Thai Peanut Chicken

That warm feeling in your stomach resulting from the consumption of a brillantly spiced and flavored Thai dish. LOVE. Thai cuisine can easily be replicated at home.  If you have never tried Thai food, you are missing out on something amazing.  Give it a try.  If the spice level frightens you just tone it down.  If the exotic aromas and spices scare you, live a little. Try something new. You never know...

Thai Peanut Chicken is a simple Thai dish that is prepared in about 30 minutes and is a great introduction into Thai cuisine.  The use of curry paste, peanuts, and coconut milk provide a rich, creamy, flavorful bite into a country on the opposite side of the world.

 

Preparing the ingredients in advance makes a huge difference in the effeciency of the cooking process and makes cleanup a breeze.

Thai Peanut Chicken

Ingredients:
1 T EVOO
1 Onion (minced)
1 Green Bell Pepper
1 Clove Garlic (minced)
1 T Ginger (minced)
3-4 Chicken Breasts (sliced)
Salt and Pepper
2 T Fish Sauce
2 T Brown Sugar
3 T Peanut Butter
2 T Chicken Stock
1/4 C Coconut Milk (light is OK)
2 T Red Curry Paste (adjust according to heat preference)
1 t Smoked Paprika
Cilantro
Crushed Peanuts (Optional)

Directions:
1) In a medium pan, saute the onion in the EVOO for about 10 minutes.
2) Add the bell pepper, cook 5 minutes.
3) Add the garlic and ginger, cook additional 5 minutes.
4) Add the sliced chicken, salt, and pepper to taste. Cook 5 minutes stirring frequently.
5) In a small bowl, combine fish sauce, brown sugar, peanut butter, chicken stock, coconut milk, curry paste, and paprika.
6) Add the peanut sauce mixture and cook about 5 more minutes.
7) Serve with fresh cilantro and crushed peanuts.

Cranberry Chipotle Chicken Salad

I wanted to create a chicken salad recipe that was different from anything I have seen before.  A little sweet, a little spicy, a little crunchy. I had a can of chipotle peppers in adobo sauce opened in my fridge so I decided to give them a try in chicken salad. And the chipotles did not disappoint! I just used about 1 teaspoon of the adobo sauce which added a subtle kick without being overpowering.  The smokiness that the adobo creates in something I have never experienced in a chicken salad before, but loved it! The cranberries add the perfect amount of sweetness and the cilantro give a light freshness to the meal. This is great on a sandwich, with crackers, or just by itself! Easy and satisfying.

I start by mixing greek yogurt, light mayo, apple cider vinegar, adobo sauce, salt, and pepper in a small bowl.

Next I combine shredded chicken, almonds, cranberries, green onion, cilantro, with the wet mixture.

Then I finish it off with some parmesan cheese and a little paprika for a nice color and a little smokey heat.

Cranberry Chipotle Chicken Salad
Ingredients:
2 C Shredded Chicken (I boil for about 40 minutes)
1/4 C Fat Free Greek Yogurt
2 T Light Mayo
2 T Apple Cider Vinegar
1 t Adobo Sauce
1 t Salt
1/2 t Pepper
1/4 C Slivered Almonds
1/4 C Dried Cranberries
1 Green Onion (minced)
2 T Fresh Cilantro
1/4 C Parmesan Cheese (grated)
1 t Paprika

Directions:
1) Boil and shred 2-3 chicken breasts. Allow chicken to cool.
2) Mix the yogurt, mayo, vinegar, adobo, salt, and pepper in a small bowl and set aside.
3) In a large bowl, combine the chicken, almonds, cranberries, green onion, cilantro, parmesan cheese, and paprika.
4) Lightly stir to combine.
5) Adjust salt and pepper to taste.
6) Can be eaten immediately, but is better refrigerated overnight.

Nutrition:
(4 Servings)
Cals-250, Fat-9g, Protein-16g

Chipotle Quinoa

Quinoa made manly! I wanted to try something different with quinoa. So after rummaging through my fridge for several minutes, I surfaced with green bell peppers, garlic, green onions, chipotle peppers in adobo, and cilantro. I knew my mind was on to a south-of-the-border version of quinoa, which I personally believe is rather bland and needs a lot of beefing up. So, Chipotle Quinoa was born! I added 1 large chipotle pepper and a few teaspoons of adobo. However the heat level was pretty high and I will probably add a small pepper next time. Adjust according to your preference. Just remember, it is easy to add more heat but hard to take it away!

I start by sauteing the green bell pepper, green onion, chipotle pepper, and garlic in a little extra virgin olive oil.

Next I add the quinoa, chicken stock, salt, and italian seasoning.  Boil for 5 minutes, cover, and remove from heat.  After 15 minutes, fluff quinoa and top with cilantro. Enjoy!

Chipotle Quinoa
Ingredients:
1 T EVOO
1 Green Bell Pepper (diced)
1 Green Onion (diced)
1 Chipotle Pepper in Adobo (adjust to desired heat)
1 Garlic Clove (minced)
1 C Quinoa
2 C Chicken Stock (or water but stock makes a big difference)
1 t Salt
2 t Italian Seasoning
Cilantro

Directions:
1) In a medium pot, saute the green bell pepper, green onion, chipotle pepper, and garlic in the olive oil for about 5 minutes.
2) Add the quinoa, chicken stock, salt, and italian seasoning.
3) Bring to a boil and stir occasionally for 5 minutes.
4) Cover and remove from heat.
5) Let stand, covered, for 15 minutes.
6) Fluff with a fork and serve.
7) Garnish with fresh cilantro.

Nutrition:
(Serves 4)
Cals-230, Fat-5g, Protein-7g)