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Tag Archives: Asian

Crock Pot Meal: Sesame Chicken & Mushroom Cilantro Rice

1 Aug

I started thinking about dinner by 8am on Tuesday. Don’t judge me. I was up at 4am to get to a client by 5am. (I know, it’s early but its the life in produce.) I’m usually thinking about dinner a couple of hours after being awake, so I guess my early morning thoughts weren’t that strange after all.

I stumbled across a new blog today. I saw a posting on Facebook about a new avocado slicer. Being intrigued by any kind of kitchen gadget, I found myself on Very Culinary. After making a mental note of  “I NEED that avocado slicer,” I surfed through some of Amy’s recipes. She had so many delicious looking posts. I probably drooled a couple of times.

There was a post on Very Culinary I kept coming back to… Crock Pot Sesame Chicken.  I’m always looking to use my crock pot, it does the work for me. I had almost all of the ingredients on hand and by adding vegetables, I could stretch out this meal for a few days.

Another reason why I loved this recipe – I was done with dinner and clean up by 6:30. That NEVER happens! I love making a great a meal, but nothing is a bigger drag than having to clean up. This recipe will not turn your kitchen into a disaster zone. All I used was my crock pot, a pot to cook the rice and a cutting board. Between the time I saved my using my crock pot and 5 minute clean up, I felt like I had my whole evening ahead me. It’s a good feeling.

Ok, so if you have left overs of this meal, I think it would make an excellent wrap! There are a lot of places in Chicago which specialize in Asian Style Chicken and making wraps. You can do this, too. All you need is a large tortilla wrap, cabbage and your sesame chicken & rice left overs. It’s like a whole new meal and requires no effort. Love that!

Crock Pot Sesame Chicken & Mushroom Cilantro Rice, serves 4

(inspired by Very Culinary)

  • 5 boneless, skinless chicken thighs (about 1 1/2 pounds)
  • salt and pepper
  • 1 cup honey
  • 1/2 cup soy sauce (I used low sodium)
  • 1/2 cup diced onion
  • 1/4 cup ketchup
  • 2 tablespoons vegetable oil or olive oil
  • 2 cloves garlic, minced
  • 1/4 teaspoon red pepper flakes
  • 1 teaspoon Sriracha (optional)
  • 1 teaspoon lime juice
  • 4 teaspoons cornstarch dissolved in 6 Tablespoons water
  • 2 carrots, sliced in rounds
  • 1 cup broccoli florets
  • 1 green pepper, sliced
  • 1/2 tablespoon (or more) sesame seeds
  • 3 scallions, chopped
  • cilantro, for garnish
  • Mushroom & Cilantro Rice (recipe follows)

Directions:

  1. Lightly season both sides of chicken with salt and pepper, put into crock pot.
  2. In a medium bowl, combine honey, soy sauce, onion, ketchup, oil, garlic, pepper flakes, Sriracha (if using) and lime juice. Pour over chicken. Cook on low for 3 to 4 hours.
  3. Remove chicken from crock pot, leave sauce. Dissolve 4 teaspoons of cornstarch in 6 tablespoons of water and pour into crock pot. Stir to combine with sauce. Add veggies. Replace lid and cook sauce on high for ten more minutes or until slightly thickened.
  4. Shred chicken into bite size pieces. Then in individual bowls, place chicken pieces over cooked rice and spoon some sauce on top. Sprinkle with sesame seeds, chopped scallions and cilantro.

Mushroom & Cilantro Rice

  • 2 cups chicken stock
  • 2 cups instant brown rice
  • 1 cup sliced mushrooms
  • 3 tablespoons chopped cilantro

Directions:

  1. Bring stock to a boil. Add rice, mushrooms and cilantro. When the rice mixture starts to boil again, reduce heat to a simmer and cover. Cook for 10 minutes or until all of the liquid has disappeared. Fluff with fork before serving.
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Multiple Meals Post: Colorful Asian Salad & Baked Dumplings

4 Jan

On Monday night for dinner, I wanted to kick off the week with a non-boring salad. I hate those sad diet salads. You know, the ones that have the everyday veggies and a light store-bought dressing. Yuck. I’ve learned you don’t need to eat that way in order to stay healthy.

I love Asian flavors. Ginger, cilantro, soy sauce – sign me up! I went to the store and bought cabbage, red peppers, apples, cilantro, onion, garlic, carrots, ginger & chicken. I knew this would make a great salad and I needed to come up with my own dressing. I believe most dressings should be made at home. They are so much better!!

When I got home, I knew I wanted to make a dressing based around soy sauce. Soy Sauce has such a potent flavor, a dressing needs some sweetness. Honey & Soy Sauce is such a great flavor combo.  My salad dressing was starting to come together.

Are you curious to see what this flavorful & bright salad looks like??

Anything this colorful & healthy will help you to eat better this year. My secret ingredient – Peanuts. It gave the salad such a fun crunch. I found myself going through the salad and trying to get them out. 🙂

Tip – If you want to eat this salad over multiple days, be sure to put lemon or lime juice on your apples to prevent them from browning.

Asian Slaw Salad — serves 6

Ingredients:

  • 4 cups (8 oz.) thinly sliced savoy cabbage
  • 2 cups (6 oz.) thinly sliced red cabbage
  • 2 medium carrots (4 oz.), shredded
  • 1 red pepper, diced
  • 1 large Granny Smith apple (8 oz.), unpeeled, cored, and cut into thin matchsticks
  • 3/4 tsp. kosher salt
  • 3 Tbs. low-sodium soy sauce
  • 2 Tbs. plus 2 tsp. lime juice
  • 2 Tbs. honey
  • 2 Tbs. canola oil
  • 2 lb. chicken tenders
  • 1 large red onion, thinly sliced (2 cups)
  • 1 pinch salt, optional
  • 1 Tbs. plus 2 tsp. minced fresh ginger
  • 1 large clove of garlic, minced
  • 1/2 cup roughly chopped cilantro leaves
  • 1/4 cup chopped roasted peanuts, optional (but I wouldn’t skip on this!!)

Directions:

1. Combine savoy cabbage, red cabbage, carrots, and apple in large heat-proof bowl. Sprinkle with kosher salt. Whisk together soy sauce, lime juice, 2 Tbs. water, and honey in small bowl.

2. Heat 2 Tbs. of oil in a skillet at medium heat. Salt & Pepper the chicken tenders and cook in the skillet. About 3 minutes per side, depending on how thick the tenders are. When done cooking, let them cool and dice up the meat. Add chicken to the bowl with the salad mixture.

3. Heat the other 2 Tbs. oil in a medium skillet over medium-high heat. Add onion and salt, and cook 7 to 8 minutes, or until onions are browned and bottom of pan has brown bits. Add ginger, and cook 30 seconds. Add soy sauce mixture to deglaze, and cook 15 to 25 seconds, using spatula or spoon to scrape up brown bits. Remove from heat, and spread onion mixture over cabbage mixture. Toss with tongs until slaw is well combined and cabbages begin to wilt. ( Tip – if you’re eating this salad over a few days, only add the dressing to the portion you’re going to eat at that time.)

4. Add 1/4 cup cilantro leaves, and toss to combine. Let stand 5 minutes, then serve garnished with remaining 1/4 cup cilantro and peanuts, if using.

This recipe makes A LOT of salad. Since I had some left over won tons from the Baked Southwestern Eggs Rolls, I wanted to use them before they went bad. On Tuesday night, I decided to put the won tons in a muffin tin and filled them with the salad. I made some additional salad dressing as a dipping sauce. Dumplings in 15 minutes at home, yes please!

If you want to eat this salad over multiple days, be sure to put lemon or lime juice on your apples to prevent them from browning.

Crispy Asian Slaw Dumplings with Honey & Ginger Soy Sauce

Ingredients:

  • Asian Slaw recipe, listed above
  • Honey Ginger Salad Dressing, listed above
  • Wonton/egg roll wrappers
  • Olive oil Spray

Directions:

1. Pre-heat the oven at 350 degrees. Spray muffin pan with olive oil spray. Put an egg roll wrapper in each tin you plan on using. Be sure to press the wrapper into the bottom of each tin.

2. Put 1/4 cup of the Asian Slaw into each egg roll wrapper (there should be a little salad dressing tossed into the salad.) Take the sides of each wrapper and fold it towards the center. Be sure to pinch the tops so the slaw is enclosed.

3. Spray the egg rolls again with olive oil spray. This will give the dumplings a nice brown color. Bake won tons for 15- 20 minutes. Serve with warm Honey Ginger Salad dressing.