Category: Asian

Asian Chicken Lettuce Wraps

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:

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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
  • Tablespoons Thai sweet red chili sauce
  • 1 medium lime (JUICE OF)
  • 1 teaspoon pure maple syrup or agave/honey
  • cup cashews (raw or roasted/salted) chopped (can sub. roasted peanuts)
  • ½ cup grated carrots
  • 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
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!

Szechuan Chicken

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:

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Author's signature

Original recipe source: unknown (found recipe cut out & taped onto a 3×5 card in an OLD recipe box)

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0 from 0 votes
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
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.

Simple Szechuan Noodles

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

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes
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
  • cup sesame seeds
  • cup low-sodium soy sauce
  • 2 Tablespoons ketchup
  • 1 Tablespoon apple cider vinegar
  • 1 teaspoon honey
  • teaspoon sesame oil
  • teaspoon red chili pepper flakes
  • 2 shakes Tabasco sauce or other hot sauce
  • cup chopped celery
OPTIONAL GARNISH: sprinkle with additional chopped peanuts, sesame seeds and chopped green onions
    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!

    Orange Cashew Chicken

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

    You Can Also Find Me On Social Media:

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

    Author's signature

    Original recipe source: unknown (found my handwritten recipe card in an old recipe box from many years ago-no source noted)

    0 from 0 votes
    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
      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.

      Asian Chicken Thigh Skillet

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

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

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

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

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

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

      Author's signature

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

      3 from 1 vote
      Asian Chicken Thigh Skillet
      Prep Time
      15 mins
      Cook Time
      17 mins
      Total Time
      32 mins
       

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

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

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

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

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

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

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

       

       

      Simple Szechuan Shrimp

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

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

      I am sad she’s moving so far away, but happy to know she will be near more family members, and glad she’s looking forward to her new, smaller place. Our family is really gonna miss having her only a 2 hour plane ride away, here on the West Coast!  She mailed me some of her old cookbooks recently to add to my collection, including one 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 soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!
      There is a Newsletter subscription box on the top right side (or bottom) of each blog post, depending on the device you use, where you can easily submit your e-mail address (only) to be included in my mailing list.

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

      Author's signature

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

      0 from 0 votes
      Simple Szechuan Shrimp
      Prep Time
      10 mins
      Cook Time
      5 mins
      Total Time
      15 mins
       

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

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

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

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

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

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

      Sweet Chili Shrimp Pasta

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

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

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

      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 soIf you’re interested, I publish a newsletter 2 times per month (1st and 15th) with all the latest recipes, and other fun info. I would be honored to have you join our growing list of subscribers, so you never miss a great recipe!

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

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

      Author's signature

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

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Sweet Chili Shrimp Pasta
      Prep Time
      15 mins
      Cook Time
      15 mins
      Total Time
      30 mins
       
      Sweet Chili Shrimp Pasta, (in a soy/sweet chili/sesame sauce) is a simple, delicious Asian-inspired meal that can be ready in about 30 minutes!
      Category: Entree-Seafood
      Cuisine: Asian
      Keyword: sweet chili shrimp pasta
      Servings: 2
      Calories Per Serving: 489 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 4 ounces spaghetti pasta
      • 7 Tablespoons sweet chili sauce (I used Mae Ploy brand)
      • 1/4 cup low-sodium soy sauce (or Tamari)
      • teaspoons sesame oil
      • 1/2 pound large shrimp (peeled, deveined, patted dry)
      For Garnish (optional)
      • 1 stem green onion (scallion) , sliced thinly
      • 1 teaspoon sesame seeds
      Instructions
      1. To save time, begin cooking pasta, and then make sauce and cook shrimp (while pasta cooks). This multi-tasking will save you a lot of time in the kitchen! Cook pasta according to package instructions. Once done, drain the noodles.

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

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

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

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

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

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

      Thai Turkey Meatballs and Zoodles

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

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

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

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

      You Can Also Find Me On Social Media:

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

      Author's signature.

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

      0 from 0 votes
      Thai Turkey Meatballs and Zoodles
      Prep Time
      45 mins
      Cook Time
      30 mins
      Total Time
      1 hr 15 mins
       
      Thai turkey meatballs are baked, then combined with spiralized zucchini noodles, and covered with a soy/sriracha/lime/honey glaze in this yummy dish!
      Category: Dinner, Entree
      Cuisine: Thai
      Keyword: Thai turkey meatballs
      Servings: 3 (3 meatballs each)
      Calories Per Serving: 303 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For meatballs:
      • 1 pound ground turkey breast
      • 3 cloves garlic , finely minced
      • teaspoons fresh ginger , peeled and grated
      • 3 stems green onions (scallions) , chopped (white/light green parts only)
      • 1/4 cup fresh cilantro leaves , finely chopped
      • 2 teaspoons sesame oil
      • teaspoons low-sodium soy sauce
      • 2 Tablespoons chia seeds
      For Zoodles:
      • 3 medium zucchinis
      For Glaze:
      • 3 Tablespoons low-sodium soy sauce
      • 1/2 large lime (juice of)
      • 1 Tablespoon honey
      • 1 Tablespoon sriracha sauce
      Instructions
      1. Place meatball ingredients into a large mixing bowl. NOTE: Chia seeds help meatball ingredients bind together (without using eggs). Mix all the ingredients together using your hands (or fork), until fully combined. Cover bowl, and refrigerate for 30 minutes, to let chia seeds "gel" ingredients.

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

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

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

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

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

      Recipe Notes

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

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

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

      Sweet and Sour Pork

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

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

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

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

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

      Make The Sweet And Sour Pork Sauce

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

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

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

      Preparing The Pork For Cooking

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

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

      Dredge the pork pieces in cornstarch (a couple pieces at a time), then dip in egg to cover, and then coat the pieces in flour.  As you finish each of the pieces of pork, place them onto a baking sheet. Note: This step is fairly messy, as you dip each piece. Just keep at it! I try to use the same hand for dipping, and occasionally rinse or wipe some of the coating off that gets stuck on my fingers as I go!

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

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

      Cooking The Sweet And Sour Pork

      Pour oil into a large skillet to a depth of about 2-3 inches. Heat the oil on medium high heat until it is very hot (but not smoking). TIP: You will need to cook the pork in batches, reheating oil in between batches! You do not want to overcrowd the skillet, because you want the pork to cook evenly on all sides.

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

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

      To Finish The Sweet And Sour Pork

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

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

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

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

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

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

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

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

      Looking For Other Asian Inspired Recipes?

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

      Interested In More Recipes?

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

      You Can Also Find Me On Social Media:

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

      Author's signature

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

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Sweet and Sour Pork
      Prep Time
      15 mins
      Cook Time
      15 mins
      Total Time
      30 mins
       
      Who needs takeout when you can make this delicious Sweet and Sour Pork (with pineapple, onions and bell peppers) at home in about 30 minutes?
      Category: Main Dish
      Cuisine: Asian
      Keyword: sweet and sour pork
      Servings: 6
      Calories Per Serving: 458 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      For Sauce:
      • 1 cup pineapple juice
      • 1/2 cup rice vinegar
      • 1/2 cup brown sugar
      • 1/4 cup ketchup
      • 1 Tablespoon cornstarch
      • 1 Tablespoon low sodium soy sauce
      • 3 drops red food coloring (optional-I used it)
      For Remainder of Dish:
      • pounds boneless thick cut pork chops (or pork butt) , cut into 3/4" chunks
      • 1/2 cup cornstarch
      • 2 large eggs , slightly beaten
      • 1/4 cup all purpose flour
      • vegetable oil for frying pork (2-3" deep)
      • 2 Tablespoons vegetable oil (for frying veggies)
      • 1 cup pineapple chunks
      • 1 red bell pepper , cut in 1" pieces
      • 1 green bell pepper , cut in 1" pieces
      • 1/2 yellow onion , cut in 1" pieces
      Instructions
      1. Make the sauce: Place pineapple juice, rice vinegar, brown sugar, ketchup, cornstarch, soy sauce and food coloring (if using) in a medium sized dish. Whisk ingredients until smooth. Set sauce aside.

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

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

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

      Recipe Notes

      Caloric calculation made based on the use of pork butt.

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

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

      Sweet Chili Sesame Shrimp Zoodles

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

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

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

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

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

      How To Prepare The Zoodles

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

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

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

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

      Make The Sweet Chili Sauce For The Sesame Shrimp Zoodles

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

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

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

      Prepare The Shrimp

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

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

      Cooking Sweet Chili Sesame Shrimp Zoodles

      Spray a large skillet with non-stick spray, and turn heat to medium temperature. When the skillet is hot (but not smoking), add the shrimp in a single layer. NOTE: If making extra quantities of this dish, you can cook the shrimp in batches, re-spraying skillet between each batch.

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

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

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

      Cook the zoodles for 1 minute, then add the 1/2 cup of reserved sauce into the skillet. Give the zoodles a toss, to mix the sauce with the zucchini. Cook this mixture for 2 more minutes, tossing occasionally. Add the cooked shrimp to the skillet, and toss, to combine. Cook the sweet chili sesame shrimp zoodles until heated through ( a minute or two).

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

      To Serve Sweet Chili Sesame Shrimp Zoodles

      When the sweet chili sesame shrimp zoodles are heated through, they are ready to serve!  Use tongs to place zoodles and shrimp onto individual plates, or into serving bowls. Spoon any of the leftover sauce in the skillet onto the sesame shrimp zoodles, and garnish with sesame seeds and sliced green onions. Serve immediately, and enjoy!

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

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

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

      Interested In More SHRIMP Recipes?

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

      Interested In More Recipes?

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

      You Can Also Find Me On Social Media:

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

      Author's signature

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

      ↓↓ PRINTABLE RECIPE BELOW ↓↓

      0 from 0 votes
      Sweet Chili Sesame Shrimp Zoodles
      Prep Time
      15 mins
      Cook Time
      12 mins
      Total Time
      27 mins
       
      Sweet Chili Sesame Shrimp Zoodles, with shrimp in an Asian-inspired sauce on spiralized zucchini noodles, is a delicious, low calorie dish!
      Category: Dinner, Seafood
      Cuisine: Asian
      Keyword: sesame shrimp zoodles
      Servings: 2
      Calories Per Serving: 391 kcal
      Author: JB @ The Grateful Girl Cooks!
      Ingredients
      • 3 medium zucchini , end trimmed
      • 7 Tablespoons sweet chili sauce , I used Mae Ploy
      • 1/4 cup low sodium soy sauce , or Tamari sauce
      • teaspoons sesame oil
      • 3/4 pound large shrimp , peel, deveined, patted dry
      For Garnish (optional):
      • 1 stem green onion (scallion) , sliced
      • 1 teaspoon sesame seeds
      Instructions
      1. Spiralize the zucchini to make noodles. If you have a spiralizer, process the zucchini using a spaghetti blade.  NOTE: If you don't own a spiralizer, you can use a vegetable peeler to peel the length of each zucchini, and then slice into thin strands (spaghetti sized). Place zoodles in a colander, set on top of a large bowl.  Lightly sprinkle with salt; gently mix to combine.  Place the colander of zoodles (and bowl) into refrigerator. Let the zoodles drain their extra liquid for about 30 minutes. When done, spread zoodles onto a dish towel. Blot dry with another dish towel (or paper towels), trying to absorb any extra moisture. Set aside.

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

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

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

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

      Recipe Notes

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

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

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