Spicy Peanut Pork and Noodles

Yum.

I’ve been talking this recipe up for a while now on FB and Twitter and I finally get to share it! I was looking through my Google Reader foodie blogs and this tasty-looking recipe from Skinny Kitchen struck me right away as something I wanted to make. I wrote down the recipe and pocketed it so I could make it at home later that night.

When I looked in my fridge I saw that I had no defrosted chicken, but I did have pork! I also didn’t have scallions (which she used, but I left out of my recipe) or a regular red pepper, so I just used mini sweet peppers. The end result was ahhhhmazing. I like extra spice so I made sure to put in extra red pepper flakes, but you can certainly adjust those to your taste level.  Oh, and the leftovers were even better!  All the flavors reallllly melded together overnight, so make sure to make extra!

Now, I’m going to submit some of these photos to Foodgawker since Jess took them and they are making me salivate!  That’s usually a good sign for submissions to Foodgawker, right?  While I do that, you should make this.  Yup.

A close up of the savory, peanut-buttery goodness

Spicy Peanut Pork and Noodles (based off this Skinny Kitchen recipe)
Servings: 3
PointsPlus Per Serving: 11 (or 8 PP for 4 servings)

Ingredients

  • 6 oz dried pasta of your choice, 16 PP (I used soba noodles)
  • 1/4 cup soy sauce, 1 PP
  • 1/4 cup veggie/chicken broth (or just water with a little spice mixed in, like Adobo)
  • 3 tbsp peanut butter, 7 PP (I used Earthly Balance PB Coconut spread)
  • 1 tbsp lime juice
  • 2 cloves garlic
  • 2 tsp fresh ginger or 1 tsp ground
  • 2 tsp red pepper flakes
  • 8 oz pork tenderloin, 6 PP
  • 1 cup diced mini sweet peppers

One more for the road :)

Directions
1. If you haven’t cooked up your pork yet, I’d recommend spicing it with a little bit of coriander, salt, black pepper, chili powder and curry powder and cooking it on a cast iron skillet. Once it’s done, slice it up, put it in a bowl and set aside.

2. Cook your pasta according to the package. Keep it a little al dente, drain and set aside.

3. Combine soy sauce, broth/water, peanut butter, lime, garlic, ginger and pepper flakes in a saute pan or wok over medium heat until peanut butter melts (or you can whisk it all in a bowl and it’ll dissolve just fine). Add meat and peppers to the pan with the sauce and mix. Cook until peppers are slightly soft and meat is heated.

4. Add in pasta, toss together to coat it well and serve!

Asian Breaded Albacore

I did something fishy. And I don’t mean mysterious or questionable… I mean tasty! When Jess and I were in Ohio a couple weekends ago, we made sure to stop at Trader Joe’s to fill up on all the grocery items we can’t get locally – nicely priced organic fruits and veggies, better cheeses, organic frozen meals, coconut cookie thins, etc. As we were about to check out, Jess turned to me and said,

“Don’t you want to get some frozen fish steaks?” I said, “YEAH!”, because in fact, I did. If there was a Whole Foods around, we’d be getting fresh ones, but the second best option is frozen, so I picked out a pair of beautiful albacore tuna steaks.

Then we got home and I looked around for a recipe that sounded both succulent and satisfying for my taste buds, but not too crazy for Jess’. The packaging contained a recipe for lemon-pepper breaded steaks, but I’m not so fond of that combination. It’s overdone with fish. And there was a recipe I found in one of my cookbooks for sesame teriyaki tuna steaks, but I knew I wanted some panko breading on there. Conclusion? Make up my own recipe! So I did. And it was wonderful.

I’d never had albacore tuna in any other form than chunked and packed in a can with water (and if you’re curious about the difference between albacore tuna and regular tuna, click here). These steaks looked too beautiful to pass up. I marinated them in an Island Teriyaki sauce for an hour and then breaded them with panko bread crumbs and asian spices, but the best part was pan-frying them in just a couple teaspoons of sesame oil! It really brought the flavors together. It’s a beautifully flavored dish that doesn’t overpower the palate with too much spice or too much fish. And it’s just as good when it’s reheated!

Pan-fried perfection

Asian Breaded Albacore
Servings: 2-4
PointsPlus Per Serving: 7 PP for 2, 5 PP for 3, 3 PP for 4

Ingredients

  • 13 oz fresh albacore tuna steaks, 8 PP (I bought a pack of two from the frozen section of Trader Joes)
  • 2 tbsp teriyaki sauce, 1 PP
  • 1/2 cup panko bread crumbs, 2 PP
  • 1/2 tsp garlic powder
  • 1/2 tsp dried basil
  • 1/4 tsp chili powder
  • 1/4 tsp sea salt
  • 1/8 tsp ground ginger
  • 1/8 tsp ground coriander
  • 2 tsp sesame oil, 2 PP

Directions
1. First thing you want to do is put your fish in a glass dish and pour the teriyaki sauce over top to marinate it in the fridge for about an hour.

2. While it’s marinating, combine all the ingredients from the bread crumbs through ground coriander in another glass dish.

3. Once your fish is done marinating, take it out of the fridge and set it on the counter. Warm up the sesame oil in a skillet on medium heat. Bread all sides of the fish with the panko bread crumbs and then place into the hot skillet.

4. Cook each side for 2-3 minutes, 2 minutes for rare, 3 minutes for medium-rare. Rare should be slightly pink in the center. Once done, serve and enjoy!

If you want to pair it with a tasty dipping sauce, mix together 2 tbsp light mayo, 1 tbsp sriracha sauce and 1/2 tbsp lemon juice. It’s the perfect combination of flavors!

Homemade Teriyaki Sauce

This is a big pot of Teriyaki Chicken and Broccoli, one of our favorite meals.

One of the must-have ingredients in our fridge is teriyaki sauce.  It’s so easy to whip up a quick meal with some noodles/rice, veggies and a protein (we use chicken the most).  On those long days at the office, we just want to come home and relax instead of cooking a meal for 90 minutes and eating at 8pm.  This is why we always have teriyaki!  It takes all of about 15-20 minutes to make a delicious and satisfying meal.

My favorite brand has always been the Soy Vay Island Teriyaki sauce that you can find at Trader Joe’s.  Even their regular teriyaki is really great.  But this weekend WE RAN OUT.  And we live almost two hours away from the closest Trader Joes!  It was scary.  So, we were trying to figure out if we want to run to the store and get some, despite the fact that we really didn’t want to use any more money on groceries for at least another week.  Then Jess piped up.

“Can’t we make our own?”

“Well, of course we can!” I said. “Let me see if I can find a recipe.”  

So, I found one.  And it is tasty and delicious.  Now, I shall share it with you.

Homemade Teriyaki Sauce (from Celeste on Allrecipes.com)
Servings: 26 (tsbp)
PointsPlus Per Serving: 1
Calories Per Serving: around 26

Ingredients

  • 2/3 cup Mirin (rice cooking wine. Or you can use cooking sherry), 8 PP
  • 1 cup low-sodium soy sauce (I used San-J Organic Gluten-Free), 4 PP
  • 4 1/2 tbsp rice vinegar
  • 1 tsp toasted sesame oil, 1 PP
  • 1/3 cup white sugar, 7 PP
  • 7 cloves garlic, minced
  • 1 tbsp fresh ginger (I freeze mine and grate it that way. So much easier and cleaner!)
  • 1/2 tbsp crushed red pepper flakes (more or less depending on how spicy you want it)
  • 2 pinches ground black pepper
  • 2 tbsp cornstarch (optional), 2 PP

Directions
1. Bring mirin to a boil in a small saucepan. Then, reduce heat to medium-low and simmer for 10 minutes.

2. Pour in soy sauce, rice vinegar, sesame oil and sugar. Stir for a few minutes, then season with the garlic, ginger, pepper flakes and black pepper. Simmer for an additional 5 minutes.

3. If you want to thicken it just a little (like I did), you’ll want to mix the cornstarch into a little bit of water until it forms a paste. Then mix that into the sauce and simmer for an additional 5 minutes.

The great thing about this sauce is that I KNOW what’s going into it because I’m making it. And I just happened to have exactly enough mirin on hand that I’ve been carting around with me for 4 years! I love when that happens.

Celeste, the woman who posted the recipe, said that she received this recipe from a Japanese woman and it’s the best teriyaki sauce she’s ever had. I have to agree. This sauce is very authentic. Like… the kind of teriyaki you’d find in Japan. Not that crappy stuff they serve at Panda Express or Chinese Buffets. This stuff is legit. And delicious. And you only need about 3-4 tbsp for a stir fry that will serve 2 people. SCORE!

Thai Fish Cakes

So fun to make and so fun to eat!

Thai food is one of my many culinary weaknesses. Put it in front of my face and I will inhale it. It doesn’t really matter what it is because I know it’s going to taste amazing. Stir-frys? I like them spicy, saucy and full of veggies. Soups? I like them with warm, spicy, coconutty flavors and filled with veggies, rice and chicken. But my experience with Thai food has only touched the brim.  There are soooo many different Thai dishes out there!  A whole realm of flavor combinations that I haven’t tried yet.  So, I did a little research.

Thai fish cakes kept popping up on my radar, so I thought I’d give it a try!  They seemed relatively simple and a nice change of pace from the typical fish I’ve made before. Seriously, how many times can you pan fry or broil tilapia before it all starts tasting the same?

Well, these fish cakes were definitely tasty, different and very satisfying. I found a bunch of different recipes, but the one I went with comes from Adora’s Box. The reason I picked her fish cakes is because she decided to make them with ordinary ingredients; no need to go out to a specialty store just to find kaffir lime leaves or a bird’s eye chili! You can find all the ingredients at your local grocery store. I think that they could have tasted slightly more “thai-ish” with a few of the special ingredients (like maybe some thai curry paste or some coconut milk?), but they were still delicious.

The sweet chili sauce on the side is essential.

Thai Fish Cakes (slightly adapted from Adora’s Box)
Servings: 12
PointsPlus Per Serving: 1

Ingredients

  • 8 oz (or two fillets) white fish, 4 PP (I used tilapia)
  • 1/4 cup sliced scallions
  • 1/4 cup chopped zucchini (she used green beans, but I didn’t have any)
  • 1 clove garlic
  • 1 tbsp thai green hot chili peppers (she used a green finger chili)
  • 1 egg, 2 PP
  • 2 tbsp flour, 1 PP (i used masa corn flour, but it gave it a Mexican taste)
  • 1 tbsp fish sauce
  • 2 tbsp fresh lime juice (she used the juice and zest of one lime)
  • 1 tbsp packed light brown sugar, 1 PP
  • 1 tsp ground coriander
  • 3 tsp vegetable oil, 3 PP (she used more, but I like it healthy!)

A nice change for my fishy palate.

Directions
1. Mix all of the ingredients, except for the zucchini and scallions, in a food processor and puree. Transfer to a bowl and mix in the zucchini and scallions.

2. Heat up a small non-stick skillet with 1 tsp oil to medium heat. Drop in spoonfuls of the mixture and pan fry on both sides until golden brown. You can flatten out the mixture into more of a “cake” once it’s in the pan. Fry in groups of four, using 1 tsp of oil every time. This way you can cut down on the oil instead of deep frying them like everyone else does!

If you want to make a meal of them, you can have 6 of them for only 7 PP! Otherwise, they’re great as an appetizer. Just have a little sweet chili sauce on the side for dipping and you’ll be set. Many people, including Adora, pair their fish cakes with a cucumber dipping sauce. I don’t eat a lot of cucumbers, so I went with the sweet chili sauce. I hope you enjoy them! I sure did :)

Asian-Flavored Quinoa Salad

Photo Courtesy of: Mimsy

This recipe is brought to you by…. Mimsy!  Otherwise known as my mom :)

She took a beautiful photo of this dish after she made it and I thought it looked beautiful and tasty, so I had to share it with the rest of you.  The recipe actually comes from a Weight Watchers Weekly magazine, but Mimsy did make a few substitutions.  And I figured out the point breakdown for her way and their way.

I haven’t actually made this yet, but I’m excited to try it!  The colors look wonderful and the flavors of the ingredients are already great individually, so I can only imagine how yummy they are combined together.

Asian-Flavored Quinoa Salad (from Weight Watchers)
Servings: 4
PointsPlus Per Serving: 6 (with sugar snap peas), 7 (with edamame)

Ingredients

  • 1.5 cups fat-free chicken broth
  • 1 tbsp rice wine vinegar
  • 3/4 uncooked quinoa (or 1.5 cups cooked quinoa), 12 PP
  • 2 tsp dark sesame oil, 2 PP
  • 1 tbsp chopped ginger root
  • 1 tsp table salt
  • 1 cup shredded carrots
  • 1 cup shredded red cabbage
  • 1 cup sugar snap peas (or 1-1.5 cups shelled edamame, 6-8PP)
  • 1 small sweet red pepper, chopped
  • 3 tbsp cilantro, chopped
  • 2 tbsp scallion, thinly sliced
  • 1 tbsp toasted sesame seeds, 1 PP
  • 2 tbsp orange marmalade, 3 PP (if using low-sugar marmalade, it’s 1 PP)

Directions
1. In a small saucepan, combine broth and quinoa; bring to a boil over high heat. Reduce heat to low; cover and simmer for 10 minutes.

2. Meanwhile, to make dressing, in a small bowl, whisk together vinegar, marmalade, oil, ginger, and salt; set aside.

3. After quinoa has cooked for 10 minutes, toss in snap peas (or edamame) to partially steam them; cover and simmer until most of liquid has been absorbed, about 5 to 6 minutes.

4. Remove pan from heat and stir in carrots cabbage, peppers, and dressing; mix to thoroughly combine. Garnish with cilantro, scallions, and sesame seeds. Serve warm, room temperature, or chilled. Yields about 1 heaping cup per serving.

NOTES: Check the box of quinoa you bought to see if it has been “pre-rinsed”. Of not, rinse the quinoa in a colander before cooking to remove its bitter outer coating. Use prepackaged coleslaw mix or shredded vegetables to speed the preparation of this dish.

Also note – If you used low-sugar marmalade and the sugar snap peas, the PP goes down to 5 PP per serving. If you use low-sugar marmalade and only 1 cup of edamame rather than 1.5, the PP goes down to 6 PP per serving. Mimsy prefers edamame to sugar snap peas because she believes that they don’t overpower the other flavors of the dish, whereas sugar snap peas have a very distinct flavor and tend to be the highlight of any bite where it’s included. I’m sure either way you make this, it’s going to be fantastic!

Fried Rice with Prawns and Ham

Sriracha swirls make everything better.

I have been searching for a really good fried rice recipe and I think I finally figured it out!  It’s no easy feat, I tell you, especially when you are trying to keep it relatively healthy.  Anything with “fried” in the name is bound to give you a bit of trouble when skinnifying it.

The secret isn’t just the ingredients or the sauce.  The secret to fantastic fried rice is the order in which your ingredients are cooked.  You need to saute the vegetables and protein together so that all the flavors infuse each other and become fragrant before you add any rice or sauce.

I discovered this while following (for the most part) the directions for the fried rice recipe in my “Stir Fry” cookbook.  It’s one of those random cookbooks I picked up from a Barnes and Noble somewhere and all the recipes in it are over-involved, you know, where there’s ONE ingredient in almost every dish that you don’t even know where to find because it’s sooo gourmet?  Yeah, I just cut that out and do my own thing, but I generally follow the directions.  My theory proved to be correct and this dish has quickly become a favorite in our home.  In fact, I have about 7 cups of white and wild rice chilling in the freezer right now so I can make a huge batch of it tonight!

So, take it from me and my girlfriend; this fried rice is fabulous.  Full of veggies and a delicious mix of meats, you’d might as well make a huge batch of it so you’ll have leftovers for lunch!

Soooo much better for you than the average Chinese restaurant!

Fried Rice with Prawns and Ham
Servings: 9 (around 1 to 1 1/2 cups each)
PointsPlus Per Serving: 7

Ingredients

  • 5 cups cooked white rice, 26 PP
  • 4 cups cooked wild rice, 17 PP
  • 6 tsp canola oil, 7 PP
  • 4 medium carrots, diced
  • 2/3 cup frozen green peas, 2 PP
  • 1/4 cup diced scallions or white onion
  • 15 large prawns (slice in half length-wise and then cut each side into 3 more pieces), 3 PP
  • 2 oz lean deli-sliced ham, 1 PP
  • 5 cloves minced garlic
  • 3 tsp fish sauce (optional)
  • 1 tbsp sriracha chili sauce
  • 4 tbsp low-sodium soy sauce, 1 PP
  • 4 tsp unpacked light brown sugar, 1 PP
  • 6 egg whites, 2 PP

Directions
1. Heat up 2 tsp canola oil in a wok. over medium-low heat. Pour egg whites in and stir them up until they are just cooked enough and slightly scrambled. Place in a bowl and set aside.

2. Reheat the wok and pour in 3 more tsp canola oil. Put in garlic, green onion, shrimp, ham, carrots and peas. Cook for about about 5-10 minutes until shrimp has been thoroughly cooked.

3. Whisk together soy sauce, brown sugar, fish sauce, last of the canola oil and sriracha in a bowl.

4. Pour rice and sauce mixture into the wok and mix up with the vegetables. cook for a few minutes until well coated. Then throw in the egg. Cook for another minute or so.

5. Serve immediately and enjoy! Keep some sriracha and soy sauce out on the side so people can add it at their leisure.

You can always switch out which meats you use, so if you want chicken in there, just make sure you switch out the points since it’ll be more.  Maybe you have leftover pork that you need to use or even bacon or scallops!  Don’t like peas?  Put in some edamame.  Make those flavors work for you!

Hoisin BBQ Chicken

Succulent and juicy hoisin bbq chicken thighs!

Sometimes you just feel like making something special.  Last night was one of those nights.  I’d spent the day working from home since I was waiting for my internet guy to call me back (which didn’t happen until 5:30pm….) and I had the freedom to move around and catch up on various tasks in between projects.  I originally thought I’d try the Tequila Lime Chicken Thighs recipe I saw in the Cooking Light magazine I bought at the train station, but it called for pineapple juice and I didn’t feel like getting it!  So, I looked through my trusty cookbooks and found a recipe for Hoisin BBQ Chicken in The Complete Cooking Light Cookbook.

It looked delicious and I knew I had the hoisin sauce from a recent day trip to a neighboring town!  I knew I’d be using it in recipes soon!  I mixed in all the ingredients (with a few substitutions) and decided to grill it rather than broil it.  I paired it with lightly sauteed broccoli and berry couscous salad.  It was AWESOME.  The perfect blend of flavors!  The slight spice from the garlic went perfectly with the broccoli and the slight sweet from the hoisin went perfectly with the berry couscous salad.

I would make this meal again in a heartbeat.  I guarantee it will be a huge success at any party!  Try this sauce over any part of the chicken.  Try it over pork tenderloin.  Try it over grilled tofu.  Just try it.  You’ll love it.  I promise!

A beautiful, tasty dinner out on the patio!

Hoisin BBQ Chicken (adapted from Cooking Light)
Servings: 5
PointsPlus Per Serving: 4

Ingredients

  • 5 chicken thighs (or 3 halved chicken breasts), 10 PP
  • 1/3 cup soy vay hoisin garlic sauce (not even a full PP!), 6 PP
  • 1 1/2 tbsp light soy sauce
  • 1 1/2 tbsp ketchup, 1 PP
  • 1 tbsp mirin (or another japanese wine), 1 PP
  • 1 tbsp brown sugar, 1 PP
  • 1/2 tbsp minced garlic

Directions
1.  Mix together all ingredients except chicken.

2.  Cut a couple lines into each of the chicken thighs to ensure that the marinade soaks in.  Put chicken into a large ziploc bag.  Pour in 1/4 cup of mixture and let marinade for 30 minutes to overnight.  Place the rest of the marinade in a container until ready to grill.

3. Get grill to a medium hot heat (can hold your hand over it for about 3 seconds).  Place chicken directly onto grill and brush marinade on.  Leave half of it to brush on when you flip the chicken.

4. Cook for about 10-15 minutes, making sure to check for desired done-ness.  Serve immediately and enjoy!

Healthy Microwave Cooking: Spicy Salmon

Photo Courtesy of: the Savory Sweet Life blog

You know, I think fish gets a bad wrap. It’s not a main entree for most Americans; chicken, beef and pork pretty much take over in that area. Occasionally, a parent might make “popcorn shrimp” or “fish sticks” to slowly introduce their kids to new foods, but that seems to be the only daring adventure into “the deep” that many kids under 10 experience. Not a fabulously exciting adventure if you ask me….

I remember getting Van de Kamp’s fish sticks for dinner in my youth. Luckily, that was only on a rare occasion (when life was hectic and they somehow worked their way from the back of the freezer up to the front). When we had fish as a main meal, we had fish steaks; tenderly marinated in all sorts of different flavors and (if we were lucky) Dad would grill them to perfection out on the deck. I tried shark, tuna, salmon, white fish, mahi mahi, swordfish, shrimp, lobster, clams, mussels, tiger prawns, scallops, calamari, etc before I graduated from high school. Needless to say, my taste buds have acquired quite a love for creatures from the deep!  I was lucky (thanks Mom and Dad!).

But other than just being able to provide a new and refreshing taste to your mouth (when done right), seafood (salmon, especially) is actually quite healthy for you. Here’s an article I found on the benefits of eating fish and the differences between wild-caught fish and farmed fish. Did you know that fish are “farmed”? I’m sure that you did. But did you also know that the same issues that arise with conventionally farmed animals (like higher fat content, more chemicals, etc) are present in the fish farming industry? Check out the article to learn more.

I support the nom-nomming of wild-caught fish! AND… I support quick and tasty methods of preparing them. I haven’t actually given you ANY “microwave” recipes, so here’s the first one! It’s quick, it’s healthy, and it’s full of flavor and omega-3’s to keep you sharp in the brain and looking good on the epidermis. I found this recipe over at the Sweet Savory Life blog and I knew I just had to share. It’s both gluten-free and low-carb.

Spicy Salmon (Modified from the Sweet Savory Life Blog)
Servings: 1
PointsPlus Per Serving: 7 (using a 5 oz fillet)

Ingredients

  • 1 single portion salmon fillet, 5 PP (or 1 PP per ounce)
  • salt and pepper
  • 1.5 tablespoons light mayonnaise, 1 PP
  • 1 or 2 tablespoons Sriracha sauce (depends on how spicy you want it)
  • 2 or 3 fresh cut lemon slices
  • 1 tbsp fresh parsley (or 1 tsp dried)

Directions
1. Rinse salmon fillet with cold water and pat dry. Place the salmon skin side down in a microwave save container (a smaller glass dish will work best). Season the salmon with a bit of salt and pepper. Set aside.

2. In a small bowl, combine mayonnaise and Sriracha sauce. Generously spread the mayonnaise mixture on top of the fillet. Sprinkle parsley on and then top with a couple round slices of lemon.

3. Cover the dish tightly with microwave safe plastic wrap. Microwave the fish for 3 1/2 minutes. Check the center of the fillet for done-ness with a fork. If there is any uncooked fish, microwave for another 30-45 seconds. Garnish with additional parsley and lemon wedges.

See!?! SO SIMPLE!! And the best part? You can flavor it however you’d like. Try using a teriyaki glaze instead. Just poke a few holes in the fish to let the sauce soak in. Or maybe you don’t want the spice; just the mayo and a tbsp of orange juice mixed together and then topped off with some toasted sliced almonds would do the trick. Try anything you want! And when you find something tasty, post a comment and let the rest of us know!

**Update**

I made this for lunch the next day and it was AWESOME!  I didn’t have fresh lemon, so i just mixed some lemon juice into the mayo mixture and then sprinkled dried parsley over top and put it all over a bed of spring mix.  I scarfed it down like I’d never eaten food before!  Never have I made such a gourmet meal in 5 minutes.  Dude.

Chinese Noodle Soup with Chicken and Arugula

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

Anyone who knows me knows that I love Asian food. And those closest to me know that I love soup. I could eat it every day for lunch! It’s not so helpful when I’m trying not to be boring an monotonous, but it DOES help when I need something quick, hearty, filling and relatively low in points.

I found this recipe for Chinese Noodle Soup in my WW Cookbook and I was dying to try it! I ended up changing things around a bit and adding some new ingredients and changing portion sizes of ingredients, so it really ended up being a completely new soup! And it was gooood. We ate every last bite!  The arugula was a fantastic addition with it’s mustardy/peppery bite.  It was definitely hearty, full of flavor, and made us feel quite content afterward. How can I NOT share such a tasty bit of happiness with you?  I mentioned it in an earlier post, so…. Teresa, this happiness is especially for you!

Chinese Noodle Soup with Chicken and Arugula
Servings: 3 (2 heaping cups per serving! you seriously get a whole bowlful!)
PointsPlus Per Serving: 8
Calories Per Serving: 580

Ingredients

  • 3 1/2 cups chicken broth, 1 PP
  • 1/2 tsp ground ginger
  • 2 tbsp low sodium soy sauce
  • 1 clove garlic, thinly sliced
  • 1/4 tsp garlic powder
  • 1 chicken breast, 6 PP
  • 1 tsp red chili oil, 1 PP
  • 2 tsp dark sesame oil, divided, 2 PP
  • 3 cups sliced up bok choy (or chinese cabbage!)
  • 1 cup matchstick cut carrots
  • 2 cups cooked asian noodle of your choice (I recommend glass/bean thread noodles), 12 PP
  • 1 handful arugula
  • 2 scallions thinly sliced (optional)
  • salt and pepper to taste

Directions
1. If you haven’t prepared your noodles yet, prepare as instructed and set aside.

2. Cut chicken into bite sized pieces. Put red chili oil and 1 tsp sesame oil in a small skillet. Cook chicken in it until just until completely cooked through. Turn off burner and set aside.

3. Combine broth, scallions (if you’re using them), sliced garlic, ground ginger, soy sauce, garlic powder, a bit of salt and pepper and other tsp of sesame oil in a large saucepan and bring to a boil. Reduce heat and simmer for about 3 minutes.

4. Add bok choy and carrots. Simmer for about 7 minutes.

5. Stir in chicken, noodles and arugula. Simmer until arugula is wilted, about 2 minutes longer. Serve hot and enjoy!

Photo Courtesy of: Jess Costantini from Beautiful Orange Productions

Sweet Chili Chicken and Veggies

Such a wonderful, tasty meal!

If I had to choose one place to live for the rest of my life purely based on my culinary preferences, it would be Thailand. The food is SOOOO GOOOOOD! Thai cuisine is subtle about it’s sweetness and bold with it’s spices! Fresh veggies are a staple as well since the quality of the food is so important. It’s these things that drive me back to my favorite Thai place every week and it’s these things that make me want to learn how to cook Thai food in my own kitchen. I’ve already mastered curry; noodle dishes are my next step!

This noodle dish was inspired by my “Stir Fry” cookbook. It’s all things stir fried and all things wonderful. First, I had to think about what was in my fridge and how many points I wanted to use for lunch and this recipe fit my requirements. Then I changed up the veggies and altered the amounts of the sweet chili sauce, lime juice and fish sauce so that the flavor popped a little more. The broccoli and carrot was good in it, but those veggies lend themselves better to brown sauces like teriyaki and hoisin. If you have baby corn and snow peas, use those instead. Either way, it’s going to be an awesome dish!

Calorie break-down: 14% fat, 62% carbs, 24% protein.

Sweet Chili Chicken with Veggies
Servings: 2 (2 full cups, so if you want less points, split into 4 servings and eat more veggies on the side!)
PointsPlus Per Serving: 16
Calories Per Serving: 614

Ingredients

  • 1 chicken breast, cubed, 6 PP
  • 2 cups fresh broccoli florets (or another green veggie like snow peas)
  • 1 medium carrot, julienned (or another light veggie like baby corn or red capsicum)
  • 2 tsp fish sauce, divided
  • 4 tbsp sweet chili sauce, divided, 3 PP
  • 6 oz rice stick noodles, 16 PP
  • 1 tbsp canola oil, 4 PP
  • 1 1/2 tbsp lime juice

Directions
1. Soften rice sticks by placing them in a shallow dish and covering with boiling water. Move around to separate the noodles; let sit for about 30 minutes. If they still need more time after the first half hour, drain and re-cover with more boiling water for another 10 minutes before draining again.

2. Cut up chicken and mix in a bowl with 2 tbsp sweet chili sauce and 1 tsp fish sauce. Set aside.

3. Julienne carrots if you haven’t already and get broccoli florets ready. Set aside.

4. Pour canola oil into a large wok (or a deep non-stick pan) and heat on high. Once a drop of water sizzles in the wok it’ll be hot enough. Put in chicken mixture. Careful! It sizzles and pops so you should wear and apron. Cook for 3-5 minutes or until fully cooked.

5. Put in veggies and stir. Cook for another 3 minutes or so. Then put in noodles, lime juice, 2 tbsp sweet chili sauce and 1 tsp fish sauce. Stir constantly for a few minutes. Take out and serve immediately!

One more image for the road! Is your mouth watering?

If you want to check out more awesome Thai recipes, check out the Eating Bangkok blog. This guy posts ALL Thai recipes and they all look wonderful! His link is also on my Foodie Blog Shoutouts page.

One more thing…. don’t let the amount of points scare you. Any kind of noodle dish is going to devour your daily points. But if you fill it up with protein and veggies, you’ll be oh-so-satisfied!