My roommate, Rhonda, and I are taking turns cooking and I’m loving all the new dishes she is introducing me to. We are trying to eat healthy, not from a box (ok, so I cheat sometimes and have frozen pizza), with fresh ingredients. It’s not that hard to do if you plan ahead. This one is really flavorful and I loved the tastes all melding together.
It has lots of fresh veggies, grilled chicken (on the George Foreman grill), and a delish sauce that goes over it all, so it’s a one dish delight. It’s nice to have someone else do the cooking too and we both enjoy some nights off, but still have great meals to eat. That’s a win-win for both of us.
Since I loved it so much, I figured that some of you might like it too, so I’m sharing the recipe with all of you. I know I’m always looking for delicious recipes to add to my files. Some are keepers and some are not. This one has some different Asian ingredients that you might not have on hand, but I can tell you it might be worth gathering some new items to try it out.
I think this one is a keeper!
Do you enjoy trying new recipes too?
- 1 pound skinless and boneless chicken thighs
- 1 TBL Asian sesame oil
- 1 TBL Chinese chili garlic sauce (Asian markets if not in your grocery)
- 1 TBL finely minced garlic
- 1 TBL finely minced ginger
- 2 TSP fresh lime or lemon juice
- ¼ savoy cabbage (tough outer leaves removed), cored and very thinly sliced
- 2 oz. raw snow peas, thinly slivered
- 4 scallions (including 3 inches of green) thinly sliced
- ¼ red bell pepper, thinly sliced
- ¼ cup chopped cilantro leaves
- ¼ cup apple cider vinegar
- 3 TBL coconut oil
- 2 TBL Asian sesame oil
- 1 TBL almond butter
- 1½ TBL honey
- 1 TSP Dijon mustard
- 1 TSP soy sauce
- 1 egg yolk
- Salt and Pepper to taste
- Combine the chicken, sesame oil, chili sauce, garlic, ginger and lime juice in a bowl. Cover and refrigerate 2 hours, tossing once. Cook the chicken on a well-oiled grill over high heat until cooked through, 5 min. per side. Cool slightly, then cut into thin strips. Place in a large bowl; add the cabbage, snow peas, scallions, bell pepper and cilantro. Reserve.
- Prepare the Chinese dressing: Place all the dressing ingredients in a blender; process on high until smooth. Adjust the seasonings to taste. (Makes 1 cup) Refrigerate, covered, until ready to use.
- Toss the salad with ⅓ cup of the dressing or as desired. Transfer to a decorative bowl and serve immediately. (Extra dressing may be stored in the refrigerator for two days).
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