Tag Archives: Asian

Spicy Cashew Chicken

Spicy Cashew Chicken

  • Servings: 2-4
  • Difficulty: easy
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Spicy Cashew Chicken
I spotted this recipe on another blog I happened to stumble upon called “Dinner, then Dessert”. She is calling it a copycat from The Cheesecake Factory but I haven’t been to a CF in decades so can’t comment on how close this was to that dish.

As with any recipe I see I look over the ingredients and will adjust the measurements up and down and also add new stuff. Like in this recipe I didn’t go as heavy on the hoisin sauce nor the sugar. I also bumped up on the heat side by adding more Sriracha. I also added a little fish sauce to give an extra umami punch.

Overall I liked this pretty well. As Jill put it “it’s full flavored” or “has a lot going on”. I used the full cup of hosin in my sauce but below I put the measurements I would use next time. It’s salty with a deep soy punch and while spicy it was also sweet despite me using less sugar that her recipe called for. My sauce was pretty thick and when it melds with the rice flour coating it turns from crunchy to soft which wasn’t a bad thing at all. I liked it. Also we enjoy a high ratio to cashew and chicken.

2 chicken breasts diced into bite sized pieces
1 bunch of diced green onions (separate the whites and greens)
3/4 cups of Cashews
Cilantro to garnish
Sesame Seeds for garnish
Green onions for garnish
Vegetable oil for cooking chicken
Brown Rice or your favorite rice or noodles

Spicy Sauce:
1/4 cup of chopped cilantro
3 minced garlic cloves
Chopped green onion “white and light green pieces)
3 cloves of garlic minced
1/2 cup Hoisin Sauce
1/4 Sherry Wine
1/4 Red Wine Vinegar
1/4 Soy Sauce
1/4 Sriracha
1 tbs of Fish Sauce
2 tbs of sugar
1/2 tsp of Crushed Red Chili Flakes

Dry Seasoning

3/4 cups of Rice Flour
1 tsp of Kosher Salt
1 tsp of Black Pepper
2 tsp Paprika
Pinch of Baking Powder

Wet Batter
1 1/4 cups Rice Flour
1/4 cup All-Purpose Flour
pinch of salt
pinch of pepper
1 1/4 cups cold Water

As with many of the Asian dishes Prep Work is very important because the cooking to serving time is often short. You are going to deal with two main processes 1.cooking chicken 2. making the sauce Start with the sauce by cutting your green onions and separating the white/light green from the all green parts. Chop your cilantro for the sauce but set aside some for the garnish. Mince your garlic

1. Sauce – Add everything to a pot on “low” heat. I mixed it all in a measuring cup and then poured it into the pot with the onions, cilantro and garlic. Again low heat as we are just warming it up at this point. IMG_0727

2. Chicken – Preheat (medium heat) a cast iron skillet with enough oil to coat the bottom. Make your dry seasoning and your rice flour wet batter and have them in two separate bowls. Cut your chicken into bite sized pieces. IMG_0725IMG_0726

When your oil is hot coat the chicken first in the dry seasoned rice flour. Then drop it in your wet batter. Shake off the access and carefully lay it in the cast iron skillet. It should sizzle. Be careful of keeping the coating light so it doesn’t splatter hot oil on you. Cook on each size for about 3 minutes until they are lightly browned. Leave room so that the chicken isn’t touching other pieces. When finished remove that batch to a wire tray to drain any access oil. IMG_0729

3. Chicken is done and the sauce is lightly simmering. Kick the heat up to medium low and get a nice boil or simmer to start tightening up the sauce. Make your rice. When ready to serve, pour your chicken in a large bowl and add your green onions, cashews and start coating the cooked chicken with the sauce a bit at a time until its coated well. I served mine over microwave rice and garnished with cilantro, green onions and sesame seeds.

Thai Turkey Lettuce Wraps

Thai Turkey Lettuce Wraps

  • Servings: 2-4
  • Difficulty: easy
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Thai Turkey Lettuce Wraps
I’ve posted a few PF Chang copycat attempts. Now when I make lettuce wraps I am not sure what I am making.. a mash up Korean, Chinese or Thai. I love playing around with Asian sauces. The balance of sweet, salty and spicy just scratch me where I itch. Fairly healthy meal or snack. I would say great for parties but we seem to make a mess and have sauces pouring down our hands. So bring your napkins.

1 package of ground turkey, chicken or pork
4 cloves of minced garlic
1 bunch of green onions
1 can of water chestnuts diced finely
1-2 carrots cut into thin strips
hand full of chopped cilantro
1 tbs of minced ginger
1 head of butter or bibb lettuce

1/4 cup hoisin
2 tbs of Tamari
1 tbs of Rice wine vinegar
1 tbs of Sriracha
1 tsp of Sesame oil
3 tbs of Peanut Sauce (or 1 tbs of warm peanut butter)

1. Brown your meat (medium heat) and remove any of the fat. Remove your turkey from the pan and add the white parts of the green onion. Let them soften a bit.

2. Now return your meat to the pan along with the onions, garlic, carrots, water chestnuts and ginger. Then combine all the wet sauce ingredients and stir until simmering and until it thickens or reduces a bit. Add the cilantro right near the end. Remove from heat to let cool a little bit. Remember you will be eating this with only a piece of lettuce to shield your hand.

Serve with some diced radishes, cilantro or peanuts.


Ying-Yang Roasted Salmon and Asparagus

Ying-Yang Roasted Salmon and Asparagus

  • Servings: 2
  • Difficulty: easy
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Ying-Yang Roasted Salmon and Asparagus

The grocery store had these glorious cuts of salmon. The one I made tonight should have been for two but Jill had a meeting so I man handled it solo like Fred Flintstone. I was torn between going lemon herb, Cajun or Asian with this dish. Decided on an Asian dish that was sweet and spicy.

The flavors were great, especially the asparagus. Roasting mellowed the heat of the jalapenos a bit which allowed the flavors to harmonize. Sweet, Spicy, Tangy, Salty and Healthy.


Salmon filets
3 cloves of garlic
1 tbs of fresh grated ginger
1 tbs of Sriracha
¼ cup of Soy
½ cup of Red Wine
Juice of half of lemon
2 glugs of olive oil
2 tbs of Brown sugar

Asparagus (trimmed bottoms)
Olive oil
Kosher Salt
Lemon juice (1/2 lemon)
1 tbs of grated ginger
1 tbs of cut fresh basil
1 jalapeno seeded and diced
1 tbs of Sriracha
1 tbs of Sugar
2 glugs of Worcestershire sauce

Game plan… roast the asparagus for 25-30mins and while it roasts make your sauces and prep salmon for second half of roasting. #multitasking

1. Preheat oven to 350. Trim asparagus and cover with olive oil salt and pepper. Roast for 25 mins.

2. Make the Sauce for the Salmon. Combine everything in a small pot and simmer until reduced. 10mins and remove from heat.

3. Make your sauce for the asparagus. (starting with lemon juice and include the last 7 ingredients).

4. Oil a dish and lay your washed and dried salmon skin down. Slowly cover with about half of the sauce.

5. Lower the heat to 250 degrees. Remove the asparagus and add the sauce to it and put it back into the oven with the salmon. IMG_8880

6. Bake for about 20 -30mins depending upon the size of your filet (medium rare). Top with the extra sauce about every 10mins.

Thai Chicken Seaweed Ramen Bowl

Thai Chicken Seaweed Ramen Bowl

  • Servings: 2
  • Difficulty: easy
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Thai Chicken Seaweed Ramen Bowl

Jill wanted me to make a ramen dish this week. I decided to make one that was less of a soup and more of Thai – Asian spaghetti. I thought the flavors were great. The peanut butter and brown sugar provide a sweetness, the seaweed and soy salty briney balance and then red pepper and Sriracha punch you with some heat.

Great dish on a cold night when you need to satisfy your Asian/Thai cravings.

Chicken breasts (cubed)
2 clove of minced garlic
Soy Sauce
Sriracha Sauce

2 packages of Ramen noodles (1 chicken 1 oriental)
1/4 cup organic natural peanut butter
1/4 low sodium Soy
1 tbs of corn starch (for thickening sauce)
2 tsp of Crushed Red Pepper Flakes
1 tbs of brown sugar
Water chestnuts (drained and sliced)
Peanuts and Green onions for topping

1. You’re going to make your noodles and broccoli by bringing a pot of lightly salted water to a boil add your noodles and break them up followed by your broccoli. This is no more than a few minutes. Pour into a strainer and set aside (you can cool it(stop the cooking) by running cool water on it).

2. In another pot I remove my chicken from the “marinade” and put it into to a medium heated pot with the white and light green parts of the bunch of green onions.

3. When chicken is cooked add the sauce ingredients and stir until it thickens.

4. Lastly combine the noodles and broccoli back into the sauce to coat. Serve in a bowl and top with chopped peanuts, green onions, cilantro and Sriracha.

Turkey Spring Roll

Turkey Spring Roll

I was going to make an Asian meatball but had some rice/tapioca paper and decided to make a spring roll with a little dipping sauce. I am not sure if rice paper is GF or paleo but it was made out of tapioca so if that doesn’t work for you there might be other options for you. The other think to note is you cant fry these babies. The package was written in Japanese but had a picture of a soft gummy roll and a crunchy one. I found out the hard way this stuff turns to gum and blows up and pops… Needless to say I ditched my first batch. Also I am not a great roller so mine don’t look that great. If I were serving to guests I would lay out cilantro and carrots and then add my turkey mixture so the outside looked better.
Rice or Tapioca Paper
Package of lean organic ground turkey
Green Onions
Soy Sauce (GF)
Fish Sauce
Chili oil
Sesame oil

Rice vinegar
Soy Sauce
Red Pepper flakes
Sesame oil
Chili Oil

Sauce: equal parts vinegar and soy. Add honey to taste. Then a scant of sesame oil (very strong stuff) and about two tbs of chili oil and 1/2 tbs of fresh ginger and red pepper flakes. Whisk and set aside.

Turkey in a medium heated pot I diced about 10 green onions and added the white and light green parts to the pan with a dash of Sesame oil and several dashes of Chili oil. Browned turkey and added ginger, garlic and soy sauce with some fish sauce. When browned and combined taste and season accordingly and set aside to cool.
Add your shredded carrots and cilantro to your cooled turkey and set aside. One by one put your paper into warm water to soften. Add your turkey mixture by the spoonful and fold up like a burrito. Enjoy with your dipping sauce.
IMG_8714 not the best roller

Sichuan Dan-Dan Chicken Noodles

Sichuan Dan-Dan Chicken Noodles

  • Servings: 4
  • Difficulty: medium
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Sichuan Dan-Dan Chicken Noodles
Fall is upon us which means allergies can also ramp up. This little dish is burnt hell in a dish and will properly induce a proper face sweat couple with sniffles. As you can tell I spent some time on Food52 and saw this one from poster Mandy@LadyandPups.

This is a two part process. You can use chili oil but we are going to make our own Sichuan chili oil here. Then we make the noodle chicken dish.

This turned out amazing. It’s a perfect blend of sweet (peanut butter) and spicy. If you want to amp up the spice you could add some crushed peppercorns (red/green) to the Dan-Dan sauce or increase the chili paste/Sriracha. As is I found it perfectly balanced. Definitely earned a rotation spot.
Chili Oil
½ cup of Peanut Oil
2 green onions
2 cloves of minced garlic
1tbs of fresh ginger
3 tsp Green peppercorns (the heat)
1 tsp Red peppercorns
2 star anise
1 inch piece of cinnamon stick
2 tbs Red pepper flakes
Dash of coriander and cumin

Noodles and sauce
2 chicken breasts (trimmed and sliced thinly)
4 cloves of garlic
1 tbs of minced ginger
shredded carrots
6 green onions
1 tsp for Toasted Sesame Oil
2 tbs of Soy (low sodium)
1 tsp Fish sauce
2 tbs of Sriracha
4 tbs of Peanut Butter
1 tbs of sugar
2 tbs of Rice Wine
3 cups Chicken Broth
Ramen noodles (asian dry noodles)
Green onion and/or Cilantro to garnish

1. Make your homemade chili oil by adding everything in a medium heated sauce pan and heat until the veggies are brown. Turn off heat and let it sit and steep. Strain and keep it on hand for future use.

2. Make your Dan Dan Sauce by pureeing garlic, ginger, Sriracha, peanut butter in a food processor. Mix your thinly sliced chicken with your Soy, fish sauce and Sesame oil and marinade for 30mins up to 24 hrs.

3. In medium heated large pot add you chicken and brown it. Then add your puree and stir until fragrant (about 2mins). Add your chicken stock and rice wine. Taste it and add sugar if needed to balance the spice.

4. Cook your noodles per the instructions and assemble your Dan Dan by adding first the noodles to the bowl, then ladle on your Dan Dan Chicken mixture. Top with Chili oil and cilantro and diced green onions.

First Try Pork Dumplings

First Try Pork Dumplings

  • Servings: 4
  • Difficulty: easy but tedious
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First Try Pork Dumplings

I wanted to play around with dumplings and had some extra ground pork, onions and cilantro so decided to pick up some dumpling wrappers and give it a shot. I don’t have a steamer basket and didn’t want to deal with tediously small batch steaming these so I went the fried route.

Tedious tasks can be my kryptonite and I often don’t think about that when I pick a recipe. I kept finding myself wanting to stuff as much as I could into each wrapper o I could make fewer but then that creates other issues. Soo… turn on some music and go to that trance state and make some dumplings.

My heat was a little hotter than it should have been and my dumplings were cooking fast on the bottom so the fry/steam technique wasn’t working. Jill was on her way home from a late night so I went the quick route by frying the all by flipping them around. Ill get better and it will be fun to play around with various fillings.

1 lb of ground pork
4 garlic cloves minced
1 tbs of grated ginger
1 cup of chopped cilantro
6 green onions (save some green for the sauce)
2 tbs of Sriracha Sauce
2 tbs of Soy Sauce
1 tbs of Sesame Oil
1 tbs of Chili Oil
1 tps of Corn starch
1 package of pot sticker wrappers

Dipping Sauce:

1 cup of Soy (low sodium if you have it)
1 cup of Red Wine vinegar
2 tbs of Sriracha
3 tbs of peanut butter
1 tbs of sugar
1 tbs of ginger
1 clove of garlic minced
2 tbs of green onions


1. Some people go raw and cook with the dumpling but I chose to pre cook the inside because pork doesn’t dry out and is hard to overcook. Plus I was going to flash fry and steam.

2. In a medium heated skillet add your pork and brown with the whites of the green onion until browned. Turn the heat off and add the rest of the green onions, cilantro, ginger, soy and Sriracha. Stir and let it cool.
3. Once meat is cooled, in a bowl finish the filling by adding whisked eggs, oil and corn starch. You are basically trying to tighten it up.

4. Dumpling time. Get organized on a clean surface. Bowl of filling with a spoon, your pot sticker wrappers and finally a small dish of water. Wet the outside edges of half of the dumpling. Add your meat in the middle. Fold and pinch the very top together sealing the dough. Then do the same on the sides making sure it’s just dough on dough. Pinch hard enough to make the two parts one. I also pleated and pinched to make sure dumpling wouldn’t come apart.

5. In a pot add peanut oil to cover the bottom and turn on medium high heat. You could certainly steam them but I like a little crust too. Working in small batches slowly lower each dumpling into the oil. I moved them around to make sure they didn’t stick. Careful as you flip them around. One technique that you could try is fried on the bottom and steamed on the sides by adding a little water and cover immediately. Remember oil and water don’t like each other but it will steam them on the sides.

6. For the sauce, mix it all together and put into microwave for 30 seconds at a time until peanut butter and sugar dissolve.

7. I serve it with a side salad of cold iceberg lettuce and a carrot, ginger dressing.