Category Archives: Asian

Coconut Curry Lime Chicken with Hot Broccoli

Coconut Curry Lime Chicken with Hot Broccoli

  • Servings: 2
  • Difficulty: easy
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Coconut Curry Lime Chicken with Hot Broccoli
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No surprise but I need to lose a little weight so you are going to get more waistband friendly recipes. I am not going strict clean/paleo or anything but more like weight watchers. It should be no surprise that more chicken, fish and veggies will be making the plate until I can button my pants with less effort.

I love green curry dishes that have that silky coconut milk with layers of green curry and vegetables. So when I saw a recipe for Coconut Lime Chicken it made me think of green curry. And when I read the ingredients, I spotted curry….sold! It doesn’t really taste anything like you might taste in a typical Thai green curry dish. The chicken is super moist and the sauce reduction helps carry that flavor to the rice. I also roasted up some broccoli as a side and used a little soy sauce and red chili flakes to flavor it.

Ingredients:
2 free range air chilled chicken breasts
Marinade and Sauce
1 can of coconut milk
1 lime juiced and zested
3 tbs of Soy Sauce (GF)
1 jalapeno sliced (seeds and all)
2 tsp of cumin
2 tsp of curry powder
2 tbs of olive oil

1 package of Rice
Broccoli
Soy sauce
Red chili flakes
cilantro

Directions:
1. Super easy. Make your marinade by mixing it all in a bag and add your chicken breasts. Marinate it overnight or at least for several hours.

2. Heat up your grill and grill pan to a medium high heat (300-400). Remove the chicken from the marinade and shake off the excess sauce/marinade. IMG_0510

3. Take the marinade and sauce and put it in a small pan and heat to a simmer. This can freak some people out but by getting it a boil and letting it simmer will kill the bacteria. IMG_0507

4. Preheat your oven to 350. Cut your Broccoli into bite sized pieces. Sprinkle a little soy sauce on them along with red chili flakes. Roast them for about 20 minutes while your chicken is grilling. IMG_0508

5. While your chicken is resting after it is cooked. Make your 90 minute rice in the microwave I cut the chicken and then poured the sauce over the rice and chicken. I garnished with cilantro.
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Asian Chicken Noodle Kale Salad

Asian Chicken Noodle Kale

  • Servings: 4-6
  • Difficulty: easy
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Asian Chicken Noodle Kale Salad
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We were watching Ree, the Pioneer Woman, the other day and her show was about using foods that represented the colors of summer. We hear all the time that foods that are colorful have more health benefits. Of course Kale makes an appearance because it is “such the thing to eat these days”. Truth be told I love collard and mustard greens more than Kale. I find it tough and too chewy so I cut it finely and use it as a supporting character vs the lead of my dishes. Maybe it’s a bit mental too, because the Kale zealots can really be annoying and I tend to have allergies towards people who take a food too far.

I took Ree’s idea and recipe and used it as my foundation. I marinated two chicken breasts overnight in soy and rice wine vinegar. The next day I hammered the to a consistent thickness and grilled them outside until done. I let them rest and sliced thinly and included them on the side of my salad.

Red Cabbage, carrots and Kale have a lot of structure but I found that the “dressing” mellows the stark rawness The flavors were terrific with blends of soy, Sriracha, garlic, ginger, rice wine vinegar, hoisin sauce and hints of fish sauce and sesame oil. Really a nice healthy salad that can easily be converted to Paleo, Clean, Whole30 etc..

Ingredients:
2 free range chicken breasts
3 tbs of GF Soy
3 tbs of Rice Wine Vinegar

Salad
Pre-packaged Kale salad
1 small head of shredded red cabbage
1/2 cup of pre-shredded carrots
1 red pepper sliced thinly
Angel Hair Pasta for two (cooked and cooled)
handful of peanuts rough chopped
4 green onions (minced)
Handful of Cilantro (rough chopped)

Dressing
1/4 cup of Hoisin Sauce
1/3 cup of GF Soy Sauce
1/4 cup of Rice Wine Vinegar
1 tbs of Sriracha Sauce
1 tsp of Fish Sauce
2 tsp of Sesame Oil
1 tsp of Chili oil
1/4 cup – 1/2 cup of Olive Oil
2 tbs of Brown Sugar
3 cloves of garlic minced
2 tbs of ginger minced

Directions
1. Marinate your chicken at least 3 hours and up to overnight in soy and rice wine vinegar.

2. Get your grill fired up to about 350-400 degrees. Put your chicken on the grill and while it is cooking get to chopping your veggies and dressing. IMG_0369

3. Make your dressing by mincing your garlic and ginger and then add the rest. Whisk it violently until it is well combined. Put it in the fridge and chop your veggies.

4. Boil your angel hair pasta (or any noodle you prefer) to package directions. When done, strain them and run cool water over them to cool them off.

5. So now you have your chicken chopped, your veggies chopped and in a large bowl, your dressing ready, your noodles ready and your rough chopped peanuts. Pour half the dressing into the veggies and toss them until well coated. Slowly stir in your cooked noodles. Taste it and dress accordingly (you can always add more dressing but you can’t undress and overdressed salad) I put a little dressing on my grilled chopped chicken and served it on the side of my salad so that I could control my protein/veggie bites.
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Abundantly Green Coconut Curry Slurry

Abundantly Green Coconut Curry Slurry

  • Servings: 2
  • Difficulty: easy
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Abundantly Green Coconut Curry Slurry
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Sometimes I feel like just jamming a bunch of vegetables down to make up for poor food choices. Jill was gone this evening so I decided curry. Over the weekend we went with some friends to a place called FT 33. It’s touted as one of the hottest restaurants in Dallas given its attention to local and farm to table. It’s one of those places that sits on the edge of snobby but worth the occasional splurge. Jill and I ordered their charcuterie board that had many smoked and aged meats along with pickled beets, green beans etc.. If you ignore the snob and admire the craft you can tell they put a ton of effort in that little bit of food.

I ordered chicken thighs in this coconut milk green sauce. It was super complex. I kept an eye on the kitchen and could see them pulling out all sorts of containers that each required countless hours to achieve a specific taste. A true recipe of thoughtful constructed flavors and textures. For that I give them huge kudos but the price for that level of effort can be steep for most of us.

All that to say, the sauce stuck in my head. I could see it was a blend of a coconut sauce and some green oils. So tonight in honor of that sauce I decided to use coconut milk, green curry and a ton of vegetables. Not nearly as complicated as FT33 but given the time I spent this dish was perfection. I will attempt to remember how I constructed it. Ive said it before but if you haven’t had green curry please try it. It’s just so darn delicious.

Ingredients.
1 chicken breast diced
4 green onions
1 bunch of spinach
handful of basil
1 bunch of cilantro
2 garlic cloves
1 jalapeno
1 green pepper diced
3 tbs of green curry paste
1 can of coconut milk
1 tbs of cumin
1 tbs of Kosher salt

Directions
1. I took the basil, cilantro, garlic and coconut milk in a blender and blended it smoothly. IMG_0335

2. I took a pan on medium low heat and added the mixture to it. I cut up the chicken, the peppers, onions and zucchini and added them to the pot. I also added the cumin an salt. I let that simmer for about 20 minutes.

3. Right before serving I added the spinach and cilantro. Soooooo good sooooo easy soooo green.
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Kicken Chicken Quick Stir Fry

Kicken Chicken Quick Stir Fry

  • Servings: 1
  • Difficulty: easy
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Kicken Chicken Quick Stir Fry
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The next three posts are about satisfying meals fast and easy. It has been one of those busy weeks where time seems to be scarce. Jill was also out of town for a couple of days. Normally I hit my Thai, Indian, or Sushi places when she is gone but we actually already did that last week.

I ran by my grocery store and picked up one of those salad containers and loaded it up with veggies. Spinach, Broccoli, mushrooms, onions, green onions, and spinach. Then I picked up a nice fresh chicken breast and diced it up. I snowed them with corn starch and a pinch of salt. Also I picked up a sweet and heat chili sauce and mixed it in with some soy and sweet chili sauce.

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In my wok I fired up the chicken and browned the pieces. I added the hearty vegtables and then the sauce followed by spinach and cilantro. Turned off the fire and let the spinach wilt.

Atomic Pineapple Express Chicken Stir Fry

Atomic Pineapple Express Chicken Stir Fry

  • Servings: 2
  • Difficulty: easy
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Atomic Pineapple Express Chicken Stir Fry
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I am more of a Korean and Thai food guy than Chinese but I do like General Tso Chicken, Mongolian Beef, Cashew Chicken, and various noodle dishes. I spun by Whole Foods to pick up some salmon the other day and spotted a stir fry veggie package that contained celery, mushrooms, carrots, snow peas and broccoli. So I decided to take the base of the General Tso sauce and kick it up a couple of levels.

The typical General Tso is fried with cornstarch as the coating. I departed from that to save a few calories at the sacrifice of texture. That said, I did dry my chicken and cooked it in a medium heated non-stick pan to get some char or color on the chicken to make up for the lack of crunchiness. I might have over did the sauce because it was a heater. After one bite we both had a little sweat going so if you don’t like spicy stuff don’t use the Sambal and dried arbol chilies.

Ingredients:
3 air chilled organic chicken breasts or thighs
1 package of stir fry packaged veggies (Whole Foods)
1 package of Jasmine Rice cooked

Marinade
1 cup of water
1/4 cup of GF Soy Sauce
2 tbs of Sriracha
1 small can of pineapple juice
2 tbs of Kosher salt

Sauce
1/2 cup of Chicken Stock
1/4 of Soy sauce
3 tbs of tomato paste
1 small can of pineapple juice
3 tbs of Pineapple “topping”
2 tbs of Sambal or Sriracha
1 tsp of Sesame oil
2 tsp of Fish sauce
2 garlic cloves minced
1 tbs of grated ginger
3 dried arbol chilies
3 tbs of brown sugar
1 tbs of cornstarch (diluted in 3 tbs of water)

Directions
1. Marinate your chicken by dicing it up to the size you prefer in your dish. Dice and put in a Zip-lock bag and add all your ingredients and let it marinate in your fridge for 3hrs-24 hrs.

2. When ready to cook I started with the sauce in a medium high heated sauce pot I added all my ingredients and let it reduce. From a timing perspective if you like your sauce thick you will want to simmer and stir for about 15 minutes before working on the chicken and veggies. You will continue to cook your sauce while you cook the chicken and veggies.

3. Get your wok or non-stick pan to about medium high heat with a tablespoon of high heat oil. Remove your chicken from the marinade and pat it dry with a paper towel. The reason for this is that if wet it will cook but steam your chicken so you wont have any texture or color on it. I cooked my chicken for about 10 minutes and drained the pain dry about three times to keep the pan as dry as possible. Remove your chicken and set it aside. Your plan will be be black from the soy sauce at that high of a heat in a dry pan. Give it a wipe clean.

4. If your sauce is to your liking then you are about 5 minutes from plating. Back to the wok or large non stick pan, I added my hard veggies and keeping broccoli out until the very end. I cooked these for about 5 minutes and then added my chicken back to warm it through (see below) IMG_0266

5. Right before serving, add your sauce to the pan and turn off the heat. Microwave your rice for 90 seconds and plate it. Stir and cover everything with your sauce until coated. Serve and enjoy the sweat.

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Thai Chicken Satay with Spicy Peanut sauce and Za’tar smashed potatoes

Thai Chicken Satay with Spicy Peanut Sauce and Za'tar smashed potatoes

  • Servings: 2
  • Difficulty: easy
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I’ve only used my homemade tandoor oven once so felt the need to tempt the bumper crop of mosquitoes with my sugary blood and fire it up for some Thai chicken satay. Each week I have to devote one dinner to get my fill of Indian, Thai or Korean food. Since the Tandoor needs a skewered meat, I settled on a chicken satay with spicy peanut sauce, cucumbers and smashed potatoes with Za’tar seasoning.

For the tandoor I bought some “long as your leg” skewers that don’t quite work elegantly with my oven so I am excited to try a new technique of hanging the skewers vertically. That puppy is getting up to 700 degrees hot which is in green egg territory but cost me only about 60 bucks to make. Man fire meat beer whiskey….oh an Thai food with 300 of your closest blood sucking friend.

This recipe was adapted from RasaMalaysia

Ingredients:
2 organic chicken breasts
1 cucumber
little potatoes for 2

Marinade
1 cup greek yogurt
1/2 cup of coconut milk
2 cloves of garlic minced
2 tbs of soy sauce
1 tbs of sugar
1 tsp of white pepper
1 tsp of tumeric
1 tsp of coriander
1 tsp of cayenne pepper
1 tbs of curry paste (red)

Peanut Sauce

2 cups coconut milk
3 tbs of peanut butter
3 tbs of tamarind paste
2 tbs of fish sauce
1 tbs of Sriracha
1 tbs of sugar
1 tsp of paprika
1 tsp of paprika
1/2 cup of crushed peanuts

Directions:
1. Should you make the potatoes add them in to a pot of salty water with Zatar seasoning and cook until tender. Transfer them to a baking sheet and smash them with the base of a glass. Cover with olive oil and Zatar and bake in a 400 degree over until crispy (20 minutes) IMG_0139IMG_0152

2. Cut your chicken into bite sized pieces and add them to the marinade and let it do it’s work for at least 2 hours and better yet overnight.

3. Make your peanut sauce by adding all the ingredients except for the peanuts and cook in sauce pan until smooth and thickened. Ten minutes should do it and keep the temp on low. Let it cool and then add the crushed peanuts . IMG_0153

4. For the chicken skewer them up and grill them or use your homemade tandoor oven. Weekend project….. just saying. Cook until the chicken is done (165 degrees). IMG_0141</aIMG_0144>

5. Serve with your side of sauce and cucumbers and your potatoes. Enjoy with your favorite beer or whiskey. BTW had a Flagstaff beer out of NY the other night. It’s a great lager with a nice pungent finish similar to Heineken.
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Huli Huli Hawaiian Chicken

Huli Huli Hawaiian Chicken

  • Servings: 2
  • Difficulty: easy
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Huli Huli Hawaiian Chicken
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When I can’t sleep I can always count on the Foodnetwork playing Triple D. I eat that show up because most of those places are the kind of places I like to eat. So I saw an episode where he was in Hawaii and some guy named Mike sells chicken and pork on the side of the road. He has a truck bed with rotating rods and loads them up with bird or snout and cooks them over hot coals.

Huli Huli technique is a three step process that includes a brine, a rub and a baste. This extra care of the chicken creates a interesting depth of flavor, not to mention tenderness. I planned on cooking my chicken on kebabs in my homemade tandoor oven but the weather wasn’t cooperating so I used my skillet instead. Skin on, bone in would likely be best but Jill is funny about chicken (no white bits can be showing or she will pick at it).

The dry rub is spicy and earthy but the Huli Huli sauce is sweet and tangy. I served it with brown rice and a broccoli salad. For the broccoli salad I wanted it cold and also wanted to use some pineapple that I had on hand. It was a great balance to the chicken. Really nice meal. Next time, I want to grill it for an extra layer of depth.

Ingredients:
2 free range air chilled chicken breasts
Brown rice

Brine
1/2 cup Kosher Salt
1/4 cup of Sugar
2 bay leaves
3 garlic cloves smashed
1 lemon juiced with halves used

Dry Rub
2 tbs of garlic powder
2 tbs of Kosher salt
1 tbs paprika
1 tbs of onion powder
1 tsp of cumin powder
1 tsp of black pepper

Huli Huli Sauce
1 cup pineapple juice
1/2 cup of ketchup
1/2 cup of soy sauce
2 tbs of Sherry wine vinegar
2 tbs of Sriracha
1/2 cup of brown sugar
2 tsp ground ginger

Directions:
1. Cube your chicken into kebab sized pieces and place them in a bag. Place a saucepan on low heat and add your brine ingredients. Remove and add ice until “cool”. Add the brine to the chicken.
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2. When time to cook, remove the chicken and pat it dry. Season with the dry rub you created. Skewer your chicken and cook until done.

3. While the chicken is cooking, make your huli huli sauce by adding the ingredients in a sauce pan and cooking to combine and reduce. Use some of this sauce to baste your chicken while cooking to caramelize for another level of flavor.

4. Serve over brown rice and top with the Huli Huli sauce.

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