Monday, September 7, 2015
1 T. Seasoning Salt (can use Simply Organic Grind or Spike to salt)
3/4 tsp. ground black pepper
2 T. Dijon mustard
2 1/2 T. Worcestershire sauce
1/4 C. lemon juice, freshly squeezed
1/4 C. Tamari
1/2 C. olive oil
Chicken breasts or thighs
Marinate boneless chicken thighs or breasts in refrigerator. Grill. Or you can cut chicken into pieces and put on a skewer for shish kabobs. Yummy!
1 T. tom yum paste
1/2 clove garlic, finely chopped
3 stalks lemon grass, cut into 4-6 inch pieces
2 kaffir lime leaves
2 skinless, boneless chicken breast halves - shredded
4 ounces fresh mushrooms, thinly sliced
1 T. fish sauce
1 T. lime juice
2 green chile peppers
1 bunch fresh coriander (cilantro), chopped
1 sprig fresh basil, chopped
Optional: Add a small amount of coconut milk at the end.
1. In a large saucepan, bring the chicken stock to a boil. Stir in the tom yum paste and garlic, and cook for about 2 minutes. Stir in the lemon grass and kaffir lime leaves. Place the chicken in the saucepan, and cook 5 minutes, or until no longer pink and juices run clear.
2. Mix in the mushrooms. Add the fish sauce, lime juice, and green chile pepper. Continue cooking until well blended. Remove from heat, and serve warm with the coriander and basil.
2 1/2 T. grated fresh ginger root
2 T. chopped garlic
1/8 tsp. crushed red pepper flakes
4 boneless skinless chicken breasts or thighs
1/2 cup flour
salt and pepper, to season flour
2 T. olive oil
4 T. soy sauce
1/2 C. brown sugar
1/2 C. white wine vinegar
1 tsp. fish sauce
1 cup sugar snap peas
1. Combine the ginger root, garlic and red pepper flakes in a cup and set aside.
2. Mix flour with salt and pepper to taste and dredge chicken pieces in this.
3. Heat olive oil in a large skillet.
4. Cook the chicken until browned on both sides and cooked through.
5. Remove the chicken and put in a warm dish, set aside in low oven to keep warm.
6. Add the ginger-garlic mixture to the skillet and salute until lightly browned.
7. Add the soy sauce, brown sugar, vinegar, and fish sauce (if using).
8. Bring the mixture to a boil.
9. Reduce the heat and simmer, stirring frequently, until the sauce reduces and thickens.
10. Pour the sauce over the chicken pieces in the warm serving dish and keep warm until ready to serve.
11. Trim and shred the sugar snap peas diagonally.
12. Just prior to serving, sprinkle the top of the chicken with the shredded snap peas.