Category: Asian


Jul
2023

Vietnamese Skillet Pork Chops

categories: Asian, Main Dishes, Pork
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Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.
Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.

Many years ago I saved a recipe out of a Bon Appetit magazine I subscribed to. The recipe for Vietnamese Pork Chops sounded interesting, especially since I’ve never visited that country. I decided to try the recipe.

What I discovered is a very simple recipe using fish sauce as part of a marinade for the pork chops. In Vietnam their much loved fish sauce is called Nuoc Mam or Nuoc Cham (which translates to “dipping sauce”). It is typically made with fermented anchovies, sea salt and water.

For this recipe, fish sauce is combined with shallots, brown sugar, rice vinegar, and black pepper to make a flavorful marinade. Fish sauce can be found in most grocery stores in the Asian Food section. 

After marinating the pork chops, the remaining marinade will be boiled and reduced into a pan sauce, while the pork cooks. The delicious sauce is spooned on top of pan-seared pork chops for serving.

The recipe is EASY to make, and tastes wonderful. Here’s how to make Vietnamese Skillet Pork Chops.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Vietnamese-Style Marinade

Place one chopped shallot, brown sugar, fish sauce, rice vinegar, and black pepper in a medium sized bowl. 

Use a wire whisk or a fork, to fully combine these ingredients, until the brown sugar dissolves. Set aside.

Fish sauce, shallots, brown sugar rice vinegar and pepper, placed in a white bowl.The Vietnamese-inspired marinade is whisked together to combine ingredients.

Prepare The Pork Chops For The Marinade

Pierce the pork chops on all sides multiple times using the tines of a fork. You can see the indents in the meat in the photo below.

By doing this, the marinade gets into the pork chops quicker, which results in tender, tasty pork chops!

Pork chops are tenderized with the tines of a fork before marinating.

Marinate The Pork Chops

Put the pork chops into a LARGE resealable bag OR in a large shallow dish. Pour the marinade over the pork chops, then flip them over, so all sides are covered.

Spoon marinade on top of the pork chops, then cover the dish. Let the chops marinate (covered) in the sauce for 20 minutes at room temperature. Flip them over a couple times so each side is well coated.

TIP: You can marinate the chops up to one day ahead! Keep them covered in the marinade and then refrigerate, flipping them occasionally. This is a great timesaver!

Pork chops are marinated in the Vietnamese-inspired sauce.

Right before you cook the Vietnamese skillet pork chops, remove them from the marinade. Let excess sauce drain back into the dish, and scrape off the shallots, too.

IMPORTANT! SAVE ALL THE MARINADE AND SHALLOTS FOR THE PAN SAUCE! 

Pour all of the remaining marinade and shallots into a small saucepan. You will need to boil it so it is safe to consume after being in contact with raw meat.

Cook the marinade into a reduction sauce while the pork chops “rest” after being cooked.

Leftover marinade is placed in a small pan to boil.

Cook The Pork Chops

Heat 1 Tablespoon vegetable oil in a large skillet on Medium-High heat. If desired, you can lightly sprinkle salt on the pork chops, but I usually do not, as the sauce tends to be salty enough. Your choice.

Once the oil is very hot, but not smoking, add the pork chops to the skillet in a single layer. They should sizzle when they hit the pan!

Cook the pork chops for 4 minutes without moving them in the skillet, then flip them to the other side. Cook an additional 4 minutes.

When done, the pork chops should be browned on both sides, cooked through, and have an internal temperature of 145°F. Remove pork chops, cover (to keep them hot), and let them “rest” for 7-8 minutes before serving.

Pork chops are pan-seared in hot oil, after marinating.The pork chops are browned on both sides until fully cooked through.

While The Pork Chops Are “Resting”

While the cooked pork chops are “resting”, make the pan sauce using the reserved marinade in the saucepan. 

Bring the marinade to a full boil, stirring often, as it will bubble and rise in the pan as it cooks. Continue boiling and stirring for about 4 minutes (this kills any residual bacteria).

The sauce is done after it has boiled for about 4 minutes, and is reduced to about ¼ cup of pan sauce. 

Marinade is boiled to kill any bacteria present after being in contact with raw pork.Pan sauce is reduced in quantity by boiling, leaving small amount in pan.

Serve The Vietnamese Skillet Pork Chops

Now it’s time to serve the Vietnamese Skillet Pork Chops. Place a pork chop onto a plate, then spoon a little pan sauce on top. Add a sprig or two of parsley (optional) then serve the pork chops with a lime wedge on the side.

Squeeze the lime wedge over the pork chops. The juice adds a pop of bright citrus flavor to this dish. It’s fantastic, so don’t leave the lime out!

We enjoy these pork chops with mashed potatoes or steamed white rice on the side. The “blandness” of mashed potatoes or rice are a good backdrop for the wonderful flavor of the pork chops.

Vietnamese Skillet Pork Chops with sauce, mashed potatoes and lime wedge.One of the Vietnamese Skillet Pork Chops on a plate, with potatoes and lime wedge.

I hope you have the opportunity to try these delicious pork chops. They have lots of flavor, and we are delighted with how juicy and tender the pork chops are.

Thanks for stopping by, and please come back soon for more family-friendly recipes. Take care, may God bless you, and have a GREAT day!

Looking For More PORK CHOP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious pork chop recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Author's signature

Original recipe source: Bon Appetit Magazine, June 2013 issue, “Fast, Easy, Fresh Weeknight Favorites”, on page 46

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Vietnamese Skillet Pork Chops
Prep Time
10 mins
Cook Time
10 mins
Marinating (inactive prep)
20 mins
Total Time
40 mins
 

Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.

Category: Main Course
Cuisine: Vietnamese
Keyword: Vietnamese Skillet Pork Chops
Servings: 4 (1 pork chop + sauce)
Calories Per Serving: 406 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 small shallot finely chopped
  • ⅓ cup light brown sugar (packed)
  • ¼ cup fish sauce (nuoc nam or nam pla recommended)
  • 2 Tablespoons unseasoned rice vinegar
  • 1 teaspoon ground black pepper
  • 4 1" thick pork chops (bone-in) (approx. 2 pounds)
  • 1 Tablespoon vegetable oil
  • 1 lime , for serving (cut in wedges)
US Customary - Metric
Instructions

  1. Make Marinade: Place shallots, brown sugar, fish sauce, rice vinegar, black pepper in medium bowl.  Use fork to combine; mix until brown sugar dissolves. Set aside.

  2. Marinate Pork Chops: Pierce pork chops on all sides multiple times using the tines of a fork. This helps marinade get into pork chops quicker, resulting in tender, tasty pork chops!

  3. Put pork chops in a LARGE resealable bag OR a large shallow dish in a single layer. Pour marinade over pork; flip chops over, to cover all sides. Spoon marinade on top of chops; cover dish. Marinate for 20 minutes at room temp. Flip a couple times so each side is well marinated. TIP: You can marinate chops one day ahead! Keep dish covered and refrigerate, flipping them occasionally in the sauce.

  4. When ready to cook pork chops, remove them from the marinade. Let excess sauce drain into the dish; scrape sauce and shallots off the chops. SAVE THE MARINADE FOR THE PAN SAUCE!  Pour marinade/shallots into a small saucepan.

  5. Cook Pork Chops: Heat vegetable oil in large skillet on Medium-High heat. Once oil is very hot, but not smoking, add pork chops in a single layer. Cook for 4 minutes without moving them in the skillet; flip to the other side. Cook about 4 more minutes. When done, pork chops should be browned on both sides, cooked through, and have an internal temp. of 145°F. Let pork chops "rest" for 7-8 minutes before serving, so juices can redistribute inside the meat.

Make Pan Sauce While Pork Chops "Rest":

  1. While chops are "resting", make the pan sauce using reserved marinade in saucepan. Bring marinade to a full boil, stirring often (it will bubble and rise in the pan as it cooks). Continue boiling/stirring for approx. 4 minutes. Sauce should be reduced, leaving about ¼ cup in the pan. 

  2. To Serve: Place a pork chop on a plate; spoon pan sauce on top. Garnish with fresh parsley (opt.), and serve with a lime wedge on the side (a must). Squeeze lime juice over pork chops. Serve with favorite side dishes, and enjoy!

Recipe Notes

NOTE: If desired, you can very lightly salt the pork chops before cooking. I find this not necessary as the sauce/marinade is salty enough, but this is up to you to decide.

Nutrition Facts
Vietnamese Skillet Pork Chops
Amount Per Serving (1 chop + sauce)
Calories 406 Calories from Fat 171
% Daily Value*
Fat 19g29%
Saturated Fat 6g38%
Trans Fat 0.2g
Polyunsaturated Fat 4g
Monounsaturated Fat 7g
Cholesterol 117mg39%
Sodium 1238mg54%
Potassium 694mg20%
Carbohydrates 22g7%
Fiber 1g4%
Sugar 19g21%
Protein 36g72%
Vitamin A 23IU0%
Vitamin C 5mg6%
Calcium 64mg6%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Vietnamese Skillet Pork Chops are juicy, tender and delicious! Pork chops are marinated in a simple Vietnamese sauce, then pan-seared.


Jun
2023

Asian Sesame Scallion Noodles

categories: Asian, Main Dishes, Meatless Meals
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Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.
Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.

My husband and I love this delicious meatless meal! The Asian sesame scallion noodles are packed with great flavor, and the bonus is this dish is so very simple to make.

I discovered this wonderful meal in a cookbook I had, and made only a couple very small changes. The results were outstanding, and we have enjoyed this dish several times! My sister in law is a vegan, and when I made this dish for her, she loved it, too.

My next plan is to cook this meal for our son and his girlfriend, and see what they think. They are both vegetarians, and I’m confident they will love the amazing Asian flavors of this meatless dish.

This is an easy meal to throw together at the end of a long day, because it doesn’t require too much effort or time to prepare. Here’s how to make Asian sesame scallion noodles.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Cook The Noodles

The original recipe calls for using Udon noodles (or linguini). I use linguini pasta, because I usually have that in our pantry at any given time.

Cook the noodles in salted, boiling water according to the instructions on the package. When the noodles are done cooking, drain the noodles, but do not rinse them.

While the noodles cook, prepare the Asian sauce, so when the noodles are done, all you need to do is combine them and serve!

Linguini is cooked in boiling, salted water in a large pot.

Make The Asian Sauce

While the noodles are cooking, prepare the Asian sauce. Whisk soy sauce, dark brown sugar, rice vinegar, 1T. vegetable oil, and sesame oil in a large bowl.

Once these ingredients are well combined, set the bowl aside while you finish the second part of the sauce.

Soy sauce, rice vinegar, veg. oil, brown sugar and sesame oil are whisked together.

Toasting The Sesame Seeds And Chile Flakes

Heat 2 T. vegetable oil in a large non-stick skillet on medium heat. Add white sesame seeds, and red pepper flakes. Stir to combine.

Cook, stirring occasionally until the sesame seeds have begun to turn golden brown in color. This usually takes 3-4 minutes. Once the sesame seeds start browning, turn off the heat.

Red pepper flakes and white sesame seeds in oil in skillet.Sesame seeds, oil and red pepper flakes are stirred while cooking in skillet.

Add Garlic and Scallions

Stir minced garlic and sliced scallions (green onions) into the sesame seed mixture in the skillet until combined.  The skillet will still be hot (even off the heat), so it will slightly cook the scallions (green onions) and the garlic.

Pour this mixture into a large serving bowl. You will add the hot, cooked and drained noodles to this mixture once they’re done cooking.

Minced garlic and green onions in skillet with toasted sesame seeds.

Toss The Noodles In The Asian Sauce

When the noodles are finished cooking, drain them (without rinsing). Immediately add them to the sesame/scallion mixture in the serving bowl.

Use tongs to combine the sauce with the noodles until the noodles are fully coated with the sauce.

Hot noodles are added to Asian sauce, and tossed to combine.Tongs being used to combine Asian sauce and hot linguini pasta in a bowl.

Serve The Asian Sesame Scallion Noodles

This recipe, as written will yield about three servings. Divide the hot Asian sesame scallion noodles into individual bowls (or plates).

Garnish each serving with chopped peanuts (optional, but good!). You can also garnish the top of the noodles with additional sliced green onions for more color, if desired ( I didn’t this time).

A large white bowl, with a serving of Asian sesame scallion noodles in it.

See how easy it is to make this meal? Serve the Asian sesame scallion noodles immediately while hot, and enjoy the amazing flavors!

I am confident you’re going to enjoy this dish! Serve it with bread and/or a yummy green salad on the side, and you will have a fantastic tasting, meatless meal.

A white bowl of Asian sesame scallion noodles, with chopped peanuts on top.

I hope you have the chance to try these delicious Asian sesame scallion noodles soon, and hope you enjoy them as much as we do!

Thanks for stopping by. Please come back again soon for more family-friendly recipes. Take care, may God bless you, and have a great day!

Looking For More ASIAN Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a great variety of Asian dishes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
Would you like to join our growing list of subscribers?

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

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Author's signature

Recipe adapted from: “The Milk Street Cookbook”, by Christopher Kendall, page 199, published by Little Brown And Company, 2020

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Asian Sesame Scallion Noodles
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.

Category: Main Dish
Cuisine: Asian, Vegetarian
Keyword: Asian sesame scallion noodles
Servings: 3
Calories Per Serving: 494 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • ½ pound linguini pasta
  • 3½ Tablespoons soy sauce (low sodium, if available)
  • 2 Tablespoons packed dark brown sugar
  • 2 Tablespoons unseasoned rice vinegar
  • 3 Tablespoons vegetable oil (or other neutral oil) *DIVIDED USE*
  • ¾ Tablespoon toasted sesame oil
  • 1 Tablespoon white sesame seeds
  • 1 teaspoon red chili flakes
  • 4 stems scallions (green onions) white and green parts, sliced
  • 1 teaspoon minced garlic
Optional Garnish: Additional sliced scallions and/or chopped dry roasted peanuts (about 2 T. total)
    US Customary - Metric
    Instructions

    1. Cook noodles in salted, boiling water according to instructions on package. When done cooking, drain noodles (do not rinse).

    2. While noodles are cooking, prepare Asian sauce. Whisk soy sauce, dark brown sugar, rice vinegar, 1T. vegetable oil, and sesame oil in a large bowl. Once well combined, set bowl aside.

    3. Heat 2 T. vegetable oil in a large non-stick skillet on medium heat. Add sesame seeds and red pepper flakes. Stir to combine. Cook, stirring occasionally until sesame seeds begin to turn golden brown. This usually takes 3-4 minutes. Once sesame seeds start browning, turn off the heat.

    4. Stir garlic and scallions into sesame seed mixture in skillet for about a minute until combined. Skillet will still be hot (even off the heat), so it will slightly cook scallions and garlic. Pour mixture into a large bowl.

    5. When noodles are done cooking, drain them (without rinsing). Immediately add linguini to the sesame/scallion mixture in bowl. Use tongs to combine sauce and linguini until noodles are fully coated in sauce.

    6. To serve, divide hot Asian sesame scallion noodles into individual bowls. Garnish each serving with chopped peanuts (optional, but good!). Add additional sliced green onions for more color, if desired. Serve, and enjoy!

    Nutrition Facts
    Asian Sesame Scallion Noodles
    Amount Per Serving (1 (1/3 of total amount))
    Calories 494 Calories from Fat 180
    % Daily Value*
    Fat 20g31%
    Saturated Fat 3g19%
    Trans Fat 0.1g
    Polyunsaturated Fat 10g
    Monounsaturated Fat 5g
    Sodium 691mg30%
    Potassium 278mg8%
    Carbohydrates 67g22%
    Fiber 3g13%
    Sugar 10g11%
    Protein 12g24%
    Vitamin A 211IU4%
    Vitamin C 1mg1%
    Calcium 60mg6%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Asian Sesame Scallion Noodles is a meatless dish, with linguini, green onions and toasted sesame seeds, coated in a tasty Asian-style sauce.


    Apr
    2023

    Asian Chicken Lettuce Wraps

    categories: Asian, Chicken, Main Dishes
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    Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!
    Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!

    One of my favorite appetizers to order at a favorite local restaurant is Asian chicken lettuce wraps. I absolutely LOVE them, and enjoy scooping and wrapping the chicken filling in a big ol’ lettuce leaf!

    There are many recipes that can be found online for chicken lettuce wraps. I found this recipe a while ago, and it’s my “go to”. It’s perfect for when I crave Asian chicken lettuce wraps and don’t want to go out, or pay for them in a restaurant!

    This recipe, as written, will yield about 12 wraps. A suggested serving size is two wraps, and each serving comes in under 200 calories (total for TWO wraps). How’s that for a fantastic low calorie appetizer or main dish!

    Asian chicken lettuce wraps may be LOW in calories, but they’re BIG on amazing flavors and are really delicious!.  Here’s how to make them. 

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Bibb (aka Butter) Lettuce

    Carefully separate lettuce leaves from the head of lettuce. Give them a rinse, then pat each leaf dry using paper towels to absorb excess moisture. Set them aside while you make the filling.

    NOTE: Bibb lettuce, also known as butter lettuce is typically used. If you don’t have access to this variety, use large lettuce leaves of your choice that are sturdy enough to hold the filling when wrapped.

    You can use one or two lettuce leaves for each wrap. We usually stack two leaves per wrap to make it sturdier for holding the filling, but that is YOUR choice.

    Cook The Onions, Garlic And Ginger

    Heat sesame oil on Medium heat in a large skillet. Once the oil is pretty hot (but not smoking), add chopped onions, and cook, stirring often for about 3 minutes.

    When the onions have softened and become lightly browned, add minced garlic and grated fresh ginger to the skillet. Cook 1 more minute, stirring often so the garlic doesn’t burn (and become bitter).

    Chopped onions are cooked in sesame oil in a large skillet.Minced garlic and ginger are added to the softened and lightly browned onions.

    Add The Ground Chicken

    Now you need to add a pound of ground chicken to the skillet. Cook the chicken on Medium heat, mixing it with the onions, and breaking the chicken up into small pieces as it cooks.

    The chicken is finished cooking when it is fully cooked through (3-5 minutes), chopped in small pieces, and is very slightly browned.

    Ground chicken is added to the skillet and broken up with a wooden spoon into small pieces.Seasoned with salt/pepper, the ground chicken continues cooking until fully cooked through.

    Make The Asian Chili Sauce

    While the chicken is cooking, whip up the Asian sauce that will be added to the chicken. It’s simple to make this flavorful sauce and only takes a minute!

    Place soy sauce, Thai red chili sauce, maple syrup (or honey/agave) and lime juice in a small bowl, and whisk or stir, until fully combined. That’s it!

    OPTIONAL NOTE: The sauce can be doubled if you want extra sauce for later! Also, if desired, whisk in a tiny bit (about ½ tsp.) of cornstarch if you want the sauce to be slightly thicker.

    Add The Sauce To The Skillet

    Turn the heat down to LOW. Pour the sauce over the cooked chicken, add chopped cashews (or peanuts), then stir well, to combine these ingredients.

    Cook for 1-2 more minutes, then take the skillet off the heat source. Let the chicken “rest” and cool slightly for 1-2 minutes, before adding the fresh veggies.

    Soy sauce, Thai chili sauce, lime juice and honey are combined in a small bowl.Asian sauce and chopped cashews are added to the skillet and stirred to combine.

    Time For Some Veggie COLOR!

    Once the chicken has cooled slightly, add grated carrots, chopped green onions, and chopped cilantro to the skillet. That pop of color really adds a nice touch, along with lots of flavor!

    Stir, to fully combine the chicken, sauce and veggie mixture, which will be used for filling the Asian chicken lettuce wraps.

    Grated carrots, chopped cilantro and green onions are added to the skillet.The meat mixture is now ready to make Asian chicken lettuce wraps.

    Serve The Asian Chicken Lettuce Wraps!

    Now it’s time to fill and serve these delicious Asian chicken lettuce wraps! Whoo Hoo! For each wrap, place a large spoonful of the chicken filling into the center of the Bibb (or butter) lettuce leaf.

    Think of chicken lettuce wraps like you would a taco! You want to be able to wrap the edges of the lettuce leaf up and around the filling, so be careful not to overfill them!

    Spoon leftover pan sauce over the filling, then sprinkle each wrap with sesame seeds (optional, but a nice touch!). Roll a lettuce wrap up, and eat it like a taco! DELICIOUS!

    The Asian chicken lettuce wraps are filled with flavor, and are ready to enjoy!One of the Asian chicken lettuce wraps, with a closeup of the yummy chicken filling.

    We really enjoy these Asian chicken lettuce wraps, and I hope you and those you love will, too! I think they are vey easy to make, and wow… do they ever taste great!

    Thanks for stopping by today, and I invite you to come back soon for more delicious, family-friendly recipes. Take care, may God bless you, and have a great day!

    Looking For More CHICKEN Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic chicken recipes to choose from, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

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

    Find Me On Social Media:

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

    Author's signature

    Original recipe source, with thanks to Marjorie at: apinchofhealthy.com/thai-chicken-lettuce-wraps/

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

    0 from 0 votes
    PRINT
    Asian Chicken Lettuce Wraps
    Prep Time
    10 mins
    Cook Time
    10 mins
    Total Time
    20 mins
     

    Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!

    Category: Main Dish
    Cuisine: Asian
    Keyword: Asian chicken lettuce wraps
    Servings: 6 (2 wraps per serving)
    Calories Per Serving: 172 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 Tablespoon sesame oil
    • ¼ cup yellow onion diced
    • 1 Tablespoon fresh ginger finely minced
    • 2 cloves garlic minced
    • 10 ounces ground chicken
    • ¼ cup low sodium soy sauce can sub. coconut aminos/Tamari
    • 2½ Tablespoons Thai sweet red chili sauce
    • 1 medium lime (JUICE OF)
    • 1 teaspoon pure maple syrup or agave/honey
    • ⅓ cup cashews (raw or roasted/salted) chopped (can sub. roasted peanuts)
    • ½ cup grated carrots
    • ⅓ cup green onions (scallions) chopped
    • ¼ cup fresh cilantro chopped
    • 1 head Bibb (butter) lettuce leaves removed/rinsed/patted dry
    • sesame seeds (Optional) to sprinkle as a topping for wraps
    US Customary - Metric
    Instructions

    1. Separate leaves from head of lettuce. Rinse/pat dry with paper towels. Set aside. Use 1 or 2 lettuce leaves for each wrap (sturdy enough to hold chicken filling).

    2. Heat sesame oil on Medium heat in large skillet. Once oil is hot (but not smoking), add yellow onions, and cook, stirring often, for about 3 minutes. When onions are softened and lightly browned, add garlic and ginger. Cook 1 minute, stirring often so garlic doesn't burn (and become bitter).

    3. Add ground chicken to skillet. Cook on Medium heat, combining it with the onions. Break up chicken into small pieces as it cooks with a spoon or spatula. It's done when cooked through (3-5 min.), in small pieces, and slightly browned.

    4. MAKE SAUCE: Place soy sauce, Thai red chili sauce, maple syrup and lime juice in a small bowl; whisk or stir, until combined. OPTIONAL NOTE: Sauce can be doubled if you want extra for later! Also, whisk in a tiny bit (½ tsp,) of cornstarch if you want sauce to be slightly thicker.

    5. Turn heat to LOW. Pour sauce over chicken; add cashews. Stir well, to combine. Cook 1-2 minutes, then take skillet off the heat source. Let chicken cool 1-2 minutes, before adding fresh veggies.

    6. Add carrots, green onions, and cilantro. Stir, to fully combine all ingredients.

    7. MAKE WRAPS: For each wrap, place large spoonful of chicken filling into center of lettuce leaf. You want to wrap edges of the lettuce leaf up and around the filling, so don't overfill. Spoon any remaining pan sauce over chicken. Sprinkle each wrap with sesame seeds (optional). Roll up lettuce wrap, and eat it like a taco! Enjoy!

    Nutrition Facts
    Asian Chicken Lettuce Wraps
    Amount Per Serving (1 (two wraps))
    Calories 172 Calories from Fat 90
    % Daily Value*
    Fat 10g15%
    Saturated Fat 2g13%
    Trans Fat 0.03g
    Polyunsaturated Fat 2g
    Monounsaturated Fat 5g
    Cholesterol 41mg14%
    Sodium 494mg21%
    Potassium 472mg13%
    Carbohydrates 11g4%
    Fiber 1g4%
    Sugar 6g7%
    Protein 11g22%
    Vitamin A 2785IU56%
    Vitamin C 5mg6%
    Calcium 32mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s one more to pin on your Pinterest boards!Asian Chicken Lettuce Wraps are very EASY to make, and taste fantastic! With two wraps per serving, they are a great appetizer or main dish!


    Oct
    2022

    Szechuan Chicken

    categories: Asian, Chicken, Main Dishes
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    Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

    If you enjoy making delicious, classic meals at home for a fraction of the cost of what a restaurant would charge for the same dish, may I suggest this recipe for Szechuan chicken? The recipe requires using two chicken breasts, a red and green bell pepper, green onions, and some chopped nuts. Cook them in a simple Asian sauce, combine them, and serve over rice or noodles. BOOM! You just made a tasty, classic Chinese dish for 4 people!

    We enjoy this dish, and because it is made using only one skillet,  I find it pretty easy to make, when we get hungry for Chinese food! I have no recollection of how or when I got this recipe, but found it in an old recipe box years ago, where the recipe was cut out and taped onto a 3×5″ index card. So I truly don’t know who I can give credit to for this yummy dish… BUT, I think you’re going to love it! Here’s how to make it.

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Prepare The Chicken For Marinating

    You will need two large boneless, skinless chicken breasts. The recipe calls for 16 ounces of chicken, so two large 8 ounce breasts will be perfect. Slice the chicken breasts across the width of the breast, holding a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4″ slices, then put the slices into a medium-sized bowl, and set aside.

    Chicken breasts are cut into 1/4" long slices before marinating.

    Now it’s time to make the sauce which is used to marinate the chicken. In a medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until the sauce is smooth, with no lumps.

    Pour the sauce over the chicken slices, and toss until the chicken slices are coated with sauce. Once fully coated, set the chicken aside to marinate in the sauce while you pan-sear the other ingredients.

    An Asian-inspired sauce is mixed together to marinate the pieces of chicken breast.Chicken breast chunks are marinated in an Asian-inspired sauce before pan-searing.

    Preparing The Pan-Seared Veggies And Nuts

    Slice six green onions (bulb and stalk) into 2″ long pieces. Remove the stem and seeds from the bell peppers, and cut them into “bite-sized” pieces. Heat ONE Tablespoon of oil over Medium-High heat in a large (10-12 inch) skillet. Once oil is hot, but not smoking, add the green onions and bell peppers to the skillet.

    Stir often until the veggies are “tender-crisp” in texture. This usually takes only about 2 minutes! Transfer the veggies out of the skillet into a bowl, using a slotted spoon (so excess oil can drip back into skillet).

    Add 2 more Tablespoons of oil to skillet and heat until hot once again on Medium heat. Add chopped cashews (or dry roasted peanuts if using) to the hot oil, and cook (stirring frequently) only until the nuts are lightly browned. Transfer the browned nuts to the bowl of cooked veggies using a slotted spoon.

    Green onions and red and green bell peppers are quickly stir-fried in hot oil in skillet.Chopped cashews ae quickly pan fried until lightly browned in hot oil.Cooked bell peppers, green onions and cashews rest in bowl before being added to chicken.

    Cooking The Szechuan Chicken

    Now it’s time to quickly cook the marinated chicken and sauce. You will use the same skillet for this (and any leftover oil in the skillet). Heat remaining oil in skillet over high heat until HOT but not smoking. Add the chicken mixture to the hot oil, and cook, stirring frequently. Continue to cook the chicken for 2-3 minutes, or until it is cooked through and no longer pink in color.

    Quickly add the veggies and nuts (plus any accumulated juices in the bowl) back into the skillet, and stir to combine. Heat on medium heat until all ingredients are heated through (a couple minutes). When thoroughly heated through, the dish is ready to serve!

    Marinated Szechuan chicken is quickly cooked in hot oil in a large black skillet.Green and red bell peppers, green onions and roasted cashews are added to the chicken in skillet.

    Serving Szechuan Chicken

    We really enjoy serving the Szechuan chicken on top of a bed of steamed rice! TIP: If you begin cooking the rice at the beginning of your prep time for this recipe, it should be ready to go when you’re ready to serve. The bed of rice is optional, but I highly recommend it, as it pairs very well with this chicken dish!

    Transfer the Szechuan chicken to individual plates, then lightly sprinkle the surface of each portion with sesame seeds, if desired, for a nice finishing touch! Serve the Szechuan chicken immediately (while hot), and enjoy this tasty dish! I really hope you enjoy it, because it has great flavor and color! It’s not too spicy and really tastes amazing!

    Sesame seeds are sprinkled on top of the Szechuan chicken before serving.A close up of the rice bed below the serving of Szechuan chicken on a white plate.

    I hope you have the opportunity to try this delicious Asian-style main dish. If you have any leftovers, they can be refrigerated for 2-3 days and easily reheated in a microwave. Thanks for stopping by, and I hope you will come back again soon for more family-friendly recipes. Take care, and have a GREAT day!

    Looking For More ASIAN-STYLE Recipes?

    You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a wonderful variety of Asian-style recipes for you to enjoy, including:

    Interested In More Recipes?

    Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 (found recipe cut out & taped onto a 3×5 card in an OLD recipe box)

    ↓↓ PRINTABLE RECIPE BELOW ↓↓

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    Szechuan Chicken
    Prep Time
    10 mins
    Cook Time
    15 mins
    Total Time
    25 mins
     

    Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.

    Category: Main Course
    Cuisine: Asian
    Keyword: Szechuan chicken
    Servings: 4
    Calories Per Serving: 354 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 16 ounces chicken breasts (boneless, skinless) = approx. two 8 oz. chicken breasts
    • 2 Tablespoons soy sauce
    • 2 Tablespoons dry sherry
    • 2 teaspoons cornstarch
    • ¼ teaspoon ground ginger
    • ¼ teaspoon granulated sugar
    • ¼ teaspoon red chili pepper flakes
    • ¼ teaspoon garlic powder
    • 6 green onions
    • 1 medium green bell pepper
    • 1 medium red bell pepper
    • 3 Tablespoons vegetable oil DIVIDED USE
    • ½ cup chopped cashews can substitute dry roasted peanuts
    • sesame seeds (OPTIONAL) sprinkle as garnish, if desired
    US Customary - Metric
    Instructions

    1. Slice chicken across the width of the breast, using a sharp knife almost parallel to the surface (angled at a slant). Cut each chicken breast into 1/4" slices; put slices in a medium bowl; set aside.

    2. Make sauce: In separate bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, red pepper flakes, and garlic powder. Stir until smooth (no lumps). Pour sauce over chicken; toss until slices are coated with sauce. Set chicken aside.

    3. Slice green onions (bulb and stalk) into 2" pieces. Remove stem/seeds from bell peppers, then cut into "bite-sized" pieces.

    4. Heat ONE Tablespoon oil on medium-High heat in a large (10"-12") skillet. Once oil is hot, but not smoking, add green onions/bell peppers. Cook, stirring often until veggies are "crisp-tender" (about 2 minutes). Transfer veggies from skillet to a bowl, using slotted spoon (so excess oil can drip back into skillet).

    5. Add TWO Tablespoons of oil to skillet and heat on Medium heat. Add cashews (or dry roasted peanuts) to hot oil. Cook (stirring frequently) only until nuts are lightly browned. Transfer nuts to bowl of cooked veggies using slotted spoon.

    6. Heat remaining oil in skillet on high heat until HOT but not smoking. Add chicken mixture and cook, stirring frequently. Continue to cook chicken for 2-3 minutes, or until cooked through and no longer pink in color. Quickly add reserved veggies and nuts (plus any juices) back into the skillet; stir to combine. Cook on medium heat 2-3 minutes or until all ingredients are heated through. Once fully heated, the dish is ready to serve!

    7. We enjoy serving Szechuan chicken on top of a bed of steamed rice! The bed of rice is optional, but I recommend it. Transfer Szechuan chicken to individual plates, then lightly sprinkle each portion with sesame seeds, if desired, Serve immediately, and enjoy

    Recipe Notes

    NOTE: Caloric calculation does NOT include rice or noodles that may be served with the chicken.

    Nutrition Facts
    Szechuan Chicken
    Amount Per Serving (1 (1/4 of total))
    Calories 354 Calories from Fat 189
    % Daily Value*
    Fat 21g32%
    Saturated Fat 4g25%
    Trans Fat 0.1g
    Polyunsaturated Fat 8g
    Monounsaturated Fat 8g
    Cholesterol 73mg24%
    Sodium 430mg19%
    Potassium 721mg21%
    Carbohydrates 12g4%
    Fiber 2g8%
    Sugar 4g4%
    Protein 28g56%
    Vitamin A 1292IU26%
    Vitamin C 67mg81%
    Calcium 35mg4%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Here’s another to pin on your Pinterest boards!Szechuan Chicken is a delicious, easy to make stir-fry with chicken, bell peppers, green onions and nuts cooked in an Asian-inspired sauce.


    Feb
    2022

    Simple Szechuan Noodles

    categories: Asian, Main Dishes
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    Simple Szechuan Noodles is an easy to make, flavorful and delicious main dish which can be prepared and on the table in about 20 minutes!
    Simple Szechuan Noodles is an easy to make, flavorful and delicious main dish which can be prepared and on the table in about 20 minutes!

    Today I want to share a scrumptious recipe that is not only delicious, but really easy to prepare! I found the original recipe in a library book I had checked out and thought it sounded really good. After making only a couple simple changes, my husband and I tried the recipe and thought it was fabulous!

    The recipe makes 6 decent-sized portions (or 4 large servings if you want a ton of noodles!), and can be easily cut in half OR doubled to feed less or more people.

    Simple Szechuan noodles can be easily prepared in about 20 minutes, which makes it a wonderful “busy night” dinner. There is a small amount of finely diced ham in the meal, but if you are a vegetarian, omit it, and you will still enjoy this flavor-packed dish!

    The recipe is fairly simple in that it basically involves 3 steps: 1) cook noodles, 2) cook sauce while noodles cook, and 3) combine the two, heat and serve!

    It is really that easy to make simple Szechuan noodles, which are not too spicy at all (in case you’re wondering!). Here’s how to make this recipe:

    Scroll Down For A Printable Recipe Card At The Bottom Of The Page

    Cook The Noodles

    Cook fettucine noodles until tender, in a large saucepan full of boiling water, according to the instructions on the box. This generally takes 12-14 minutes.

    While the noodles are cooking, prepare the Szechuan sauce, so it will be ready once the noodles are done.

    Noodles are cooked in boiling water until tender.

    Prepare Szechuan Sauce While The Noodles Cook

    NOTE: **When I photographed this recipe, I cut the recipe in half, so my photos reflect the reduced amount!** 

    While the pasta cooks, you have time to make the simple Szechuan sauce. In a large skillet, heat 1 Tablespoon oil over MEDIUM heat until hot, but not smoking.

    Add the chopped green onions, and stir-fry them in the hot oil for about 1 minute, stirring as they cook.

    Turn the heat down to LOW. Add the minced ham, chopped peanuts, sesame seeds, soy sauce, vinegar, honey, ketchup, sesame oil, chili flakes and Tabasco sauce to the skillet.

    Stir to combine these ingredients and let them simmer for 2-3 minutes, stirring often. After they’ve cooked, add the chopped celery, stir to combine, and let it continue to cook for 1-2 minutes.

    Chopped green onions are stir-fried in oil in a large skillet.Sesame seeds are added to the Szechuan sauce in a large skillet.Chopped celery is added to the Szechuan sauce and cooked before noodles are added.

    Time To Put This Dish Together!

    When the noodles are finished cooking (tender to the bite), drain them. Put them back into the pan and toss them with the remaining 1 Tablespoon of oil.

    Add the noodles to the skillet. Use tongs to mix and combine the sauce fully with the noodles. Heat the simple Szechuan noodles through on low heat for 1-2 minutes, tossing often until fully heated through.

    Hot drained pasta is added to the Szechuan sauce, creating simple Szechuan noodles.

    Serve The Simple Szechuan Noodles

    As soon as the noodles are heated through, you are ready to serve this delicious dish! Place portions onto serving plates or into bowls, making sure to spoon up the sauce onto the noodles.

    Garnish each serving with additional chopped peanuts, sesame seeds and chopped green onions, if desired. Serve immediately while noodles are hot and yummy!

    A white bowl, full of simple Szechuan noodles, which are ready to eat.Simple Szechuan Noodles are served, topped with peanuts, green onions and sesame seeds.

    I hope you have the chance to make these yummy, simple Szechuan noodles! They are filled with flavor, but not too spicy at all. I’m confident you will love not only the taste, but just how easy this recipe is to make!

    Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, and have a great day!

    Looking For More Delicious ASIAN Recipes?

    You can find ALL of my recipes in the Recipe Index, located at the top of the page. I have lots of delicious Asian recipes you’ll enjoy, including:

    Want More Recipes? Get My FREE Newsletter!

    I publish a newsletter 2 times per month (1st and 15th) with lots of recipes, tips, etc..
    Would you like to join our growing list of subscribers?

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

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    Author's signature

    Recipe adapted from: The cookbook “Country Living Made Easy”, page 344, published by Firefly Books, 2013

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    Simple Szechuan Noodles
    Prep Time
    10 mins
    Cook Time
    12 mins
    Total Time
    22 mins
     

    Simple Szechuan Noodles is an easy to make, flavorful and delicious main dish which can be prepared and on the table in about 20 minutes!

    Category: Main Dish
    Cuisine: American
    Keyword: simple Szechuan noodles
    Servings: 6
    Calories Per Serving: 447 kcal
    Author: JB @ The Grateful Girl Cooks!
    Ingredients
    • 1 pound fettucine pasta or Chinese noodles
    • 2 Tablespoons vegetable oil divided use
    • 4 green onions (white and green parts) chopped
    • ½ cup minced cooked ham
    • ¼ cup chopped peanuts dry roasted or salted
    • ⅓ cup sesame seeds
    • ⅓ cup low-sodium soy sauce
    • 2 Tablespoons ketchup
    • 1 Tablespoon apple cider vinegar
    • 1 teaspoon honey
    • ⅛ teaspoon sesame oil
    • ⅛ teaspoon red chili pepper flakes
    • 2 shakes Tabasco sauce or other hot sauce
    • ⅔ cup chopped celery
    OPTIONAL GARNISH: sprinkle with additional chopped peanuts, sesame seeds and chopped green onions
      US Customary - Metric
      Instructions

      1. Cook pasta in boiling water until tender in large saucepan, according to instructions on box (usually 12-14 minutes).

      2. While pasta cooks, make Szechuan sauce. In a large skillet, heat 1 Tablespoon oil over medium heat until hot, but not smoking. Add green onions; stir-fry them in oil for 1 minute, stirring often. Turn heat to Low. Add ham, peanuts, sesame seeds, soy sauce, vinegar, honey, ketchup, sesame oil, chili flakes and Tabasco sauce. Stir to combine; simmer for 2-3 minutes, stirring often. Add celery; stir to combine; cook for another minute or so.

      3. When noodles are done (tender to the bite), drain them. Put drained noodles back into pan; toss with remaining 1 Tablespoon oil. Add noodles to Szechuan sauce; use tongs to fully mix/combine sauce with noodles. Heat on low heat for 1-2 minutes, tossing often until heated through.

      4. Transfer noodles and sauce to serving dish(es). Optional-Garnish each portion with peanuts, sesame seeds and green onions, if desired. Serve immediately.

      Nutrition Facts
      Simple Szechuan Noodles
      Amount Per Serving (1 (1/6 of total))
      Calories 447 Calories from Fat 144
      % Daily Value*
      Fat 16g25%
      Saturated Fat 3g19%
      Trans Fat 1g
      Polyunsaturated Fat 6g
      Monounsaturated Fat 5g
      Cholesterol 69mg23%
      Sodium 721mg31%
      Potassium 361mg10%
      Carbohydrates 62g21%
      Fiber 5g21%
      Sugar 5g6%
      Protein 16g32%
      Vitamin A 216IU4%
      Vitamin C 2mg2%
      Calcium 125mg13%
      Iron 3mg17%
      * Percent Daily Values are based on a 2000 calorie diet.

      Here’s one more to pin on your Pinterest boards!Simple Szechuan Noodles is an easy to make, flavorful and delicious main dish which can be prepared and on the table in about 20 minutes!


      Apr
      2021

      Orange Cashew Chicken

      categories: Asian, Chicken, Main Dishes
      39 Shares
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      Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.
      Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.

      Many, many years ago… long before I ever even had the remotest thought of starting a blog, I jotted down a recipe on an index card and filed it away in an old wooden recipe box of mine. Back in the days before Pinterest… and before I even had a computer! Recently I stumbled upon this old recipe, and decided to share it here on the blog, because it is soooo good! I don’t even know who to properly credit for the old original recipe, but this orange cashew chicken sure tastes great!

      The recipe is INCREDIBLY EASY to make, and it’s not an understatement to say I LOVE IT! When I make it, I do the prep work ahead of time (cut the veggies/chicken, and make the sauce (easy peasy). Then when I’m ready to cook our meal all that is needed is to stir-fry the chicken and veggies for about 8 minutes, add the sauce, and cook 2 more minutes to let the sauce thicken. That’s it!

      If you enjoy traditional cashew chicken, you can check out my recipe for that, too. But… you’ve just got to try this one for orange cashew chicken. I truly think you will love it! Here’s how easy it is to make:

      Scroll Down For A Printable Recipe Card At The Bottom Of The Page

      Prepping First Is The Key!

      If you prep the ingredients first, this dish is a cinch to cook in only about 10 minutes! Pat boneless, skinless chicken breasts dry with paper towels. TIP: The reason you want to dry them this way is so that when they hit the hot skillet, the extra moisture doesn’t “steam” the chicken. You want the chicken to “sear” and brown slightly.

      Cut the chicken breasts into 1″ cubes. Thinly slice two medium carrots, and roughly chop up the celery until you have 1/2 cup. Set aside (or refrigerate, if saving for later in the day) until ready to prepare this dish.

      In a small bowl, combine the orange sauce ingredients, and whisk or stir together until fully combined. The sauce ingredients are orange juice (fresh or commercially prepared work well), cornstarch, soy sauce, honey, and ginger (fresh or dried). Set aside.

      Chicken breast, carrots and celery are cut and ready to stir-fry.An Asian-inspired orange sauce is whisked and is ready to add to orange cashew chicken.

      Stir-Fry The Chicken And Veggies

      When ready to cook, heat 2 Tablespoons of vegetable oil on medium-high heat in a large skillet. Let the oil get really hot (but not smoking) before adding anything to the skillet. This will allow the chicken to brown nice and quick.

      Add the chicken, carrots and celery to the hot oil. Cook the chicken and veggies for about 8-9 minutes, stirring often. When done, the chicken will be lightly browned, and the veggies will be tender. Once done, reduce the heat to medium-low.

      Carrots, celery and chicken are stir-fried in hot oil until cooked and tender.After stir-frying, the chicken is lightly browned and veggies are tender.

      Add The Orange Sauce

      Give the orange sauce a good stir, then add it to the skillet with the chicken mixture. Stir to combine, and bring the sauce to a boil. Cook for 2 minutes, stirring constantly as the sauce will quickly thicken in the skillet.

      Once the sauce has cooked for 2 minutes, add the cashews to the skillet. Stir, to coat everything very well with the thickened sauce.

      The sauce is added to the orange cashew chicken and cooked for 2 minutes.Roasted cashews are added to the thick orange sauce, chicken and veggies in skillet.

      At this point, the chicken, veggies and cashews should be hot, and the sauce will be nice and thick. That means the orange cashew chicken is ready to serve! See how easy that was?

      Once heated through, the orange cashew chicken is ready for serving.

      Time To Serve The Orange Cashew Chicken!

      Orange Cashew Chicken is best when served on top of a bed of steamed rice. I highly recommend serving this dish with rice (a perfect pairing)! Sprinkling the chicken with sliced green onions and sesame seeds is a nice garnish and pop of color for this dish as well, but that is optional.

      The chicken and veggies are tender, and the thick orange sauce is… wonderfully scrumptious! All the flavors of this orange cashew chicken “play well together”. I truly feel you and your friends or family will love this dish, too!

      Orange Cashew Chicken is served on white rice, garnished with green onions and sesame seeds.

      Thanks for taking the time to visit my blog today. I hope you have a great day, and trust you will come back soon for more great recipes like this one! Take care, and may God Bless You.

      Looking For More “Asian-Inspired” Recipes?

      You can find all of my recipes in the Recipe Index, which is located at the top of the page. I have quite a few recipes for Asian-inspired foods, including:

      Interested In More Recipes?

      Thank you for visiting this website. I appreciate you using some of your valuable time to do so.  If 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 (found my handwritten recipe card in an old recipe box from many years ago-no source noted)

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      Orange Cashew Chicken
      Prep Time
      10 mins
      Cook Time
      10 mins
      Total Time
      20 mins
       

      Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.

      Category: Entree
      Cuisine: Asian
      Keyword: orange cashew chicken
      Servings: 4
      Calories Per Serving: 410 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 1 pound boneless, skinless chicken breasts (I use 2 LARGE breasts)
      • 2 medium carrots peeled
      • ½ cup chopped celery
      • 2 Tablespoons Vegetable oil
      • ½ cup roasted cashews
      For Orange Sauce:
      • ¾ cup orange juice fresh or commercially prepared
      • ¼ cup honey
      • 3 Tablespoons soy sauce (low sodium, if available)
      • 2 Tablespoons corn starch
      • ¼ teaspoon dried ginger (or 1 tsp. fresh, finely grated ginger)
      • ½ teaspoon orange zest (finely grated peel) OPTIONAL
      For Serving (Optional): Hot steamed rice, sesame seeds and sliced green onions
        US Customary - Metric
        Instructions

        1. Pat chicken dry with paper towels. Cut chicken into 1" cubes. Thinly slice carrots, and roughly chop celery. Set aside (or refrigerate, if saving for later in the day) until ready to cook.

        2. Make Sauce: In small bowl, whisk or stir sauce ingredients together until combined. Set aside.

        3. Heat oil on medium-high heat in large skillet until really hot (but not smoking). Add chicken, carrots and celery to hot oil. Stir-fry for 8-9 minutes, stirring often. When done, chicken will be lightly browned on all sides, and veggies will be tender. Once done, reduce heat to medium-low.

        4. Stir sauce, then add it to chicken mixture. Stir to combine; bring sauce to a boil. Cook for 2 minutes, stirring constantly. Once sauce has thickened, add the cashews,; stir to combine with chicken, veggies and sauce.

        5. Serve orange cashew chicken on top of hot, steamed rice. If desired (optional), sprinkle the top of each serving with sesame seeds, and a few sliced green onions. Serve hot... and enjoy!

        Recipe Notes

        NOTE: The caloric calculation does not include rice (optional for serving with this dish).

        Nutrition Facts
        Orange Cashew Chicken
        Amount Per Serving (1 (1/4 of total))
        Calories 410 Calories from Fat 162
        % Daily Value*
        Fat 18g28%
        Saturated Fat 8g50%
        Trans Fat 1g
        Cholesterol 73mg24%
        Sodium 567mg25%
        Potassium 774mg22%
        Carbohydrates 36g12%
        Fiber 2g8%
        Sugar 24g27%
        Protein 28g56%
        Vitamin A 5279IU106%
        Vitamin C 27mg33%
        Calcium 37mg4%
        Iron 2mg11%
        * Percent Daily Values are based on a 2000 calorie diet.

        Here’s one more to pin on your Pinterest boards!Orange Cashew Chicken is a yummy twist on a Chinese classic! Chicken, veggies and cashews are cooked in a thick, Asian-inspired orange sauce.


        Jan
        2020

        Asian Chicken Thigh Skillet

        categories: Asian, Chicken, Main Dishes
        19 Shares
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        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!

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        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 so.  If 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)

        3 from 1 vote
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        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)
        US Customary - Metric
        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!

         

         


        Nov
        2019

        Simple Szechuan Shrimp

        categories: Asian, Main Dishes, Seafood
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        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 from a church my husband had formerly worked at over 25 years ago.

        I glanced through this little cookbook, and came across a recipe for Szechuan Shrimp 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:

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        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.

        Prep The Shrimp

        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 good! Can you even believe 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 so.  If 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.

        0 from 0 votes
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        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
        • 2½ 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
        US Customary - Metric
        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!


        Apr
        2019

        Sweet Chili Shrimp Pasta

        categories: Asian, Main Dishes, Pasta, Seafood
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        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!

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        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 so.  If 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/

        ↓↓ PRINTABLE RECIPE BELOW ↓↓

        0 from 0 votes
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        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)
        • 1½ 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
        US Customary - Metric
        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!


        Mar
        2019

        Thai Turkey Meatballs and Zoodles

        categories: Asian, Main Dishes, Turkey
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        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!

        Scroll Down For A Printable Recipe Card At The Bottom Of The Page

        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 so.  If 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/

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        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
        • 1½ 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
        • 1½ 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
        US Customary - Metric
        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!