Falafel-Crusted Chicken w/ Hummus-Slaw Pitas

Life would be so much easier if I had three sous chefs helping me cook dinner every night.  Is that so much to ask for people?
Last week, Dave and I cooked up a delicious new dinner with our friends  Dave and Betsy.  (I do have to mention that they are actually Dave & Elizabeth just like we are… weird!) They are foodies just like us and we absolutely love trying new things with them (Check out our spectacular meal at Modo Mio).  I was happy to have lots of help in the kitchen- especially since the other Dave was the only one who could find the Falafel mix we needed!  You may have to visit more than one grocery store like we did, just a heads up.
This recipe was so tasty and really different than anything else I’ve tried before.  It could also be easily made and put over a bed of lettuce as a salad or stuffed into a wrap too!

Falafel-Crusted Chicken w/ Hummus-Slaw Pitas​

Ingredients:
Cooking spray
2 packages of Chicken Breast Tenders (pre-cut saves time and is inexpensive!)
1 tablespoon extra-virgin olive oil
1/2 cup falafel mix (We used Casbah brand)
4 whole-wheat pitas, halved
1/4 cup Hummus (I made some homemade real quick first, but you can use store-bought if you want!)
Grated zest and juice of 1 lemon
1 Tablespoon Sriracha
1 package shredded coleslaw mix
6 radishes, halved and thinly sliced
1 cup chopped fresh parsley
Sea Salt and Black Pepper

​​

Directions
1.  Preheat the oven to 425 degrees F. Coat a foil-lined backing sheet with cooking spray. Toss the chicken with the olive oil in a large bowl, then add the falafel mix and toss to coat. (It will stick, I promise!) Arrange the chicken on the baking sheet and bake until golden and cooked through, about 10 minutes. While the chicken is baking, stack the pita halves and wrap them in foil; warm in the oven, about 5 minutes.

2.  Meanwhile, mix the hummus, lemon zest and juice, Sriracha and 3 tablespoons water in a large bowl. Remove 2 tablespoons of the hummus sauce and reserve. Add the coleslaw mix, radishes and parsley to the remaining hummus sauce and toss. Season with salt and pepper.  Add more Hummus, seasoning, or Sriracha to taste.  (This part was Dave’s job so I’m sure a little extra Sriracha slipped in! 😉 )

3.  Stick some slaw, two chicken tenders, and a drizzle of the reserved sauce into a pita and serve warm.

Recipe slightly adapted from:  Food Network Magazine
I couldn't believe how evenly the falafel mix coated the chicken without any egg!

I couldn’t believe how evenly the falafel mix coated the chicken without any egg!

Slaw it up!

Slaw it up!

Ready to eat... nom nom

Ready to eat… nom nom

Delish!  We made some simple sauteed zucchini and onion on the side.

Delish! We made some simple sauteed zucchini and onion on the side.

Miss Stelly lookin' pretty as usual

Miss Stelly lookin’ pretty as usual

Emily’s Chicken Marinade

Something crazy happened this past weekend.  Dave and I went food shopping together.  OMG!

As you’d probably imagine, food shopping is one of my happy things to do… I love it!  Dave on the other hand loves to eat the food but hates to walk around a market with ME.  Walking up and down every aisle would probably make him have a nervous breakdown.

I have been telling him since we moved that I’ve gotten a lot better and he should come with me.  I tell him I make lists now, that I am faster, and don’t even go in the middle sometimes!!  It’s a constant back and forth that usually ends with me up and down every aisle on my own.

After spending our Sunday afternoon at the movies (we saw Olympus Has Fallen… SO MUCH FUN AND SOOOOO GOOD), it just made sense to both go.  Without Dave knowing and obviously to prove my newly found shopping skills, I set a timer.

Who doesn't love two hours of THIS with 1783972497 person body count?!?!

Who doesn’t love two hours of THIS with 1783972497 person body count?!?!

We completed our entire shop in just under 50 minutes… and I’m talking picking up to dropping off shopping cart.  Pretty impressive, right?!  I felt like I was on a gameshow.  Oye.

BAM!  Great shop.

BAM! Great shop.

Anyway, the recipe I am sharing with you today is such a great one!  It is a creation of my friend Emily or EMKA as I have called her for the past ten years.    I came to Emily for some post-work night dinner inspirations, the other day and this is the first I’ve tried.

It’s like, ridiculously easy… and amazing.

Emily’s Chicken Marinade

Ingredients:

1/4 cup Light Olive Oil

1/4 cup Balsamic Vinegar

Some Chopped Garlic (for you, I’ll say I used 5 cloves, smashed and sliced)

1.5 Tablespoons Dijon Mustard (I used Mild & Creamy Grey Poupon)

Fresh Rosemary (about 2-3 sprigs)

Black Pepper and Sea Salt

Directions:

Mix ingredients.  Pour over chicken and seal in either a Ziploc bag or Tupperware container.  Let marinate overnight or while you are at work.  Bake in the oven at 350.  YUM**.

(**EMKA’s finishing note on the recipe is so true)

Finished product, yum!  Served with Roasted Asparagus and Locatelli and Crushed Pepper Orzo.  Delish.

Finished product, yum! Served with Roasted Asparagus and Locatelli and Crushed Pepper Orzo. Delish.

I sliced up a package of the really thick kind of chicken, slicing the breasts in half to make them thinner, then in half to make them smaller.  The recipe made enough for the entire package.

The chicken baked for probably about 10 minutes extra (UGH!  So frustrating!  Whoops!  Probably only needed 15 minutes), which would make for a completely dried out chicken normally… but the marinade made the meat so tender and juicy that it was still just perfect.  I couldn’t believe it!

Emily suggests making a little extra sauce to keep aside and to use for dipping.

So easy... just a few ingredients.

So easy… just a few ingredients.

This is what the chicken looked like after I shook it up and let it sit overnight and while I was at work.  I couldn't believe how creamy it got.... yummm

This is what the chicken looked like after I shook it up and let it sit overnight and while I was at work. I couldn’t believe how creamy it got…. yummm

OH, and check out this amazing purchase from the Italian Market… a bag of spinach bigger than Dave’s head for $7… omg!

SPINACH!!!!!!!!!  (and fresh garlic)

SPINACH!!!!!!!!! (and fresh garlic)

Leftovers

Healthier

“New” Chicken Parmesan

I was looking for an easy but delicious recipe that would be good to make for four instead of my typical two.  I had friends over for dinner… friends who love food like I do… so something boring or ordering pizza was not gonna happen.

After about an hour of searching through my saved recipes on the internet, I remembered a really super simple recipe I saw in a Bon Appetit recently that I thought would be perfect:  “New” Chicken Parm.  I recalled that the chicken was not fried and then cooked in sauce, resulting in a healthier chicken parm… AND a potentially sauce-free dish for one of my guests who doesn’t like sauce (he’s crazy, right?).

Those two points sold me, and have the potential to give this dish a permanent spot in my repertoire.  I love finding classic comfort food recipes with new twists and tricks to make them healthier.

New Chicken Parm

Modified from:  Bon Appetit

Ingredients:

1.5 lbs of Thin-Sliced Chicken Breast (8 breasts)

1/4 cup EVOO 

1 Tablespoon Minced Garlic

1/2 teaspoon Sea Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Italian Seasoning Mix

1 12-oz container of Grape Tomatoes

1/2 teaspoon Crushed Red Pepper

1/2 cup +1/4 cup (divided) Parmesan Cheese, grated (I used Reduced Fat) 

1 cup Italian Seasoned Bread Crumbs

1 cup Shredded Mozzarella Cheese (again, I used Reduced Fat)

1 jar Prepared Tomato Sauce

Fresh Basil, chopped or torn

Directions:

1.  Preheat the oven to 500.  Whisk the oil, garlic, salt, pepper, and italian seasoning mix into a large bowl.  Dump the tomatoes into the bowl and stir to coat the tomatoes with the oil mixture.  Remove the tomatoes reserving the oil mixture, spreading the tomatoes out onto a foil-covered baking sheet and put in the oven and bake for about 20 minutes, stirring about halfway through.  Remove them once they are starting to brown.

2.  Prepare a large baking dish with cooking spray.  Combine 1/2 cup parmesan cheese and the bread crumbs onto a plate.  Place a chicken breast into the garlic-oil bowl and mix around.  Let drip off and then dredge into the bread crumb-parm mixture.  Coat completely, then carefully place in the baking dish.  Do this for every piece of chicken breast.  Your tomatoes should be done by now too- remove them and place aside.

3.  Cook chicken for about 8-12 minutes, then remove the baking dish to sprinkle on the crushed red pepper, 1/4 cup Parmesan, and 1 cup Mozzarella.  (I kept my cheese on the lighter side).  Place back in the oven and cook until the chicken is done (firm to touch), about 2-3 more minutes depending on thickness.  If the cheese is starting to cook too fast, place aluminum foil on top.

4.  Remove the chicken and plate with a side of tomato sauce, the roasted tomatoes, and fresh basil.

Besides the fact that this chicken turned out to be sooo delicious, there are a few things I really liked about it:

1.  Chicken is dredged in flavored olive oil (and not a lot of it) instead of egg.  The bread crumbs still stuck on really nicely.  It made the chicken light and crispy.  

2.  The chicken is not fried like in most Chicken Parmesan recipes.  

3.  Tomato Sauce is not added on in the baking process, preventing the chicken from getting soggy.  

4.  Roasted tomatoes.  Nom nom nom.

I served the “new” Chicken Parm with a side of whole wheat Spaghetti, sauteed Green Beans, and a sliced baguette with spiced olive oil & Whipped Ricotta.  The four of us had one seriously tasty feast!

photo 1 (10)

Chicken has baked once and is now cheesed- ready to go back in for a nice melt.

Chicken has baked once and is now cheesed- ready to go back in for a nice melt.

Here's that amazing Whipped Feta with a few roasted tomatoes ontop... click for the recipe!

Here’s that amazing Whipped Feta with a few roasted tomatoes ontop… click for the recipe!

I told you it was a feast :)

I told you it was a feast 🙂

Closeup of one delicious meal.

Closeup of one delicious meal.

Even Stella was tired after such a meal!  :)

Even Stella was tired after such a meal! 🙂

photo 4 (9)

 

 

 

 

 

Jambalaya

I LOVE New Orleans.  Love love love.  Dave and I traveled there a few years ago on a mini-vacation during Halloween.  I don’t think I’ve ever gained so much weight in such a short period of time.  We walked everywhere, exploring and of course eating (and drinking) our way through the city.

In honor of one of my favorite cities and to celebrate Mardi Gras, I cooked up a pretty sweet Jambalaya recipe on Fat Tuesday.  I think this is one of my best ones yet!

The recipe is adapted from Emeril Lagasse’s “Kicked-Up Jambalaya” from way back when in 2000.  I was really excited because he included the recipe to make his Cajun Seasoning… and I actually even had all of the ingredients!  I made a whole batch and have a little baggie of leftovers for another time.  YUM BAM!

And please, let the records show that I was an Emeril fan long before his “Emeril Live” show even aired its pilot.  My Aunt and I used to watch “The Essence of Emeril” and “Molto Mario” when I’d sleepover back in the late 90’s.  How is this the first recipe of either of their’s for me to try?!

Let’s kick this up a notch and get started… 

Jambalaya

Recipe adapted from Emeril’s Kicked Up Jambalaya

Serves: 6-8

Ingredients:

2 Tablespoons Olive Oil
Emeril’s Creole seasoning (See below)
4 Thin Sliced Chicken Breasts (1 pkg)
14oz Andouille Sausage, cut into slices
2 cups chopped Onion (1 large)
1 cup chopped Celery
1 cup chopped Red Bell Pepper
2 Tablespoons minced Garlic
3 Bay Leaves
1/4 teaspoon Cayenne Pepper
1 1/2 tablespoons dried Thyme
1 (14oz) can Diced Tomatoes, partially drained
6 cups Water
2 cups Uncooked Brown Bismati Rice (Quick Cook)
Salt & Pepper
1 cup chopped Green Onions
1/2 cup chopped Parsley

Directions:

1.  In a large Dutch Oven, heat 2 Tablespoons of Olive Oil over medium-high heat.  Cut Chicken into 1-inch strips or pieces and season with the Emeril Creole seasoning.  Saute until cooked through, about 6-8 minutes.  Remove and set aside, reserving oil and all the good juices in the dutch oven.

2.  Add sausage and cook for a few minutes.  Remove and set aside.

3.  Add Onion, Celery, Bell Pepper, Garlic, Bay Leaves, Cayenne and Thyme and cook for about 5-10 minutes, or until the veggies have softened.

4.  Add the can of Diced Tomatoes and Water to the pot.  Season with a pinch of Salt and Pepper.  Simmer, covered for about 20 minutes.

5.  Add uncooked Rice to the pot, stir well and return to a boil.  Reduce heat to low and cook, covered, for another 10-15 minutes (Check at 10).  Most of the liquid should be evaporated and cooked into the rice at this point.  Add in the Sausage, Chicken, another sprinkle of Emeril Creole Seasoning, Green Onions, and Parsley.  Cover, and cook for another 5-10 minutes.  Let sit off of the heat for 10 minutes before serving.  Remove Bay Leaves.  Garnish with extra Green Onions and Parsley.

Emeril’s Creole Seasoning
2.5 Tablespoons Paprika
2 Tablespoons Salt
2 Tablespoons Garlic Powder
1 Tablespoon of each:  Black Pepper, Onion Powder, Cayenne Pepper, Oregano, Dried Thyme
Mix in a bowl and reserve leftovers… add it on top of chicken, seafood, or even popcorn!
Emeril's Creole Seasoning... you can make it with the recipe here or buy it in the grocery store

Emeril’s Creole Seasoning… you can make it with the recipe here or buy it in the grocery store

A new skill I learned while I was visiting my friends in Fort Wayne, IN!  Bob taught me how to cut a Bell Pepper in one swoop!  YAY!

A new skill I learned while I was visiting my friends in Fort Wayne, IN! Bob taught me how to cut a Bell Pepper in one swoop! YAY!

Before adding the liquids

Before adding the liquids

I could NOT believe how much liquid was soaked up by the time I opened up the lid.  I love parsley and green onions... mmm!

I could NOT believe how much liquid was soaked up by the time I opened up the lid. I love parsley and green onions… mmm!

I realize this recipe has a lot of ingredients.  But read over… it really isn’t that bad!  You can use the veggies for other recipes if you don’t already have them in the house.  You can also use Shrimp instead of the Chicken if you’d like and any type of rice too!  The Jambalaya is just so flavorful without being overly spicy.  If you wanted it to have an extra kick… add some Cayenne.

I was nervous to try my first Emeril Recipe but this one was super simple and SO delicious.  The best part is that you will probably have leftovers like I did… and it only got better after being reheated.  BAM!
Delicious Jambalaya!

Delicious Jambalaya!

Balsamic Peppers & Chicken Panini

Still goin’ strong with the new Panini maker.  It’s so much fun.  I’ve been really into buying different breads and testing them out to see which is the best.  This week’s bread was the Trader Joe’s Whole Wheat Tuscan Pane.  This bread is a great shape for a nice big panini and is hearty enough to hold lots of good stuff without falling apart.

There are a few steps to making this panini, but you could make some modifications or even preparations to make life easier which I’ll go over in a bit.

I had some extra time while I was making this so I also decided to be fancy and whip up a nice little Smoky Garlic Aioli to dress the sandwich.  Turns out just an extra tiny little step made a big difference.  Yum!

Balsamic Peppers & Chicken Panini

(for one 🙂 )

Ingredients (for the peppers):

1/4 Onion, cut into thin slices

1/2 Fresh Jalapeno (leave this out if you don’t like spicy), cut into thin slices

1/2 Orange or any Bell Pepper, cut into thin slices

1 Teaspoon Olive Oil

1 teaspoon Minced Garlic

Sea Salt, Black Pepper & Italian Seasoning to taste

1 Tablespoon Balsamic Vinegar

Ingredients (for the sandwich):

2 Slices Hearty Bread (TJ’s Whole Wheat Tuscan Pane is what I used)

1 Chicken Breast (the thin sliced kind)

Lettuce (I used baby spinach), Tomato, Mozzarella Cheese

Ingredients (for the Smoky Garlic Aioli):

1 Tablespoon Olive Oil Mayo

1/2 teaspoon Minced Garlic

Garlic Powder, Sea Salt, Black Pepper, & Smoked Paprika

1 Tablespoon Fresh Lemon Juice (approx)

Directions:

1.  Cut your veggies and heat your panini press.  Heat the olive oil in a small pan.  Add the garlic, bell pepper, jalapeno pepper, onion, & seasonings to the oil and cook while stirring for about 5 minutes.  Add the balsamic vinegar once the veggies are soft and starting to brown just a bit.  Stir the veggies with the balsamic until they are coated.  Cook for another 3-4 minutes while stirring.  Remove from heat and set aside.

2.  Lightly salt and pepper the chicken breast on both sides.  Wipe the pan clean and coat with cooking spray.  Heat over medium-high and place the chicken breast on the hot pan.  Cook for about 4-5 minutes on both sides until the chicken is cooked through.  Set aside.

3.  Prepare the Smoky Garlic Aioli by simply combining the ingredients in a small bowl and stirring until mixed together.  Don’t forget to taste test it.  You can add more mayo if it’s too garlicy or more salt & paprika if it’s too plain.

4.  Put the sandwich together.  I slathered the Aioli on both sides of the bread, followed by the chicken, the peppers & onions, then some spinach, tomatoes, and cheese.  Press the sandwich together and spray both outside pieces of bread with cooking spray.  Place in the panini press and press down!  Heat for about 4 minutes, flip, and repeat.  Enjoy!

Okay, so there are a lot of steps but it's so worth it!

Okay, so there are a lot of steps but it’s so worth it!

All ready for some heat!

All ready for some heat!

All done!  Ready to devour...

All done! Ready to devour…

SO- while this silly little sandwich seems like it’s going to take a while to make, theres a few things you can do to help you out.  You can either buy pre-cooked chicken, or just cook yourself a few chicken breasts extra another night.  I do this often, then save them for a few days for other recipes.  You can do the same with the veggies and even the aioli.

And for the record, “Aioli” is a fabulous scrabble word to get rid of lots of vowels!  One of my personal favorites 🙂

Click here for other awesome Sandwich Recipes:

Smoked Salmon & Cream Cheese on a Whole Wheat English Muffin

Smoked Salmon & Cream Cheese on a Whole Wheat English Muffin

Green Apple and White Cheddar Tuna Melt

Green Apple and White Cheddar Tuna Melt

Turkey & Brie Panini w/ Fig Butter

Turkey & Brie Panini w/ Fig Butter

Chicken and Bean Faux-Ritos

I have one more recipe for you this week that I made from my cookbook… I had saved this one from June’s Cooking Light Magazine (my favvv) and the only thing I had to buy was another package of chicken breasts.

The original recipe was supposed to be a Burrito that was folded and grilled in a pan to seal it and make it nice and warm and toasty.  My tortillas that I picked up were too “healthy” for it and I think the Flax seeds and multi-grain factor made the wraps crack when I tried to fold them properly.  Instead of getting all frazzled… we just ate them as a sloppy mess.  I think they may have tasted better 🙂 … but you should use Flour Tortillas if you want to make them into actual burritos as the recipe suggests.

To make the recipe go even farther and healthier, I added an entire bag of Baby Spinach to the mix.  We love doing that- it’s a really easy and delicious way to take a recipe to the next level!

Chicken and Bean Burritos Faux-Ritos

Recipe Adapted from:  Cooking Light

Ingredients:

1lb Chicken Breast, thinly sliced and cut into 1-inch pieces

1/2 Sweet Onion, chopped

1 1/2 teaspoons Chili Powder

1/2 teaspoon Cumin

1/8 teaspoon Sea Salt & Black Pepper

1/2 Can Small Red Beans (calls for Black but I didn’t have any left!) rinsed and drained

1 teaspoon Garlic, minced

1 Bag Baby Spinach

2 10-inch Flour Tortillas (I used multigrain from Trader Joe’s which would NOT fold properly)

1/4 Cup Sharp Cheddar Cheese, reduced fat

Cooking Spray

Fresh Cilantro, Hot Sauce, Salsa  (I used TJ’s Fresh Mild Salsa) & Fat Free Sour Cream

Directions:

1.  Combine chopped Chicken, Onions, Chili Powder, Cumin, Salt, and Pepper in a bowl.  Mix well to combine.

2.  Heat the oil in a large non-stick pan.  Add chicken mixture and cook for 8 minutes while stirring occasionally.  Add beans and garlic- cook 2 minutes while stirring.  Add whole bag of spinach (maybe 1/2 at a time if need be), stirring to combine and wilt spinach.  Cook for 2-3 minutes.  Remove mixture from heat and put into a bowl.  Clean the pan and get ready to use again if you’re going to be making them into actual burritos.

3.  Put about 3/4 Cup of mixture into the center of the tortilla.  Top with hot sauce, cilantro, and cheese.  Fold the burrito (if you want… if not skip to step 5).

4.  Re-heat the pan over medium-high.  Coat both sides of the burritos with cooking spray and place in the hot pan.  Cook for 2 minutes on each side or until it is browned.  Cut in half.

5.  Top with Salsa, Hot Sauce, Cilantro, Sour Cream, or any other desired garnish.

Ready to heat up the chicken and onion mixture.

Ready to heat up the chicken and onion mixture.

Gorg!  Loving our new Fiesta dishes from my Mommom and Poppop :)  They make everything so pretty

Gorg! Loving our new Fiesta dishes from my Mommom and Poppop 🙂 They make everything so pretty

So in typical Beth fashion, I put too much hot sauce on my Faux-Rito 😦  I had just opened a bottle of Trader Joe’s Habenero Hot Sauce… and should have known better.

HOTTEST HOT SAUCE!  OWWW!

HOTTEST HOT SAUCE! OWWW!

Beth:  How’s the new hot sauce?  Is it really hot?

Dave:  No, not at all.

Beth:  Even with it being Habenero??!

Dave:  Habenero is just the flavor, it’s really good, not too spicy.

Beth: (as I liberally shake some ontop of my entire meal) That’s weird, Habenero Peppers are usually really ——- (I take a bite) SPICY!!!!!!!!!!!!!!!!  

Typical, typical.  My mouth was burning for maybe a half hour.  Nice.

Destroyed.  MMMMMMM

Destroyed. MMMMMMM

This recipe was great for a late, rushed dinner… it was super easy to make but was a little more special than my typical Mexican Night dinners.  We had about 2 servings of filling leftover which we ate without the tortilla, so you could probably stretch this to 4 servings- or you can use the full can of beans!

 

You may also like these recipes:

Simple Guacamole

Simple Guacamole

Tex-Mex Stuffed Sweet Potatoes

Tex-Mex Stuffed Sweet Potatoes

Spicy Chicken Tortilla Soup

Spicy Chicken Tortilla Soup

Thai Chicken & Green Bean Saute

It’s time I let you in on my little secret obsession:  my “Cookbooks”.

Besides cooking up a storm, taking pictures of everything anyone eats, and blogging about it all… I have spent over a year collecting recipes of all kinds and saving them into my “cookbooks”.  Instead of having boxes of old index cards or pages of crinkled up magazine clippings everywhere, I have made up my own system:

1.  Copy/Paste or type recipe (if it’s online) into a Word Doc

2.  Format to my liking, using columns for the ingredients to save space

3.  Print

4.  Cut and Paste (literally) recipes from the word docs and magazine clippings  into categories to fit as many on a page as possible, then stuff into a plastic page protector.

5.  They all go, into labeled categories in (what has now become 3) a 3-ring binder.

What’s so great about my system is that I can save magazine recipes, recipes from friends, FoodNetwork.com, My Recipes (my favorite being COOKING LIGHT! Obsessed…), and really ANYTHING all together in the same place.  They are organized and kept safe from spills, tears, and rips by the plastic.  I can also easily remove one page from the binder and take it to the kitchen with me when I want to try it out!  I love it.

I have saved so many recipes over the past year from blogs and magazines and tv shows that I am constantly overwhelmed… I never know what to try!  This week, being our second week in our new apartment seemed like the best time to go all in and try out some of my saved recipes in my cookbook.

This recipe is one that I’ve wanted to try for a while from a 2007 Cooking Light Magazine.  I made some changes, doubled the sauce to make it more like the style of a curry dish (but made with Sriracha… love) , and added a ton of veggies.  Dave and I both really enjoyed it and I have some for lunch today too!  YUMMY!

Thai Chicken & Green Bean Saute

Recipe inspired by:  Cooking Light

Ingredients:

4 Servings Rice (I used TJ’s Organic Brown Basmati)

1lb Chicken Breast, sliced into 1-inch strips

1 Tablespoon Cornstarch

1 Tablespoon Fish Sauce (or Low Sodium Soy if you don’t have)

2 Tablespoons Grapeseed Oil (or other), divided

2 teaspoons Minced Garlic

1/2 Sweet Onion, thinly sliced

1 Bag Fresh Green Beans

Other Veggies (I used 1/2 Bell Pepper, Celery, & Grape Tomatoes)

1 Tablespoon Fresh Ginger, minced

1 Can Light Coconut Milk

3 Tablespoons Sriracha 

1.5 Tablespoons Sugar

1.5 Tablespoons Fresh Lime Juice

A few Sprigs of Fresh Cilantro

Directions:

1.  Start to prepare your rice.  Mine would be done in 15 minutes so I made sure all of my chicken and veggies were chopped up first.  

2.  Combine the cornstarch with 1 Tablespoon of Fish Sauce (instead of the typical water you’d normally use).  Mix the cut up chicken with the cornstarch mix in a bowl.  Heat the first Tablespoon of oil over medium-high heat in a large saute pan or wok and when it’s hot, throw the chicken in.  Cook for about 5-6 minutes.

3.  Remove chicken from the pan.  Heat the remaining Tablespoon of oil in the same pan.  Add your onion, garlic, ginger and saute for one minute.  Add green beans and other veggies if you’d like and saute while stirring for a few minutes.  

4.  Stir in the coconut milk, Sriracha, sugar, and lime juice.  Cook for about five minutes to heat through.  

5.  Serve mixture over rice and sprinkle with some fresh Cilantro.  Use a ladle, you definitely want to get all that sauce in there!

I used our Wok that had been in storage all year... I missed it!

I used our Wok that had been in storage all year… I missed it!

The rice soaked up all of the yummy sauce... mmm!

The rice soaked up all of the yummy sauce… mmm!

photo 2 (4) (1)

 

How do YOU keep all of your recipes?