Category: Asian

Vegetarian Spicy Noodles in Peanut Sauce

Vegetarian or not, you’ll enjoy these spicy noodles in peanut sauce! Pasta with water chestnuts, peanuts, cilantro and carrots in a creamy Thai sauce!Vegetarian or not, you'll enjoy these spicy noodles in peanut sauce! Pasta with water chestnuts, peanuts, cilantro and carrots in a creamy Thai sauce!
The recipe I am posting today is for Vegetarian Spicy Noodles In Peanut Sauce.  The recipe is yummy, and is SO EASY to make! The plus side is that it is a vegetarian entree, for my friends and family who choose to not eat meat. However, it’s fabulous and filling for meat lovers, also!

A couple of years ago, our youngest son (a big steak and burger loving guy),  decided to become a vegetarian. We were surprised, but respect his right as a grown man to eat or not eat whatever he chooses. I’ve had to adjust my menus when he comes over for a meal, but that’s really no big deal for the most part. Well, THIS recipe for spicy noodles in peanut sauce is one he would LOVE!

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Spicy Noodles In Peanut Sauce Are EASY To Make!

The Thai-inspired peanut sauce is easy to make, full of flavor and coats the noodles well. This dish is on the table in a flash (20 minutes), and is a cinch to make. The recipe uses angel hair or spaghetti pasta for quick cooking noodles, AND will delight your taste buds, even if you are not a vegetarian.

You will make a simple peanut sauce by mixing the ingredients together, and use it to coat cooked pasta noodles, carrots and water chestnuts. Each serving of spicy noodles in peanut sauce is also garnished with chopped peanuts and cilantro. 

Peanut sauce is mixed together in a small bowl before adding to noodles in peanut sauce.

Trust me- even though I don’t have lots of photos, this recipe for spicy noodles in peanut sauce is GOOD! Hope you’ll give it a try, and I bet you will be surprised how very easy it is to make.

 

Looking For More PASTA Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have a variety of yummy pasta recipes you might enjoy, 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!
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Author's signatureSauce recipe source: http://www.singforyoursupperblog.com/pasta/thai-chicken-pasta/

Vegetarian - Spicy Noodles in Peanut Sauce
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Vegetarian or not, you'll enjoy these spicy noodles in peanut sauce! Pasta with water chestnuts, peanuts, cilantro and carrots in a creamy Thai sauce!

Category: Main Course, Vegetarian
Cuisine: Asian
Keyword: noodles in peanut sauce
Servings: 4 servings
Calories Per Serving: 674 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Peanut Sauce:
  • 1 cup smooth peanut butter
  • ¼ cup soy sauce
  • 3 tsp. chili paste (also may substitute 2 teaspoons Sriracha sauce)
  • 2 Tablespoons brown sugar
  • 2 limes , juiced
  • ½ cup hot water
  • 1 clove of garlic , minced
  • 1 teaspoon rice wine vinegar
  • 1 teaspoon ground ginger
  • ½ teaspoon sesame oil
For the Pasta,etc.:
  • ½ lb. spaghetti or angel hair pasta
  • 1 large carrot , julienned (matchstick cut)
  • 1 small can water chestnuts , drained
  • Handful of roasted peanuts , chopped for garnish
  • ½ bunch of cilantro , chopped (stems discarded) Save small amount for garnish on top of dish.
Instructions
  1. Make the sauce: Put all sauce ingredients in a medium sized bowl and whisk or mix until fully combined. Cover and store in the refrigerator until needed (can be made ahead).
  2. Blanch the sliced (matchstick) carrots in boiling water for approximately 3 minutes, pulling them out and draining while they are still bright and crisp.
  3. Cook pasta noodles per package directions. Place drained, hot pasta in a large bowl with the carrots, water chestnuts and cilantro (save a bit of cilantro for garnish!).
  4. Pour the peanut sauce over the cooked pasta and toss well, to coat. To serve: Top pasta with additional cilantro and the chopped peanuts. Serve hot, and enjoy!

Nutrition Facts
Vegetarian - Spicy Noodles in Peanut Sauce
Amount Per Serving (1 serving)
Calories 674 Calories from Fat 243
% Daily Value*
Fat 27g42%
Saturated Fat 4g25%
Sodium 1180mg51%
Potassium 795mg23%
Carbohydrates 84g28%
Fiber 8g33%
Sugar 16g18%
Protein 28g56%
Vitamin A 2630IU53%
Vitamin C 12.2mg15%
Calcium 68mg7%
Iron 3.3mg18%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Vegetarian or not, you'll enjoy these spicy noodles in peanut sauce! Pasta with water chestnuts, peanuts, cilantro and carrots in a creamy Thai sauce!

 

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Hoisin Asian Meatballs

Hoisin Asian Meatballs are made using ground beef, baked not fried, and are covered with an Asian-inspired hoisin glaze. They are a great appetizer or main dish.Hoisin Asian Meatballs are made using ground beef, are baked not fried , and are covered with an Asian-inspired hoisin glaze. Great appetizer or main dish.

I found this recipe for Hoisin Asian Meatballs a couple of years ago on Pinterest and thought I’d give it a try. It didn’t disappoint!

The ground beef meatballs are easy to make. To make it even easier, they are cooked in the oven, so they are baked, not fried. The baked hoisin asian meatballs are then coated with a wonderful sweet and mildly spicy Asian-inspired Hoisin glaze before serving.

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What Is Hoisin Sauce?

Hoisin sauce is a commonly used Asian glaze for meat or as an addition to a stir-fry dish… think “Chinese BBQ Sauce”… a bit sweet and a bit spicy. It is commonly made from soybeans, peppers, garlic and sugar. This sauce is widely used in Chinese cooking. When used in this recipe as a base and combined with a few other Asian-inspired ingredients, creates a pretty tasty sauce for the meatballs.

Hoisin sauce is commonly found in most grocery stores in the Asian foods section.  It is also very easy to make at home. I’ve done it, and posted the recipe for hoisin sauce here.

How To Make Hoisin Asian Meatballs

This recipe could not be any easier!  Basically, you mix up the meatball ingredients, roll into meatballs, then bake them for about 15 minutes. While the meatballs bake, mix up the sauce.  Once the meatballs come out of the oven, you simply drizzle each of the meatballs with the hoisin sauce mix, then serve.

See how easy it is to make hoisin Asian meatballs? About 15 minutes total for the prep time, and 12-15 minutes to bake. That’s it!!

How Many Meatballs Does This Recipe Make?

The recipe yields approximately 18 one and a half inch meatballs. Because of the short cooking time, they can easily be ready to serve in 30 minutes, which is an added bonus, right? Right!

Hoisin Asian meatballs can be used solely as individual appetizers. Just stick a fancy toothpick into each one, and serve them on a pretty platter. You can also serve them as a main course (which is how I served them), paired with some rice and a vegetable.

Hoisin Asian Meatballs are served as a main dish, on a bed of rice, with asparagus on the side.

Hope you will give these yummy Hoisin Asian Meatballs a try… I think you will like them! I know we did! Thanks for stopping by, and I hope you will come back soon. Have a great day.

Looking For More Meatball Recipes?

There are several other meatball recipes, using ground beef on this website!  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!
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Author's signatureOriginal Recipe Source: http://damndelicious.net/2012/12/16/hoisin-asian-meatballs-sundaysupper/

Hoisin Asian Meatballs
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Hoisin Asian Meatballs are made using ground beef, are baked not fried , and are covered with an Asian-inspired hoisin glaze. Great appetizer or main dish.
Category: Entree
Cuisine: Asian
Keyword: hoisin Asian meatballs
Servings: 18 meatballs
Calories Per Serving: 88 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
FOR THE MEATBALLS:
  • 1 pound ground beef
  • 1 teaspoon sesame oil
  • 1/2 cup Panko bread crumbs
  • 1/4 teaspoon ground ginger
  • 1 large egg
  • 2 cloves garlic , finely minced
  • 4 green onions , thinly sliced (stem and bulb), divided (3 for meatballs, 1 for garnish)
  • Sesame seeds , for garnish
FOR THE HOISIN GLAZE:
  • 1/4 cup Hoisin sauce (found in ethnic section at grocery store)
  • 2 Tablespoons rice vinegar
  • 1 Tablespoon soy sauce
  • 1/2 teaspoon sesame oil
  • 2 cloves garlic , finely minced
  • 1/2 teaspoon ground ginger
Instructions
  1. Before making meatballs, preheat your oven to 400 degrees. Place a sheet of parchment paper onto a large baking sheet.
  2. Prepare the meatballs: Mix the ground beef, sesame oil, Panko bread crumbs, ginger, egg, garlic and green onion together in a large bowl. Make sure the ingredients are fully incorporated together. Once combined, use your (clean) hands to form the meat mixture into approximately 18 one and a half inch wide meatballs.
  3. As each meatball is formed, place it on the parchment-lined baking sheet. Bake the meatballs at 400 degrees for 12-15 minutes (meatballs should be browned and cooked through).
  4. Prepare hoisin glaze while meatballs are baking: Mix the glaze ingredients (hoisin sauce, rice vinegar, soy sauce, sesame oil, ginger and garlic) in a small bowl until fully combined.
  5. As soon as meatballs are done, drizzle hoisin glaze over the top of each meatball, garnish with reserved green onions and sesame seeds and serve while hot.
  6. If serving as appetizer, insert toothpicks or small skewers into each meatball on serving tray. If serving as main dish, serve it along with rice and a vegetable. ENJOY!

Nutrition Facts
Hoisin Asian Meatballs
Amount Per Serving (1 meatball)
Calories 88 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 2g13%
Cholesterol 27mg9%
Sodium 124mg5%
Potassium 86mg2%
Carbohydrates 3g1%
Sugar 1g1%
Protein 5g10%
Vitamin A 40IU1%
Vitamin C 0.7mg1%
Calcium 13mg1%
Iron 0.7mg4%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Hoisin Asian Meatballs are made using ground beef, baked not fried , and are covered with an Asian-inspired hoisin glaze. Great appetizer or main dish.

 

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Asian Lemon Chicken Strips

Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!
Oh my goodness! I recently found a FANTASTIC recipe for Asian Lemon Chicken Strips on Pinterest, and had to share it with you!  Don’t they look scrumptious???? I made these for my husband and I last night for dinner, and they were fantastic.

WOW, WOW, WOW!! They are absolutely lip-smackin’ delicious! To quote my husband: “Wow, these really look and taste like something you’d order at a Chinese restaurant”.

The recipe itself is pretty straightforward. Directions are easy to follow and can be prepared (4 servings) in as little as 40 minutes! Crispy chicken strips coated in a sweet, sticky, lemon glaze… yet not too lemony, not too sticky, not too sweet. How can you go wrong? And did I mention just how delicious they are (repeat as needed)????  No, seriously…you need to make these. You won’t be sorry!

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Prepare The Chicken Strips

Here’s how easy they are to prepare: I used 3 large chicken breasts and cut them in long strips. Season the chicken strips with salt and pepper.

Dredge each of the chicken strips, one at a time into flour to coat, then dip into buttermilk, then back into the flour to coat. Set aside, and continue until all pieces of chicken are coated.

Raw chicken breast strips on platter

Raw, floured chicken strips on cookie sheet

Make The Asian Lemon Glaze For The Chicken Strips

Make up the sauce mixture and heat it in saucepan while you are cooking the chicken strips. It’s as easy as putting the Asian inspired sauce ingredients in a pan, and cooking it for a short time!

Lemon sauce and spoon in small bowl

Cook The Chicken Strips

Heat oil in a large skillet until it is very hot (but not smoking). Carefully place the chicken pieces into the hot oil. You should hear them sizzle when they hit the oil.

Cook the chicken strips, turning after a few minutes, until lightly browned on all sides and cooked all the way through.

Strips of chicken frying in oil in skillet

Drain the cooked chicken strips on paper towels.

Fried chicken pieces draining on paper towel

Transfer the hot, thickened Asian lemon glaze to a skillet, then add the chicken strips, one at a time. Gently turn to coat with sauce on all sides. Use a spoon and tongs to fully coat chicken pieces.

Piece of chicken being covered with Asian lemon sauce in skillet

Time To Serve The Asian Lemon Chicken Strips!

Removed Asian lemon chicken strips to serving dish, garnished with toasted sesame seeds and some chopped green onion, and VOILA! Time to eat!

Lemon chicken strips garnished with green onions

I really hope you will give this easy-to-prepare delicious recipe a try…I think you’re gonna LOVE it! Have a great day, and come back soon for more yummy recipes.

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have LOTS of delicious recipes for chicken, 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.

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Author's signatureRecipe Source: http://damndelicious.net/2014/02/15/asian-lemon-chicken-tenders/

Asian Lemon Chicken Strips
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 

Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!

Category: Entree
Cuisine: Chinese
Keyword: Asian lemon chicken strips
Servings: 4 servings (2 strips per)
Calories Per Serving: 375 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the chicken strips:
  • 1 cup vegetable oil
  • 4 boneless skinless chicken breasts , cut lengthwise into strips
  • Salt and pepper , to season
  • 1 1/2 cups all-purpose flour
  • 1 cup buttermilk
For the lemon glaze:
  • 1/2 cup honey
  • 1/3 cup soy sauce
  • 1/4 cup pineapple juice
  • 1/4 cup brown sugar , packed
  • Juice of one lemon (I added the zest from the lemon to the sauce, also)
  • 2 Tablespoons apple cider vinegar
  • 2 Tablespoons olive oil
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
For garnish:
  • 1 teaspoon toasted sesame seeds
  • 1 sliced green onion (green stem only)
Instructions
  1. Place all the sauce ingredients in a saucepan. Stir to combine. Heat on medium; bring sauce to a rolling boil, then reduce the heat and simmer, uncovered, for 15-20 minutes, stirring occasionally. The mixture will slightly thicken. Cook the sauce while cooking the chicken strips.
  2. Season the chicken strips with salt and pepper. Dredge the chicken strips, (one at a time) in flour to completely cover. then dip the strip into buttermilk to cover. Let the excess buttermilk drip off, then dredge the chicken strip in the flour again, making sure the flour fully coats the chicken. Set strips aside on a baking sheet, and continue with the remaining strips.
  3. Heat the vegetable oil in a large skillet until very hot (but not smoking). Once the oil is hot, add the chicken strips to the skillet. You may have to cook 3-4 at a time due to space limitations. Cook, then turn chicken after a few minutes on each side, to ensure all sides are golden brown. Once the chicken is golden brown and fully cooked, transfer the chicken strips to paper towels to drain. Continue with rest of chicken until done.
  4. Transfer the sauce into a clean skillet. Carefully (using tongs) place chicken strips (one at a time) into the hot sauce, turning gently to coat all sides. Remove chicken to serving dish. Repeat with next chicken strip. When all chicken strips are done, sprinkle tops with toasted sesame seeds and sliced green onion stems. Serve immediately, and enjoy!
Recipe Notes

Tip:: To "toast" sesame seeds: Place about a teaspoon into a dry skillet. Heat on medium, stirring constantly for a few minutes until the seeds turn a light brown. Remove from skillet to cool.

Nutrition Facts
Asian Lemon Chicken Strips
Amount Per Serving (1 serving)
Calories 375
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian Lemon Chicken Strips are cooked until crispy, then coated in an Asian-inspired, sweet and sticky, lemon glaze in this delicious, restaurant-quality dish!

 

 

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Kung Pao Chicken

Who needs takeout when you can make amazing tasting Kung Pao Chicken in your own home? Serve this classic Chinese dish with rice for a great meal!Who needs takeout when you can make amazing Kung Pao Chicken from the comfort of your own home? Serve this classic Chinese dish with rice for a great meal!
One of my favorite Chinese food entrees is Kung Pao Chicken. I almost always order it when we get take-out, or when I’m enjoying a meal at our favorite Chinese restaurant. What’s not to love? Chicken, roasted peanuts, and the little kick of heat my taste buds get when eating this dish.  I don’t know where this particular recipe originated, but I got it on a 3×5 card from my Dad about 25 years ago.

I recently found the recipe card and was feeling rather nostalgic and missing my Dad (he passed away 8 years ago – I miss him dearly!) He used to love finding new recipes, and always had fun taking a turn at cooking occasionally for my Mom, myself, and my two younger sisters. So I decided to make this dish, in honor of my amazing Dad.

This particular recipe is very easy to prepare and I it tastes GREAT! Who needs take-out when you can just make this recipe (4 servings) for a fraction of the price? Hope you enjoy this recipe for Kung Pao Chicken…I know I sure did… and  you can be certain I will be making this again! Here are a few pictures to show you the process:

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How To Make Kung Pao Chicken

First, measure out the raw peanuts (no skins).

Kung Pao Chicken / The Grateful Girl Cooks!

Toast the peanuts in a bit of oil in a skillet, stirring often, until golden brown (just a few minutes).

Raw peanuts to add to chicken are cooked in oil until golden brown.

Cut the boneless, skinless chicken breasts into small chunks.

Chicken breasts are cut into cubes to use in making kung pao chicken.

Mix together the marinade ingredients. Marinate the chicken cubes in this sauce for 30 minutes in the refrigerator. I usually use a large plastic resealable bag and pour sauce over chicken.

Marinade is mixed to coat chicken breast cubes with for kung pao chicken.

Put the dried red chili peppers on a cutting surface.

Dried red chili peppers are used in kung pao chicken.

Snip the stem end off of the peppers. Remove all the seeds (they are the HEAT packers). Cut the red chili peppers into 1/2 ” long pieces. Set aside (discard seeds!).

Seeds are separated from red chili peppers before cooking dish.

Mix together ingredients for seasoning sauce. Set aside.

Kung Pao seasoning sauce is mixed to add to chicken.

Cooking Kung Pao Chicken

Stir fry chicken in hot oil for a couple of minutes, until light golden brown, and cooked through. Remove chicken to paper towels to drain when done. Wipe skillet clean.

Chicken breast cubes are cooked in hot oil until golden brown.

Stir fry the red chili peppers until dark in color and blistered from the heat.

Red chili pepper slices are cooked for kung pao chicken.

Add fresh grated ginger to the darkened red chili pepper pieces.

Fresh minced ginger is added to skillet with chili peppers.

Building Layers Of Flavor

Add the cooked chicken back into skillet with the red chili peppers and ginger. Add the seasoning sauce to the skillet, and cook until the sauce thickens.

Chicken is cooked with kung pao seasoning sauce and chili peppers.

Add the toasted peanuts to the skillet, and cook until the kung pao chicken is heated through, and then this dish is ready to serve.

Toasted peanuts are added to kung pao chicken in skillet.

Garnish the kung pao chicken with sesame seeds and chopped green onion slices. Serve over rice. Enjoy!

Kung Pao Chicken is garnished with sesame seeds and green onions, and is served on rice.

It’s really not too hard at all to make this great kung pao chicken from the comfort of your own kitchen! Hope you will consider making this yummy dish! Thanks for stopping by today, and I hope you will come back soon.

Looking for More ASIAN-INSPIRED Recipes?

You can find ALL my recipes in the Recipe Index, located at the top of the page. I have some wonderful Asian-inspired recipes you’ll enjoy, 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

Kung Pao Chicken
Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
 
Who needs takeout when you can make amazing Kung Pao Chicken from the comfort of your own home? Serve this classic Chinese dish with rice for a great meal!
Category: Entree
Cuisine: Chinese
Keyword: kung pao chicken
Servings: 4
Calories Per Serving: 302 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 pound boneless chicken breasts (about 2 large)
  • 5-6 pieces dry red chili pepper
  • 1/2 cup raw peanuts (no skin)
  • 1 teaspoon ginger , minced
  • 1/4 cup , plus 3 Tablespoons vegetable oil (divided)
For Marinade:
  • 1 egg white , lightly beaten
  • 1 Tablespoon soy sauce
  • 1 Tablespoon cornstarch
For Seasoning Sauce:
  • 2 Tablespoons soy sauce
  • 2 Tablespoons cooking sherry
  • 2 teaspoons white vinegar
  • 4 teaspoons granulated sugar
  • 2 teaspoons sesame oil
  • 2 Tablespoons water
  • 2 teaspoons cornstarch
For Garnish:) optional)
  • 1 teaspoon sesame seeds
  • green onion slices
Instructions
  1. Prepare marinade. Mix well in medium sized bowl.  Cut chicken into 1" cubes. Add to marinade. Marinate chicken for 30 minutes in refrigerator.

  2. On a cutting board, remove stem top and seeds from the dried red chili peppers. Discard stems and seeds. Use scissors to cut each chili pepper into 1/2" long pieces.
  3. Heat a large skillet. Add 1 Tablespoon vegetable oil. Stir fry raw peanuts until they are light brown. Remove from heat,, remove from skillet and let cool.
  4. In a small bowl, mix together ingredients for the Seasoning Sauce. Set aside.
  5. Heat 1/4 cup of vegetable oil in skillet until very hot (but NOT smoking...). Add the chicken. Stir fry chicken for 2 minutes, then remove. Drain oil from skillet and wipe clean with paper towels.
  6. Add 2 Tablespoons oil back into the skillet. Add the dried red chili peppers and stir fry until they turn dark. Add the minced ginger and cook for an additional 30 seconds. Turn heat to high; add chicken back into skillet. Add the Seasoning Sauce, and cook until sauce has thickened and dish is heated through. Turn off heat. Remove skillet from stove. Add toasted peanuts to skillet. Mix to combine.

  7. Garnish with sesame seeds and sliced green onions, if desired. Serve Kung Pao Chicken on a bed of rice. ENJOY!

Nutrition Facts
Kung Pao Chicken
Amount Per Serving (1 g)
Calories 302 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 2g13%
Cholesterol 72mg24%
Sodium 546mg24%
Potassium 589mg17%
Carbohydrates 12g4%
Fiber 1g4%
Sugar 5g6%
Protein 29g58%
Vitamin A 365IU7%
Vitamin C 1.7mg2%
Calcium 16mg2%
Iron 1.2mg7%
* 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 amazing Kung Pao Chicken from the comfort of your own home? Serve this classic Chinese dish with rice for a great meal!

 

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Grilled “THAI” PB&J Sandwich

A Grilled “Thai” PB&J Sandwich is a delicious, grown up, gourmet version of the classic peanut butter and jelly sandwich. Sounds strange, but tastes GREAT!A Grilled "Thai" PB & J Sandwich is a delicious, grown up, gourmet version of the classic peanut butter and jelly sandwich. Sounds strange, but tastes GREAT!

Look at this Grilled THAI Peanut Butter & Jelly Sandwich. What kind of crazy, weird sandwich is that anyways? A REALLY GOOD ONE.  YES. It’s really THAT good.

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How I First Discovered this Amazing Sandwich

The first I ever heard of such a crazy sounding sandwich was when my sister Joni (who was visiting from California) ordered one at our local Farmer’s Market last summer. One of the food vendors were selling these sandwiches, along with a few other gourmet grilled sandwiches.

Truth is, It sounded horrible to me, UNTIL she forced me to try a bite of her sandwich. I didn’t think it would be good a all.  GULP… Here is the actual picture I took of her handing me the grilled Thai PB&J sandwich to taste for the first time (shown below).

My sister offering me a bite of Thai PB & J sandwich from the farmer's market.

May I just tell you truthfully that this grilled “Thai” PB&J sandwich was absolutely 100% AMAZING!!!!! That’s right… you heard me. Who ever would have believed that an ordinary old PB&J sandwich could go from “normal” to “over the top” just by adding a few…interesting…Thai-inspired ingredients!

So What Exactly Is IN This Grilled Thai PB&J Sandwich Sandwich?

Because I was curious, I decided to try and make a copycat grilled Thai PB & J sandwich myself in the comfort of my own kitchen and so I did! We have a WINNER! I have made this sandwich MANY times now, for friends and family, and they have always been surprised at how good it is!

Here’s the partial cast of characters: Peanut Butter, Orange Marmalade, Curry Powder, Sriracha Sauce, and fresh Basil. I know…weird, huh?  Sounds like some definite Thai inspired flavor combos going on. You will also need some good bread and some butter for grilling, of course!

Some of the key ingredients for the Thai PB & J sandwich.
Crazy, huh? But trust me, this is an absolutely delicious “Gourmet Grown Up Version” of the traditional PB&J Sandwich that you will LOVE if you like Thai flavors. You just have to try this at least once. This is definitely NOT YOUR MAMA’S PB&J sandwich!!!!

Making it is super easy (the pictures aren’t glamorous, but how do you class up a peanut butter and jelly sandwich? Here’s how:

How To Make A Grilled Thai PB&J Sandwich

First, spread one piece of bread with butter on one side, then coat the other side of the bread with peanut butter. Spread some of the sriracha sauce on top of the peanut butter. Place the bread, butter side down, in a large skillet on medium heat.

Peanut butter and sriracha sauce are spread on one side of bread.

Lightly sprinkle on some curry powder. I never measure it. Just be careful to sprinkle lightly. You don’t need a lot.

Curry powder is lightly sprinkled onto peanut butter.

Roll up a couple of large fresh basil leaves into a tight roll like this…

Fresh basil leaves are rolled before cutting to add to sandwich.

Then slice the rolled basil into thin strips. The technical term for this is to “chiffonade” the basil.

Basil is sliced into thin strips before adding to sandwich.

Add Basil And Marmalade!

Evenly sprinkle the basil over the peanut butter side. Spread a layer of orange marmalade (I used my own homemade marmalade!) over the basil. The photo below shows the marmalade halfway spread on the sandwich. Spread the entire slice of bread with the marmalade.

Sliced basil leaves and orange marmalade added to PB&J sandwich.

Ready To Grill!

Butter one side of the second piece of bread and place it on top of the sandwich, butter side up. Grill the sandwich on both sides (just like you would a grilled cheese sandwich). I usually grill it on medium-low heat.

Grilled THAI PB&J Sandwich cooking in skillet.

Grill until both sides of the sandwich are toasted and golden brown. Transfer the sandwich from the skillet onto a serving plate.

Grilled THAI PB&J Sandwich is cooked until golden brown on both sides.

Time To Eat!

Slice the Grilled Thai PB&J Sandwich diagonally across to form two triangles. Yes, it might be a bit messy…but that’s great, because the sandwich is so GOOD! Take a bite, and enjoy this delicious sandwich.

Grilled THAI PB&J Sandwich is sliced in half and served. Messy, but good!

It’s still hard to believe that this crazy sounding grilled “Thai” PB&J sandwich is so amazingly GOOD, but it’s true! I’ve made this sandwich at least twenty times since I took that first tentative bite, and it never fails to be ridiculously delicious! I hope you will give it a try. 

Thanks for stopping by today! I hope you will be able to come back again soon for more recipes. Don’t forget to check out the Recipe Index, located at the top of the page to see ALL of my recipes. Have a great day.

Interested In More Recipes?

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

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Grilled "THAI" PB&J Sandwich
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 
A Grilled "Thai" PB & J Sandwich is a delicious, grown up, gourmet version of the classic peanut butter and jelly sandwich. Sounds strange, but tastes GREAT!
Category: Sandwich
Cuisine: Thai
Keyword: thai pb&j sandwich
Servings: 1 sandwich
Calories Per Serving: 366 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 slices good quality bread
  • butter (to spread on one side of each piece of bread)
  • peanut butter (enough to cover one piece of bread
  • orange marmalade (enough to cover one slice of bread)
  • 1/2 - 1 teaspoon sriracha sauce (hot chile sauce found in Asian section of grocery store)
  • curry powder (I don't measure...just light sprinkle over one side of bread)
  • 2 large , fresh basil leaves
Instructions
  1. Spread one side of one piece of bread with butter. Place butter side down in skillet.
  2. Spread peanut butter on top of the slice of bread in skillet to cover. Spread sriracha sauce over the peanut butter evenly. Lightly sprinkle with curry powder. Roll and slice the fresh basil leaves. Sprinkle evenly over peanut butter. Carefully spread orange marmalade over sliced basil leaves. Butter one side of the second piece of bread. Put on top of marmalade, butter side up.

  3. Grill sandwich on medium heat, turning during cooking. Grill until each side is toasted and golden brown. Remove hot sandwich to serving plate. Cut on the diagonal, and serve! Enjoy!
Nutrition Facts
Grilled "THAI" PB&J Sandwich
Amount Per Serving (1 sandwich)
Calories 366 Calories from Fat 144
% Daily Value*
Fat 16g25%
Saturated Fat 6g38%
Cholesterol 21mg7%
Sodium 576mg25%
Potassium 222mg6%
Carbohydrates 47g16%
Fiber 3g13%
Sugar 17g19%
Protein 10g20%
Vitamin A 250IU5%
Vitamin C 4mg5%
Calcium 77mg8%
Iron 2.3mg13%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!A Grilled "Thai" PB & J Sandwich is a delicious, grown up, gourmet version of the classic peanut butter and jelly sandwich. Sounds strange, but tastes GREAT!

 

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Tonkatsu Pork

Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy. Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy.

Did you say Tankatsu Pork…huh? Never heard of it before. Well, I had never heard of it, until I saw a recipe for it while searching the internet for pork recipes.

Wikipedia describes Tonkatsu Pork as a “Japanese food, which consists of a breaded deep-fried pork cutlet, which originated in Japan in the 19th century.” It was originally called Katsu, and is believed to have been served for the first time at the Regatei Restaurant in Tokyo in 1899.  At the time it was thought of as the Japanese version of fine European cuisine.

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

So What Is Tonkatsu Pork ?

Basically, Tonkatsu Pork is a thin pork cutlet, seasoned, and fried with a Panko crumb coating. The panko crumbs give the cutlet a wonderfully crunchy texture. It is ridiculously easy to prepare, and tastes really good.

This entree is really not hard at all to make, and I must say, the pork was wonderful! I served it with a side dish of Orzo With Parmesan, which is a great tasting side dish!

This recipe would also be good served with homemade rice pilaf! I sure hope you will give this recipe for tonkatsu pork a try! I really do think you will enjoy it. Have a great day!

Looking For More PORK Recipes?

You can find all of my recipes using pork in the Recipe Index, located at the top of the page. A few of these 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.

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

Author's signatureRecipe Adapted From: http://www.lifesambrosia.com/2010/10/tonkatsu-pork-recipe.html

Tonkatsu Pork
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy.

Category: Entree
Cuisine: Japanese
Keyword: tonkatsu pork
Servings: 4 servings
Calories Per Serving: 363 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 4 boneless pork cutlets (or boneless chops, pounded to 1 1/4 " thick)
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • 1/2 cup all-purpose flour
  • 1 large egg , beaten
  • 1 1/2 cups Panko bread crumbs
  • 1 Tablespoon Vegetable or Canola oil , plus more, for frying
Instructions
  1. Lightly season the pork cutlets with salt and pepper (not the measured amounts in ingredient list, just a light sprinkle on both sides to help season the meat)
  2. Set up an "assembly line" for dipping the pork in this order: A bowl with the flour, a bowl with the beaten egg, and a bowl with the Panko crumbs.
  3. Season the flour with 1/2 teaspoon of the salt, 1/4 teaspoon of the flour, and the garlic powder.
  4. Mix the rest of the salt and pepper in with the Panko crumbs.
  5. Dip pork cutlets (one at a time) into the flour (turning to coat both sides), then dip into the egg mixture (fully coating cutlet). Let egg mixture run off of pork, then dip into the Panko crumb coating (fully cover the cutlet on both sides). Set aside and repeat.
  6. Pour oil into large skillet until you have 1/4 " depth covering the bottom. Heat on medium high until hot. You can test the heat...put a couple of panko crumbs into the oil. If they sizzle, the oil is ready.
  7. When oil is hot, carefully add the 4 cutlets (the meat should sizzle). Cook 4-5 minutes on one side, then carefully flip the cutlet over and cook the other side for 4-5 minutes. When done, the coating on the cutlets should be a beautiful golden brown.
  8. When fully cooked, remove from heat, and serve. Enjoy!
Nutrition Facts
Tonkatsu Pork
Amount Per Serving (1 serving)
Calories 363 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 129mg43%
Sodium 827mg36%
Potassium 594mg17%
Carbohydrates 28g9%
Fiber 1g4%
Sugar 1g1%
Protein 36g72%
Vitamin A 60IU1%
Calcium 54mg5%
Iron 2.7mg15%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Tonkatsu pork originated in Japan, and is a simple dish to make, with lightly seasoned, panko crumb crusted pork cutlets, pan-fried until crispy.

 

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Healthy Kung Pao Chicken

Healthy Kung Pao Chicken is easy to make, and low in calories, with snow peas, fresh ginger, red bell peppers, green onions, and dry roasted peanuts.Healthy Kung Pao Chicken is easy to make, and low in calories, with snow peas, fresh ginger, red bell peppers, green onions, and dry roasted peanuts.

I love Chinese Food, especially Kung Pao Chicken and Sweet and Sour Pork. I do NOT love all the calories those traditional Chinese dishes add to my body, as I eat bite after bite, however!  What’s a girl to do??? How about a recipe for Healthy Kung Pao Chicken?

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

Where Did Kung Pao Chicken Originate?

Wikipedia describes Kung Pao Chicken as “a classic dish in Szechuan cuisine”. The recipe for Kung Pao Chicken is thought to have originated in the Sichuan province of South-Western China.

This classic dish is commonly believed to have been named to honor Ding Baozhen, a governor of Sichuan Province during the Quing Dynasty. “Kung Pao” literally means “palace guardian”, which has absolutely nothing to do with chicken, but… whatever! All I know is it tastes GREAT!

Where I Found The Recipe For Healthy Kung Pao Chicken

I was determined to search for a slightly healthier version of Kung Pao Chicken…and I found one, in an old back issue of Cooking Light Magazine.  A few very minor changes were made to the recipe, then I prepared this “lighter” version for our dinner tonight. It was delicious!!!!

This healthy kung pao chicken version is not as spicy as some other traditional recipes, including my own recipe (here). If you like your kung pao chicken spicy, simply add additional red pepper flakes to the dish.

Why We Enjoy This Recipe

This healthy kung pao chicken is absolutely full of flavor, a cinch to prepare, and easy on the old wallet! You’ll think you are enjoying some good take out, because the sauce is wonderful, but you won’t be piling on those extra calories. Win-Win!!! I would encourage you to give it a try, and hope you enjoy it! We sure did. Here’s a few pics taken while cooking the dish:

Making Healthy Kung Pao Chicken

Chicken breast chunks, green onions and garlic are cooked together in a large skillet until fully cooked through.

Chicken, garlic and green onions are cooked through in a large skillet.

Add Veggies, Sauce and Dry Roasted Peanuts To The Skillet

Once the chicken is cooked through, add snow peas, red bell peppers, dry roasted peanuts and a simple Asian sauce to the chicken. Stir well, to fully combine the ingredients.

At this point, everything is cooking away, and the healthy kung pao chicken is sure smelling good! Let the chicken, veggies and sauce cook for a few more minutes. The sauce will thicken as it cooks, and will coat everything in it’s deliciousness!

Veggies, sauce, and dry roasted nuts are added to healthy kung pao chicken in skillet.

Time To Serve The Healthy Kung Pao Chicken

Healthy Kung Pao Chicken can be served on a bed of rice (if desired), with additional fresh veggies on the side. Now it’s time to dig in!

Healthy Kung Pao Chicken can be served on a bed of steamed rice.

Hope you enjoy this recipe for healthy kung pao chicken. See the printable recipe below, for all the details! Have a great day, and come back soon!

Looking For More Chinese Food Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite Chinese food 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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Author's signatureRecipe Adapted From “Cooking Light Magazine”, December 2010 issue and posted at: http://tastykitchen.com/recipes/main-courses/healthy-kung-pao-chicken/

Healthy Kung Pao Chicken
Prep Time
15 mins
Cook Time
20 mins
Total Time
35 mins
 
Here's a healthy version of a favorite Chinese entree: Kung Pao Chicken, with a touch of "spicy" and a lot of "healthy"!
Category: Main Dishes
Cuisine: Chinese
Keyword: healthy kung pao chicken
Servings: 4
Calories Per Serving: 195 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 2 Tablespoons sesame oil
  • 4 Tablespoons green onion , sliced (white and green parts)
  • 3 cloves garlic , minced
  • 3 boneless chicken breasts , cut into 1" pieces
  • 3/4 cup water
  • 3 Tablespoons Low Sodium Soy Sauce
  • 1/2 -3/4 teaspoons red pepper flakes (If you like it with more "heat", use 3/4 tsp.)
  • 1 teaspoon granulated sugar
  • 1 Tablespoon cornstarch
  • 1/2 teaspoon fresh ginger , minced (or finely grated with micro-plane)
  • 3/4 cup snow peas
  • 3/4 cup red bell pepper , sliced in thin strips
  • 2 Tablespoon dry roasted peanuts
  • Optional: Toasted sesame seeds and additional sliced green onion , for garnish)
Instructions
  1. In a large skillet, heat the sesame oil on medium heat.
  2. When oil is hot, add the onion and cook for about a minute, then add the garlic and chicken.
  3. Saute until the chicken is cooked through (about 4-5 minutes).
  4. In a separate bowl, whisk together the water, soy sauce, red pepper flakes, sugar, cornstarch and ginger. Whisk this until the sugar has dissolved, then add this sauce to the chicken.
  5. Bring the sauce to a boil, then add the red bell pepper and snow peas.
  6. Cook for an additional 3-4 minutes (the sauce will thicken as it cooks). When chicken is heated through and sauce has thickened, remove it from heat.
  7. Serve this dish on top of white or brown rice.
  8. Garnish (if desired) with additional green onion slices and toasted sesame seeds. ENJOY!!
Nutrition Facts
Healthy Kung Pao Chicken
Amount Per Serving (1 (1/4 of total))
Calories 195 Calories from Fat 99
% Daily Value*
Fat 11g17%
Saturated Fat 1g6%
Cholesterol 36mg12%
Sodium 504mg22%
Potassium 384mg11%
Carbohydrates 9g3%
Fiber 1g4%
Sugar 3g3%
Protein 14g28%
Vitamin A 1190IU24%
Vitamin C 49.2mg60%
Calcium 22mg2%
Iron 1.2mg7%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Healthy Kung Pao Chicken is easy to make, and low in calories, with snow peas, fresh ginger, red bell peppers, green onions, and dry roasted peanuts.

 

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Chicken and Asparagus Lemon Stir Fry

Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.
Today’s post features one of my favorite veggies… asparagus! I love the changing of the seasons, and the distinct differences each one proudly displays. We are officially one week into Spring in the great Pacific Northwest. Tulips and daffodils are popping up everywhere, and the days are getting longer (yay).

We are seeing lots of rain as the weather begins to warm up, and asparagus has begun making it’s Spring appearance at the local grocery store! That’s right…you heard me. In Spring, fresh asparagus goes on sale! I love asparagus year round…but it just seems to TASTE better when it is priced right!

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Why We Love This Recipe For Chicken Asparagus Stir Fry

What I also love is finding new recipes, giving them a try, and finding out they are DELICIOUS! Such is the case with this Chicken and Asparagus Lemon Stir Fry. Nice big chunks of chicken breast and crisp-tender asparagus, coated in a light lemon, soy, garlic and ginger sauce make this one delicious dinner. This recipe is a keeper!

I found the recipe online at Skinnytaste.com, a wonderful website where the recipes are low-fat, reflect Weight Watchers points, and are very creative! This chicken asparagus stir fry was very easy to make. My husband and I really enjoyed this meal and I will make it again, without hesitation. Hope you will give it a try!

Making Chicken Asparagus Stir Fry

Here’s the chicken and asparagus, prepped and ready to go. Chicken breasts are cubed, and the asparagus is sliced into pieces.

The chicken breast and fresh asparagus are cut into chunks before cooking.

A quick and easy to make stir fry sauce is mixed together. Sorry the photo is a bit blurry. This step is really easy!

Lemon sauce is mixed and ready to add to the chicken asparagus stir fry.

Minced garlic is cooking with the asparagus  in a large skillet, and this sure smells good while it is cooking!

Chicken and Asparagus Lemon Stir Fry / The Grateful Girl Cooks!

Cook The Chicken

Chicken breast chunks are cooked until they are cooked through and golden brown in color on the outside.

Chunks of chicken breast are cooked until golden brown.

Time To Add The Lemon Sauce!

Add the lemon sauce is to the skillet, and stir. This delicious sauce will coat all of the chicken pieces with LOTS of flavor.

Asian-inspired lemon sauce is added to the cooked, cubed chicken in skillet.

Now place the asparagus back into the skillet with the chicken and the lemon sauce. Give it all a good stir, and this dish is almost ready!

Asparagus is added to the lemon sauce and chicken in skillet to finish cooking.

Serve The Chicken Stir Fry

Once it’s finished cooking, the food is ready to serve! If desired, serve the chicken asparagus stir fry on top of a bed of steamed white or brown rice. The blandness of the steamed rice pairs great with the well-seasoned sauce. YUM!

Chicken and Asparagus Stir Fry is served on a bed of white rice.

Hope you enjoy this delicious chicken asparagus stir fry recipe just like we do! Have a great day, and thank you for stopping by.

Looking For More CHICKEN Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. I have a LOT of chicken recipes you might enjoy 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 signatureRecipe Source: http://www.skinnytaste.com/2014/03/chicken-and-asparagus-lemon-stir-fry.html

Chicken and Asparagus Lemon Stir Fry
Prep Time
15 mins
Cook Time
25 mins
Total Time
40 mins
 

Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.

Category: Entree
Cuisine: Asian
Keyword: chicken asparagus stir fry
Servings: 4 servings
Calories Per Serving: 120 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
  • 1 1/2 pounds boneless , skinless chicken breasts, cut in 1-inch cubes (I used 2 breasts)
  • Salt , to taste
  • 1/2 cup reduced sodium chicken broth
  • 2 Tablespoons soy sauce. Can use Tamari for gluten-free.
  • 2 teaspoons cornstarch
  • 2 Tablespoons water
  • 1 teaspoon canola or grapeseed oil , divided (didn't have them...I used olive oil)
  • 1 bunch fresh asparagus , ends trimmed and cut into 2-inch pieces
  • 6 cloves garlic , chopped
  • 1 Tablespoon fresh ginger , finely grated
  • 3 Tablespoons fresh lemon juice
Instructions
  1. Lightly season the chicken breast cubed pieces with salt. In a small bowl, mix the chicken broth and the soy sauce together and set aside.
  2. In a second bowl, mix the cornstarch and the water well until mixture is combined. Set bowl aside.
  3. Heat a large wok or skillet over medium-high heat. Once the wok or skillet is hot, add 1 teaspoon of the oil. Now add the asparagus pieces; cook, stirring often until tender-crisp (this took about 3-4 minutes). Add in the ginger and garlic; cook till golden (only about a minute-don't want to burn the garlic!). Empty the asparagus and garlic/ginger to a plate while you cook the chicken.
  4. Increase the heat under the wok or skillet to high. Add remaining 2 teaspoons of oil; when hot add the chicken pieces to the pan; cook until browned on all sides and cooked through (this took about 4 minutes for each side). When done, remove the chicken to a plate while you make the sauce.
  5. Once chicken has been removed from skillet, add the soy sauce mixture to the pan; bring it to a boil (this will be quick), then cook for about 1-1/2 minutes. Add the lemon juice/cornstarch mixture to the skillet and mix well. When it simmers, return the chicken and asparagus to the skillet; stir it into the sauce. Cook until chicken and broccoli are heated through again (only a couple minutes); remove from heat and serve.
  6. Enjoy! This stir fry tastes great served with brown or white rice on the side.
Nutrition Facts
Chicken and Asparagus Lemon Stir Fry
Amount Per Serving (1 serving)
Calories 120 Calories from Fat 18
% Daily Value*
Fat 2g3%
Cholesterol 36mg12%
Sodium 580mg25%
Potassium 510mg15%
Carbohydrates 8g3%
Fiber 2g8%
Sugar 2g2%
Protein 16g32%
Vitamin A 870IU17%
Vitamin C 12.7mg15%
Calcium 38mg4%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Chicken Asparagus Stir Fry is a delicious dish featuring boneless chicken breasts and fresh asparagus, cooked in an Asian-inspired lemon sauce.

 

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Asian Kale Slaw

Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce! This side dish is a nice twist on traditional coleslaw.Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!
 
Here’s a delicious recipe for Asian kale slaw. KALE is becoming known as the superfood of the garden!  This tasty salad features kale, cabbage, carrots, green onions, and almonds, tossed in a fantastic tasting Asian sauce.
 
Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Using Up My Garden Kale

Yesterday I picked a “boatload” of kale in my backyard garden. It has survived the rain, ice and snow of this past winter and is still “kicking”.
 
That envelope of Kale seeds I bought for 99 cents last March has MORE than paid for itself this past year! Here’s the small amount of fresh kale I picked yesterday.

Raw kale from garden for Asian kale slaw, on dish towel drying.

So once again I found myself with fresh picked kale, looking for a new, creative way to enjoy this wonder-veggie, straight from our garden. I found this recipe for “coleslaw” (with an Asian twist) on Pinterest, and decided to give it a try.

I made Asian kale slaw yesterday afternoon (only took about 15 minutes prep) and served it with our dinner. My husband and I LOVED it! We had the slaw on the side with a chicken dinner, and it tasted wonderful!

The slaw on dinner plate, served with chicken and potatoes.

What Is IN Asian Kale Slaw?

The ingredients for the Asian kale slaw are chopped and sliced, and placed in a salad bowl. The slaw has grated carrots, kale, shredded purple cabbage, and sliced green onions. The simple Asian sauce that covers all the ingredients really makes this kale slaw shine!

The ingredients for the Asian kale slaw in large mixing bowl.

Making The Salad Dressing For Asian Kale Slaw Is EASY!

This Asian flavored slaw dressing is incredibly easy to mix up. The sauce will be used as the salad dressing for the Asian kale slaw.

There are several ingredients in the dressing, including lime juice, sesame oil, soy sauce, ginger, etc., which gives this salad it’s distinctive Asian flavor. The salad is tossed with the dressing, then refrigerated for 15-20 minutes, until chilled.

Salad dressing for salad is mixed in yellow bowl.

The finished Asian kale slaw is garnished with sliced almonds, sesame seeds and sea salt, and is served chilled. The flavor of the salad dressing coats the entire bowl of slaw with great flavor!

Kale slaw served with sliced almonds and sesame seeds as garnish.

Asian kale slaw is an amazingly wonderful, crunchy and delicious side salad I really hope you will enjoy. Even though my old photos aren’t the best quality, I hope you will still consider trying this delicious salad!

It’s also a great way to “eat your veggies” (as my Mom used to say to me and my sisters). Yum! Have a GREAT day!

Looking For Other SALAD Recipes?

You can find all of my recipes in the Recipe Index, located at the top of the page. A few favorite side salad 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: http://www.tasteloveandnourish.com/2013/07/19/asian-kale-slaw/

Asian Kale Slaw
Prep Time
30 mins
Cook Time
0 mins
Total Time
30 mins
 

Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!

Category: Salad
Cuisine: Asian
Keyword: Asian kale slaw
Servings: 8 servings
Calories Per Serving: 128 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the slaw:
  • 1 bunch curly kale , shredded/cut into thin strips
  • 1/2 head red/purple cabbage , shredded
  • 3-4 medium carrots , shredded
  • 4 green onions , sliced thin (green and white parts)
For the dressing:
  • 1/4 cup soy sauce
  • 3 Tablespoons lime juice
  • 1 Tablespoon fresh grated ginger
  • 3 Tablespoons apple cider vinegar
  • 2 Tablespoons dark brown sugar
  • 1/2 teaspoon sesame oil
  • 1 Tablespoon vegetable oil
  • 1 Tablespoon sesame seeds , lightly toasted (dry "toast" them in a skillet for a couple minutes)
  • 1/2 cup almond slivers , toasted (same method as sesame seeds)
  • 1/4 teaspoon sea salt
Instructions
  1. Using a knife, thinly slice/shred the kale leaves, removing/discarding the large, thick stems. **Don't use a food processor for this, as it will shred the kale too fine** Place sliced kale into salad bowl.

  2. Thinly slice/shred red cabbage and green onions. Add to kale in bowl. Grate carrots into bowl, using a hand/box grater.

  3. In a small bowl, combine the soy sauce, lime juice, ginger, apple cider vinegar, brown sugar, sesame oil and vegetable oil. Mix well to combine. Pour dressing over the shredded slaw. Toss slaw until coated; cover and refrigerate for at least 15-20 minutes. Once chilled, the slaw is ready to serve!

  4. When ready to serve, sprinkle the top of the slaw with toasted sesame seeds, almond slices and sea salt. Toss the salad again. SERVE AND ENJOY!

Recipe Notes

*Recipe can be easily halved for smaller amounts.

Nutrition Facts
Asian Kale Slaw
Amount Per Serving (1 serving)
Calories 128 Calories from Fat 63
% Daily Value*
Fat 7g11%
Saturated Fat 1g6%
Sodium 516mg22%
Potassium 386mg11%
Carbohydrates 14g5%
Fiber 3g13%
Sugar 6g7%
Protein 4g8%
Vitamin A 6090IU122%
Vitamin C 53.5mg65%
Calcium 97mg10%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!Asian kale slaw is a delicious, healthy side dish with kale, cabbage, carrots, green onions and almonds, in a fantastic Asian inspired sauce!

 

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P.F. Chang’s Ginger Chicken With Broccoli

You’ll love PF Chang’s Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!
Oh my goodness…this copycat recipe for PF Chang’s Ginger Chicken With Broccoli was so good! The Asian inspired ginger sauce tastes amazing with the broccoli and chicken breasts!

I found this recipe in one of my cookbooks called “More Of America’s Most Wanted Recipes” and decided to fix it for my husband and I last night for dinner. WOW! We both loved it! It’s a “copycat” recipe of a beloved PF Chang’s China Bistro entree.

The meal is described as “Chicken Served Cantonese-Style On A Bed Of Steamed Fresh Broccoli”. It sure sounded good to me, so into the ol’ kitchen I went yesterday afternoon to give it a test run.  YES! -this is an amazingly delicious entree! The flavors are phenomenal and the directions are very easy to follow. This will be a recipe we enjoy…often! Hope you like it, too! Here’s some picture to show how to make this great dish:

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

How To Make PF Chang’s Ginger Chicken With Broccoli

Slice boneless, skinless chicken breasts into thin strips before being marinated.

Chicken breast slices, with knife on red cutting mat.

Mix up the very simple “marinade” for the chicken. The chicken will need to marinate in the refrigerator for for 3 hours. Plan ahead!

Marinade for P.F. Chang's ginger chicken, in metal bowl

Chicken breast slices for P.F. Chang's ginger chicken, marinading in metal bowl

Make The Delicious Asian Sauce

Make the simple Asian stir fry sauce for PF Chang’s ginger chicken, by blending ingredients together in a bowl. It’s so quick and easy! When done combining the ingredients, set the sauce aside until later.

Stir fry sauce for P.F. Chang's ginger chicken.

Drain the chicken breast slices after marinating.

Chicken pieces for P.F. Chang's ginger chicken drains after marinating.

Cooking The Chicken And the Broccoli

The chicken pieces are cooked in chicken broth mixture until they are 2/3 of the way done. Remove the chicken from the broth and drain on paper towels. Save the broth in the skillet.

Cooking boneless chicken breast slices in broth, for P.F. Chang's ginger chicken.

Cooked chicken, draining on paper towel.

Cook the broccoli florets in the reserved chicken broth.

Broccoli florets for P.F. chang's ginger chicken with broccoli are cooking in broth.

Preparing the Sauce

Cook minced garlic, green onions, and ginger in oil in a large skillet. Boy does it smell good while they are cooking! Add the Asian stir fry sauce to the skillet.

Garlic, green onions and ginger, cooking in skillet for P.F. Chang's ginger chicken.

Asian stir fry sauce for P.F. Chang's ginger chicken cooking in skillet.

Place the marinated chicken pieces  back into the skillet with the green onions and stir fry sauce. Cook the chicken for several minutes until it is fully cooked through.

Mix up the cornstarch mixture that will help to thicken the stir fry sauce for PF Chang’s ginger chicken and broccoli. Once fully mixed, add it into the skillet with the chicken and sauce. Stir until all the cornstarch slurry is fully blended with the stir fry sauce. The sauce will thicken as it cooks.

Mixing up cornstarch in measuring cup to make thickened sauce for P.F. Chang's ginger chicken.

To Serve PF Chang’s Ginger Chicken with Broccoli

Once the sauce has thickened and is heated through, PF Chang’s Ginger Chicken and the sauce are ready to be served. Arrange the cooked broccoli in a ring around the outside of a serving dish. The steaming hot ginger chicken and sauce is then piled into the middle. Serve this delicious dish up, and enjoy!

P.F. Chang's Ginger Chicken With Broccoli, on serving platter.

Here is my version of PF Chang’s Ginger Chicken with Broccoli, served steaming hot, on top of a bed of white rice. It is DELICIOUS!

P.F. Chang's Ginger chicken and broccoli are served on top of white rice.

Hope you will give this recipe for PF Chang’s Ginger Chicken with Broccoli a try! It tastes fantastic!  Have a great day, and please come back again soon.

Looking For More Asian Inspired Chicken Recipes?

You can find many more chicken recipes in the Recipe Index, located at the top of the page. A few Asian inspired chicken recipes are there, including these favorites:

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Author's signatureRecipe Adapted from the book: “More of America’s Most Wanted Recipes”, by Ron Douglas, page 215 (published 2010)

PF Chang's Ginger Chicken With Broccoli
Prep Time
3 hrs
Cook Time
25 mins
Total Time
3 hrs 25 mins
 

You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!

Category: Entree
Cuisine: Asian
Keyword: P.F. Chang's ginger chicken
Servings: 4 servings
Calories Per Serving: 377 kcal
Author: JB @ The Grateful Girl Cooks!
Ingredients
For the Chicken:
  • 2 large eggs , beaten
  • 2 Tablespoons cornstarch
  • 2 Tablespoons vegetable oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon salt
  • 2 large boneless , skinless chicken breasts, thinly sliced
For the Stir-Fry Sauce:
  • 1/2 cup soy sauce
  • 2 Tablespoons rice wine vinegar
  • 2 Tablespoons granulated sugar
  • 1/2 cup chicken broth
For the rest of the recipe:
  • 3 cups chicken broth
  • 8 oz. fresh broccoli florets
  • 3 Tablespoons vegetable oil
  • 2 Tablespoons minced , peeled fresh ginger
  • 2 Tablespoons minced green onion (green and white parts)
  • 1 teaspoon minced garlic
  • 1/4 cup cornstarch
  • 1 teaspoon sesame oil (found in Asian section of most grocery stores)
  • Steamed rice , for serving
Instructions
  1. At least 3 hours ahead of serving time: Marinate the chicken: Combine the eggs, cornstarch, salt, pepper, and vegetable oil in a bowl. Add the chicken slices; mix well to coat. Cover the dish and refrigerate the chicken for at least 3 hours. When ready to use, drain the chicken well (I used a sieve-dump the chicken in it over a bowl to drain...don't rinse...just drain as much of the slimy egg mixture as you can off of the chicken).
  2. Combine the ingredients for the stir-fry sauce, cover and set aside until ready to use. Sauce can be made ahead.
  3. Place the 3 cups of chicken broth in a large skillet (or wok); bring to a rolling boil. Once boiling, reduce heat to simmer. Add the well-drained pieces of marinated chicken to the broth; cook until chicken is almost done (about 3/4 of the way done - just a couple minutes). Before the chicken is cooked all the way through, remove the pieces from the pan using a slotted spoon, and drain on a paper towel-lined plate. Keep the chicken warm.
  4. After removing the chicken, but while the broth is still simmering, add the broccoli florets. Cook these until crisp-tender (just a few minutes!). Once done, remove the broccoli with a slotted spoon and arrange it on a serving platter in a ring. Keep the broccoli warm. Once you have removed the broccoli from the pan, discard the broth. Wipe the skillet clean with a paper towel and put it back on the stove top.
  5. Heat the skillet again and add 3 TBSP vegetable oil. Once oil is hot, add the ginger, green onion, and garlic... saute for just a few seconds. Add in the stir-fry sauce and simmer for a few minutes.
  6. Add the chicken slices back into the sauce; cook all the way through, approximately 3-4 minutes. In a small bowl, mix 1/4 cup cornstarch with 1/2 cup water until smooth. Add this mixture to the chicken and sauce in the skillet. Stir in the sesame oil. Simmer for a minute or two while the sauce thickens.
  7. Arrange the broccoli into a ring shape around the perimeter of serving platter. Once the sauce has thickened and is hot, pour the stir-fry into the center of the broccoli ring. Serve with steamed rice. Enjoy!
Recipe Notes

Please take note that the long prep time is inactive prep time. The length of prep time includes 3 hours of marinade time for the chicken.

Nutrition Facts
PF Chang's Ginger Chicken With Broccoli
Amount Per Serving (1 serving (without rice))
Calories 377 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 15g94%
Cholesterol 118mg39%
Sodium 2078mg90%
Potassium 654mg19%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 7g8%
Protein 19g38%
Vitamin A 520IU10%
Vitamin C 66.4mg80%
Calcium 58mg6%
Iron 2.1mg12%
* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!You'll love PF Chang's Ginger Chicken with Broccoli (a copycat recipe), with chicken breasts, broccoli, and an amazing Asian inspired stir fry sauce!

Save

Save

Save

Save