CJ’s Spicy Chicken Vegetable Pad Thai

Tags

Asian, broccoli, Chicken, pad, spicy, Thai, vegetables

CJ’s SPICY CHICKEN VEGETABLE PAD THAI (light to moderate spiciness)

This is my own recipe for Chicken Pad Thai with vegetables.  It can be classified as “Low Carb” (under 60g) despite the use of Brown Rice Fettuccine noodles if your portion size is moderate.  This is an excellent, healthy and tasty option for a “cheat meal” that all of us on a low carb regimen deserve and should have from time to time.

INGREDIENTS  (Serves 6)

• 2 pasture fed boneless, skinless chicken breasts, chopped into bite-sized chunks.
• 3 large organic broccoli spears, chopped into florets.
• 1 large sweet onion, sliced, chopped.
• 1 package chopped mushrooms.
• 4 tablespoons minced garlic.
• 3 tablespoons wok oil.
• 2 tablespoons oyster sauce.
• 2 tablespoons soy sauce.
• 1 tablespoon red hot sauce.
• ground black pepper and sea salt to taste.
• 1 16 oz package of brown rice fettuccine noodles.
• OPTIONAL:  1 cup of crushed peanuts for topping.

DIRECTIONS

• Place chopped chicken breast meat into a skillet and cook, set aside.
• Bring to boil a pot of water, cooking fettuccine noodles until al dente.
• Add a little wok oil to the noodles to keep from sticking and set aside.
• Pour wok oil into a deep wok skillet and bring oil to medium heat.
• Add all vegetable ingredients, stirring together to thoroughly mix.
• Add garlic, soy, red hot and oyster sauces and toss together.
• Add fettuccine noodles to wok and mix together with vegetables.
• Once vegetables, noodles and sauces have warmed, add chicken chunks.
• Stir/mix repeatedly to ensure all ingredients are coated with sauce (add a little extra sauce if necessary).
• Cooking time will vary.  Watch closely and do not overcook so vegetables remain crispy.
• Serve immediately.

EQUIPMENT REQUIRED

• 1 regular sized skillet.
• 1 large pot.
• 1 large, deep wok.

Shanghai Stir Fry

Tags

Asian, low carb, stir fry, vegetables, vegetarian

SHANGHAI STIR FRY

INGREDIENTS  (Serves 4)

• 2 cup(s) bok choy
• 1 cup(s) peas, sugar snap
• 2 cup(s) broccoli slaw mix
• 1 cup(s) mushrooms, shiitake
• 2 medium pepper(s), red, bell, diced
• 1 can(s) water chestnuts, canned, (small can), sliced
• 1 tablespoon ginger root, minced
• 1 1/2 cup(s) vegetable broth
• 2 tablespoon scallion(s) (green onions), chopped
• 1 tablespoon mustard, wasabi
• 2 tablespoon soy sauce, less sodium

PREPARATION

Coat a nonstick skillet with oil spray. Add the mushrooms, peppers and sauté for two minutes. Add the broccoli slaw.

Slowly, add as much vegetable broth as needed to keep from burning. Then add the ginger, water chestnuts, and scallions, and continue to sauté until vegetables are soft, but still somewhat crunchy.

In a small bowl, mix the wasabi mustard, soy sauce, and vegetable broth to form a sauce. Pour into a pan, and keep on low heat for about a minute.

Spicy Basil Chicken

Tags

Asian, Basil, Chicken, low carb, spicy, Thai

SPICY BASIL CHICKEN

Ingredients  (Serves 4)

• 2 tablespoons chili oil
• 1 tablespoon minced garlic
• 3 hot chile peppers
• 1 pound skinless, boneless chicken breast halves – cut into bite-size pieces
• 1 teaspoon garlic salt

• 1 teaspoon black pepper
• 5 tablespoons oyster sauce
• 1 cup fresh mushrooms
• 1 cup chopped onions
• 1 bunch fresh basil leaves

 Directions

1. Heat the oil in a skillet over medium-high heat, and cook the garlic and chile peppers until golden brown.
2. Mix in chicken and season with garlic salt and pepper. Cook until chicken is no longer pink, but not done.
3. Stir oyster sauce into the skillet.
4. Mix in mushrooms and onions, and continue cooking until onions are tender and chicken juices run clear.
5. Remove from heat, and mix in basil. Let sit 2 minutes before serving.

Thai Barbeque Marinade

Tags

Asian, low carb, marinade, Thai

HAI BARBEQUE MARINADE

Ingredients  (Recipe makes 1 cup)

• 3 tablespoons fish sauce.
• 2 tablespoons rice wine.
• 1 tablespoon sesame oil.
• 1 tablespoon minced garlic.
• 2 tablespoons minced fresh ginger root.
• 2 tablespoons honey.

Directions

1. Whisk together the fish sauce, rice wine, sesame oil, garlic, ginger, and honey in a small bowl.
2. Pour marinade over whatever meat you’re using and refrigerate at least 6 hours or over night before cooking.

Clams with Pork and Golden Garlic

Tags

Asian, Clams, garlic, low carb, seafood, shellfish

CLAMS WITH PORK AND GOLDEN GARLIC

Ingredients  (Serves 4)

• 3   tablespoons vegetable oil
• 2 tablespoons minced garlic
• 1/4  pound ground pork
• 1/2  cup dry white wine
• 40   littleneck clams, scrubbed
• 2   tablespoons Chinese black-bean chile sauce
• 4   scallions, thinly sliced
• Directions

1.  In a large skillet, heat the vegetable oil. Add the garlic and cook over moderately low heat until golden brown, about 1 minute. With a slotted spoon, transfer the garlic to a plate.

2.  Add the ground pork to the skillet and cook over high heat, breaking up the meat with a wooden spoon until no pink remains, about 1 minute.

3.  Add the white wine and the clams, cover and cook until the clams open, about 3 minutes. As each clam opens, transfer it to a bowl.

4.  Stir the black-bean sauce into the juices in the skillet.

5.  Add the clams, garlic and scallions and stir well.

6.  Transfer the stir-fry to bowls.

*Optional:  Serve with brown rice (that will increase carb levels in this dish).

Pineapple Cashew Chicken Stir Fry

Tags

Asian, cashew, Chicken, gluten free, healthy eating, low carb, pineapple, stir fry

Pineapple Cashew Chicken Stir Fry  (Gluten Free)

Thank you to Lyndsay (http://officiallyglutenfree.com/) for allowing me to share her tasty looking gluten-free recipe on my blog.

This Pineapple Cashew Chicken Stir Fry is made with Sweet Chili Sauce and Rice Vermicelli Noodles. It’s gluten free and quick easy to make.

Ingredients

1 Tbsp Olive Oil

2 Chicken Breast

2 Carrots

1/2 of a Red Pepper

1/2 of a Yellow Pepper

1/2 Cup Pineapple

1/2 Cup Cashews

4-6 Tbsp of Gluten Free Sweet Chili Sauce

Directions

1.  Cut chicken breast into strips and fry in olive oil.

2. Slice carrots and peppers and add the the pan once the chicken is fully cooked.

4. Add pineapple and cashews, then add sweet chili sauce.

5. Let simmer for 5 minutes.

Chicken Pad Thai

Tags

Asian, beef, Chicken, pad thai, Pork Vegetable, shrimp, Thai

CHICKEN PAD THAI

Ingredients

1. 1 pound boneless, skinless chicken breasts (about 3), cut into 1-inch cubes
2. 5 tablespoons plus 1 teaspoon Asian fish sauce
3. 1/2 pound firm tofu, cut into 1/4-inch cubes
4. 1 cup water
5. 2 tablespoons lime juice
6. 1 1/2 teaspoons rice-wine vinegar
7. 3 1/2 tablespoons sugar
8. 3/4 teaspoon salt
9. 1/4 teaspoon cayenne
10. 3/4 pound linguine
11. 3 tablespoons cooking oil
12. 4 cloves garlic, chopped
13. 2/3 cup salted peanuts, chopped fine
14. 2 cups bean sprouts
15. 1/2 cup lightly packed cilantro leaves

Directions

1. In a small bowl, combine the chicken and 1/2 teaspoon of the fish sauce.
2. In another bowl, combine the tofu with another 1/2 teaspoon of the fish sauce.
3. In a medium glass or stainless-steel bowl, combine the remaining 5 tablespoons fish sauce with the water, 1 1/2 tablespoons of the lime juice, the vinegar, sugar, salt, and cayenne.
4. In a pot of boiling, salted water, cook the linguine until done, about 12 minutes. Drain.
5. Meanwhile, in a wok or large frying pan, heat 1 tablespoon of the oil over moderately high heat.
6. Add the chicken and cook, stirring, until just done, 3 to 4 minutes. Remove.
7. Put another tablespoon of oil in the pan. Add the tofu and cook, stirring, for 2 minutes. Remove.
8. Put the remaining 1 tablespoon oil in the pan, add the garlic and cook, stirring, for 30 seconds.
9. Add the pasta and the fish-sauce mixture. Cook, stirring, until nearly all the liquid is absorbed, about 3 minutes.
10. Stir in the chicken, tofu, and 1/3 cup peanuts. Remove from the heat.
11. Stir in the remaining 1/2 tablespoon lime juice, the bean sprouts, and half the cilantro. Top with the remaining peanuts and cilantro.

*Substitute meat if desired.  Same recipe works for shrimp, beef, pork, or vegetarian.

Spicy Pepper Beef Stir Fry

Tags

beef, oriental, spicy, stir fry

SPICY PEPPER BEEF STIR FRY

Ingredients

Marinade

• 1/4 cup white rice vinegar.
• 2 tablespoons minced garlic.
• 1 tablespoon brown sugar.
• 5 tablespoons olive oil.
• sea salt and ground black pepper to taste.

Stir Fry

• 1 pound sirloin beef tips.
• 5 tablespoons vegetable oil.
• 1 tablespoon ground ginger.
• 1 teaspoon chili powder.
• 1 tablespoon red pepper flakes.
• 5 tablespoons Teriyaki sauce.
• 1 green bell pepper, cut into strips.
• 1 red bell pepper, cut into strips.
• 1 yellow bell pepper, cut into strips.
• sea salt and ground black pepper to taste.
• 1/4 cup blanched slivered almonds.
• 2 tablespoons chopped fresh mint.

Directions

1. In a large bowl, mix together rice wine vinegar, garlic, brown sugar, olive oil, and salt and pepper.
2. Stir in beef tips, cover, and marinade at room temperature for 1/2 hour.
3. Heat a large wok over medium heat.
4. Toast almonds in hot, dry wok until golden brown and fragrant.
5. Heat vegetable oil in wok over medium-high heat.
6. Stir in marinated beef tips pieces, ginger, chili powder, red pepper flakes (Discard remaining marinade.).
7. Mix in teriyaki sauce, and increase heat to high; cook, stirring constantly, until beef is done to preference.
8. Stir in peppers, and continue to stir fry until most of the liquid has evaporated. Top with toasted almond slivers and fresh mint.

*Ready in about an hour, start to finish.