the noodles up, then toss everything together with the dressing.

Recipe from HalfBakedHarvest

Asian Dishes

Pnang Curry

cathysmahaLeave a comment

Pnang Curry has become a favorite of mine, even as I stay away from most currys. Recipes that meld the flavors of peanut butter, vegetables, fish sauce, basil, etc. are favorites. Megan altered this recipe to add sweet potato, carrot, potato, and sometimes green beans and it is delicious!

Pnang Curry

INGREDIENTS:
  • 1 tablespoon oil
  • 2 tablespoons Panang curry paste * (fork-lore.com: use 1 tablespoon if you like less spice)
  • 1 tablespoon peanut butter
  • 2 pounds chicken breasts, cut into pieces against the grain
  • 1 small onion , sliced
  • 1 green bell pepper , thinly sliced
  • 1 red bell pepper , thinly sliced
  • 2 teaspoons freshly grated ginger
  • 4 garlic cloves , minced
  • 2 14 oz cans coconut milk (Chaokoh brand is my favorite)
  • 2 teaspoons cornstarch
  • 1/4 cup light brown sugar , packed
  • 1 tablespoons fish sauce
  • 1 tablespoon lime juice
  • 1 cup loosely packed basil leaves , roughly chopped
  • Hot cooked rice white, brown or jasmine rice
  • Optional (from fork-lore.com): add in white potato, sweet potato and green beans
DIRECTIONS:
  1. Heat oil over medium-high heat in large non-stick skillet. Saute onions for 2 minutes, then add bell peppers, garlic and ginger and saute for 2 minutes more.
  2. Add curry paste and peanut butter and saute for 1 minute. Add 1 ½ cans of coconut milk. Whisk cornstarch into remaining ½ can coconut milk then add to the pan. Stir well.
  3. Add chicken, stirring to coat. Simmer for 10-15 minutes or just until chicken is no longer pink and sauce begins to thicken.
  4. Stir in sugar, fish sauce, lime juice, and basil. Simmer for 5 minutes. Season with salt and pepper, to taste.
  5. Serve over hot cooked rice.

Recipe from Tastesbetterfromscratch

Asian Dishes · New Favorite

Vietnamese-Style Caramelized Ground Pork Bowls

cathysmaha2 Comments

Vietnamese and Thai food are a favorite of mine and I was delighted to find this recipe. The caramelized ground pork is out-of-this-world and makes the dish. I also thought the caramelized pork would be great in street tacos (ok, so now I’m on to Mexican food). The leftovers were equally as good, warmed in the microwave. For those that do not like spicy hot, I was relieved that the green curry paste from the grocery store was not at all spicy hot, it just added the right about flavor to the dish.

Vietnamese-Style Caramelized Ground Pork Bowls

INGREDIENTS:
  • For the Quick-Pickled Carrots:
    • 4oz grated carrots
    • 1/2 cup distilled white vinegar
    • 1/2 cup water
    • 2 Tablespoons sugar
    • 1/2 teaspoon salt
  • For the Caramelized Ground Pork:
    • 1 teaspoon vegetable oil
    • 1lb ground pork
    • 1 shallot, chopped
    • 2 cloves garlic, pressed or minced
    • 1/2 teaspoon ground ginger
    • salt and pepper
    • 1/4 cup brown sugar
    • 2 Tablespoons fish sauce
  • For the Cilantro Lime Cauliflower Rice:
    • 2 teaspoons vegetable oil
    • 12oz fresh or frozen cauliflower rice
    • salt and pepper
    • squeeze fresh lime juice
    • 1/4 cup chopped cilantro
  • For the Green Curry Drizzle:
    • 2 Tablespoons green curry paste (I like Thai Kitchen)
    • 1 teaspoon sugar
    • 1/2 cup coconut milk (I like full fat)
    • 2 Tablespoons chicken broth
    • squeeze fresh lime juice
  • For the toppings:
    • 8oz broccoli florets, steamed
    • sliced jalapeños
    • chopped cilantro
    • chopped green onion
    • kimchi
DIRECTIONS:
  1. For the Quick-Pickled Carrots: Add vinegar, water, sugar, and salt into a microwave safe dish then microwave on high for 1 minute. Stir until sugar is completely dissolved then pour over carrots, stir to combine, and refrigerate. Can be done several days ahead of time.
  2. For the Caramelized Ground Pork: Place 2 layers of paper towel on a large plate then set aside. Heat oil in a large wok or skillet over high heat. Add ground pork, shallot, garlic, ginger, salt, and pepper (to taste) then saute until pork is just barely cooked through, breaking it up as it cooks. Add brown sugar and fish sauce to the skillet then stir to combine. Spread pork into an even layer in the bottom of the wok or skillet then saute for 2 minutes – DO NOT DISTURB OR STIR THE PORK as it caramelizes. Stir then spread the pork into an even layer again and cook for 2 more minutes, undisturbed. Continue cooking then stirring in two minute increments – leaving the pork alone as it cooks and caramelizes – until the pork is brown and caramelized. You may need to cook in 1 minute increments near the end to prevent the sugar from burning. Scrape the caramelized pork onto prepared paper towel lined plate to drain then set aside.
  3. For the Cilantro Lime Cauliflower Rice: Get out a serving bowl then set aside. Place wok or skillet back over high heat then add oil. Once oil is hot, add cauliflower rice, season with salt and pepper, then stir fry until cauliflower is crisp tender, 3-4 minutes. Add lime juice and chopped cilantro then stir to combine. Scrape cauliflower rice into serving bowl then set aside.
  4. For the Green Curry Drizzle: Place wok or skillet back over medium high heat. Add curry paste then saute for 30 seconds, scraping/flattening/stirring it with a spatula. Add coconut milk, chicken broth, and sugar then stir until smooth and bring sauce to a simmer. Turn heat down to medium then simmer until sauce is slightly thickened and reduced, 3-4 minutes. Squeeze in a little lime juice to taste.
  5. To assemble: Scoop the Cilantro Lime Cauliflower Rice into bowls then top with the Caramelized Ground Pork, Quick Pickled Carrots, toppings, and Green Curry Drizzling Sauce.

Recipe from IowaGirlsEats and RecipeTinEats

Asian Dishes · New Favorite · Soups and Stews

Quick & Easy Won Ton Soup

cathysmahaLeave a comment

Lunch time and what to eat? I had limited time and the ingredients to make this quick and easy Won Ton Soup. I first saw this recipe on the Facebook page, Favorite Trade Joe’s products. The Chicken Cilantro wontons from Costco (or Trader Joe’s) are delicious but I’ve never used them in Won Ton Soup. This soup took about 20 minutes to make, from start to finish and it was delicious. It would be easy to mix it up and use spinach and/or pea pods. It serves 2-3 for an entrée or 5-6 for an appetizer.

Easy Won Ton Soup

INGREDIENTS:
  • 6 cups chicken broth low sodium
  • 1- inch piece fresh ginger (sliced thin)
  • 1 clove minced garlic
  • 20 mini frozen wontons (I love the Chicken Cilantro one’s Costco but may be available at Trader Joe’s)
  • 1 1/2 cups sliced shiitake mushrooms (I used baby portabella)
  • 4 baby bok choy (halved lengthwise and halved)
  • 1 tablespoon soy sauce
  • 1 teaspoon sesame oil
  • scallions (sliced green parts only for garnish)
  • Optional: I added a bit of onion powder and salt
DIRECTIONS:
  • Bring chicken broth to a boil in a large pot.
  • Smash the sliced ginger with the side of a knife to bring out the flavor and add to the pot with the garlic, cover and cook 5 minutes.
  • Add the bok choy and partially cook 5 minutes, then add the frozen wontons and mushroom, simmer for 2 to 3 minutes, until the wontons are heated through and bok choy is tender and wilted.
  • Stir in soy sauce and sesame oil.
  • Divide soup in four bowls. Garnish with fresh scallions.

Recipe slightly adapted from SkinnyTaste.com

Asian Dishes · Book Club · New Favorite · Poultry

Slow Cooker Cashew Chicken

cathysmaha1 Comment

Our book club met at my home for our March review of Do Not Say We Have Nothing by Madeleine Thien. I must admit I did not care for the book and did not finish it. Others had the same difficulty, finding it complex and hard to follow, especially in the beginning. However, for those that finished the book, they thoroughly enjoyed it finding the Chinese Cultural Revolution to be similar to world experiences today.

Our potluck cuisine was Asian and my Asian recipe file is devoid of recipes.  I found this wonderful Slow Cooker Cashew Chicken recipe online and will definitely make it again and again.  Very flavorful and wonderful with rice and stir fry vegetables.

SLOW COOKER CASHEW CHICKEN

2 pounds boneless skinless chicken breasts, cut into 1 inch pieces
3 tablespoons cornstarch
1/2 teaspoon black pepper
1 tablespoon canola oil
1/2 cup low sodium soy sauce
4 tablespoons rice wine vinegar
4 tablespoons ketchup
2 tablespoons sweet chili sauce
2 tablespoons brown sugar
2 garlic cloves, minced
1 teaspoon grated ginger
1/4 teaspoon red pepper flakes
1 cup cashews

  • Combine cornstarch and pepper in resealable food storage bag. Add chicken and shake to coat with cornstarch.
  • Heat oil in skillet over medium-high heat. Brown chicken about 2 minutes on each side. Place chicken in slow cooker. (Frankly, next time I make it I will skip this step)
  • Combine soy sauce, vinegar, ketchup, sweet chili sauce, sugar, garlic, ginger, pepper flakes, and cashews in small bowl; pour over chicken. (Optional: If you like the cashews to be softer, you can add them during the cooking process.  If you like more crunch, add them right before serving.)
  • Cook on LOW for 3 to 4 hours.
  • Service over rice. Optional: Garnish with chopped scallions.
  • Makes 4-6 servings.

Recipe slightly adapated from therecipecritic.com