Coconut Lime Chicken

COCONUT LIME CHICKEN
PREP TIME
10 MINS
COOK TIME
30 MINS
TOTAL TIME
40 MINS

Creamy Coconut Lime Chicken Breasts - a one pan, Whole 30 approved dish made with only a handful of ingredients. Dairy Free + Paleo + Gluten Free
Course: Main Course
Cuisine: Thai
Servings: 4 people
Calories: 317 kcal
Author: Sarah

INGREDIENTS:

4 skinless boneless chicken breasts, about 1 1/2 pounds
1/4 teaspoon sea salt
1/4 teaspoon black pepper
1 tablespoon coconut oil
1/2 cup red onion it came out to 1/2 onion for me, chopped
1 whole red chili chopped optional
1 cup organic chicken stock*
2 tablespoons lime juice about 1 large lime
1 tablespoon chopped cilantro
1/2 teaspoon red chili flakes
1/2 cup full fat coconut milk from a can or coconut cream
1 teaspoon turmeric powder (optional)
1 tablespoon arrow root starch for paleo/whole 30 or corn starch mixed into 1 tablespoons water optional
Cooked rice to serve with enough for 4 servings.

INSTRUCTIONS:

1. Place the chicken breasts between two pieces of plastic cling wrap and pound them down to make them even in thickness. This will help the chicken cook evenly and make for more tender chicken. Sprinkle each side of the chicken with salt and pepper.
2. Melt the coconut oil in a large skillet over a medium high heat on the stove. Add the chicken breasts and cook each side for 5-7 minutes or until browned on each side. Remove the chicken from a skillet and set aside on a plate. The chicken doesn't need to be fully cooked yet because you'll be returning it to the heat shortly.
3. Add the chopped onion to the same skillet and sauté for a few minutes to soften. Add the chili pepper if you're using it. Sauté another couple of minutes. Add the chicken stock, lime juice, cilantro and chili flakes. Bring the mixture to a boil and then reduce down to a simmer. Let simmer for about 5 minutes to let reduce down. Add the coconut milk and the turmeric and bring to simmer again for another 5 minutes. Add the starch and water at this time if you're using it. You may need to raise the heat slightly higher to bring this to a boil to activate the starch. Once the sauce thickens reduce it back down to a simmer.
4. Add the chicken back to the skillet, cover and let cook for another 5-10 minutes or until the chicken is cooked all the way through.

Serve with rice or cauliflower rice with the sauce spooned over the top.

Add an extra sprinkling of cilantro & chillies and enjoy!

From:

https://www.asaucykitchen.com/coconut-lime-chicken/

Pickled Ginger

I bought some fresh ginger root at my local .99 Cents Store, but wasn't using it fast enough before it started to wrinkle a bit, so I decided to pickle it.

So the key to pickling ginger is 3 parts apple cider vinegar to 2 parts granulated sugar.  Since I only had three small pieces of ginger to pickle, I used my 1/3 cup measuring cup for this batch. On the stove, heat this mixture on medium heat until it boils. While the liquid was heating up, I cleaned the ginger root by taking off the tan skin with a sharp paring knife and cutting out any dry or damaged parts and then sliced it about 1/8th of an inch thick. I placed the sliced ginger into a glass snaplock container and poured the pickling liquid over the ginger until about 1/8th of an inch to the top and then snapped the top onto the glass bottom and wiped the glass clean due to the bit of overflow and placed the container into the refrigerator.

Pickled ginger may turn pink.

Satay Sauce

Just three ingredients!

2 tablespoons peanut butter
2 teaspoons ground chili paste
Coconut milk

Do not heat! Just blend with a fork and add ground chili paste and coconut milk to your desired taste and consistency.

My Udon

1 tsp olive oil
1 sliced shallot
1 pinch Kosher salt
1 pouch pre-made udon (5 for $1.99 at most Asian supermarkets)
1 envelope udon seasoning (that comes with the udon)
1 cup water
2 cups chicken broth
6 sliced button mushrooms or 1/2 small package of enoki, 1 inch cut
2 tbsp cubed firm tofu, 1/4 x 1/8 inch
one bunch of chopped baby bok choy
1 finely chopped green onion (garnish)

Heat olive oil in 2 quart saucepan and add sliced shallot and a pinch of Kosher salt. Saute for two minutes stirring occasionally. Add chicken broth, water, pre-made udon and seasoning envelope. Bring to a boil, then reduce heat. Add remaining ingredients and simmer two minutes. Serve with a garnish with of finely chopped green onion, if desired.

Serves 2

Ginger-Scallion Sauce

2 1/2 cups thinly sliced scallions (both green and white parts)
1/2 cup fresh ginger, peeled and finely minced
1/4 cup canola oil
1 1/2 tsp usukuchi (light soy sauce)
3/4 tsp sherry vinegar
3/4 tsp kosher salt, add to taste

Yield 3 cups. Saves for a day in the frig.

Use with your favorite noodles or cooked rice with bits of cooked meat or shrimp, scrambled egg, carrot, grape tomato halves, bok choy, cilantro or enoki.

- a recipe from momofuku by David Chang

Chicken and Vegetable Stir-Fry

2 tbsp canola oil
1 tsp Morton's Nature's Seasons
1 boneless skinless chicken breast, cut into bite sized pieces
1/3 cup General Tsao sauce (from Trader Joes)
1 shallot, sliced thin
1 medium carrot, cleaned and cut into 1-2 inch sticks
8 oz rice noodles
one baby zucchini, sliced thin
1/3 cup snap beans, cut diagonal into bite sized pieces
1 cup bean sprouts
1/4 cup chopped green onion
2 tbsp chopped cilantro

Heat 2 tbsp canola oil in wok or large skillet. Sprinkle Morton's Nature's Season's into bite sized pieces of chicken breast and add to hot oil. Stir fry 3-4 minutes until chicken is cooked through. Add General Tsao sauce over chicken. Add 1 thinly sliced shallot and carrot sticks to wok. Let cook for 1 minute. Prepare rice noodles. Rinse bean sprouts in colander. Prepare all other vegetables and place into a bowl and set aside. Drain rice noodles into colander with bean sprouts and drain well. Add chopped vegetables, bean sprouts and noodles into wok and stir together. Cook until heated through, about 2 minutes. Makes 4 servings.

This makes a mildly spicy dish. If you want to kick up the heat, chop one red bird's eye chili and add to mixture.

Vietnamese Egg Rolls

1 lb. ground pork
1 c. shredded cabbage
1/2 c. shredded carrot
1/2 pack rice vermicelli-soaked in warm water for 10 minutes
1/2 c. black fungus-rehydrated or fresh if available
2 T. good oyster sauce (Lee Kum Kee Premium, in the tall slender bottle)
2 t. ground pepper
2 t. salt
1 pack Simex Lumpia wrappers
Water and a pastry brush for sealing the wrappers
Canola or peanut oil for frying
Butter lettuce (serving suggestion)

Julienne black fungus, and cut rice noodles into 3-inch pieces then mix with carrots, cabbage, oyster sauce, salt, and pepper—let stand for 1 hour. After resting, squeeze as much moisture out of the vegetable mix as possible. Mix with the pork, and sauté a little portion to check your seasoning. If satisfactory, start rolling. The directions for rolling are on the back of the lumpia package. Fry at 300 degrees for approximately 5 minutes or until the sizzling has subsided—make sure your rolls are cooked through. Serve with butter lettuce leaves (for wrapping the rolls) and nuoc cham for dipping. These freeze wonderfully for later use.

Makes about 24.

Nuoc Cham
1/4 c. lime juice
1/4 c. fish sauce (I use Three Crabs Brand)
1/4 c. sugar
1/2 c. warm water
1/2 Serrano chili, seeded and sliced
1/4 clove of minced garlic

Mix all together and stir until the sugar dissolves.

From MSPMag.com Foodie File Blog by Philip Dowart

Pad Thai Sauce

1/2 cup hot water
1+1/2 Tbsp. tamarind paste (available by the jar at Asian/Indian food stores)
5 Tbsp. fish sauce (available in tall bottles at Asian stores) OR substitute 6 Tbsp. soy sauce if vegetarian
1 fresh red chili, minced, OR 1/2 to 1 tsp. cayenne pepper, OR 2-4 tsp. chili sauce
5-6 Tbsp. brown sugar

1. Pour the hot water into a small mixing bowl or glass measuring cup. Add the tamarind paste and stir well to dissolve.
2. Add the other ingredients and stir to dissolve. (Note that you will need all the sugar to balance out the intense sourness of the tamarind.)
3. The sauce should taste tangy - a balance of sour, sweet, spicy, and salty. If it's still too sour for your taste, add a little more sugar. Remember that once it's distributed throughout the noodles, the sauce will no longer be so spicy or strong-tasting.

Yield: 2/3 cup Pad Thai Sauce which is enough for 2 batches of pad thai. Store in a jar in the refrigerator. The sauce will keep for several weeks.

Recipe modified from About.com

Bangkok Sweet and Sour Fish

3 tbsp canola oil
1 lb firm white fish (Tilapia OK)
3 tbsp cornstarch
3/4 tsp salt


Sauce:
1 tbsp oil
1 green bell pepper, chopped into 1/4 inch pieces
1 tomato, chopped into 1/4 inch pieces
1/4 cup onion, chopped into 1/4 inch pieces
1/4 cup Kikkoman Thai Style Chili Sauce
1 tbsp pineapple juice (from can of chunks)
1 can (8 oz) pineapple chunks, drained
2 tsp soy sauce

In large skillet, heat 3 tbsp canola oil. In a bowl, mix cornstarch and salt together. Coat 1 lb firm fish filets with mixture. Cook in skillet two minutes on each side and then plate.

In same pan, heat 1 tbsp canola oil, add green bell pepper, onion and tomato and cook 2 minutes. In a bowl, stir in 1/4 cup Kikkoman Thai Style Chili Sauce, 2 tsp soy sauce and 1 tbsp pineapple juice from can of chunks. Add to pan. Drain pineapple chunks and add to mixture. Stir until blended and heated through. Serve sauce over fish.

Serves 4

Note: Recipe from the back of Kikkoman Thai Style Chili Sauce bottle.

My Pad Thai

8 oz pad thai noodles
3 cups very hot water
4 tbsp canola oil, divided
1 egg
12 large shrimp, previously frozen
2 cups bean sprouts
2 green onions chopped diagonally
3 tbsp mild pad thai sauce
1/4 cup chopped peanuts
torn basil leaves for serving
1 lime, cut in half through the middle, not end to end and then sliced into wedges.
black pepper to taste.

Soak noodles in hot water, pour into colander, rinse in cold water and set aside with egg.

In a wok or large skillet, add 2 tbsp oil and heat to medium. Scramble egg and then cook to scrambled consistancy. Remove egg from pan and set aside. Add 2 tbsp oil and heat to medium. Cook shrimp on both sides until done. Rinse bean sprouts in colander and shake well. Add noodles, egg, bean sprouts, green onions, chopped peanuts and sauce into pan with shrimp. Mix well and heat through.

Serve with torn basil leaves at the bottom of the bowl and a squeeze of lime and a shake of black pepper on top.

Rice Bowl with Meat and Vegetable

In air cooker:
Place frozen meat (chicken or fish) on grill setting tall and spray with Pam to allow seasonings to stick. Season with your favorite seasoning.

Cook 1 frozen boneless skinless chicken breast per person, or
1/2 pound of frozen fish
Only 30 minutes on high.
Cut into large pieces when done.

Immediately after you start the meat,

In rice cooker:
If vegetables are desired, cut vegetables into bite sized pieces and place into steamer basket.
Prepare one short cup to rice per person.
Cook rice per unit instructions

You need 1/4 cup or less of Kikoman's Teryaki Baste and Glaze to coat chicken, if desired.
I butter the rice with Nucoa and season it with more fish seasoning or Mrs Dash Original for fish only.