My love of Thai food leads me to new Thai recipes. This Baked Thai Peanut Chicken is so easy and so quick, it could easily be in a weekday rotation. While the chicken was baking, I steamed the black rice with a vegetable basket of broccoli and squash. Voila! In 30 cooking minutes, dinner was done. I was so hungry, I forgot to add the sprinkle of cilantro and chopped peanuts.
Baked Thai Peanut Chicken
INGREDIENTS:
5 chicken thighs , boneless skinless
1/2 can coconut milk , 7 ounces1/3 cup creamy peanut butter
2 tablespoons soy sauce , low-sodium
2 tablespoons honey
1 tablespoon rice wine vinegar
1 tablespoon lime juice
1/2 teaspoon sesame oil
3 cloves garlic , minced
1 tablespoon ginger , minced
cilantro , for garnish
chopped peanuts, for garnish
DIRECTIONS:
Preheat the oven to 375 degrees F.
In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
Place the chicken, smooth side down into your baking dish.
Pour the sauce over it.
Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).
Optional: Add diced cilantro and chopped peanuts to the top of the baked chicken.
Tuscan Chicken is an easy, flavorful dinner fit for entertaining. I served this dish over Trader Joe’s Multigrain Blend with Vegetables and liked the combination. Serving with a pasta or potatoes would be equally delicious. I had enough sauce but think doubling the sauce would be even better.
Tuscan Chicken
INGREDIENTS:
2 (8-ounce) boneless skinless chicken breasts
1 cup roughly chopped fresh baby spinach
1/2 cup heavy whipping cream (I used half & half)
1/2 cup finely grated parmesan cheese, plus more for serving
1/4 cup chopped sun-dried tomatoes (blot off excess oil)
5 cloves garlic, minced
2 tablespoons olive oil
2 tablespoons salted butter
1 teaspoon dried oregano
salt and pepper, to taste
DIRECTIONS:
Prepare Chicken: Cut each chicken breast horizontally so it’s half as thick as before, resulting in 4 thinner pieces. Pat them dry with paper towels. Generously season both sides of each chicken piece with salt and pepper.
Sear Chicken: Heat 10-inch sauté pan over medium to medium-high heat until hot. Add olive oil to cover pan, and place chicken breasts in single layer over oil. Cook until each side is golden brown, 4 to 5 minutes per side. When chicken is cooked through, transfer to large plate. Work in batches if your pan is not large enough to hold all at once.
Make Sauce: Reduce to low heat. Add heavy whipping cream, butter, and parmesan cheese to pan. Stir until butter and cheese are melted, scraping up any browned bits on bottom of pan. Increase to medium heat and bring to simmer. Stir in spinach until wilted. Stir in minced garlic and oregano until well-mixed.
Return Chicken & Serve: Transfer chicken back to pan, leaving any liquid on plate, and simmer for 1 minute. Top with sun-dried tomatoes. Turn off heat. Serve, and optionally top with additional grated parmesan cheese.
Note: I served this on top of Trader Joes Multigrain Blend with Vegetables
One Pot Chicken Pot Pie, with gnocchi or with noodles, is a taste of home. The dish was so easy to make, but midway through I discovered I was out of gnocchi. Egg noodles to the rescue! I added more broth to allow the noodles to cook through. This recipe is a great way to use leftover turkey or chicken and is a delicious dish to serve on a cold night!
One Pot Gnocchi (or Noodle) Chicken Pot Pie
INGREDIENTS:
4 Tablespoons butter or vegan butter
1 cup sliced carrots
4 oz mushrooms, sliced
1 large or 2 small stalks celery, thinly sliced
1 large shallot or small onion, chopped
homemade seasoned salt (I used Lawry’s) and pepper
2 cloves garlic, pressed or minced
1 teaspoon poultry seasoning
pinch dried thyme
3 Tablespoons gluten free flour (I use Bob’s Red Mill 1-to-1 Baking Flour)
2 cups chicken stock or broth
1 cup milk (any kind, I use unsweetened almond milk)
12oz package gluten free gnocchi (I used egg noodles)
1-1/2 cups shredded chicken breast (~1/2 lb pre-cooked)
1/2 cup frozen peas
optional: extra broth if cooking noodles
DIRECTIONS:
Heat a Dutch Oven over medium-high heat. Once hot, melt butter in pan then add carrots, mushrooms, celery, and shallots/onions. Stir to coat the vegetables in butter then saute until the mushrooms release their liquid and it has evaporated, 3-4 minutes. Season with homemade seasoning salt and pepper then continue to saute, turning the heat down slightly if necessary, until vegetables are tender, another 6-7 minutes.
Add garlic, poultry seasoning, and dried thyme then saute until garlic is very fragrant, 1-2 minutes.
Sprinkle flour over vegetables then stir to combine and cook for 1 minute. Slowly pour in chicken broth while stirring to avoid lumps then add milk and turn heat up to medium-high. Bring mixture to a bubble, stirring occasionally, then add gnocchi and stir combine. Turn heat down to medium then simmer, stirring frequently, until gnocchi are tender, 5-6 minutes. Stir in chicken and peas then taste and add seasoned salt and/or pepper if necessary. Ladle into bowls then serve.
Chicken Lettuce Wraps are delicious and a little different than the lettuce wraps I have experienced at local Asian restaurants. I like this recipe and feel it would be wonderful over cooked rice.
Chicken Lettuce Wraps
INGREDIENTS:
1.5 lbs. boneless, skinless chicken thighs, cubed
3 tbsp olive oil
1 large carrot, julienned
1/2 cup cashews, roasted
1/2 yellow onion
3 garlic clovers
1 inch piece of fresh ginger
1/4 cup soy sauce
1/4 cup sweet chili sauce
1 lime, juiced
small pinch of salt (note, soy sauce is salty)
1 tsp sesame oil, to finish
black pepper
green onions for garnish
fresh cilantro, for garnish
sesame seeds (optional)
Bib Lettuce or Butter Lettuce for serving
DIRECTIONS:
Julienne carrots and chop onions.
Sauté chicken thighs in olive oil with a bit of salt and black pepper, until lightly caramelized and set aside.
In the same pan sauté onions until softened, shred ginger and garlic, bring the chicken back along with carrots and cashews; add sweet chili sauce, soy sauce and lime juice, stir well and cook for a few minutes.
Finish with the chopped green onions and cilantro.
Summer Salads are a favorite and this salad is full of protein and healthy vegetables. It is delicious for make-ahead meals. Another rotation in the summer salad schedule!
Southwest Shredded Chicken Salad
INGREDIENTS:
SOUTHWEST CHICKEN SALAD
1-1.5 lbs. chicken tenderloin (I used rotisserie chicken)
¾ cup black beans, rinsed, drained and dried
¾ cup red bell pepper, diced
¾ cup chickpeas, rinsed, drained and dried
¾ cup whole kernel corn, rinsed, drained and dried
¾ cup cucumber, cored and diced
⅓ cup shallots, finely diced
¼ cup jalapeno, finely diced (optional)
¼ cup cilantro, chopped small
¼ cup shredded cheddar cheese
kosher salt, to taste
cracked black pepper, to taste
CHILI LIME YOGURT DRESSING
½ cup 0% Greek yogurt
2 tablespoons lime juice, fresh squeezed
2 tablespoons diced green chilis, mild, canned works best
½ teaspoon cumin
½ teaspoon chili powder
½ teaspoon garlic powder
¼ teaspoon kosher salt
2 tablespoons warm water, add more or less based on your preferred thickness
OPTIONAL GARNISHES
2 tablespoons green onion, chopped small
½ avocado, thinly sliced
1 lime,cut into wedges
tortilla chips
DIRECTIONS:
Boil a pot of water and add the chicken tenderloin. Cook for 15-18 minutes or until the internal temperature reaches 165 degrees. Drain off the water and allow the chicken to cool. Then shred the chicken using two forks. (I used a cooked rotisserie chicken).
Next, grab a small mixing bowl and combine the 0% Greek yogurt, fresh squeezed lime juice, mild canned diced green chilis (with the juice), garlic powder, cumin, chili powder, kosher salt and warm water. Whisk well and set aside. For a thicker dressing add less water, for a thinner dressing add more water. You can adjust based on your preference.
Then, prep all the veggies and herbs. You’ll need, drained and rinsed black beans, drained and rinsed chickpeas, drained and dried whole kernel corn, diced cucumber (be sure to remove the core), diced red bell pepper, finely diced shallots, finely diced jalapeno (remove the veins and seeds).
Add the shredded chicken, vegetables, shredded cheese and herbs to a large mixing bowl. Season with kosher salt and cracked black pepper. Taste and adjust accordingly. Then, pour as much or as little chili lime yogurt dressing as you desire. I used about half. Toss until everything is well coated.
Extra dressing can be stored covered in the refrigerator for three to four days. Garnish with chopped green onions and sliced avocado. Serve with tortilla chips and lime wedges.
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:
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.
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).
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.
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.
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.
One bite of Creamy Lemon Feta Zucchini Orzo is like a taste of spring. I added diced cooked chicken for protein to complete the meal but this would also be a great side dish. Next time I will add asparagus to the dish, completing the springtime theme. This is a new favorite and so quick to make!
Optional: olive oil, lemon juice, chili flakes, cooked, shredded chicken
DIRECTIONS:
In a large skillet, heat your olive oil on medium. Add in the onion and saute for 2 minutes. Add in the garlic and stir for 30 seconds. Add in the orzo and stir for one minute to coat. Toss in the zucchini shreds and stir for 2 minutes. Mix in the lemon juice, lemon zest, Italian herb seasoning, salt and pepper to taste, chicken broth and milk. Bring to a boil then lower the heat to a simmer and cook for 10-12 minutes or until the pasta is tender. If it needs more liquid, add some broth in to keep the texture creamy, not dry.
When the pan is off the heat, stir in your crumbled feta and dill.
To serve, top with a nice drizzle of olive oil, chili flakes and enjoy!
Who doesn’t love an easy, crowd-pleasing chicken dish. This recipe is sooo good and is wonderful served with wild rish or potatoes and a salad. This could easily be made ahead of time and just pop it in the oven when it’s time. Lefovers are divine!
Neiman Marcus Chicken Casserole
INGREDIENTS:
2-3 chicken breasts
1 cup plain greek yogurt
1/2 cup diced cooked bacon
1 cup sharp cheddar cheese
1 tsp Dukes mayo
1 tsp diced garlic
1 bundle chopped chives
1/2 tsp Tabasco (if you like heat, add more to taste)
1/4 c diced pecans (or almonds)
pepper/salt to taste
DIRECTIONS:
Preheat oven to 375, and begin to clean {trim fat) from chicken.
Place chicken in a baking dish.
In a separate bowl, place all other ingredients (NOT the chicken) and stir together.
Scoop a spoonful of the mixture on top of each chicken breast and spread to cover.
Bake for 20-25 minutes (depending on the thickness of chicken, make sure inside is cooked to an internal temperature of at least 165 degrees).
What a quick, easy and delicious soup! Temperatures were bitterly cold in Colorado when I made this soup. It came together in 30 minutes or less and was delicious! What an easy dinner for a busy family night. I’m thinking this soup would freeze well, if there are any leftovers!
Green Chicken Enchilada Soup
INGREDIENTS:
2 Tablespoons butter
1lb chicken breasts, chopped into bite sized pieces (I used rotisserie chicken)
1 large shallot or small onion, chopped
salt and pepper
2 cloves garlic, pressed or minced
1/4 cup gluten free flour blend (could use AP flour if not GF)
3 cups chicken stock
1 cup milk, any kind
15oz can gluten free green enchilada sauce (I like Hatch brand)
4oz can chopped green chiles
2, 15oz cans great northern beans, drained and rinsed (I used 1 can white beans, 1 can black beans)
2 teaspoons cumin (I use 1 tsp.)
1 teaspoon dried oregano
8oz freshly shredded Monterey Jack cheese, plus more for topping
Toppings: tortilla strips, shredded Monterey jack cheese, fresh cilantro, green onions, lime wedges, sour cream, green Tabasco sauce
DIRECTIONS:
Melt butter in a large soup pot over medium-high heat. Add chopped chicken breasts and shallot/onion, season with salt and pepper, then saute until chicken is opaque, 4-5 minutes – chicken does not need to be entirely cooked through. Add garlic then saute until extremely fragrant, 1-2 minutes.
Sprinkle in flour then stir to combine and cook while stirring for 1 minute. Slowly stream in chicken broth while stirring until a smooth sauce has formed then pour in remaining chicken broth and milk. Add green enchilada sauce, canned chiles, beans, cumin, and dried oregano then turn heat up to bring soup to a bubble, stirring occasionally. Turn heat down to medium-low then simmer for 10 minutes, stirring and scraping the bottom of the pot occasionally.
Turn heat off then remove pot from hot burner, add half the cheese, and then stir until completely smooth. Add remaining cheese then stir until completely smooth. Let soup sit and thicken for 15 – 20 minutes then scoop into bowls and serve with toppings.
What’s better on a cold night that soup! This Turkey & Wild Rice Soup is very good and easy to make. I must admit, I didn’t use all Trader Joe’s ingredients, but the Holiday Vegetable Hash is such an easy, wonderful addition. If you have a TJ’s near you, I’d highly recommend it!
