Wednesday, August 22, 2012

Another Peanut Chicken Stir Fry Recipe

Plated meal. Enjoy! 
Mmmmmm veggies
Chicken with Peanut Sauce
Completed chicken & veggies before ABC Sauce
Peanut Sauce consistency after whisking 
Good Tino!
Sautéing chicken & onions 
Added a few pics and a few options for changing up my first peanut chicken recipe. Photos detail steps throughout. Added a new sauce "ABC Sweet Soy Sauce" to the rice. All while Tino was being a good kitten and just watching!

Peanut Chicken with Brown Rice (Additional Recipe Option)

Peanut chicken served with brown rice is full of flavor and added nutritional value from brown rice! Makes 3-4 servings.

Peanut Sauce:
1/2 Cup creamy peanut butter
4T Low sodium soy sauce
2T Rice vinegar
1/2 chicken broth
1/2 T - 1T Garlic powder (to personal taste)
1 1/2 T Garlic Chili Paste or 2 T Sriracha

Chicken & Stir Fry ingredients:
4 Chicken breasts, cut into thin strips & large bite sized pieces
1/2 yellow onion, sliced and cut into bite -size pieces
1 bag frozen stir fry vegetables
4 T Oil (3 T Coconut Oil, 1 T Sesame Oil) - Stir Fry
1 T Oil of choice for vegetables
2 Servings brown rice
4T (aprox.) toasted coconut (optional) for topping
ABC Sweet Soy Sauce (found at Asian Grocery Stores) 
Dash of Salt & Pepper
1. Bowl 1: Whisk all peanut suace ingredients together. Mixture will not mix together right at first, but will after a minute or two with a whisk.
2. Pan 1: Saute onion in oil over low heat. Meanwhile, begin rice.
3. De-thaw veggies in microwave and drain in colander.
4. Toast coconut in oven/ toaster oven, if desired.
4. Cut chicken into strips, begin sauteing over low-medium heat until cooked through. Pan 2.
5. Add veggies to Pan 1. Stir and add ABC sauce after a minute or two. Cook on low for a few more minutes.
5. Once chicken is cooked through, add half of peanut sacue to skillet. Mix well. Cook on low another 2-3 minutes.
6. Arrange brown rice and veggies on plate, top with sauteed chicken & toasted coconut.


Wednesday, August 1, 2012

Triple Tail Fish Tacos

Best fish tacos ever! We came across a fish we hadn't heard of, called Triple Tail. Wow, is it awesone. Great recommendation by the fishmonger. Simple to prepare and enjoy!

- 2 large Triple Tail Filets
- 4T Extra Virgin Coconut Oil
- Optional: marinate in lemon ponzu sauce, sea salt, and garlic.

Keep heat very low (as coconut Oil must stay low) as you cook the filets. They will become lightly browned as shown in the picture, and flake easily.

Warm tortillas and top as desired with: mango, cilantro, guacamole, shredded carrots, cheese, tomatoes, sour cream, red onion and salsa!