Thai Green Chicken Curry

• Ingredients

• 2 to 3 tablespoons coconut oil, olive oil may be substituted
• ▢1 medium/large sweet Vidalia or yellow onion, diced small
• ▢1 to 1.25 pounds boneless skinless chicken breast, diced into bite-sized pieces
• ▢3 cloves garlic, finely minced or pressed
• ▢2 to 3 teaspoons ground ginger or 1 tablespoon fresh ginger, finely chopped
• ▢2 teaspoons ground coriander
• ▢one 14-ounce can coconut milk, use full-fat for a richer/thicker result but lite may be substituted
• ▢1 to 1 ½ cups shredded carrots
• ▢1 large zucchini, diced into bite-sized pieces
• ▢2 to 8 tablespoons Thai green curry paste, or to taste (I used the whole jar for this recipe, but prefer bolder flavors)
• ▢1 teaspoon kosher salt, or to taste
• ▢½ teaspoon freshly ground black pepper, or to taste
• ▢1 to 2 tablespoons lime juice
• ▢¼ to ⅓ cup fresh cilantro or to taste, finely chopped for garnishing (basil may be substituted)
• ▢1 to 2 tablespoons granulated sugar, optional and to taste
• ▢rice, jasmine or basmati or naan, optional for serving

Instructions 

• To a large skillet, add the oil, onion, and sauté over medium-high heat until the onion begins to soften about 5 minutes; stir intermittently.
• Add the chicken and cook for about 5 minutes, or until chicken is done; flip and stir often to ensure even cooking.
• Add the garlic, ginger, coriander, and cook for about 1 minute, or until fragrant; stir frequently.
• Add the coconut milk, carrots, zucchini, Thai curry paste, salt, pepper, and stir to combine. Reduce the heat to medium, and allow mixture to gently boil for about 5 minutes, or until liquid volume has reduced as much as desired and thickens slightly.
• Add the lime juice, cilantro, and stir to combine. Taste and optionally add sugar, additional curry paste, salt, pepper, etc. to taste.

One Pan Dumpling Dinner

 

• 2 teaspoons minced fresh garlic

• 1 teaspoon minced fresh ginger

• 3 tablespoons soy sauce

• 1 tablespoon rice vinegar

• 2 teaspoons toasted sesame oil

• 2 tablespoons red curry paste

• 1/2 cup full-fat coconut milk or cream

• 1/2 cup water

• 5 cups chopped bok choy

• 20 frozen chicken and vegetable or pork and vegetable dumplings

• 3 tablespoons chopped cilantro

• 1/4 cup thinly sliced green onion

• 2 teaspoons toasted sesame seeds

• chili crunch oil (optional)

Directions

1. Preheat the oven to 375 degrees F (190 degrees C).

2. Stir together garlic, ginger, soy sauce, rice vinegar, sesame oil, curry paste, coconut milk, and water in a casserole dish until well combined. Add bok choy and toss lightly. Top with dumplings and cover casserole with foil.

3. Bake in the preheated oven until dumplings are heated through at the center, about 25 minutes. 

4. Divide dumplings and bok choy among serving plates and top with sauce from the pan. Top evenly with cilantro, green onions, sesame seeds, and drizzle with chili crunch oil. 

Healthier Orange Chicken

 ULL RECIPE ⬇️

INGREDIENTS (3-4 servings)
~2 lbs boneless skinless chicken thighs
- Avocado oil
- Seasonings: Salt, pepper and garlic powder
- Avocado oil cooking spray
- Sesame seeds (garnish)
- Sliced green onions (garnish)
- Cooked jasmine rice

Orange Sauce
(whisk all ingredients together)
- ~2/3 cup orange juice (I used freshly squeezed)
- ~2 tsp freshly grated orange zest
- ~1/4 cup brown sugar, tightly packed
- ~2 tbsp honey
- ~2 tbsp white rice vinegar
- ~3 tbsp coconut aminos or soy sauce
- ~1/2 tbsp sriracha
- ~1/2 tbsp minced ginger
- ~1 tbsp minced garlic
- Sprinkle of salt & pepper to taste
- ~1 tbsp cornstarch, fully dissolved and mixed with ~2-3 tbsp of water.

Note(s): Measurements are estimated. Adjust ingredients to your liking. Cooking time may vary depending on size of your diced chicken.

DIRECTIONS
1. Prep the Orange Sauce & set aside.
2. Trim the boneless skinless chicken breast to your liking then cut into bite sized cubes.
3. Place the diced chicken into a large bowl. Drizzle in some avocado oil and season generously with salt, pepper & garlic powder. Mix till well combined.
4. Get a large skillet going over medium high heat and spray with cooking oil. Add in the chicken and sear 10-15 minutes mixing every few minutes until the chicken is crispy and cooked through (largest piece should reach 175° degrees internal)
5. Once the chicken is done, remove it from the pan and lower the heat. Next pour in the Orange Sauce and mix for a few minutes until it thickens. Add the chicken back in and mix till well combined.
6. Plate it up & ENJOY! 🙌🏻

Easy Chicken Chow Main

Ingredients:
• 2 packages ramen noodles
• 1 tsp olive oil (or sesame oil)
• 1/2 lb chicken breast, sliced
• Season with 1/2 tsp salt, 1/2 tsp pepper, 1 tsp paprika
• Squeeze of half a lemon
• 3 cups chopped cabbage
• 1 cup shredded carrots
• 1 cup chopped onions (any kind, I used green)
• 1/2 cup chopped celery
• 1/4 cup low sodium soy sauce
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp honey (or brown sugar)
• optional topping: red pepper flakes
-
Notes:
• For noodles, if you can find yakisoba or soba noodles, they are a great option! Otherwise, any kind works! It’s all about having it in moderation.
• Edamame, red peppers, green beans, broccoli are a few of the many veggies you could also use as a substitute or add-on!
• If you want to lower the calories and increase the volume even further you can add more cabbage and less noodles! You can also replace the honey/brown sugar with any low calorie sweetener!

Cook noodles and drain.  Brown chicken with spices and lemon for 5 mins.  Remove chicken.  Cook cabbage, carrots, onions, celery.  Add soy sauce, garlic, ginger, honey, red pepper.  Add noodles and chicken and serve.

Chicken Chow Mein

 

Ingredients

• 1 lb chicken breast, boneless, skinless
• 3 tbsp oil
• 12 oz chow mein noodles, (uncooked noodles)
• 2 cups cabbage
• 1 large carrot, julienned
• 1/2 batch green onions
• 2 garlic cloves

Chow Mein Sauce

• 6 tbsp oyster sauce
• 3 tbsp low sodium soy sauce
• 3 tbsp light sesame oil, (not toasted)
• 1/2 cup chicken broth
• 1 tbsp cornstarch
• 1 tbsp granulated sugar

1. In a small mixing bowl, use a whisk to combine oyster sauce, granulated sugar, sesame oil, soy sauce, chicken broth and cornstarch. Set aside.

2. Cook your noodles according to package instructions then drain, rinse with cold water and set aside.

3. Heat a large wok or pan with olive oil over medium-heat. Cut your chicken breasts into bite-sized strips and cook them in the oil until golden brown. Remove strips and set aside.

4. Add carrots, cabbage and pressed garlic and saute for a few minutes until veggies are slightly softened and the cabbage is a bit translucent.

5. Add chicken and noodles back into the pan. Pour sauce over the top and continue cooking all the ingredients together for another 2 minutes.

6. Garnish your chow mein with chopped green onions and serve the noodles straight from the pan and piping hot!

Crockpot Mongolian Beef

 

• -1 ½ pounds Flank Steak
• ▢-¼ cups cornstarch
• ▢-2 tablespoons Olive Oil
• ▢-½ teaspoons Garlic mince, Cloves
• ▢-¾ cups Soy Sauce 
• ▢-¾ cups Water
• ▢-¾ cups Brown Sugar
• ▢-1 cup Carrots grated
• ▢-green onions for garnish
• 
  

• Cut flank steak into thin strips. In a ziplock bag add flank steak pieces and cornstarch. Shake to coat.
• Add olive oil, minced garlic, soy sauce, water, brown sugar and carrots to slow cooker. Stir ingredients. Add coated flank steak and stir again until coated in the sauce.
• Cook in a slow cooker for high 2-3 hours or on low 4-5 hours until cooked throughout and tender. Can serve over rice and garnish with green onions.

Saucy Thai Beef Noodles

 -1 cup milk

-1 cup peanut butter

-1/2 cup soy sauce

-4 T brown sugar

-4 T sherry

-4 garlic cloves, mined

-1/2 tsp red pepper flakes

-6 drops hot pepper sauce

-12 oz uncooked spaghetti

-1 pound beef sirloin thinly sliced

-1.5 tsp canola oil

-1/2 cup thinly sliced carrots

-1/2 cup julienned red pepper

-1 cup fresh snow peas

-2 green onions, sliced

-1/4 cup chopped salted peanuts

-2 T minced fresh cilantro

In small saucepan bring first 8 ingredients to a boil, stirring constantly.   Remove from heat, set aside.   Cook spaghetti according to box.   In a large wok, stir fry beef in oil until no longer pink.  Remove from heat and keep warm.  Stir fry carrots and peppers for 3-4 minutes.  Add snow peas and onions and stir fry for 2-3 more minutes.  Return beef to skillet.   Drain spaghetti and add to pan.   Add peanut sauce and toss to coat.  Sprinkle with peanuts and cilantro.

Chicken Yakisoba

INGREDIENTS

• 1/2 head green cabbage ($0.41)
• 1 medium yellow onion ($0.55)
• 2 medium carrots ($0.25)
• 1 small crown broccoli ($0.70)
• 1 inch fresh ginger ($0.52)
• 1 large chicken breast ($1.66)
• 2 Tbsp vegetable oil ($0.08)
• 2 3 oz. packages ramen noodles, seasoning packets discarded ($0.50)
• 1 tsp sesame oil, optional ($0.19)
• 1/4 cup soy sauce ($0.24)
• 1/4 cup worcestershire sauce ($0.20)
• 2 Tbsp ketchup ($0.05)
• up to 1 Tbsp sriracha hot sauce ($0.26)
• 1 Tbsp sugar ($0.02)

INSTRUCTIONS

• Before you begin, prepare the meat and vegetables for stir frying. Peel the ginger with either a vegetable peeler or the side of a spoon and then grate it with a cheese grater. Peel and grate the carrots with a large holed cheese grater. Remove the core from the cabbage and cut into thin strips. Slice the onion into thin strips. Cut the broccoli into bite-sized pieces. Slice the chicken into thin strips.
• Begin boiling a medium pot full of water for the noodles. Heat the vegetable oil in a large skillet over medium-high heat. When the oil is hot, add the grated ginger, saute for about 30 seconds to one minute (its okay if it sticks to the pan but don’t let it burn). Add the chicken strips and cook until they are no longer pink (about five minutes).
• Once the chicken is cooked through, add all of the vegetables. Stir and cook until wilted (about 5-10 minutes). Meanwhile, once the water boils, add the noodles and cook just until tender (2-3 minutes). Drain, return to the pot (with the heat turned off) and toss with the sesame oil to keep from sticking.
• In a small bowl, combine the soy sauce, worcestershire sauce, ketchup, sriracha, and sugar. Use only 1/2 tsp of sriracha if you don’t want it spicy, use up to 1 Tbsp if you like it hot. Stir until the ketchup and sugar are dissolved. Pour the sauce into the skillet with the chicken and vegetables with the heat still on medium high. Add the noodles, stir to coat everything in the sauce, and heat through (just a few minutes).