Category: Asian

Asian Chicken Thigh Skillet

Asian Chicken Thigh Skillet is a delicious, EASY dish to make. Chicken thighs are pan-seared, then covered and cooked in a simple Asian garlic sauce!
Asian Chicken Thigh Skillet is a delicious, EASY dish to make. Chicken thighs are pan-seared, then covered and cooked in a simple Asian garlic sauce!

If you’re looking for a simple, yet DELICIOUS way to cook chicken thighs, may I suggest this dish? It truly is a simple dish to make, and is packed with flavor!

Skinless chicken thighs (bone-in or no-bone) are pan seared, then are cooked for a short time in a 4-ingredient Asian sauce, along with minced garlic and red pepper flakes. The result is perfectly cooked chicken thighs, covered in an amazing tasting sauce, and then served on a bed of rice!

The Asian Chicken Thigh Skillet only takes about half an hour to make, and requires very few ingredients. **NOTE: The recipe calls for using SIX chicken thighs, but as you will see, I only made four thighs, so my photos will reflect that!

Make The Asian Sauce

The first thing you will need to do is make a quick, Asian-inspired sauce. Easy! Simply mix together soy sauce, vinegar, honey and ground ginger in a small bowl. Once fully combined, set the bowl of Asian sauce aside.

A sauce is made with soy sauce, vinegar, honey and ground ginger.

Brown The Chicken Thighs

The next step is to brown the chicken thighs! To do this, first heat the oil on medium-high heat in a large skillet. I used a cast iron skillet, but it really doesn’t matter. Once the oil is very hot, but NOT smoking, carefully add the skinless chicken thighs to the hot oil.

Let the chicken cook (without disturbing) for 5 minutes, and then carefully turn each piece to the other side. The chicken thighs should be lightly browned before turning them over. Continue to cook for 5 more minutes on the second side.

Skinless chicken thighs are browned in hot oil in skillet.The chicken thighs are flipped over once browned.

Add Seasonings And Sauce To The Asian Chicken Thigh Skillet

At this point, you need to add the minced garlic and red pepper flakes to the skillet, and stir, to combine. Continue to cook for about 2 minutes, stirring often, to keep the garlic from burning.

Garlic, red pepper flakes and sauce are added to the Asian Chicken Thigh Skillet.

Pour the Asian sauce you previously set aside into the skillet. Stir well, to combine. Cover the skillet, turn the heat down to medium and let the chicken cook, undisturbed, for 15 minutes.

Asian Chicken Thigh Skillet is covered to let meat cook in sauce for 15 minutes.

Time To Finish The Asian Chicken Thigh Skillet!

After the 15 minutes of covered cooking time, carefully remove the cover on the skillet. Let the chicken and sauce cook uncovered for about 2 minutes, stirring occasionally. While cooking, spoon the sauce on top of each piece of chicken several times.

The sauce will slightly thicken as it cooks, and the chicken will become beautifully browned, thanks to the flavor-filled sauce. When done, the chicken should have an internal temperature of 165°F, and then it is ready to serve!

Some of the Asian sauce is spooned on top of chicken thighs before serving.

Time To Enjoy This Asian Chicken Thigh Skillet!

Once the chicken is cooked through to the proper temperature, and the sauce has slightly thickened, it is time to eat!

We enjoy this chicken best when served on top of some steamed rice! Spoon some of the sauce over each piece of chicken when serving, for an added flavor boost! Can you see all that minced garlic on top of the chicken? That’s some GOOD flavor there, friends!

Finished Asian chicken thigh skillet dish is served on top of steamed rice.Chicken thigh with sauce is served on steamed rice, with broccoli on the side.

I really hope you will consider trying this simple recipe for Asian Chicken Thigh Skillet! We truly enjoy this meal, and trust you will, too! Have a wonderful day, and thank you for visiting!

Looking For Other CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have many chicken recipes, including:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original recipe source: unknown (recipe found written on a 3×5 card from many, many years ago)

Asian Chicken Thigh Skillet
Prep Time
15 mins
Cook Time
17 mins
Total Time
32 mins
 

Asian Chicken Thigh Skillet is a delicious, EASY dish to make. Chicken thighs are pan-seared, then covered and cooked in a simple Asian garlic sauce!

Category: Entree
Cuisine: Asian
Keyword: Asian chicken thigh skillet
Servings: 6
Calories Per Serving: 325 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 6 medium chicken thighs , skin removed
  • ¼ cup vinegar
  • 3 Tablespoons soy sauce
  • 2 Tablespoon honey
  • 2 Tablespoons peanut oil (or veg. oil)
  • 10 cloves garlic , coarsely chopped
  • 1 teaspoon dried red pepper flakes
  • cooked rice (optional-for serving)
Instructions
  1. In a small bowl, mix together soy sauce, vinegar, honey and ground ginger. Set aside.

  2. Heat oil on medium-high heat in a large skillet. Once oil is very hot, but NOT smoking, carefully add skinless chicken thighs. Let cook (without disturbing) for 5 minutes, and then carefully turn them to the other side. The chicken thighs should be lightly browned before turning them over. Continue to cook 5 more minutes on second side.

  3. Add minced garlic and red pepper flakes to skillet, and stir, to combine. Cook for 1-2 minutes, stirring often, to keep garlic from burning. Pour reserved sauce into skillet. Stir well, to combine. Cover skillet, turn heat down to medium and let chicken cook, undisturbed, for 15 minutes.

  4. After 15 minutes, carefully remove cover from skillet. Let chicken and sauce cook uncovered for 2 minutes, stirring occasionally. While cooking, spoon sauce over top of chicken thighs several times. Sauce will slightly thicken as it cooks, and will become beautifully browned, thanks to the flavor-filled sauce. When done, chicken should have an internal temperature of 165°F, and then it is ready to serve! Serve over steamed rice, spoon some sauce over the top of the chicken, and enjoy!

Nutrition Facts
Asian Chicken Thigh Skillet
Amount Per Serving (1 thigh)
Calories 325 Calories from Fat 216
% Daily Value*
Fat 24g37%
Saturated Fat 6g38%
Cholesterol 111mg37%
Sodium 360mg16%
Potassium 273mg8%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 6g7%
Protein 19g38%
Vitamin A 187IU4%
Vitamin C 2mg2%
Calcium 18mg2%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Chicken Thigh Skillet is a delicious, EASY dish to make. Chicken thighs are pan-seared, then covered and cooked in a simple Asian garlic sauce!

 

 

Simple Szechuan Shrimp

Need dinner quick? Try delicious, Simple Szechuan Shrimp! This EASY, Asian-inspired meal can be cooked and on the table in about 15 minutes total!
Need dinner quick? Try delicious, Simple Szechuan Shrimp! This EASY, Asian-inspired meal can be cooked and on the table in about 15 minutes total!

My mom is downsizing, and preparing to move into a senior community on the other side of the country (Georgia). One of my sisters already lives in NW Florida, and my other sister is moving to the same town in Georgia as my mom next month.

I am sad she’s moving so far away, but happy to know she will be near more family members, and glad she’s looking forward to her new, smaller place. Our family is really gonna miss having her only a 2 hour plane ride away, here on the West Coast!  She mailed me some of her old cookbooks recently to add to my collection, including one I gave her in 1990, from a church my husband worked at, back then.

I started glancing through this little cookbook, and came across a recipe for Szechuan Shrimp, that a sweet friend of mine had in the book. The recipe sounded good, so I made it! Wow… it was very simple to make, and took under 15 minutes, from start to finish!

It was soooo good, I wanted to get it onto my blog, for others to enjoy! The original recipe (below) calls for 1 pound of large shrimp and serves 4. NOTE: I used a 3/4 pound bag of shrimp, which made 3 servings, since I cooked this meal only for my husband and myself. My photos reflect the smaller quantity. Let me tell you, this shrimp dish is ridiculously QUICK n’ EASY to make! Here’s how:

Make The Asian-Inspired Sauce

This is a TOTALLY simple sauce to prepare! Measure dry sherry, soy sauce, sugar, salt, catsup, sweet chili sauce, and red pepper flakes into a small bowl.

Use a whisk to mix all the Szechuan shrimp sauce ingredients together, until mixture is smooth, and the sugar has dissolved. Set the sauce aside while you stir-fry the shrimp.

Ingredients for the Asian-inspired sauce are measured into bowl for mixing.Sauce ingredients are whisked together until fully blended.

Pat the peeled and de-veined shrimp dry, using paper towels. Get as much moisture off the shrimp as possible. I used frozen, peeled and de-veined shrimp, and let them thaw before I pulled the little shell off the tails! Quick and easy!

Peeled, de-veined shrimp are patted dry on paper towels before cooking.

Cooking Simple Szechuan Shrimp Is Easy And FAST!

Heat peanut oil (or olive oil) on medium-high in a heavy skillet. Once the oil is hot, but not smoking, add the shrimp, minced garlic, chopped green onions, and minced fresh ginger to the skillet.

Stir-fry the shrimp, ginger, garlic and green onions on medium-high, stirring often, and turning to cook all sides of the shrimp. This will only take 3-4 minutes at most. Cook until the shrimp have turned pink in color.

The shrimp are cooked in hot oil, with garlic, green onion, and ginger.Cooking the shrimp only takes about 3-4 minutes.

As soon as they are cooked through, give the reserved sauce a stir, and then pour it into the skillet. Stir well, to cover everything with the sauce.

Cook for one minute, stirring often, so the sauce and shrimp are heated through. Remove the pan from the heat, because it’s DONE! Time To serve this yummy dish!

Asian sauce is added to the cooked shrimp, and heated through before serving.

Serve The Szechuan Shrimp

Now you’re ready to serve the simple Szechuan shrimp!  Place a portion of white rice onto your serving plates or bowls. Place some of the shrimp on top of the rice, and then spoon extra sauce over the shrimp.

Garnish the dish with a few extra chopped green onions, and some white sesame seeds, if desired. Grab a fork (or your favorite pair of chopsticks), and dig in!

Once heated through, simple Szechuan shrimp dish is served on top of rice.

Ooh… yummy! These shrimp taste so great! Can you even believe just how fast it is to make this dish? You’re gonna enjoy it, for sure!

A close-up of the simple Szechuan shrimp, on top of white, steamed rice.

I really hope you enjoy this simple, but absolutely delicious meal! It’s just as good as takeout (if not better!). Have a fantastic day, friends. God Bless You.

Looking For More SHRIMP Recipes?

You can find all of my shrimp recipes in the Recipe Index, located at the top of the page. They include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Original Recipe Source: my friend, Lanita Moen, in “Cooking With Love”, published by Chapel Ladies Fellowship, 1988, pages 146-147.

Simple Szechuan Shrimp
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

Need dinner quick? Try delicious, Simple Szechuan Shrimp! This EASY, Asian-inspired meal can be cooked and on the table in about 15 minutes total!

Category: Entree-Seafood
Cuisine: Chinese
Keyword: simple szechuan shrimp
Servings: 4
Calories Per Serving: 231 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Asian Sauce
  • 2 Tablespoons dry sherry
  • 2 Tablespoons soy sauce
  • 2 teaspoons granulated sugar
  • ½ teaspoon salt
  • Tablespoons catsup
  • 2 Tablespoons sweet chili sauce (I used Mae Ploy)
  • 1 teaspoon red pepper flakes
For Shrimp
  • 1 pound large shrimp (fresh, or frozen & thawed) (peeled, and de-veined)
  • 2 Tablespoons peanut or olive oil
  • ¼ cup green onion (thinly sliced) , bulb and green stem
  • 2 Tablespoons fresh ginger (finely minced)
  • 3 cloves garlic , finely minced
  • OPTIONAL: sesame seeds/ additional green onions , for garnish
Instructions
Make Asian Sauce
  1. Measure sherry, soy sauce, sugar, salt, catsup, sweet chili sauce, and red pepper flakes into a small bowl. Whisk the ingredients together, until mixture is smooth, and sugar has dissolved. Set sauce aside while you stir-fry the shrimp.

Prepare Shrimp
  1. Pat peeled and de-veined shrimp dry, using paper towels. Get as much moisture off shrimp as possible. Heat peanut oil (or olive oil) on medium-high in a heavy skillet. Once oil is hot, but not smoking, add shrimp, garlic, green onions, and minced ginger to skillet. Stir-fry on medium-high, stirring often to cook all sides of the shrimp until they turn pink and are cooked through. This only takes 3-4 minutes.

  2. As soon as shrimp are cooked through, give the reserved sauce a stir, and then pour it into the skillet. Stir well, to cover everything with sauce. Cook for one minute, stirring often, so the sauce and shrimp are fully heated through. Remove pan from heat. Serve immediately on top of rice, garnished with sesame seeds and additional green onions, if desired. Enjoy!

Nutrition Facts
Simple Szechuan Shrimp
Amount Per Serving (1 serving (1/4 of total))
Calories 231 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 1g6%
Cholesterol 286mg95%
Sodium 1619mg70%
Potassium 185mg5%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 9g10%
Protein 24g48%
Vitamin A 259IU5%
Vitamin C 7mg8%
Calcium 173mg17%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Need dinner quick? Try delicious, Simple Szechuan Shrimp! This EASY, Asian-inspired meal can be cooked and on the table in about 15 minutes total!

Sweet Chili Shrimp Pasta

Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!
Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!

A couple months ago I made a meal (for my husband and I) with shrimp in an Asian inspired sauce, and it was served with zucchini noodles. It tasted wonderful, and my husband suggested it would be a great recipe to try with pasta (instead of zoodles)!

So… that’s how this recipe for sweet chili shrimp pasta came from THAT conversation! This is one VERY EASY recipe, and if you can multi-task, it can be ready in about 30 minutes or less!

Prepare The Pasta

To save time, begin cooking the pasta, and then make the sauce and cook the shrimp (while pasta cooks). This multi-tasking will save you a lot of precious time in the kitchen!

Cook the spaghetti noodles in boiling, salted water, according to the package instructions. Once done, drain the noodles.

Cooking the spaghetti noodles for this shrimp an pasta dish.

Make the Sauce For The Sweet Chili Shrimp Pasta

While the pasta cooks, make the sauce, because it is ridiculously EASY to make. Place sweet chili sauce, low sodium soy sauce, and sesame oil in a small bowl, and whisk well, until fully combined.  Once combined, measure out 1/2 cup of the sauce, and set it aside.

Whisking ingredients together for the sauce used to flavor sweet chili shrimp pasta.

Place the peeled, deveined shrimp into a large mixing bowl, and pour the remaining sauce left in the bowl over them. Gently toss, to fully coat the shrimp with the sweet chili sauce.

Large shrimp marinate in sauce to season them for the sweet chili shrimp pasta.

Cook The Shrimp

Spray a large skillet with non-stick spray, and heat skillet on medium heat. Once the skillet is hot (but not smoking), add the shrimp to the skillet in a single layer.

Cook the shrimp for about 2 minutes, then turn and cook the other side for 1-2 minutes. When done the shrimp will have turned pink and should be cooked through.

You can spoon some of the sauce in the skillet over the shrimp while they cook, if desired. Remove shrimp from skillet when done, and keep warm.

The marinated shrimp are pan-seared until done, in a skillet.

Once spaghetti noodles are finished cooking, drain them well and place in the skillet that you used to cook the shrimp. Add the 1/2 cup of reserved Asian sauce to the pasta, and toss, to fully combine.

An Asian sweet chili sauce is added to the drained, cooked pasta.

Add the shrimp to the pasta, and toss gently, to combine the pasta, sauce and shrimp. Cook until the sweet chili shrimp pasta is heated through. This should only take a minute or two, and then the dish is done!

Marinated shrimp are added to the skillet with the sweet chili sauce and pasta.

Serve The Sweet Chili Shrimp Pasta

When ready to serve, place half of the pasta onto a serving plate or into a bowl. Top with half of the shrimp, as well.

Garnish the sweet chili shrimp pasta (if desired) with sesame seeds and thinly sliced green onions (white and green parts). Eat it while it’s hot… and ENJOY!

The sweet chili shrimp pasta is served, topped with sesame seeds and green onions.

I really hope you enjoy this recipe for sweet chili shrimp pasta! There is a lot of flavor in the noodles and on the shrimp! Hope you have a wonderful day!

Looking For More SHRIMP Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite shrimp recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:
Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Author's signature

Recipe Source For The Sauce: https://iowagirleats.com/2017/06/14/sweet-chili-sesame-shrimp-and-zoodles/

Sweet Chili Shrimp Pasta
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!
Category: Entree-Seafood
Cuisine: Asian
Keyword: sweet chili shrimp pasta
Servings: 2
Calories Per Serving: 489 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 ounces spaghetti pasta
  • 7 Tablespoons sweet chili sauce (I used Mae Ploy brand)
  • 1/4 cup low-sodium soy sauce (or Tamari)
  • teaspoons sesame oil
  • 1/2 pound large shrimp (peeled, deveined, patted dry)
For Garnish (optional)
  • 1 stem green onion (scallion) , sliced thinly
  • 1 teaspoon sesame seeds
Instructions
  1. To save time, begin cooking pasta, and then make sauce and cook shrimp (while pasta cooks). This multi-tasking will save you a lot of time in the kitchen! Cook pasta according to package instructions. Once done, drain the noodles.

  2. While pasta cooks, make the sauce. Place sweet chili sauce, soy sauce, and sesame oil in a small bowl, and whisk well, until fully combined.  Once combined, measure out 1/2 cup of the sauce, and set it aside.

  3. Place shrimp into a large mixing bowl, and pour remaining sauce left in the bowl over them. Gently toss, to fully coat shrimp with the sauce. Spray a large skillet with non-stick spray, and heat skillet on medium. Once skillet is hot (but not smoking), add shrimp to the skillet in a single layer. Cook shrimp for 2 minutes, then turn and cook the other side for 1-2 minutes. When done shrimp will have turned pink and should be cooked through. You can spoon some of the sauce in the skillet over the shrimp while they cook, if desired. Remove shrimp from skillet when done, and keep warm.

  4. Once pasta is done, place drained pasta into the skillet you used to cook shrimp. Add 1/2 cup reserved sauce to pasta, and toss, to combine. Add shrimp, and toss gently, to combine pasta, sauce and shrimp. Cook until dish is heated through (1-2 minutes). 

  5. To serve, divide hot pasta onto plates, and top with shrimp. Garnish (if desired) with sesame seeds and sliced green onions. Eat while hot... and ENJOY!

Nutrition Facts
Sweet Chili Shrimp Pasta
Amount Per Serving (1 (1/2 of total))
Calories 489 Calories from Fat 45
% Daily Value*
Fat 5g8%
Cholesterol 285mg95%
Sodium 2541mg110%
Potassium 274mg8%
Carbohydrates 74g25%
Fiber 2g8%
Sugar 30g33%
Protein 32g64%
Vitamin C 4.6mg6%
Calcium 182mg18%
Iron 3.8mg21%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!

Thai Turkey Meatballs and Zoodles

Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!
Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!

I saw this recipe on Pinterest recently, and though it sounded really good!  Sometimes cooking with ground turkey can be rather “bland”, but these Thai turkey meatballs, zoodles, and glaze were packed with flavor! Hooray! They are delicious, and one serving comes in at about 300 calories!

The turkey meatballs are filled with green onions, garlic, soy sauce, sesame oil, cilantro and fresh grated ginger, so you KNOW they will be good! Knowing these Thai turkey meatballs are baked, not fried, and also accompanied zucchini noodles, helped me decide to try this simple yet delicious recipe!

How To Make Thai Turkey Meatballs and Zoodles

The first thing you will need to do is make the meatballs. Place ground turkey, garlic, ginger, green onions, cilantro, soy sauce, sesame oil, and chia seeds into a large mixing bowl. NOTE: The chia seeds will help the meatballs to hold together (without having to use eggs).

Mix all of the ingredients together using your (clean) hands or a fork. You want this Thai turkey meatballs mixture to be very well combined. Cover the bowl, and refrigerate the mixture for 30 minutes (this helps the chia seeds to work as a gel to firmly hold ingredients together).

Ground turkey with chopped onions, cilantro and spices, ready to make Thai turkey meatballs.

Meat mixture is ready to form Thai turkey meatballs for baking.

Form The Meatballs

Before shaping the Thai turkey meatballs, preheat your oven to 400° F. and line a 13×9 inch baking sheet with parchment paper.

To form the meatballs, place a heaping Tablespoon of the turkey mixture into your hands, and gently roll the meat into a meatball.  This recipe will make approximately 18 meatballs.

PLEASE NOTE:  This recipe, as written, yields 3 servings (with 3 meatballs per serving). You, obviously will have leftover meatballs. You can freeze leftover baked meatballs OR you can double the amount of zucchini and sauce used, in order to make 6 servings.

As you finish rolling each meatball, place it onto the parchment paper lined baking sheet. Be sure to leave space between each meatball.

Bake The Thai Turkey Meatballs

Place the meatballs into the preheated 400° F oven.  Set a timer for 10 minutes, and bake.

The Thai turkey meatballs on parchment paper lined baking sheet before baking.

Prepare The Glaze and Zoodles While Meatballs Bake

While the meatballs are baking, whisk together the ingredients for the Asian-inspired glaze. These ingredients are soy sauce, fresh squeezed lime juice, honey and sriracha sauce. Set aside.

The ingredients for Asian sauce to coat the Thai turkey meatballs after baking is whisked in bowl.

While the meatballs are baking, spiralize the 3 zucchini into spaghetti-style noodles, then “trim” the noodles into smaller lengths. If you don’t own a spiralizer, use a vegetable peeler to peel the length of the zucchini into long strips, then cut into thin strands.

I like to blot the noodles semi-“dry”, using paper towels. This helps to absorb a lot of their natural moisture. When done, set zoodles aside.

Spiralized zucchini noodles are ready to add to the Thai turkey meatballs and sauce.

Flip Meatballs

After the Thai turkey meatballs have baked for 10 minutes, remove from oven and quickly flip each one to other side. The first photo below, shows what they looked like after 10 minutes.

Pop ’em back into the oven and continue baking for another 10 minutes.When done, the meatballs should be cooked all the way through, and will be nice and golden brown on the outside. The second photo below shows what they looked like when done baking.

When the Thai turkey meatballs are halfway through baking, they are flipped to other side.

When the Thai turkey meatballs are done baking, they will be golden brown.

To Finish Making Thai Turkey Meatballs and Zoodles

Pour the glaze into a large skillet. Bring the glaze to a boil over medium-high heat. Let it cook until it thickens a bit (usually about a minute), stirring often.

Add half of the meatballs (9) to the skillet, and stir to cover them with the glaze. Push the Thai turkey meatballs to one side of skillet, then add the zucchini noodles. Stir to cover with glaze.

Cook for 4-5 minutes (al dente), then the Thai turkey meatballs and zoodles are ready to serve!

Thai turkey meatballs and zucchini noodles are added to glaze in skillet to cook for a few minutes.

To Serve This Dish

This recipe is written to yield THREE servings, with 3 meatballs per serving . Portion out the zucchini onto three individual plates, and top each with three meatballs (or 4, if you’re feeling quite hungry!).

Since the recipe only utilizes HALF of the meatballs made, it is very easy to freeze them, to use the next time you make this recipe!

The zucchini noodles, sauce and Thai turkey meatballs are served, along with rice on the side.

I really hope you will try this recipe for Thai turkey meatballs and zucchini noodles. Pretty sure you will really like it! By the way… you can also substitute ground chicken breast for the turkey, too, if you prefer!

Looking For Other MEATBALL Recipes?

You can find all of my recipes in the Recipe Index. located at the top of the page. A few favorite meatball recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature.

Recipe Adapted From: https://inspiralized.com/thai-chicken-meatballs-with-zucchini-noodles/

Thai Turkey Meatballs and Zoodles
Prep Time
45 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
 
Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!
Category: Dinner, Entree
Cuisine: Thai
Keyword: Thai turkey meatballs
Servings: 3 (3 meatballs each)
Calories Per Serving: 303 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For meatballs:
  • 1 pound ground turkey breast
  • 3 cloves garlic , finely minced
  • teaspoons fresh ginger , peeled and grated
  • 3 stems green onions (scallions) , chopped (white/light green parts only)
  • 1/4 cup fresh cilantro leaves , finely chopped
  • 2 teaspoons sesame oil
  • teaspoons low-sodium soy sauce
  • 2 Tablespoons chia seeds
For Zoodles:
  • 3 medium zucchinis
For Glaze:
  • 3 Tablespoons low-sodium soy sauce
  • 1/2 large lime (juice of)
  • 1 Tablespoon honey
  • 1 Tablespoon sriracha sauce
Instructions
  1. Place meatball ingredients into a large mixing bowl. NOTE: Chia seeds help meatball ingredients bind together (without using eggs). Mix all the ingredients together using your hands (or fork), until fully combined. Cover bowl, and refrigerate for 30 minutes, to let chia seeds "gel" ingredients.

  2. Preheat oven to 400° F. and line a 13x9 inch baking sheet with parchment paper. To make meatballs: place a heaping Tablespoon of turkey mixture into your hands, and gently roll between both hands into a meatball. As you finish rolling each meatball, place it onto the parchment paper lined baking sheet. Be sure to leave space between meatballs. This recipe yields about 18 meatballs. PLEASE NOTE:  Recipe, as written, yields 3 servings (with 3 meatballs per serving). You will have leftover meatballs. You can freeze leftover baked meatballs OR you can double the amount of zucchini and glaze used, in order to make 6 servings (3 meatballs each). 

  3. Place the meatballs into preheated 400° F oven.  Set a timer for 10 minutes, and bake. After meatballs have baked for 10 minutes, remove from oven and quickly turn each one to other side. Pop 'em back into oven and continue baking for another 10 minutes. When done, meatballs should be cooked all the way through, and will be nice and golden brown on the outside. Remove from oven.

  4. While meatballs are baking, whisk glaze ingredients in a small bowl. Set aside. While meatballs are baking, spiralize 3 zucchini into spaghetti-style noodles, then "trim" the noodles into smaller lengths. Blot the zoodles semi-"dry", using paper towels. This helps absorb a lot of their natural moisture. Set aside.

  5. Pour glaze into a large skillet. Bring to a boil over medium-high heat. Let it cook until it thickens a bit (about a minute), stirring often. Add half of the meatballs (9) to skillet, and stir gently, to cover with glaze. Push meatballs to one side of skillet, then add zucchini noodles. Stir, to cover with glaze. Cook for 4-5 minutes (al dente), then it's ready to serve!

  6. To serve, divide zucchini noodles onto 3 plates; top each serving with 3 meatballs. ENJOY! 

Recipe Notes

NOTE: Since the recipe only utilizes HALF of the meatballs made, it is very easy to freeze them, to use the next time you make this recipe!

Nutrition Facts
Thai Turkey Meatballs and Zoodles
Amount Per Serving (1 (3 meatballs + 1/3 of zoodles))
Calories 303 Calories from Fat 72
% Daily Value*
Fat 8g12%
Saturated Fat 1g6%
Cholesterol 83mg28%
Sodium 827mg36%
Potassium 1030mg29%
Carbohydrates 18g6%
Fiber 4g17%
Sugar 11g12%
Protein 40g80%
Vitamin A 520IU10%
Vitamin C 41.1mg50%
Calcium 92mg9%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!

Sweet and Sour Pork

Who needs takeout when you can make this delicious Sweet and Sour Pork (with pineapple, onions and bell peppers) at home in about 30 minutes?
Who needs takeout when you can make this delicious Sweet and Sour Pork (with pineapple, onions and bell peppers) at home in about 30 minutes?

Recently I was taking an inventory of a freezer we have in our garage and found several thick boneless pork chops. I started searching for a “new” recipe I could make to use them, and stumbled upon this one for sweet and sour pork on Pinterest. Note: If you don’t have the boneless pork chops, you can use a pork butt to make this dish, as well!

The original recipe came from Sabrina, on the blog “Dinner Then Dessert”, and I thought it sounded wonderful, since I have always LOVED sweet and sour pork! Off into our kitchen I went, and in no time at all, we had this wonderful meal for dinner! The recipe is straightforward, easy to prepare, and absolutely DELICIOUS!

It’s fun to be able to share this recipe for sweet and sour pork with you today. If you are interested in reading a few legends about the origins of this favorite Chinese dish, you will want to check out this article.

Make The Sweet And Sour Pork Sauce

Making the sauce for the sweet and sour pork couldn’t be any easier.  Place pineapple juice, rice vinegar, brown sugar, ketchup, cornstarch, soy sauce and food coloring (if using) in a medium sized dish. Whisk the sauce ingredients together until smooth. Set sauce aside.

NOTE: Notice the color of the sweet and sour pork sauce. I used the recommended 3 drops of food coloring which helped deepen the color of the sauce. If you choose to NOT use food coloring, that is totally okay, but remember… the sauce will have a bit less color to it!

The sauce for sweet and sour pork is easily made by whisking ingredients together in dish.

Preparing The Pork For Cooking

Prepare 3 bowls with the ingredients necessary to coat the pork pieces before cooking. One bowl, has corn starch, one has all purpose flour, and one has slightly beaten eggs.

Pork cubes and bowls with corn starch, eggs, and flour are ready to make sweet and sour pork!

Dredge the pork pieces in cornstarch (a couple pieces at a time), then dip in egg to cover, and then coat the pieces in flour.  As you finish each of the pieces of pork, place them onto a baking sheet.

Note: This step is fairly messy, as you dip each piece. Just keep at it! I try to use the same hand for dipping, and occasionally rinse or wipe some of the coating off that gets stuck on my fingers as I go!

Pieces of pork are coated in corn starch, then egg, and flour to make sweet and sour pork.

Pieces of pork are fully coated and are now ready to fry, to make sweet and sour pork.

Cooking The Sweet And Sour Pork

Pour oil into a large skillet to a depth of about 2-3 inches. Heat the oil on medium high heat until it is very hot (but not smoking).

TIP: You will need to cook the pork in batches, reheating oil in between batches! You do not want to overcrowd the skillet, because you want the pork to cook evenly on all sides.

Carefully add the coated pork pieces into the hot oil.  Cook the pieces of pork for 2-3 minutes, turning once, until the meat is cooked through, is golden brown, and crispy on the outside. Once done, carefully remove the pork with a slotted spoon (so oil drips back into skillet), and place onto a baking sheet.

The pork pieces for sweet and sour pork are fried in hot oil until browned and crispy.

To Finish The Sweet And Sour Pork

In a separate large skillet, add 2 Tablespoons oil, and heat on medium high. Once oil is hot, add the pineapple, bell peppers, and onion.  Cook the veggies, stirring occasionally for 3 minutes. The veggies should still be tender, but still slightly crisp when done.

Pour the sweet and sour sauce into the skillet. Stir to combine, and continue to heat through.  The sauce will thicken slightly as it cooks.  Right before you are ready to serve, add the pork back into the skillet, and stir to combine.

Heat just until the pork is heated through, and then the sweet and sour pork is ready to serve!

Pineapple, onions, bell peppers and sauce are heated to coat the sweet and sour pork.

Arrange a bed of rice onto each serving dish, and then top it with some of the sweet and sour pork!

The finished sweet and sour pork is served in a bowl, on rice, with chopsticks on the side.

There you have it! Sweet and Sour Pork, for the win!  Sure hope you enjoy this delicious Chinese meal! Grab some chopsticks and dig in! It tastes wonderful!

Sweet and Sour Pork is served on top of rice, and is ready to eat.

My husband and I really enjoy this meal. The Asian-inspired sauce permeates everything with wonderful flavor, and the veggies and pork are so good! Hope you will consider making this delicious classic “takeout” dish for those you love! Have a great day!

Looking For Other Asian Inspired Recipes?

All of my recipes can be found in the Recipe Index, located at the top of the page. A few favorite Asian inspired recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Source: Sabrina, at https://dinnerthendessert.com/sweet-and-sour-pork/

Sweet and Sour Pork
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Who needs takeout when you can make this delicious Sweet and Sour Pork (with pineapple, onions and bell peppers) at home in about 30 minutes?
Category: Main Dish
Cuisine: Asian
Keyword: sweet and sour pork
Servings: 6
Calories Per Serving: 458 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Sauce:
  • 1 cup pineapple juice
  • 1/2 cup rice vinegar
  • 1/2 cup brown sugar
  • 1/4 cup ketchup
  • 1 Tablespoon cornstarch
  • 1 Tablespoon low sodium soy sauce
  • 3 drops red food coloring (optional-I used it)
For Remainder of Dish:
  • pounds boneless thick cut pork chops (or pork butt) , cut into 3/4" chunks
  • 1/2 cup cornstarch
  • 2 large eggs , slightly beaten
  • 1/4 cup all purpose flour
  • vegetable oil for frying pork (2-3" deep)
  • 2 Tablespoons vegetable oil (for frying veggies)
  • 1 cup pineapple chunks
  • 1 red bell pepper , cut in 1" pieces
  • 1 green bell pepper , cut in 1" pieces
  • 1/2 yellow onion , cut in 1" pieces
Instructions
  1. Make the sauce: Place pineapple juice, rice vinegar, brown sugar, ketchup, cornstarch, soy sauce and food coloring (if using) in a medium sized dish. Whisk ingredients until smooth. Set sauce aside.

  2. Prepare 3 bowls with ingredients to coat the pork pieces. One with corn starch, one with flour, and one with slightly beaten eggs. Dredge the pork pieces in cornstarch (a couple pieces at a time), then dip in egg to cover, and then coat the pieces in flour.  As you finish coating each piece, place onto a baking sheet.

  3. Pour oil into a large skillet to a depth of 2-3 inches. Heat oil on medium high heat until very hot (but not smoking). TIP: You will need to cook the pork in batches, reheating oil in between batches! Don't overcrowd the skillet, because you want the pork to cook evenly on all sides. Carefully add the coated pork pieces into hot oil.  Cook pork for 2-3 minutes, turning once, until cooked through, golden brown, and crispy on the outside. Once done, carefully remove the pork pieces with a slotted spoon (so oil drips back into skillet), and place onto a baking sheet. Repeat until all pork is cooked.

  4. In a separate large skillet, add 2 Tablespoons oil; heat on medium high. Once oil is hot, add pineapple, bell peppers, and onion.  Cook, stirring occasionally for 3 minutes. Veggies should be tender, and slightly crisp when done. Add sauce to skillet. Stir to combine, and heat through.  Sauce will thicken slightly as it cooks.  Right before you're ready to serve, add browned pork back into the skillet; stir to combine. Heat only until the pork is heated through, and then the sweet and sour pork is ready to eat! Serve on top of rice. Enjoy!

Recipe Notes

Caloric calculation made based on the use of pork butt.

Nutrition Facts
Sweet and Sour Pork
Amount Per Serving (1 g)
Calories 458 Calories from Fat 117
% Daily Value*
Fat 13g20%
Saturated Fat 6g38%
Cholesterol 138mg46%
Sodium 290mg13%
Potassium 724mg21%
Carbohydrates 58g19%
Fiber 2g8%
Sugar 39g43%
Protein 25g50%
Vitamin A 895IU18%
Vitamin C 55.2mg67%
Calcium 66mg7%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Who needs takeout when you can make this delicious Sweet and Sour Pork (with pineapple, onions and bell peppers) at home in about 30 minutes?

Sweet Chili Sesame Shrimp Zoodles

Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!
Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!

Since receiving a spiralizer appliance with a gift card I was given, it’s been fun to search and try some new recipes using spiralized veggies. We really enjoyed a couple recent meals which featured Kung Pao Zoodles and a delicious Spiralized Carrot Salad in Lemon Ginger Dressing!

This recipe for sweet chili sesame shrimp zoodles was a wonderful experiment for me. Using zucchini noodles instead of pasta cuts down on the carbs, and significantly reduces the total calories of this meal.

The large shrimp are a delicious low calorie source of protein, and the amazing Asian inspired sauce only has three ingredients! This recipe is totally EASY to prepare, and tastes GREAT! Here’s how to make this dish:

How To Prepare The Zoodles

To make this dish, you will first need to spiralize the zucchini to make the noodles. If you have a spiralizer, process the zucchini using a spaghetti blade, for long noodles.  NOTE: If you do not own a spiralizer, you can use a vegetable peeler to peel the length of each zucchini, and slice into thin strands (spaghetti sized), if desired.

Place the “zoodles” into a colander, which is set on top of a large bowl.  Lightly sprinkle the zoodles with salt, and gently mix to combine.  Place the colander of zoodles (and bowl) into a refrigerator. Let the zoodles drain off their excess liquid for about 30 minutes.

When done, remove the zoodles from the fridge. Spread them out on a large dish towel. Blot the zoodles dry with another dish towel (or paper towels), trying to absorb most of the extra moisture. Set aside.

Zucchini is spiralized then patted dry to sweet chili sesame shrimp zoodles.

Make The Sweet Chili Sauce For The Sesame Shrimp Zoodles

The sweet chili sauce is VERY easy to make!  In a medium sized bowl, combine the sweet chili sauce (I used Mae Ploy), sesame oil, and low sodium soy sauce.

Whisk these 3 ingredients together until fully blended. Measure out 1/2 cup of the sauce, and transfer to another dish, to save for later!

Sweet chili sesame sauce is used to marinate shrimp for sesame shrimp zoodles.

Prepare The Shrimp

Rinse, peel and de-vein the shrimp (removing tails, as well). Drain well, then add the shrimp to the sweet chili sauce in the medium sized bowl.

Toss the shrimp, to ensure they become fully coated with the sweet chili sauce.

Shrimp is cleaned, tails removed, then marinated in sweet chili sesame sauce for zoodles.

Cooking Sweet Chili Sesame Shrimp Zoodles

Spray a large skillet with non-stick spray, and turn heat to medium temperature. When the skillet is hot (but not smoking), add the shrimp in a single layer.

NOTE: If making extra quantities of this dish, you can cook the shrimp in batches, re-spraying skillet between each batch.

Cook the shrimp on medium heat for 2 minutes, then turn the shrimp over and continue to cook the other side for 1-2 minutes. Spoon some of the sweet chili sauce over the top of each shrimp (the cooked side). Transfer the cooked shrimp to a plate, and cover, to keep warm.

The sesame shrimp is cooked in skillet, then removed from pan.

Turn the heat on the stove up to medium-high, and add the spiralized zucchini to the same skillet you cooked the shrimp in.

Cook the zoodles for 1 minute, then add the 1/2 cup of reserved sauce into the skillet. Give the zoodles a toss, to mix the sauce with the zucchini. Cook this mixture for 2 more minutes, tossing occasionally.

Add the cooked shrimp to the skillet, and toss, to combine. Cook the sweet chili sesame shrimp zoodles until heated through ( a minute or two).

Zoodles are added to skillet, along with sesame shrimp and Asian sauce.

To Serve Sweet Chili Sesame Shrimp Zoodles

When the sweet chili sesame shrimp zoodles are heated through, they are ready to serve!  Use tongs to place zoodles and shrimp onto individual plates, or into serving bowls.

Spoon any of the leftover sauce in the skillet onto the sesame shrimp zoodles, and garnish with sesame seeds and sliced green onions. Serve immediately, and enjoy!

Sweet chili sesame shrimp zoodles, served with green onion garnish, in white bowl.

Sesame seeds and green onions garnish the sweet chili sesame shrimp zoodles.

I really hope you will consider trying this delicious recipe for sweet chili sesame shrimp zoodles! We really enjoyed this meal, and trust you will, too! Have a wonderful day, friends.

Interested In More SHRIMP Recipes?

You can find all my seafood recipe in the Recipe Index, located at the top of the page. A few favorite shrimp recipes include:

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Adapted From: https://iowagirleats.com/2017/06/14/sweet-chili-sesame-shrimp-and-zoodles/

Sweet Chili Sesame Shrimp Zoodles
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
 
Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!
Category: Dinner, Seafood
Cuisine: Asian
Keyword: sesame shrimp zoodles
Servings: 2
Calories Per Serving: 391 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 3 medium zucchini , end trimmed
  • 7 Tablespoons sweet chili sauce , I used Mae Ploy
  • 1/4 cup low sodium soy sauce , or Tamari sauce
  • teaspoons sesame oil
  • 3/4 pound large shrimp , peel, deveined, patted dry
For Garnish (optional):
  • 1 stem green onion (scallion) , sliced
  • 1 teaspoon sesame seeds
Instructions
  1. Spiralize the zucchini to make noodles. If you have a spiralizer, process the zucchini using a spaghetti blade.  NOTE: If you don't own a spiralizer, you can use a vegetable peeler to peel the length of each zucchini, and then slice into thin strands (spaghetti sized). Place zoodles in a colander, set on top of a large bowl.  Lightly sprinkle with salt; gently mix to combine.  Place the colander of zoodles (and bowl) into refrigerator. Let the zoodles drain their extra liquid for about 30 minutes. When done, spread zoodles onto a dish towel. Blot dry with another dish towel (or paper towels), trying to absorb any extra moisture. Set aside.

  2. In a medium sized bowl, combine the sweet chili sauce, sesame oil, and low sodium soy sauce. Whisk them together until fully blended. Measure out 1/2 cup of the sauce, and transfer to another dish, to reserve for later! 

  3. Rinse, peel and de-vein shrimp (removing tails, as well). Drain well, then add them to the sweet chili sauce in the medium sized bowl. Toss the shrimp, to ensure they become fully coated with the sauce.

  4. Spray a large skillet with non-stick spray, and turn heat to medium. When skillet is hot (but not smoking), add the shrimp in a single layer. NOTE: If making extra quantities, you can cook shrimp in batches, re-spraying skillet between each batch. Cook shrimp on medium heat for 2 minutes, then turn shrimp over and continue to cook for 1-2 minutes. Spoon a little bit of the sweet chili sauce over the top of each shrimp while cooking (cooked side). Transfer shrimp to a plate; keep warm.

  5. Turn the heat on stove to medium-high. Add zucchini noodles to the skillet you cooked the shrimp in. Cook for 1 minute, then add the reserved sauce. Give zoodles a toss, to coat with the sauce. Cook for 2 more minutes, tossing occasionally. Add cooked shrimp to the skillet, and toss, to combine. Cook until heated through (1-2 minutes), then transfer to serving plates.  Spoon any leftover sauce in the skillet onto the shrimp, and garnish dish with sesame seeds and sliced green onions. Serve immediately, and enjoy!

Recipe Notes

I used 2 green zucchini, and 1 yellow zucchini for this dish.

Nutrition Facts
Sweet Chili Sesame Shrimp Zoodles
Amount Per Serving (1 g)
Calories 391 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Cholesterol 428mg143%
Sodium 3002mg131%
Potassium 960mg27%
Carbohydrates 41g14%
Fiber 3g13%
Sugar 36g40%
Protein 40g80%
Vitamin A 590IU12%
Vitamin C 59.6mg72%
Calcium 309mg31%
Iron 5.5mg31%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!

Kung Pao Zoodles

Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, and it can be made with or without chicken.
Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.

I’ve got to be honest here… this recipe totally surprised me! I purchased a spiralizer recently, to essentially make “noodles” out of a lot of different vegetables. I’d been wanting one for a while, and finally bought a fairly inexpensive one ($29).

What If I Do Not Have A Spiralizer?

If you do not have access to a Spiralizer, it IS possible to make zucchini noodles by hand. The best video I’ve seen to describe how to do this is on YouTube, which demonstrates three easy ways to make your own “zoodles” (with box grater, vegetable peeler, or mandoline). I recommend watching it! Here’s the link to the short video, from Kelly Senyei at “Just A Taste”: https://www.youtube.com/watch?v=ETgPaDQh9S4

This was the first recipe I made using it, and my expectations were fairly low for what Kung Pao Zoodles would taste like. Zoodles is a word commonly used to describe Zucchini Noodles!

Whoa! I’m NOT KIDDING… I totally LOVED this dish!  This dish can also be a healthy/delicious meatless meal, by simply omitting the chicken breast.  It only took a couple minutes to turn two medium sized zucchini into gorgeous pasta like strands of veggie goodness!  Once cooked with the amazingly easy Asian inspired sauce, this dish made me GIDDY with excitement with my first bite!

This recipe for Kung Pao Zoodles is very easy to prepare. If there is one tip I can give you, it is to HAVE EVERYTHING PREPPED AND READY TO GO BEFORE BEGINNING COOKING! The dish comes together very quickly once started, so be prepared!

How Do I Make Kung Pao Zoodles?

Cut ends off both zucchini, then spiralize them into spaghetti-like noodles, catching them as they come out into a medium sized bowl. If using a Spiralizer, cut the noodles with kitchen shears into 7 or 8 inch strips (cut long zoodles right in the bowl a couple of times- snip, snip!). Set aside.

Zucchini being spiralized into noodles to make Kung Pao zoodles.

Stir or whisk Asian sauce ingredients together in a small bowl (soy or tamari sauce, balsamic vinegar, hoisin sauce, water, sriracha, sugar and cornstarch). Set sauce aside.

Asian sauce is mixed in bowl for Kung Pao Zoodles.

If Preparing Kung Pao Zoodles WITH Chicken:

If adding chicken to this dish, season lightly with salt and black pepper. Heat vegetable oil over medium high heat. Place chicken cubes into large skillet; cook until lightly browned on all sides and cooked through. Remove chicken from skillet and set aside (or drain on paper towel).

Chicken breast cubes are cooked for Kung Pao Zoodle dish.

Prepare The Rest of This Dish

Turn the heat down to medium and add sesame oil, minced garlic and grated fresh ginger to skillet. Stir and cook for 30-45 seconds, being careful to not let the garlic burn.

Sesame oil, garlic and ginger cooking for kung pao zoodles.

Add chopped red peppers, then stir in the Asian sauce. Bring sauce to a quick boil, then turn heat down to LOW, and cook for a minute or so until sauce is bubbling and has thickened.

Asian sauce and red bell peppers are added to skillet for kung pao sauce.

Add zucchini noodles (zoodles) to skillet.  Stir while cooking until zoodles are coated with the sauce.  Cook for two minutes, stirring often. As the zucchini noodles cook, they will release water, which will help to blend the sauce together with the noodles.

Zucchini noodles (zoodles) are added to skillet.

Zoodles (zucchini noodles) are cooked in the Kung Pao sauce.

When done, add cooked chicken pieces (if using), and stir to combine. I found using tongs worked great at getting everything mixed together.

Divide Kung Pao zoodles between two serving bowls, and garnish each with chopped dry roasted peanuts and sliced green onions.

Bowl of Kung Pao Zoodles garnished with chopped peanuts and green onions.

Serve these delicious Kung Pao zoodles and enjoy! I absolutely LOVED this dish…there is so much yummy flavor! This meal is filling (as each serving is about 2 cups), it tastes amazing, and it so low in calories! Winner, winner… ZOODLE dinner!

Kung Pao Zoodles with a pair of chopsticks... ready to serve!

Chopsticks lifting up a bite of Kung Pao Zoodles!

I really hope you will try making these Kung Pao Zoodles!  If you prefer the more traditional version of Kung Pao Chicken, I hope you will check out that recipe, as well.

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe Source: http://recipestotry.ca/kung-pao-chicken-with-zucchini/

Kung Pao Zoodles
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.
Category: Dinner
Cuisine: Asian
Keyword: kung pao zoodles
Servings: 2 (approx. 2 cups per serving)
Calories Per Serving: 281 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Zoodles:
  • 2 medium zucchini , ends trimmed
  • 1 teaspoon vegetable or canola oil **if adding chicken
  • 6 ounces boneless, skinless chicken breast **cut in 1/2 inch cubes (if adding chicken)
  • 1 pinch salt and pepper , to taste
  • 1/2 medium red bell pepper , cut into 1/2" pieces
  • 1 teaspoon sesame oil
  • 1 teaspoon freshly ground ginger
  • 2 cloves garlic , minced
  • 2 Tablespoons finely chopped dry roasted peanuts (for garnish)
  • 2 Tablespoons thinly sliced green onions (for garnish)
For Asian Sauce:
  • Tablespoons reduced sodium soy sauce (tamari for gluten free)
  • 1 teaspoon hoisin sauce
  • 1 Tablespoon balsamic vinegar
  • Tablespoons water
  • 1/2 Tablespoon Sriracha sauce
  • 2 teaspoons granulated sugar
  • 2 teaspoons cornstarch
Instructions
  1. Cut ends off both zucchini, then spiralize them into spaghetti-like noodles,. Cut noodles with kitchen shears into 8 inch strips. Set aside.

  2. Stir or whisk Asian sauce ingredients together in a small bowl (soy or tamari sauce, balsamic vinegar, hoisin sauce, water, sriracha, sugar and cornstarch). Set sauce aside.
  3. If adding chicken to this dish, season lightly with salt and black pepper. Heat vegetable oil over medium high heat. Place chicken cubes into large skillet; cook until lightly browned on all sides and cooked through. Remove chicken from skillet and set aside (drain on paper towel).

  4. Turn heat down to medium and add sesame oil, minced garlic and grated fresh ginger to skillet. Stir and cook for 30-45 seconds, being careful to not let garlic burn. Add chopped red peppers, then stir in Asian sauce. Bring sauce to a boil, then turn heat to LOW, and cook for a minute or so until sauce is bubbling and has thickened.  Add zucchini noodles to skillet.  Stir while cooking until zoodles are coated with sauce.  Cook for two minutes, stirring often. As the zucchini noodles cook, they will release water, which will help to blend the sauce together with the noodles. When done, add cooked chicken pieces (if using), and stir to combine. I found using tongs worked great at getting everything mixed together.

  5. To serve, divide Kung Pao zoodles between two serving bowls, and garnish with chopped peanuts and sliced green onions. Serve hot, and enjoy!

Recipe Notes

NOTE: Caloric calculation of 281 per serving includes chicken and vegetable oil to cook it in.  If preparing this recipe as a MEATLESS meal, the calorie count would be approximately 167 calories per (2 cup) serving.

**Weight Watchers - Points+ = 7 points (with chicken).

Nutrition Facts
Kung Pao Zoodles
Amount Per Serving (1 g)
Calories 281 Calories from Fat 108
% Daily Value*
Fat 12g18%
Saturated Fat 3g19%
Cholesterol 54mg18%
Sodium 724mg31%
Potassium 976mg28%
Carbohydrates 20g7%
Fiber 3g13%
Sugar 12g13%
Protein 24g48%
Vitamin A 1410IU28%
Vitamin C 78.6mg95%
Calcium 42mg4%
Iron 1.6mg9%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Kung Pao Zoodles is a low calorie (under 300), low carb dish using spiralized zucchini noodles, cooked in a sweet/spicy Asian sauce, w/or without chicken.

Hoisin Pork with Noodles and Broccoli

You’ll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!
You'll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!

I discovered this recipe on Pinterest, and decided to make it for dinner a few weeks ago… wow… it was fantastic!  Don’t let the long ingredient list deter you from making this!

Almost all of the ingredients in this recipe are for the delicious Asian flavored sauce which is used to marinate pork strips. The rest of the ingredients are few, and the recipe is not hard to make, either!

Once the meat has been marinated, it is pan-seared, then combined with cooked noodles, broccoli florets, shredded carrots, chopped peanuts, and some additional sauce, mixed together… and BOOM- that’s it!!!

Can I Still Make This Hoisin Pork Dish If I Have A Peanut Allergy?

**By the way, if you have a peanut allergy, simply leave the peanut butter out of the marinade sauce (it will still taste fantastic), and leave the chopped peanuts out of the dish.

How To Make Hoisin Pork With Noodles And Broccoli

The recipe itself is very easy to make.  Because the pork needs to marinate for awhile, I highly recommend planning ahead… making the sauce and marinating the pork strips EARLY in the day (or even overnight), for absolute BEST flavor! Here’s how to make this dish:

Place all marinade ingredients in large bowl. Whisk together until smooth (or use a food processor, if desired).

IMPORTANTOnce marinade is mixed, measure out 6 heaping Tablespoons, and place it in a separate bowl and set aside (reserving it to add to noodles later).

Hoisin marinade sauce for pork

Thinly slice the pork, and add to the marinade still in large bowl. Stir to fully coat pork slices. Cover bowl, and refrigerate at least 4 hours (overnight or 8 hours is best, for flavor saturation).

Slices of pork marinating in hoisin sauce

After Hoisin Pork Has Marinated

When ready to make this meal, remove pork from refrigerator. Heat a large, non-stick skillet on medium high.

Once hot, remove pork strips from bowl with a slotted spoon (to drain off some of the marinade), and place pork into hot skillet (discard the rest of the marinade left in the bowl the pork was in).

Cook hoisin pork, turning once, until both sides are browned.  When done, remove skillet from heat.

Hoisin pork cooking in large skillet

While the pork is cooking, cook noodles separately, according to package directions (do NOT discard the cooking water).  Lightly steam broccoli florets (or fully thawed (previously frozen) chopped broccoli).

Add cooked noodles, broccoli, shredded carrots, chopped peanuts, and the 6 Tablespoons RESERVED hoisin sauce mixture to the skillet with the browned pork.

Noodles, hoisin pork, carrots and broccoli in skillet

Add 1/4 cup of the hot water used for cooking the noodles (the starch in the water will help the hoisin sauce stick to the noodles).

Mix all ingredients together, until coated with sauce.  Heat on low, stirring often, to ensure dish is heated through before serving.

Pork, hoisin sauce, noodles and broccoli mixed in skillet

Close up of pork slices, broccoli, carrots and noodles in skillet

If desired, garnish each serving with chopped cilantro, sliced green onions, and additional chopped peanuts. Serve hot… and enjoy!

Hoisin pork, noodles and broccoli served in white bowl

I really hope you will consider trying this wonderful hoisin pork dish!  The flavors are wonderful, and it is a filling, satisfying “all in one” meal… meat, carbs, and veggies! Have a great day!

Interested In More Recipes?

Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

You Can Also Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest:
The Grateful Girl Cooks!
Instagram:
jbatthegratefulgirlcooks

Author's signature

Recipe adapted from: Lindsay, at https://pinchofyum.com/hoisin-pork-with-rice-noodles

Hoisin Pork with Noodles and Broccoli
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 

You'll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!

Category: Main Dish
Cuisine: Asian
Keyword: hoisin pork
Servings: 6 servings
Calories Per Serving: 683 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For Pork Marinade
  • 1/3 cup soy sauce , low sodium
  • 1/4 cup water
  • 3.5 Tablespoons sesame oil
  • 2 Tablespoons honey
  • 1 Tablespoon granulated sugar
  • 1 dash fish sauce
  • 3 Tablespoons vinegar
  • 1 teaspoon lime juice
  • 5 cloves garlic , finely minced
  • 2 Tablespoons ginger (fresh) ,finely grated
  • 1/4 teaspoon red pepper flakes
  • 3 Tablespoons hoisin sauce
  • 3 Tablespoons peanut butter
For Rest of Dish
  • 1.5 pounds pork , cut into thin strips
  • 9 ounces spaghetti noodles , or rice noodles
  • 1.5 cups broccoli , chopped
  • 1/2 cup carrots , grated
  • 1/4 cup peanuts , chopped
  • 6 Tablespoons Reserved Hoisin sauce mixture
Optional Garnish (not included in calorie count)- cilantro, additional chopped peanuts, sliced green onions
    Instructions
    1. Place all marinade ingredients in large bowl. Whisk together well, until smooth.  Once mixed, measure out 6 heaping Tablespoons and place it in a small, separate bowl (reserving it to add to noodles later). Thinly slice the pork, and add to the marinade still in large bowl. Stir to fully coat pork slices. Cover bowl; refrigerate at least 4 hours (overnight or 8 hours is recommended, for full flavor saturation). 

    2. Heat a large, non-stick skillet on medium high. Once hot, remove pork strips from bowl with a slotted spoon (to drain off some of the marinade-discard any remaining marinade in bowl), and place pork strips into hot skillet in a single layer. Cook pork, turning once, until both sides are browned. Remove skillet from heat. 

    3. While the pork is cooking, cook noodles in separate pan, according to package directions (do NOT discard the cooking water).  Lightly steam broccoli florets, or thawed (previously frozen) broccoli. Add cooked noodles, broccoli, shredded carrots, chopped peanuts, and the 6 Tablespoons RESERVED hoisin sauce mixture to the skillet with browned pork.

    4. Add 1/4 cup of the hot cooking water used for noodles to skillet (the starch in the water will help the hoisin sauce stick to the noodles). Mix all ingredients together, until  coated with sauce.  Heat on low, stirring often, to ensure dish is heated all the way through before serving. If desired, garnish each serving with chopped cilantro, sliced green onions, or additional chopped peanuts. Serve and enjoy!

    Nutrition Facts
    Hoisin Pork with Noodles and Broccoli
    Amount Per Serving (1 serving)
    Calories 683 Calories from Fat 360
    % Daily Value*
    Fat 40g62%
    Saturated Fat 11g69%
    Cholesterol 81mg27%
    Sodium 736mg32%
    Potassium 678mg19%
    Carbohydrates 50g17%
    Fiber 3g13%
    Sugar 13g14%
    Protein 30g60%
    Vitamin A 1950IU39%
    Vitamin C 22.8mg28%
    Calcium 58mg6%
    Iron 2.5mg14%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!You'll LOVE Hoisin Pork with Noodles and Broccoli, featuring marinated pork with noodles, broccoli and carrots cooked in an Asian inspired sauce!

    Hoisin Sriracha Chicken

    Chicken thighs get an easy, Asian-inspired twist with sweet, mildly spicy Hoisin Sriracha Chicken! Chicken is quickly marinated, then pan-seared to finish.
    Chicken thighs get an easy, Asian-inspired twist with sweet, mildly spicy Hoisin Sriracha Chicken! Chicken is quickly marinated, then pan-seared to finish.

    I found this Hoisin sriracha chicken recipe on Pinterest and it sounded quite good, so I decided to try it! YUM! This delicious dish only takes about 25 minutes to cook!

    Hoisin sauce, honey, soy sauce, and Sriracha sauce, garlic and ginger form the base for a slightly sweet, slightly spicy marinade for plump chicken thighs.

    Once marinated for 15 minutes, chicken is pan-cooked until done. That’s it! See how easy this recipe is? And wow, it sure tastes GOOD!

    How To Make Hoisin Sriracha Chicken

    Bone-in and skin on chicken thighs were used for this recipe, but you are welcome to use boneless, skinless if you want.

    Usually I remove the skin from chicken, but found that for this particular recipe, the skin crisps up nicely and really added to the flavor!

    If using boneless thighs, the cooking time might be a bit less, so keep that in mind while cooking the chicken!

    Chicken thighs are ready to go in marinade for Hoisin Sriracha Chicken.

    Make Marinade For The Chicken

    The Hoisin sriracha marinade is mixed up, and chicken is covered with the sauce.  Let the chicken marinade in the sauce for at least 15 minutes.

    TIP: Short on time at the end of the day? Mix up the marinade ahead of time. Let hoisin sriracha chicken marinate all day, to make it easier and quicker to prepare this dish at dinner time!

    If you’re interested, you might also want to check out my blog post on how to make Homemade Hoisin Sauce (it’s easy, also!). I used it in this recipe!

    Marinade for Hoisin sriracha chicken is poured over the thighs.

    Cooking Hoisin Sriracha Chicken

    Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove the chicken from the  from marinade. NOTE:**MAKE SURE TO SAVE THE MARINADE!

    Add the marinated Hoisin sriracha chicken thighs to the hot skillet, with the skin side facing DOWN.

    The chicken is cooked on both sides, making sure the skin side gets browned very well.

    Hoisin Sriracha Chicken pieces are browned in a large skillet.

    Once both sides of the hoisin sriracha chicken have browned, turn the heat on stove down to LOW.

    Pour the reserved marinade back into your skillet. Spoon this sauce over the chicken thighs, and continue to cook.

    As the hoisin sriracha chicken cooks, the sauce will slightly reduce in volume and thicken up  a bit.

    Hoisin Sriracha Chicken thighs are cooked in sauce in skillet.

    Cook hoisin sriracha chicken until fully cooked through or reaches an internal temp. of 165° F.

    If using bone-in thighs, cooking time will be approximately 25 minutes total… slightly less if no bone. Occasionally spoon sauce over each piece of chicken during the cooking process.

    Hoisin Sriracha Chicken are finished cooking when they reach internal temperature of 165 degrees.

    Once chicken is done, remove the pan from the heat. Transfer the chicken to individual serving dishes.  Sprinkle each piece of chicken with white sesame seeds, to garnish.

    Two pieces of Hoisin Sriracha Chicken, on plate with broccoli on the side.

    Serve while it is hot, and enjoy the wonderful Asian-inspired flavors of this Hoisin Sriracha Chicken dish! We had it with steamed brown rice and veggies on the side. YUM!

    Hoisin Sriracha Chicken, served on plate with brown rice and steamed vegetables on the side.

    I really hope you will consider making Hoisin Sriracha Chicken. The dish was easy to make and was REALLY tasty!

    I’ve added the Weight Watcher Smart Points per serving in the Notes section of the printable recipe below, for those following their nutrition plan.

    We really did enjoy this meal!  Hope you and your family do, too! Have a wonderful day.

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Recipe Source:  http://rasamalaysia.com/hoisin-sriracha-chicken/

    Hoisin Sriracha Chicken
    Prep Time
    15 mins
    Cook Time
    25 mins
    Total Time
    40 mins
     
    Chicken thighs get an easy, Asian-inspired twist with sweet, mildly spicy Hoisin Sriracha Chicken! Chicken is quickly marinated, then pan-seared to finish.
    Category: Entree
    Cuisine: Asian
    Keyword: hoisin sriracha chicken
    Servings: 4 servings
    Calories Per Serving: 314 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 4 large chicken thighs , with bone in and skin on (optional-see note)
    • Tablespoons hoisin sauce
    • 1 Tablespoon soy sauce
    • 1/2 Tablespoon Sriracha sauce
    • 1 Tablespoon honey
    • 3 cloves garlic (minced)
    • 1 inch piece of fresh ginger (peeled, minced)
    • 1 pinch salt
    • 1 Tablespoon oil
    • White sesame seeds for garnish (optional)
    Instructions
    1. Mix hoisin, soy, sriracha, honey, garlic, ginger and salt in a medium bowl; stir to fully combine ingredients. Add chicken to marinade and turn to fully cover; let chicken marinate for 15 minutes.
    2. Heat oil on MEDIUM heat in a large skillet. Once oil is very hot, remove chicken from marinade (**MAKE SURE TO SAVE THE MARINADE), and add to hot skillet with the skin side facing down. Cook chicken on both sides; make sure the skin side gets browned very well.
    3. Once both sides of the chicken have been browned, turn the heat down to LOW. Pour the reserved marinade into skillet. Spoon sauce over chicken thighs, and continue to cook. As chicken cooks, the sauce will slightly reduce in volume and thicken up a bit. Cook until chicken is fully cooked through, or reaches an internal temperature of 165° F. If using bone-in thighs, cooking time will be approximately 25 minutes total... slightly less if no bone. Occasionally spoon a bit of sauce over each piece of chicken during the cooking process.
    4. Once chicken is done, remove pan from heat, and transfer chicken to individual serving plates. Garnish chicken with white sesame seeds, if desired. Serve, and enjoy!
    Recipe Notes

    Boneless, skinless thighs may be substituted. Cooking time will be slightly less. Cook to internal temperature of 165 degrees (approx. 20 minutes).
    Weight Watchers? Bone in with skin = 11 Smart Points per serving. Boneless skinless = 7 Smart Points

    Nutrition Facts
    Hoisin Sriracha Chicken
    Amount Per Serving (1 piece)
    Calories 314 Calories from Fat 198
    % Daily Value*
    Fat 22g34%
    Saturated Fat 7g44%
    Cholesterol 110mg37%
    Sodium 479mg21%
    Potassium 250mg7%
    Carbohydrates 8g3%
    Sugar 6g7%
    Protein 19g38%
    Vitamin A 90IU2%
    Vitamin C 1.9mg2%
    Calcium 13mg1%
    Iron 0.9mg5%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Chicken thighs get an easy, Asian-inspired twist with sweet, mildly spicy Hoisin Sriracha Chicken! Chicken is quickly marinated, then pan-seared to finish.

    Chicken And Veggie Stir-Fry

    Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious, 20 minute dish.Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice.
    Do you enjoy stir-fry meals?  We sure do… in fact, I’ve been making this delicious, Asian-inspired Chicken Veggie Stir Fry using the same process and “recipe” for over 20 years.

    This dish couldn’t be simpler to make! I came up with a simple Asian sauce after experimenting years ago, then simply added chicken and fresh veggies, cooked it together, and have been making chicken veggie stir fry like this ever since!

    The process is simple: stir-fry lightly seasoned, cubed chicken breasts and lots of fresh veggies.  Add a homemade Asian flavored sauce (so quick & easy to make), then serve on a bed of rice! The recipe is easy, packed with veggies, and is wonderfully delicious!

    How To Make Chicken Veggie Stir Fry

    TIMESAVING TIP: To save time, I cooked all three parts of this recipe at the same time (it’s easy to do).

    The first thing you will need to do is cook rice according to package directions, and prep the veggies and chicken while the rice is cooking.

    Make sure the veggies are cut into bite sized pieces. Cut boneless, skinless chicken breasts into 2 inch cubes.

    Fresh veggies are cut and prepped to add to chicken veggie stir fry.

    Chicken breasts are cut into cubes to cook for the chicken veggie stir fry.

    Make The Sauce For Chicken Veggie Stir Fry

    Prepare the stir-fry sauce by combining chicken broth, soy sauce, and ground ginger in a small bowl. Stir in the corn starch and mix well to dissolve any lumps.  Set it aside when done.

    Asian sauce is made to coat the finished chicken veggie stir fry.

    Cook the Vegetables

    In a large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking.  Add all the veggies and cook for 6-7 minutes, stirring often until the veggies are crisp-tender.

    The veggies are cooked in a large skillet for the chicken veggie stir fry.

    Cook The Chicken

    In a separate medium skillet, heat the remaining half of the oil on medium-high until very hot, but not smoking.  Add the chicken pieces and cook, turning pieces over to cook through on all sides (about 3-4 minutes).

    To save time, I cooked the chicken at the same time the veggies were cooking. Multi-tasking at it’s finest!

    Chicken breast is cooked before adding to the chicken veggie stir fry.

    When the chicken is finished cooking, add the pieces to the cooked veggies in the large skillet.

    The cooked chicken is added to the vegetables in large skillet.

    Add Sauce To Chicken Veggie Stir Fry

    Give the reserved sauce a good stir, then pour it over the chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.

    An Asian-inspired sauce is added to the skillet full of chicken veggie stir fry.

    Once sauce has thickened and coated everything, add the cashews, and stir to combine. Cook just for a minute, just until the chicken veggie stir fry is heated through.

    Cashews are added to the chicken veggie stir fry, after sauce thickens.

    Serve The Chicken Veggie Stir Fry

    Serve the chicken veggie stir fry hot, on top of a bed of rice (brown or white).  Grab a fork (or chopsticks) and dig right in! It’s GOOD!

    Chicken veggie stir fry is served on a bed of white rice.White rice serves as the bed for the chicken veggie stir fry.

    Can I Change The Veggies OR Make This Dish Vegetarian?

    While you can adjust the veggies according to your taste and what you have available (I’ve done this many times), the basics you should have in this dish are onion, carrots, broccoli, and red peppers, because they add so much color (and flavor) to the dish. Any other veggies you choose to add will enhance the dish with additional flavor and color!!!

    If you are a Vegetarian, no problem! Simply omit the chicken from the dish!  Be creative… make it your own… and enjoy every bite! Have a wonderful day!

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe! 

    There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

    You Can Also Find Me On Social Media:

    Facebook page: The Grateful Girl Cooks!
    Pinterest:
    The Grateful Girl Cooks!
    Instagram:
    jbatthegratefulgirlcooks

    Author's signature

    Chicken And Veggie Stir Fry
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     
    Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions,etc. in an Asian-inspired sauce, is served on rice in this delicious dish.
    Category: Entree
    Cuisine: Asian
    Keyword: chicken veggie stir fry
    Servings: 4 servings
    Calories Per Serving: 483 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    For Stir-Fry
    • 3 boneless skinless chicken breasts , cut into 2 inch cubes
    • Ground ginger (to lightly season chicken with before cooking)
    • 6 cups (total) Fresh veggies (I used broccoli, onion, carrots, red & green bell peppers, bok choy, mushrooms, sugar snap peas, zucchini and yellow squash) See NOTES section.
    • 1/4 cup vegetable oil , divided
    • 1/3 cup roasted cashews
    For Stir-Fry sauce:
    • 1 cup chicken broth
    • 1/4 cup soy sauce
    • 2 Tablespoons corn starch
    • 1 teaspoon ground ginger
    For Serving: Cooked rice (prepared according to package directions)
      Instructions
      1. Cook rice according to pkg. directions.Cut veggies/chicken in bite size pieces while rice is cooking.
      2. Make stir-fry sauce by mixing chicken broth, soy sauce, and ground ginger in small bowl. Stir in corn starch and mix well. Set aside.
      3. In large skillet, heat HALF of the oil on medium-high heat until very hot, but not smoking. Add all veggies; continue cooking for about 6-7 minutes, stirring often until veggies are crisp-tender.
      4. In separate medium skillet, heat remaining half of the oil on medium-high until very hot, but not smoking. Add chicken; cook all sides until it turns white and is cooked through (about 3-4 minutes).
      5. Add cooked chicken to the veggies in large skillet.
      6. Give the sauce a stir, then pour it over chicken and veggies. Cook on medium-high heat, stirring often for about 2 minutes. The sauce will thicken as it cooks and will coat the chicken and veggies.
      7. When done, add the cashews, and stir to combine. Serve over hot cooked rice... and enjoy!
      Recipe Notes

      Additional veggie add-ins might also include: fresh chopped asparagus, green onions, fresh green beans, celery, water chestnuts, canned/drained bean sprouts, etc.

      Nutrition Facts
      Chicken And Veggie Stir Fry
      Amount Per Serving (1 serving)
      Calories 483 Calories from Fat 198
      % Daily Value*
      Fat 22g34%
      Saturated Fat 12g75%
      Cholesterol 54mg18%
      Sodium 1253mg54%
      Potassium 1034mg30%
      Carbohydrates 45g15%
      Fiber 11g46%
      Protein 30g60%
      Vitamin A 13890IU278%
      Vitamin C 33.5mg41%
      Calcium 84mg8%
      Iron 4.2mg23%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Chicken Veggie Stir Fry, with broccoli, carrots, bok choy, zucchini, onions, etc. in an Asian-inspired sauce, is served on rice.

       

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save

      Save