Thai Pineapple Peanut Satay Chicken

Name: Thai Pineapple Peanut Satay Chicken
Prep time: 20 min
Cook time: 10 min
Yield: 6 servings
Ingredients: 1/3 c pineapple juice; 1/4 c soy sauce; 1/4 c brown sugar (packed); 1 tbsp fish sauce; 1 tbsp lime juice; 2 tsp siracha; 1 tsp dry basil; 1 tbsp garlic (finely minced); 1/2 tsp ginger; 1/4 tsp black pepper; 3 tbsp olive oil; 1/3 c coconut milk; 1/4 tsp cornstarch; 1/3 c peanut butter (crunchy); 2 lbs chicken breast (cut into bite sized pieces.)

Original recipe found on Carlsbad Cravings.

This is a moist dish that does not require a lot of time to prepare. You do need to set aside marinade time though 3-4 hours.

Cuisine

Thai

Prep Time

20 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

1/3 c pineapple juice
1/4 c soy sauce
1/4 c brown sugar packed
1 tbsp fish sauce
1 tbsp lime juice
2 tsp siracha
1 tsp dry basil
1 tbsp garlic finely minced
1/2 tsp ginger
1/4 tsp black pepper

Peanut Sauce

3 tbsp olive oil
1/3 c coconut milk
1/4 tsp cornstarch
1/3 c peanut butter crunchy

Other

2 lbs chicken breast cut into bite sized pieces.

Cuisine

Thai

Prep Time

20 minutes

Cook Time

10 minutes

Servings

servings

Ingredients

1/3 c pineapple juice
1/4 c soy sauce
1/4 c brown sugar packed
1 tbsp fish sauce
1 tbsp lime juice
2 tsp siracha
1 tsp dry basil
1 tbsp garlic finely minced
1/2 tsp ginger
1/4 tsp black pepper

Peanut Sauce

3 tbsp olive oil
1/3 c coconut milk
1/4 tsp cornstarch
1/3 c peanut butter crunchy

Other

2 lbs chicken breast cut into bite sized pieces.

Instructions

Pour all the ingredient for the marinade in a large freezer bag, mix well. Add the chopped bite size pieces of chicken. Let marinade for 3-4 hours in refrigerator. Peanut Sauce Add the coconut milk and cornstarch to small sauce pan. Using wisk blend well. Add the peanut butter and mix well. Doesn't take long before thick and warm enough to serve. 3-4 minutes. For the pineapple grill or broil the slices and serve with the chicken. Takes about 5 minutes. You can either grill this or broil. I broiled. Assemble skewers by adding the chicken about 6-8 pieces to each. (If using wooden skewers soak for 30 minutes prior) Grill on one side and then turn slightly. For broil, preheat oven. Line a baking sheet with cooking spray. Cook for 5 minutes and then turn, takes 10-15 minutes.

Slow Cooker General Tso’s Chicken

Slow Cooker General Tso's Chicken

Servings

Ingredients

1/4 cup cornstarch Plus 1Tbsp
1 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breast cut into 1 1/2 inch pieces
2 Tbsp vegetable oil
1/4 cup light brown sugar packed
3 Tbsp rice vinegar
3 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp sesame oil
3 garlic cloves minced
1 tsp ginger grated
1/4 tsp red pepper flakes
6 small dried red chile peppers
cooked white rice for serving

Servings

Ingredients

1/4 cup cornstarch Plus 1Tbsp
1 tsp salt
1/2 tsp pepper
1 1/2 lbs boneless skinless chicken breast cut into 1 1/2 inch pieces
2 Tbsp vegetable oil
1/4 cup light brown sugar packed
3 Tbsp rice vinegar
3 Tbsp soy sauce
1 Tbsp apple cider vinegar
1 Tbsp sesame oil
3 garlic cloves minced
1 tsp ginger grated
1/4 tsp red pepper flakes
6 small dried red chile peppers
cooked white rice for serving

Instructions

Mix 1/4 cup cornstarch, salt, and pepper together in a gallon-sized bag. Add the chicken pieces, seal the bag, and shake until the chicken is well coated.
Heat the oil in a large nonstick skillet over medium-high heat until shimmering, about 3 minutes. Add the chicken in batches, making sure not to crowd the pan, and cook about 2 minutes per side. The chicken might not brown, but the cornstarch coating will become crispy and dry. The chicken will not be completely cooked at this point, and that is OK. Transfer the chicken to a 6-quart slow cooker and repeat with any remaining chicken.
Whisk the sugar, rice vinegar, soy sauce, cider vinegar, sesame oil, 1 Tbsp cornstarch, garlic, ginger, and pepper flakes together in a small bowl. Pour over the chicken, then scatter the dried chile peppers around the chicken.
Cover and cook until chicken reaches 165F, 1 1/2 to 2 hours on the LOW setting or 45 minutes on the HIGH setting. Toss the cooked chicken with the sauce. Serve with rice. Enjoy!

Recipe Notes

Recipe adapted from The Kitchn

Roasted Cauliflower Stir-Fry

Great stir-fry recipe without the meat.

Servings

Ingredients

1 lg head cauliflower cut into florets
4 Tbsp vegetable oil divided
6 1/4 in slices ginger
1 sm onion thinly sliced
5 cloves garlic thinly sliced
2 scallions cut into 2 in. lengths
2 Tbsp rice wine
1 1/2 Tbsp soy sauce
1 tsp. sesame oil
1/2 tsp red chili flakes
1/4 tsp sugar
steamed rice for serving

Servings

Ingredients

1 lg head cauliflower cut into florets
4 Tbsp vegetable oil divided
6 1/4 in slices ginger
1 sm onion thinly sliced
5 cloves garlic thinly sliced
2 scallions cut into 2 in. lengths
2 Tbsp rice wine
1 1/2 Tbsp soy sauce
1 tsp. sesame oil
1/2 tsp red chili flakes
1/4 tsp sugar
steamed rice for serving

Instructions

Arrange a rack in the middle of the oven and preheat to 450F. Place cauliflower on baking sheet, drizzle with 2 Tbsp. of the oil and season with salt and pepper. Spread into an even layer and roast until crisp and golden, stirring halfway through about 20-25 minutes.
Heat the remaining 2 Tbsp oil in a wok over medium-high heat until shimmering. Add the ginger and stir until caramelized, 1-2 minutes. Add the onion and garlic, and cook for 2 minutes more, making sure they don't burn.
Turn up the heat to high, then add the roasted cauliflower and scallions. Stir-fry for 30 seconds. Add the rice wine, soy sauce, sesame oil, red pepper flakes, and sugar. Stir-fry for about 1 minute, then serve with rice if desired. Enjoy!

Recipe Notes

This recipe was adapted from The Kitchn

Beef Stir Fry

Great weeknight meal. Fast and fresh.

Servings

Ingredients

1/2 cup soy sauce
5 Tbsp brown sugar
6 garlic cloves minced
1/2 tsp ginger
2 tsp rice vinegar
10 oz snow peas
4 Tbsp canola oil
10 oz mushrooms thinly sliced
1 lb sirloin steak thinly sliced

Servings

Ingredients

1/2 cup soy sauce
5 Tbsp brown sugar
6 garlic cloves minced
1/2 tsp ginger
2 tsp rice vinegar
10 oz snow peas
4 Tbsp canola oil
10 oz mushrooms thinly sliced
1 lb sirloin steak thinly sliced

Instructions

Combine soy sauce, brown sugar, garlic, ginger and rice vinegar in a bowl. Set aside.
Bring water in a medium pan to a boil. Add snow peas, boil them for 2 minutes, set aside.
Heat a large skillet or wok until hot, add 2 Tbsp oil. Add mushrooms cook them on high heat, turning occasionally, until brown. Salt them midway, just a little. Remove, set aside.
To the same skillet, on high heat, add 2 Tbsp oil. Add the meat in two batches, not crowding the meat. Cook until nicely browned on both sides. With all the meat in the pan add the snow peas and mushrooms, then the sauce. Stir to combine, for about 1 minute. Turn off the heat. Cover with lid.
Serve with rice. Enjoy!

Recipe Notes

Recipe adapted from Julia's Album.

Instant Pot African Peanut Stew

Adapted from recipe found on Making Thyme For Health

Instant Pot African Peanut Stew

This is a warm comfort food dish that is filling and perfect on a chilly day.

Course

Main Dish

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1 tbsp olive oil
1 onion chopped
1/2 jalapeno seeded and diced
4 garlic cloves minced
2 tsp ginger grated
2 tsp cumin
1/2 tsp cayenne
3 tbsp tomato paste
1 lg sweet potato peeled and cubed into 1 inch cubes
1/2 c creamy peanut butter unsweetened
4 c vegi broth
1 c water
1 collard greens cut, remove stems
rice cook to instructions, I did 1c uncooked
1 tbsp cilantro
roasted peanuts handful
1 lime

Course

Main Dish

Prep Time

15 minutes

Cook Time

30 minutes

Servings

people

Ingredients

1 tbsp olive oil
1 onion chopped
1/2 jalapeno seeded and diced
4 garlic cloves minced
2 tsp ginger grated
2 tsp cumin
1/2 tsp cayenne
3 tbsp tomato paste
1 lg sweet potato peeled and cubed into 1 inch cubes
1/2 c creamy peanut butter unsweetened
4 c vegi broth
1 c water
1 collard greens cut, remove stems
rice cook to instructions, I did 1c uncooked
1 tbsp cilantro
roasted peanuts handful
1 lime

Instructions

I used Instant pot and put in all ingredients from olive oil to collard greens in instant pot and programmed for soup. Cook rice according to instruction on package. Serve stew on top of cooked rice. Garnish with cilantro, peanuts, and lime wedge. If you do not have a instant pot you can easily adapt this into a soup pan. I would cook onion in olive oil with garlic and ginger and then add spices, tomato paste, sweet potato, peanut butter, broth and water. Let boil and as sweet potato begins to soften add in the collard greens.