Chicken Mei Fun

FOR THE RICE NOODLES:

7 ounces dried thin rice vermicelli noodles
1 teaspoon vegetable oil
1/2 teaspoon dark soy sauce

FOR THE CHICKEN:

7 ounces chicken breast (cut into strips)
1 teaspoon cornstarch
1 tablespoon water
1 1/2 teaspoons oyster sauce
2 teaspoons Shaoxing wine
1/4 teaspoon white pepper
1 pinch five spice powder (optional)
1 teaspoon vegetable oil

FOR THE REST OF THE DISH:

2 slices ginger (julienned)
4-5 small shallots (thinly sliced)
1 medium carrot (julienned)
5 oz. cabbage (shredded)
3 scallions (cut into 2-inch pieces)
3 tablespoons vegetable oil
1 1/2 tablespoons light soy sauce
1/2 teaspoon sesame oil
1/4 teaspoon white pepper
salt to taste
2 tablespoons water (optional)

Soak the dried rice noodles as per the instructions on the back of the package. To test whether or not they’ve been soaked enough, take a noodle and chew on it to make sure it’s no longer hard/dry. Drain thoroughly, shaking off the noodles to get rid of excess water.

In a large bowl, mix the rice noodles with 1 teaspoon of oil and 1/2 teaspoon dark soy sauce until evenly coated. Set aside.

Add the chicken to a medium bowl, along with the cornstarch, water, oyster sauce, Shaoxing wine, white pepper, five spice, and vegetable oil. Marinate for 20 minutes.

Meanwhile, prepare the ginger, shallots, carrot, cabbage, and scallions. Have everything ready to go before you turn on the stove.

Heat your wok over high heat. Add 3 tablespoons oil, followed by the ginger and chicken. Stir-fry until the chicken is just cooked through. Add the shallots, and stir-fry for 10 seconds. Add the cabbage and carrots, and stir-fry for another 30 seconds.

Season everything with 1 1/2 tablespoons light soy sauce, 1/2 teaspoon sesame oil, and 1/4 teaspoon white pepper. Mix well.

Finally, add the prepared rice noodles along with the scallions. Turn the heat down to medium and stir-fry everything together to heat the noodles through and distribute the chicken and vegetables. Salt to taste.

If you like more al dente noodles, you can serve immediately. If you like softer noodles, add 2 tablespoons of water to the wok, cover, and cook for a minute over low heat before serving.

Pad Thai

For the Pad Thai sauce:
1.5 ounces tamarind pulp (plus 1/2 cup boiling water)
3 tablespoons sugar
3 tablespoons fish sauce
2 tablespoons Thai black soy sauce (look for the “Healthy Boy” brand)
1 teaspoon Thai sweet soy sauce (optional)
1/4 teaspoon white pepper (to taste)

For the rest of the dish:
8 ounces dried Pad Thai rice noodles
8 ounces chicken breast (thinly sliced)
1 teaspoon Thai thin soy sauce
1 teaspoon cornstarch
1 teaspoon water
1/3 cup small dried shrimp (minced or processed into a coarse powder)
3 cloves garlic (sliced)
2 large shallots (thinly sliced; can substitute red onion)
2 tablespoons preserved Thai salted radish (preferred) or Chinese mustard stem (rinsed in warm water and julienned; optional — preserved salted radish is a product of Thailand; if you can’t find it, zha cai, works well)
3 large eggs (beaten, preferably at room temperature)
2 cups mung bean sprouts (washed and drained)
1 cup Chinese garlic chives (cut into 1-inch pieces)
2 tablespoons roasted peanuts (finely chopped)
6 tablespoons vegetable oil (divided)

First, make the sauce. Take the tamarind pulp (a block about 1 x 2 in (2.5 x 5 cm) and mix it with ½ cup boiling water (you can add a little more if needed to dissolve the paste). Break up the pulp in the hot water, and then press the mixture through a fine-meshed strainer. Discard the solids. To the liquid tamarind concentrate you just made, add the sugar, fish sauce, Thai black soy sauce, Thai sweet soy sauce (if using), and white pepper. Set aside.

Soak the pad thai noodles in hot water for about 20 minutes, and drain in a colander. If the noodles are in really long strands, you will want to cut them into 10- to 12-inch lengths to make stir-frying easier.

Marinate the sliced chicken by combining it with 1 teaspoon each of Thai thin soy sauce, cornstarch, and water. Set aside.

Next, prepare the dried shrimp, mincing them down into a coarse powder (we used a food processor). Prepare the garlic, shallots/red onion, preserved Chinese mustard stems (zha cai), eggs, mung bean sprouts, garlic chives, and peanuts. You want to have everything ready to go before you turn on the stove.

Now you’re ready to cook! Heat 2 tablespoons of oil in your wok over high heat until just smoking. Add the chicken, and sear until golden and just cooked through. Remove from the wok and set aside.
Add another 3 tablespoons of oil to the wok. Over medium heat, add the shrimp powder. Fry until fragrant and crisp, 2 minutes. Add the garlic, and cook for 30 seconds. Add the shallots and zha cai. Stir-fry for another 30 seconds.

Turn the heat up to high, and add the noodles and sauce. Stir-fry to combine, lifting the noodles with your wok spatula to spread them out and break them up.

Make a space on the side of the wok, pushing the noodles to one side. Drizzle 1 more tablespoon of oil in the open space, and pour in the beaten eggs. Use your spatula to fold them gently, scrambling them without breaking up the egg too much. When the eggs are about 70% done, stir-fry to distribute them into the noodles.

Next, add the bean sprouts and the chives. Stir-fry to combine, letting the chives wilt. Add the chicken back in, and stir-fry to combine until everything is incorporated. Plate, top with the

Pan Seared Ranch Chicken

3/4 cup Greek yogurt
1/4 cup mayonnaise
3 tablespoons finely chopped fresh chives, or 1/2 teaspoon dried, plus more for serving
3 tablespoons finely chopped fresh dill or parsley (or 1/2 teaspoon dried), plus more for serving
3/4 teaspoon garlic powder
Kosher salt and black pepper
1 1/2 to 2 pounds boneless, skinless chicken breasts or thighs
2 tablespoons extra-virgin olive oil

In a measuring cup or small bowl, stir together the yogurt, mayonnaise, chives, dill and garlic powder; season with 1 1/2 teaspoons salt and a few grinds of pepper.

Transfer half the ranch to a medium bowl.

Pat the chicken dry. If thickness varies greatly, pound to an even thickness of about 1/2 inch. Season both sides with salt and pepper, then transfer the chicken to the medium bowl with the ranch and toss to coat. Let sit at least 15 minutes, or refrigerate overnight. (Let it come to room temperature before cooking.)

Heat the oil in a large (12-inch) nonstick skillet over medium-high. Working in batches if necessary, cook the chicken (with the marinade still on it) until deeply caramelized on the outside, chicken releases from the pan, and its juices run clear, 4 to 6 minutes per side.

If the ranch in the measuring cup is too thick, add a little bit of water to loosen it. (You should be able to drizzle it easily.) Serve chicken with the ranch passed at the table, and more herbs as desired.

Sheet Pan Chicken Marbella

1/2 cup Red Wine Vinegar
1/2 cup olive oil
1 head garlic, peeled and pureed
1/4 cup dried oregano
3 teaspoons salt
2 teaspoons pepper
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers
3 tablespoons juice from capers
6 bay leaves
4 whole chickens, 2 1/2 pounds each, quartered
1 cup brown sugar
1 cup white wine

Garnish:
1/4 cup fresh parsley, chopped

In a large mixing bowl (large enough to accommodate all the chicken pieces), whisk together red wine vinegar, olive oil, garlic puree, oregano, and salt and pepper. Mix in prunes, olives, capers, caper juice, and bay leaves. Add the chicken, cover, and marinate overnight.

Preheat oven to 350 degrees.

On 2 rimmed baking sheets, arrange chicken pieces in a single layer; spoon marinade evenly over chicken. Sprinkle chicken with brown sugar and pour white wine around them.

Carefully place baking sheets in preheated oven for 50 minutes to 1 hour, basting often. Bake until chicken is done, or an instant-read thermometer, inserted into the thickest part of the thigh, but not touching the bone, reads 165 degrees.

Transfer chicken pieces to a serving platter then top with prunes, olives, and capers. Spoon pan juices on top. Sprinkle with parsley

Chicken Soup (with Slow Cooker and Pressure Cooker Variations)

1–2 tablespoons olive oil
one large onion, diced (or sub 2 fat shallots, or two leeks)
2 tablespoons fresh ginger, chopped
4–8 garlic cloves, rough chopped (I like 8)
4 cups chicken broth or stock
2 cups water
1 teaspoon salt
2 bay leaves
1/4 teaspoon white pepper (or use regular)
1 1/2 lbs chicken thighs, boneless, skinless ( or use breasts- if very large, cut in half)
——–
lemon juice to taste
pinch chili flakes
scallions, cilantro or Italian parsley
drizzle of toasted sesame oil (optional, tasty)

Optional: 2-3 cups of cooked grain or starch of your choice like… Quinoa, rice or soba noodles, pasta, rice, 1 can whitebeans.

STOVE TOP INSTRUCTIONS:

Heat oil in a big pot or dutch oven over medium heat. Add onion, garlic and ginger and saute until fragrant, about 3-4 minutes. Lower heat to med- low and continue sauteeing until golden, 3-4 more minutes.

Add the chicken stock, water, salt, white pepper, bay leaves and skinless chicken. Bring to a boil. Cover, and lower heat so it’s gently simmering, covered for 20 mintues. If using breasts, check at 15.

Test a piece of chicken for doneness by pulling meat apart with two forks. It should come apart easily and look opaque. If done, shred the rest of the chicken, then return to the pot and simmer gently for 5 more minutes.

Squeeze with lemon, taste and adjust broth. You can add more salt of needed, or if too salty for your taste, water down with a little water. I prefer ours salty, lemony and unctuous, especially if adding a starch (like rice, noodles or beans) which will temper the salt quite a bit. Up to you. If the soup tastes bland, it needs salt.

Ladle it over cooked rice or noodles or just on it’s own.

Garnish with scallions or cilantro (or both) a drizzle of sesame oil if you like and chili flakes (or chili paste or sriracha). Or you could add some cooked or leftover rice or quinoa. You could add white beans or cooked pasta.

Or if going low-carb- leave all the starch and grains out keep it simple and keto-friendly. Cauliflower rice would also work well here too!

Notes:

Soup will keep 4 days in the fridge, or freeze.

You could ladle it over a mound of rice noodles, then finish with sesame oil, sesame seeds, scallions and cilantro

Feel free to add 1/2 cup rice or quinoa to simmering soup. Or add a can of whitebeans. You can also add pasta ( about 4 ounces) but I prefer to cook pasta and rice noodles separate and ladel the soup overtop cooked noodles. Up to you. Feel free to toss in veggies, kale, spinach, etc.

Instant Pot: Set Instant pot to “saute” function and heat the oil. Add onion, garlic and ginger and saute 3-4 minutes until fragrant. Add broth, water, salt, pepper, bay, white pepper and chicken thighs, give a stir. Pressure cook on high for 12 minutes. (If using breasts, pressure cook 8-10 minutes depending on size). Manually release. Shred chicken with two forks. Season with lemon juice. Taste, adust salt. Follow the rest of the instuctions above.

For a slow cooker version, cook as stated above then cover and cook on low for 6-7 hours, or on High for 3 hours.

Sheet Pan Roasted Miso Tofu and Carrot Bowl (with Chicken Variation)

4 large carrots- peeled or scrubbed ( or sub sweet potato, yam, parsnips or other veggies)
8 ounces tofu – extra firm ( or add salmon or chicken breast…see notes)
salt and pepper and optional chili flakes to taste
Garnish- Orange zest ( optional) toasted sesame seeds, nuts, ¼ cup cilantro or scallions
Marinade:

2 tablespoons toasted sesame oil
2 tablespoons soy sauce
2 tablespoons miso paste ( any color)
1 tablespoon fresh ginger
2 garlic cloves
1 tablespoon rice vinegar
2 tablespoon honey or maple

Preheat oven to 425F

Make the marinade, blending all ingredients in a blender until smooth.

Slice carrots at an angle into ? -½ inch disks, then half-moons.

Blot tofu with paper towels and slice into ¾- 1 inch slices, blot again.

Line a sheet pan with parchment.

Place carrots in single layer on the sheet pan, and beside them add the tofu.

Season the tofu (or salmon chicken) with salt and pepper – and if you like, add chili flakes.
Spoon or brush on the honey–miso marinade generously over the tofu and drizzle an remaining over the carrots. If carrots seem dry, drizzle with a little more oil. Give a quick toss, spread out, and place in the oven for 30 minutes.

Divide carrots among two bowls, top with tofu. Garnish with fresh orange zest ( optional) , toasted sesame seeds and some fresh cilantro ( or scallions).

notes

If using salmon, it will cook much faster than the carrots. Depending on how thick, it may only need 10-15 in the oven, so either take it out early, or put it in later. Chicken breast ( boneless) will cook relatively the same amount of time as carrots ( give or take) but always check as thicker or larger breasts will obviously take longer, and smaller may take less time.

Sheet Pan Chicken and Yam Bowl with Salsa Macha (with Tofu Variation)

SALSA MACHA RECIPE:

1 cup olive oil
1/2 cup raw nuts or seeds- pumpkin seeds, sunflower seeds, peanuts or almonds
4–6 cloves garlic- whole
1 shallot, sliced
4 dry Guajillo Peppers (1 ¼ ounces) or sub other dried mild to medium peppers.
2 teaspoons apple cider vinegar
1 teaspoon salt
1 teaspoon coriander ( optional)
1 teaspoon chipotle powder (optional, add to taste for heat)
1 tablespoon toasted sesame seeds ( optional)

SALSA MACHA BOWLS:

1 medium yam-diced into ½ inch thick cubes
1 red bell pepper- sliced into 1 inch thick wedges ( or use poblano peppers)
1/2 red onion- into 1/2 inch thick half moons
2 boneless chicken breasts or thighs, or use tofu filets
drizzle of olive oil, generous sprinkle salt, pepper and cumin

Optional Bowl Bases- Seasoned Black Beans, Black Rice, Cooked Rice, Cauliflower Rice, Greens

Bowl Toppings- avocado, sprouts, cilantro, lime, sesame seeds

Salsa Macha: (see notes)

Discard stems and seeds from chilies and break them into smaller one inch pieces.

In a large skillet add the oil and heat it over medium high heat. Add garlic, shallot and nuts, and stir until golden, about 4-5 minutes.

Turn heat to low, add crushed chilies, stirring for 2-3 minutes. Turn heat off and cool 5-10 minutes. Add salt and vinegar and coriander.

Place all in food processor (or blender) and blend until well combined, but not overly smooth. Taste for spice and add chipotle powder to taste. I added about 1 teaspoon, but start conservatively. You can also add canned chipotle peppers to taste or the adobo sauce they come in, for a nice smokiness.
Pour into a jar, and stir in toasted sesame seeds.

To store: cover with a layer of olive oil before storing the jar in the fridge. This will last 3-4 weeks in the fridge.

To make the BOWLS

Pre heat oven to 425F

Place prepped yams, onions and peppers on a parchement-lined sheet pan.

Place chicken or tofu on the side of the sheet pan.

Drizzle with oil, gently tossing veggies, then chicken and tofu. Sprinkle with salt, pepper and cumin.

Bake in the middle of the oven for 25-30 minutes. Check doneness, and continue cooking if need be.

Assemble Bowls. If using a Bowl Base like rice or beans, divide it among two bowls. Top it with roasted chicken or tofu, veggies. Add avocado, cilantro and a squeeze of lime. Spoon on the Salsa Macha and sprinkle with sesame seeds.

notes

Salsa Macha Notes:
Feel free to use different chilies, or mix of dried chilies, taking care to pay attention to heat levels. Add Chilies de Arbol for heat or dried Chipotles for depth and smokiness.

You can also make the Salsa Macha first and use it as the marinade – coating the chicken or tofu before baking. To save time, here I have you make this while the chicken/tofu is baking, then spoon it on after. It’s great either way!

Spring Sheet Pan Tarragon Chicken with Leeks and Asparagus (with Tofu Variation)

Marinade:
4 cloves garlic cloves
zest of one small lemon
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons fresh chopped oregano ( or 1 teaspoon dried) or sub thyme.
1 teaspoon salt
1/2 teaspoon black pepper
generous pinch cayenne, chili flakes, or aleppo pepper
1 lb boneless chicken breast or thighs ( or 3 large portobellos) leave whole
——
Cucumber Yogurt Sauce:
3/4 cup plain yogurt
1 garlic clove- minced
1 tablespoon olive oil
1 tablespoon lemon juice
1/4 teaspoon salt, more to taste
1 cup finely diced cucumber
2–3 tablespoon fresh dill, parsley or mint, or a combination
pepper or chili flakes to taste
—–
Cauliflower Rice
1 tablespoon olive oil
1 large shallot ( or ½ cup finely diced onion )
2 cloves garlic, minced (or use 1 tsp granulated garlic)
3 cups cauliflower rice (cauliflower florets pulsed in food processor until like grains of rice)
salt, pepper, cayenne to taste
optional- lemon zest, fresh herbs
——
Optional Bowl Additions:
1–2 cups diced cucumber
1–2 cups tomatoes- sliced in half or diced
1 avocado, sliced
fresh greens- arugula or fresh herbs

Grilled Veggies- red bell pepper, eggplant slices, zucchini or summer squash ( brush with olive oil and salt before grilling)
Toasty Pita

Place marinade ingredients in a medium bowl and stir.

Add Chicken or Portobellos (leave whole), toss to coat. Set aside at room temp.

Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.

Pre heat grill to High heat. ( you can also sear or bake- see notes)

Prep any veggies for the bowl ( cut cucumber, tomatoes, avocado) and set aside.

Start the Cauliflower Rice:

In a large skillet, heat oil over medium- high heat.

Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic and cook one more minute. Add cauliflower rice. Saute a couple minutes, stirring, then turn heat down to med-low.
At this point, put the chicken, portobellos and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn heat down to medium, and cook 5 minutes or so.

Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful to not overcook this, you want to retain its great texture.

Check the grill and flip chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn heat down to med low to finish cooking.

When cooked, slice chicken or portobellos and any other veggies you had grilling.

Assemble Bowls:
Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.

Notes: Feel free to bake chicken ( or porto’s) in a 400F oven until cooked through, or pan sear.

Souvlaki Bowl with Cauliflower Rice

Marinade
4 cloves garlic cloves
zest of one small lemon
1 tablespoon lemon juice
1 tablespoon olive oil
2 teaspoons fresh chopped oregano ( or 1 teaspoon dried) or sub thyme.
1 teaspoon salt
1/2 teaspoon black pepper
generous pinch cayenne, chili flakes, or aleppo pepper
1 lb boneless chicken breast or thighs ( or 3 large portobellos) leave whole
——
Cucumber Yogurt Sauce
¾ cup plain yogurt
1 garlic clove- minced
1 tablespoon olive oil
1 tablespoon lemon juice
¼ teaspoon salt, more to taste
1 cup finely diced cucumber
2–3 tablespoon fresh dill, parsley or mint, or a combination
pepper or chili flakes to taste
—–
Cauliflower Rice
1 tablespoon olive oil
1 large shallot ( or ½ cup finely diced onion )
2 cloves garlic, minced (or use 1 tsp granulated garlic)
3 cups cauliflower rice (cauliflower florets pulsed in food processor until like grains of rice)
salt, pepper, cayenne to taste
optional- lemon zest, fresh herbs
——
Optional Bowl Additions:
1–2 cups diced cucumber
1–2 cups tomatoes- sliced in half or diced
1 avocado, sliced
fresh greens- arugula or fresh herbs
Grilled Veggies- red bell pepper, eggplant slices, zucchini or summer squash ( brush with olive oil and salt before grilling)
Toasty Pita

Place marinade ingredients in a medium bowl and stir.

Add Chicken or Portobellos (leave whole), toss to coat. Set aside at room temp.

Make Cucumber Yogurt sauce by stirring all ingredients together in a small bowl.

Pre heat grill to High heat. ( you can also sear or bake- see notes)

Prep any veggies for the bowl ( cut cucumber, tomatoes, avocado) and set aside.

Start the Cauliflower Rice:

In a large skillet, heat oil over medium- high heat.

Add shallot or onion and saute for two minutes. Turn heat to medium, add garlic and cook one more minute. Add cauliflower rice. Saute a couple minutes, stirring, then turn heat down to med-low.
At this point, put the chicken, portobellos and any veggies you like ( brushed with olive oil & salted) on the grill, cover, and turn heat down to medium, and cook 5 minutes or so.

Return to the cauliflower rice, stir for a few more minutes, adding seasonings. Be careful to not overcook this, you want to retain its great texture.

Check the grill and flip chicken when you see good grill marks, adjusting heat as necessary. I like to give a good sear first, then turn heat down to med low to finish cooking.

When cooked, slice chicken or portobellos and any other veggies you had grilling.
Assemble Bowls:

Place a mound of Cauliflower rice in the base of the bowl. Surround with veggies, chicken and a dollop of cucumber yogurt sauce. Sprinkle the veggies with fresh herbs, a little salt, olive oil and lemon if you like.

Notes: Feel free to bake chicken ( or porto’s) in a 400F oven until cooked through, or pan sear.

Sheet Pan Tandoori Chicken with Vegetable (with Tofu Variation)

Marinade:

1/2 cup plain yogurt whole milk yogurt
2 tablespoons olive oil
1 tablespoon lime juice
6 fat garlic cloves
1 tablespoon fresh ginger, sliced
1 tablespoon ground coriander
1 tablespoon ground cumin
2 teaspoons garam masala
2 teaspoons paprika (not smoked)
1/2 teaspoon turmeric powder
1/4 teaspoon cayenne
2 teaspoons kosher salt
1 teaspoon pepper
——
1 1/2- 2 pounds chicken thighs (boneless, skinless) OR tofu “filets” about 1 inch thick

1 layer of vegetables, sliced or diced 1/2 inch thick (carrots, winter squash, sweet potato,onion, cauliflower, zucchini, peppers, potatoes, eggplant, parsnips …etc.)

olive oil
salt
pepper

Garnish: cilantro, scallions.

Serve over: basmati rice, with Cucumber Raita and Indian Naan Bread.

Preheat oven to 425F.

Place all marinade ingredients together in a blender. Blend until smooth. Set 1/4 cup aside.
Place chicken or tofu in a bowl ( if using both, use separate bowls) and pour remaining marinade over top reserving the 1/4 cup for basting. Set chicken/ tofu aside.

Cut veggies to roughly 1/2 inch and place on a parchment lined sheet-pan. You want them fairly similar in thickness so they cook in about the same amount of time. Toss veggies with olive oil, salt and pepper and spread out.

Place marinated chicken/tofu over the veggies, spooning a couple teaspoons of the marinade over the veggies if you like. Go light.

Bake 25 minutes in the middle of the oven.

Baste the chicken and tofu with a little more of the remaining marinade. Bake 10 -12 more minutes or until chicken is done and veggies are tender.

notes

Serve over fluffy basmati rice, or with naan bread with a side of raita!

If using chicken breasts, cooking time will shorten- baste at 20 minutes, and these should be done at 25 mins depending on size.

Pressure Cooker Peanut Chicken

1 1/2 lbs chicken breast, cut into 1 inch cubes, sprinkled with pinch of salt
3 fat cloves garlic, rough chopped
1 tablespoon fresh ginger, chopped ( or use ginger paste)
1 teaspoon oil
13 ounce can coconut milk (liquid and solids) DIVIDED, (do not use light- too watery)
3 tablespoons soy sauce (or use GF liquid amino acids)
3 tablespoons honey (or coconut sugar or brown sugar)
2 tablespoons fresh lime juice, more to taste
1 tablespoon chili garlic paste (or sriracha, or sambal olek)
—–
1/2 cup peanut butter (or sub almond butter)
optional additions : 1 tablespoon lemongrass, 4-5 kefir lime leaves

Chili Cucumber Salad

3 Turkish cucumbers, cut into ½ inch thick, diagonal half-moons
2 tablespoon rice vinegar
1 tablespoon chili garlic paste
pinch salt and sugar (optional)
optional – basil ribbons, scallions, or cilantro

Serve over rice or a bed of spinach (either raw or wilted) or both, with the optional Chili Cucumber Salad

Sprinkle with the optional Peanut Chili Crunch, or even just roasted peanuts.

Cut the chicken into 1 inch cubes, sprinkle with salt and set aside.

If using an Instant Pot, set it to the sauté function, and sauté the ginger and garlic in a teaspoon of oil for 1-2 minutes, until fragrant. Add lemongrass if using. Stir the can of coconut milk with a fork- then and add 1 cup of the coconut milk, (you’ll add the rest after). Stir in the soy sauce, honey, lime juice, chili paste and the chicken ( optional kafir lime leaves) everything except the peanut butter in the pot, and stir. Drop the peanut butter in spoonfuls over top of the chicken (don’t stir it in).

Set to HIGH Pressure, for 8 minutes. Naturally release. See notes. (If using thigh meat pressure cook for 12 minutes.)

Once chicken is done cooking, taste a spoonful of the sauce. Adjust salt, lime, sweetness and spice level according to your taste. Stir in the remaining coconut milk if you like. Some of you will want it sweeter. I usually add more chili paste and lime. Sauce will thicken slightly as it cools.

(Alternately, if cooking on the stove top, cook the lightly salted chicken cubes in a dutch oven or large skillet in a little oil, until golden. Toss in the garlic and ginger and sauté until fragrant, 1-2 minutes, then add the remaining ingredients, all except peanut butter, stirring to combine. Cover and let simmer very gently on low heat, 8-10 minutes or until chicken is cooked through, then stir in the peanut butter. )

If the sauce seems too thin, reduce a bit using the sauté function while constantly stirring, to prevent burning the bottom. See notes.

Serve over a bed of rice or baby spinach – or both and the Chili Cucumber Salad. Top with optional Peanut Chili Crunch

To make the refreshing Chili Cucumber Salad, just place everything in a medium bowl and toss. It only takes a few minutes and you can do this while the Peanut Chicken is cooking.

notes

Stirring in the peanut butter after the chicken is cooked, or dropping it on the top of the chicken will prevent the sauce from getting too thick at the bottom of the instant pot which can cause a mild scorching. So drop it on top, or add it after you release the pressure.

The sauce will start off a bit watery, but will thicken as it cools.

This will become more and more delicious over the next couple days. When cooking chicken breast in a pressure cooker, the meat seems to “contract”. If you allow the pressure-cooked chicken time to “rest” (keeping in on the “warm” setting for a while) it will expand and absorb some of the sauce -the sauce will thicken and the chicken will relax a bit and become more tender and flavorful. That’s why dishes like this usually taste better the next day. A great one to make ahead!

If making or prepping ahead, I would just cook it ahead and refrigerate, allowing the flavors to meld.

To prep this ahead, and cook it later- blend all sauce ingredients (except peanut butter) in a blender. Pour over the raw chicken (in a ziplock bag) and store in the fridge for up to 3 days. Then pour it in the Instant Pot. Drop peanut butter on the top of the chicken or stir it in after it is cooked. Follow the rest of the directions above.

Chicken Breast cooking Times:
6-ounce chicken breasts- 6 minutes on high pressure for fresh ( 10 minutes on high pressure for frozen)
8 ounce chicken breasts -7 minutes on high pressure for fresh (11 minutes on high pressure for frozen)
10 ounce chicken breasts- 8 minutes on high pressure for fresh (12 minutes on high pressure for frozen)

Sheet Pan Chicken Shawarma Bowl with Cauliflower (with Tofu Variation)

1– 1 1/2 pounds chicken ( breast or thigh) or tofu or a mix of both
1 onion
1 red pepper- optional
1 cauliflower – optional see notes

Quick Shawarma Marinade:

1 teaspoon kosher salt
2 teaspoons cumin
2 teaspoons coriander
1 teaspoon turmeric
1 teaspoon granulated garlic ( or two cloves, finely minced)
2 tablespoons olive oil

Wrap Options:

4 x 10-12 inch wraps or pita bread
Cucumber, radish, or tomato, Everyday Kale Slaw or Isreali Salad or greens like arugula or spinach
Shawarma Bowl Options:

cooked grain ( rice, quinoa, barley) or roasted, “riced” cauliflower ( see notes)
roasted cauliflower or other roasted veggies
Serve both with Everyday Tahini Sauce, Zhoug, or Zhoug Yogurt, Baba ganoush and optional Isreali Salad.

Caribbean Bowl with Sheet Pan Roasted Chicken (or Tofu)

16 ounces chicken breasts or tofu filets ( or use some of each)
1 diced yam ( 3/4 inch dice), or try sliced plantains!
1 sliced onion
1 red or yellow bell pepper -cut into one inch wedges
1/2-cabbage ( cut into wedges) or sub parsnips or carrots
1 can black beans ( or sub cooked grains)
1 ripe mango
1 lime
2 scallions, sliced

Caribbean Marinade:

1/4 cup olive oil
1/4 cup fresh orange juice, plus 1 teaspoon zest
2 teaspoons soy sauce or Gluten free Braggs Liquid Amino Acids
2 teaspoons honey, maple or agave
5 fat garlic cloves
1 teaspoon allspice
1/2 teaspoon salt, more to taste ( after)
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/4 teaspoon ground cinnamon
1/4 teaspoon ground clove ( or sub nutmeg)
1/4 teaspoon cayenne or chili flakes or alleppo ( optional)

Preheat oven to 425 F.

Place marinade ingredients in a blender and blend until smooth.

Place tofu and/or chicken on a parchment lined sheet pan and season with salt and pepper. Pour some marinade over top, brushing and turning them over to get both sides coated well.

Prep the veggies and place on the sheet pan in a single layer alongside the tofu/ chicken ( or use another sheet pan) and either use any extra marinade to lightly coat the veggies, or season with salt, pepper and a drizzle of olive oil. You may have extra marinade depending on how many servings you make.

Place sheet pan in a hot oven and roast until the chicken is cooked through and veggies are tender, about 20-25 minutes. Give the veggies a quick toss after 15 minutes , for more even cooking.
Slice the mango and scallions and heat the beans in a small pot.

Season the beans with salt, pepper and a teaspoon of cumin.

Divide the seasoned warm beans among 2-4 bowls, arrange with the roasted veggies and tofu or chicken. Add sliced fresh mango, squeeze with lime and sprinkle with scallions.

Tandoori Bowl with Sheet Pan Roasted Cauliflower (with Chicken Variation)

1/2 head cauliflower, cut into florets ( or feel free to cook the whole thing and use leftovers for lunch)
1 can chickpeas, drained, rinsed, patted dry
1–2 boneless, skinless, chicken breast (optional)
1/2 red onion, sliced into ½ inch thick rings or wedges
2–3 tablespoons olive oil
1 teaspoon kosher salt
1/2 teaspoon cracked pepper
1 – 2 tablespoons Tandoori spice ( see below)

Serve with cooked rice or grain ( both optional) and optional Green Harissa Sauce, fresh Italian parsley leaves ( or cilantro). Slivered almonds, pomegranate seeds, would be nice too.

Homemade Tandoori Spice ( mix in a bowl, use 1-2 tablespoons, save the rest in an airtight jar)

2 tablespoons sweet paprika
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon granulated garlic
1 teaspoon sugar
1/2 teaspoon cayenne pepper ( optional)
1/4 teaspoon ground cinnamon
1/2 teaspoon salt

GREEN HARISSA SAUCE

Pre heat oven to 425F. If serving with rice, set it to boil on the stove. Add a cinnamon stick for added aroma.

Cut cauliflower and onion and place them along with chickpeas, on a parchment lined sheet-pan, along with the chicken breast if using.

Drizzle all with olive oil. Sprinkle everything generously with salt and pepper and generously with the tandoori spice. Give things a little toss. Drizzle a little more oil on the chicken breast to coat, rubbing it in a bit ( to prevent it from getting dry.) Place in the oven for 20 minutes. Check, toss, cook 5 more minutes if you need to. See notes.

Serve over rice or grain (or go grain- free) with optional Green harissa yogurt.

To make Green Harissa Sauce, see recipe.

notes

Small chicken breasts will cook in about 20 minutes at 425F. If they are big, they will take longer. Thighs will take longer still, especially bone-in, skin on. …and you may want to cook them in a separate baking dish, so you can pull the veggies out sooner.

To make this more festive looking add pomegranate seeds! If you like a bit of sweetness, try adding dried golden raisins or dried chopped apricots to the rice. Slivered almonds are nice too as a garnish.

Poke Bowl

Pick a base for the bowl:

brown rice or try jade rice
kelp noodles or seaweed salad
zucchini noodles
kale, baby spinach or mixed greens
shredded cabbage, jicama or carrots
Pick a Protein:

ahi tuna
wild salmon
albacore tuna
scallops or cooked shrimp
tofu

Pick “mix-ins”:

scallions, red onions, pickled onions
cilantro, dill, basil, shiso
toasted sesame seeds
kimchi
nuts- almonds, macadamia, cashew, peanuts, pine nuts
seaweed- like hijiki
fresh chilies
fresh ginger

Pick Bowl Toppings:

avocado
sprouts
edamame
roe
grated carrots, beets
cucumber
fresh mango
radishes
crispy shallots
shredded cabbage
nori
pickled ginger
shiso leaves
pomegranate
furikake seasoning
kimchi
chili threads

Pressure Cooker Teiyaki Chicken

Teriyaki Sauce:

1/2 cup low sodium soy sauce or Braggs Liquid Aminos
1/4 cup rice vinegar
1/4 cup honey or maple syrup
2 tablespoons sesame oil
2 garlic cloves, minced or use a garlic press
1 tablespoon ginger, minced
1/2 teaspoon red pepper flakes, more or less to taste
1 1/2 lbs chicken thighs (boneless, skinless)- left whole for shredding, or cut into 1-inch cubes.

1/4 cup cold water
3 tablespoons cornstarch
Optional additions: quick cooking veggies- broccolini, asparagus, snow peas, green beans, bell pepper, etc.

Garnish: scallions, sesame seeds, chives, cashews, etc.

Serve with: rice, black rice, in tortillas with Asian Slaw (see related recipe) in a Pineapple

Place Teriyaki Sauce ingredients in the Instant Pot: Soy Sauce (or Braggs), rice vinegar, honey, sesame oil, garlic, ginger and red pepper flakes.

Place chicken thighs in the pot (either cubed or whole).

Close and seal the instant pot, set to HIGH pressure for 10 minutes. ( 9 minutes if cubed).
Let pressure release naturally for 5 minutes, then vent. If shredding, remove chicken and shred the using two forks and place back into the pot. If cubed, leave chicken in the pot. Set the instant pot to SAUTE. Add veggies if you like and saute until tender, about 3-5 minutes.

In a small bowl, mix ¼ cup of water with 3 tablespoons of cornstarch and when veggies are tender, whisk into the simmering sauce. Stir until smooth and thickened, about 1 to 2 minutes.

Serve over rice, or in tortillas with Asian Slaw, garnish with sesame seeds and scallions.

Make the Teriyaki Sauce and set aside.

Make the cornstarch slurry and set aside i a separate bowl.

In a wok or large skillet, heat 1-2 tablespoons high heat oil and sear cubed chicken on all sides over medium heat, until nice and golden and slightly crispy. Take your time here.
Pour the teriyaki sauce over the browned chicken and lower heat letting the chicken cook all the way through.

Once the chicken is cooked through, stir in the cornstarch slurry. Stir until thickened and turn off heat.

Leftovers will keep 3-4 days in the fridge. This recipe can easily be doubled in a 6 quart instant pot.

Sheet Pan Chicken with Zaatar, Carrots, and Avocado

2 pounds boneless, skinless chicken thighs
1 pound carrots, peeled and sliced 1/8-inch thick on the diagonal
1/2 large red onion, sliced 1/4-inch thick
2 tablespoons za’atar
1 lemon, zest and juice reserved
1 pinch kosher salt, plus more to taste
1 pinch freshly ground black pepper, plus more to taste
2 teaspoons honey
4 tablespoons plus 2 teaspoons olive oil, divided
2 ounces feta, crumbled or thinly sliced
1/4 cup pistachios, finely chopped/crushed into irregular pieces with a knife
1 teaspoon sumac (optional)
1 cup watercress, arugula, or spinach
1 large ripe avocado, sliced

Heat oven to 425 degrees Fahrenheit. Place a parchment-lined sheet pan in the oven while it heats.
In a large bowl, combine chicken, carrots, onions, za’atar, lemon zest, 2 teaspoons kosher salt, pepper, honey, and 4 tablespoons olive oil. Toss well with hands to evenly coat the chicken and vegetables in the olive oil and seasonings. (This step can be done 6 to 8 hours in advance; cover and refrigerate until ready to use.)

Working quickly, empty the contents of the bowl on the hot sheet pan, then arrange the ingredients in a single, even layer. (Careful, the pan will be hot!)
Roast for 12 minutes, then flip the chicken and stir the carrots. Roast for another 8 to 10 minutes, or until the chicken is cooked through (internal temperature should be 165 degrees Fahrenheit in the thickest piece). Remove from oven.

Meanwhile, in a small bowl, mix together the feta, pistachios, and 2 teaspoons of olive oil. Set aside.

Heat the broiler with an oven rack about 4 to 5 inches from the heating element. Broil the chicken and carrots for 1 to 2 minutes, or until they’re starting to brown and crisp around the edges.
Immediately out of the oven, squeeze the juice from half the lemon, and sprinkle the sumac (if using) over the entire dish.

Let cool for about 5 minutes, then toss in the watercress, feta and pistachios, and avocado. Serve warm.

Chicken Vadouvan Curry

28g Vadouvan Curry Mix
1 tsp Celery Salt Seasoning or Himalayan Salt
1 onion, finely chopped
1 tbsp oil
600g chicken thigh fillets, cubed
1 cup plain yoghurt
1 tsp tamarind liquid concentrate
coriander leaves to garnish
1/2 cup water or chicken stock

Heat oil in large saucepan, saute onion for 5 min, add vadouvan curry powder. Stir 1 minute then add chicken. Stir to seal on all sides.

Add salt, water to cover and tamarind or lemon.

Simmer 20 minutes or until meat is cooked.

Remove from heat, stir yoghurt through and serve immediately with rice and garnish with fresh coriander leaves.

Vadouvan Chicken Curry with Smoked Basmati Rice

2 tablespoons coconut oil
1 large onion, chopped (about 1 1/4 cups chopped)
3 tablespoons Vadouvan curry powder
1/2 teaspoon kosher salt
1 large tomato, cored and coarsely chopped
6 ounces fresh okra, stems removed and thickly sliced
2 boneless skinless chicken breasts, cut into bite-sized pieces
1 14oz. can full-fat coconut milk
1 tablespoon lime juice
1 1/2 cups smoked basmati rice, cooked according to package instructions
Fresh cilantro (or micro cilantro), for garnish

Prepare rice according to package instructions, ideally timing it so that the rice is done about the same time as the curry. Keep covered and let sit for 10 minutes before fluffing with a fork.
Heat coconut oil in a large non-stick skillet over medium high heat. Add onion and sautée until softened and just starting to color, about 8 to 10 minutes. Add curry powder and salt and stir until onion is evenly coated and fragrant, about 1 minute.

Add tomato and okra and cook for 5 to 7 minutes or until tomatoes begin to break down and okra starts to soften.

Add chicken, stirring and flipping until most of the chicken is visibly opaque, about 10 minutes.
Add coconut milk and simmer for 10 to 15 minutes or until thick and velvety and chicken is cooked through. Add lime juice, then taste and season with additional salt and/or lime juice as desired.
Divide rice among serving bowls and spoon curry over top. Garnish with fresh cilantro and serve.

Cantonese Supreme Soy Sauce Pan-Fried Noodles

300 grams fresh thin egg noodles (Twin Marquis Hong Kong Fried Noodles)
4 Tbsp cooking oil – divided, plus more as needed
1 large onion – peeled and thinly sliced
3 cups beansprouts

Seasonings:
2 Tbsp soy sauce – or more to taste
1 Tbsp oyster sauce
1 Tbsp dark soy sauce
1 Tbsp sesame oil
1 tsp sugar
1/4 tsp ground white pepper

Mix all the ingredients for the seasonings and set aside.

Bring a large pot of water to a boil. Blanch the fresh egg noodles in the boiling water for 1 minute or less. Don’t overcook the noodles. If you use dried noodles, cook them according to instruction. I suggest to cook it to al dente and then refresh with cold water.

Preheat a wok or large skillet until really hot. Add 3 Tbsp of oil. Add the blanched noodles to the wok. Spread it on the wok as thinly as possible and let them fry until certain spots get slightly charred and crispy. Flip over and let it crisp up on certain spots. Drizzle with a bit of oil on the side if necessary. Dish out the noodles.

Preheat the wok again. Add 1 Tbsp of oil and add onion slices. Stir fry until they are slightly softened but still has a bit of crunch.

Add the noodles followed by the seasonings. Toss to mix everything and to make sure the seasonings coat the noodles. Add beansprouts and stir fry for about 30 seconds or so or until it just a bit soft but still have that crunch. Have a taste and adjust by adding more soy sauce if needed. Turn off the heat and serve immediately.

Variations:

Supreme soy sauce noodles is a very basic Cantonese chow-mein and usually with no protein or leafy vegetables added. However, if you want to make it into a “complete” meal with some protein and veggies, you certainly can.

PROTEIN: chicken, beef slices, pork slices, tofu, shrimp, etc. Stir fry this with a bit of oil after you pan-fry the noodles and then dish out and add them back in together with the noodles and seasonings later.

VEGETABLES: Bok choy, yu choy, Chinese broccoli (gai lan), mushrooms, etc. After stir frying the onion, add the veggies and continue to stir fry until the veggies are soft and continue with the rest of the recipe.