Mango-Sriracha Chicken

One of my fav blogging friends Steph from Dairy Free Omnivore just made this dish with CHICKEN THIGHS… amazing!

Oh.My.GOSH.  This sauce is SO GOOD.  Sometimes, the best meals are the ones you don’t plan and just throw together at the very last minute.  This chicken recipe is a product of that very type of night!

It’s been a while that I’ve make my boyfriend, Dave (or Dahv, as we call him) a nice, spicy, Sriracha covered meal.  Sriracha is going to be the best addition to your pantry, if you don’t have it already.  It’s an asian hot sauce that tastes fantastic.  If you’ve ever had a “spicy” sushi roll… you’ve tried it!  I have used Sriracha in so many recipes, such as:  Spicy Asian Chicken Noodle Soup ,  , Peanut Butter Soba Noodles, and even Sriracha Chicken w/ Onions  which is a huge hit on the “Sriracha Cookbook”‘s page on Pinterest.  Sweet! PS, who wants to buy it for me?  I want it so bad!

This recipe in particular, is very different than the others.  I used Trader Joe’s Mango Butter in the sauce which made gave it that sweet-hot kick.  MMM!  Sidenote:  TJ’s Mango Butter isn’t that great.  It worked well for the sauce but as a “butter” not so much.  Try the FIG Butter instead, you won’t be disappointed.

Mango-Sriracha Chicken

Recipe by:  It’s Good to be the Cook
Serves:  4
Ingredients:
4 Chicken Breasts, cut into thin cutlets
2 Tablespoons Mango Butter
2 Tablespoons Sriracha Sauce 
2 Tablespoon Rice Vinegar
1 teaspoon Sunflower Oil (or Canola?)
1 teaspoon Minced Garlic
Ground Black Pepper & Sea Salt
Directions:
1.  Season the chicken with the pepper and salt.
2.  In a bowl, whisk the Mango Butter, Siracha, Vinegar, Oil, and Garlic until the Mango Butter breaks up.  It will take a minute or two and some force!
3.  Set 1/2 cup of the sauce aside.  You can use this as a dipping sauce or to top the chicken off with it later.
4.  Pour the sauce over the chicken.  Let it sit for 10 minutes or until the chicken is room temperature.  It doesn’t need to marinade.  
5.  Cook the chicken on the grill or a cast iron skillet (my new toy!).  Depending on the thickness of your chicken, cook on each side until it is done and the juices run clear, the thermometer reads 165, or you cut it and check it… whatever you do just make sure it’s done!
6.  Serve w/ the side of sauce. 

Whisk, whisk, whisk!

I used my new cast iron skillet. My Mom had the great idea to use this screen to cover the pan so no oil or sauce sprays up onto me!

Delish meal!

The results?  Like I said before, OMG!  We loved this one!  I love any sweet and hot combination and this one was really interesting.  It was definitely hot but not hot enough to deter the entire family from eating the entire batch!  I served ours with grilled Zucchini & Squash, and some Roasted Dill Potatoes (recipe to come soon!).  This is a great light but interesting meal to keep you on your toes and for me… on my diet!

Banana & Mango Smoothie

As a blog writer (and many of you can agree I’m sure…) it’s hard not to get hung up and obsessed with checking your stats.  For the first 2 months of It’s Good to be the Cook… I did exactly that.  Now, I could really care less.  I have realized (FOR NOW)  the blog is just a place for me to share recipes and stories and a great way for me to organize them.

Today, I happened to check my stats.  I am sitting here laughing outloud.  This isn’t because I only have 43 hits today… it’s because someone actually went to google to search “Stella – Sriracha”… and was directed to my site.  Of course they were!  I’m not sure if they were looking for a spicy version of Blue Cheese or a Beer version of the Hot Sauce, but they found my page!  Duh.

In honor of that person, as well as my apparent two favorite things to talk about on my blog… I had to share this photo of Stella with you… and also show you a new product I REALLY want to buy (saw it in Wegmans last night… wish I bought it then!)  Here’s today’s STELLA-SRIRACHA:

STELLA, my (almost 4 year old) Bichon-Poodle was laying here all by herself with my sister’s phone!

Dying to try this! Sounds like the spicy sauce used in sushi?

Now, the real reason I wanted to post was to share this fresh fruit smoothie with you.  This was the perfect snack to hold me over after work and before dinner.  It also includes both fiber and protein- a “snack” time requirement from John the Dietitian.

Banana & Mango Smoothie

Recipe from:  It’s Good to be the Cook
Serves 1
Ingredients: 
1 Small Banana, cut
1 Medium Mango, peeled & cut
1 Kiwi, peeled & cut
1 Tablespoon Ground Flax 
1/4 Cup Fat Free Plain Greek Yogurt
Directions:
Mix all ingredients in a blender until smooth.  Enjoy!

Note:  You may want to add some ice if you’d like it colder!  Mine was cold but not as much as using frozen fruit.  YUM!

Only 2 WW Points?! I’ll take it!!

Peanut Butter Soba Noodles

It’s been a while since I’ve posted an Asian-Inspired recipe… my favorite kind of recipe I might add.  I was on my own for dinner the other night and was inspired to finish up the package of Soba Noodles I bought earlier this year for my Soba Pasta Salad.

Although the original recipe does not call for Soba Noodles, it worked really well with it.  I would probably even say I prefer it to normal spaghetti or the recommended Udon noodles!

Peanut Butter Soba Noodles

Recipe by:  It’s Good to be the Cook

Makes:  4 Servings

Ingredients:

1.5-2 Bundles Soba Noodles (that’s all I had left)

1 Cup Chicken Broth

6 Tablespoons Soy Sauce

3 Tablespoons Creamy Peanut Butter

3 Tablespoons Chunky Peanut Butter

3 Tablespoons Honey

1 teaspoon Garlic, minced

1 teaspoon Hot Chili Garlic Sauce

1 teaspoon Sriracha Chili Sauce  

¼ cup Green Onions, chopped

¼ cup Peanuts, chopped

Sesame Seeds, optional

Directions:

1.  Cook the Soba Noodles according to directions on package.  I boiled water, threw in the pasta and let it boil for a minute, then turned it down to a simmer for 3 minutes.  I drained over a colander and ran it under cool water until they cooled off a bit.  Set aside.

2.  Combine the chicken broth, soy sauce, both peanut butters, honey, garlic, and both chili sauces in a small saucepan over medium heat.  Heat and stir until peanut butter is melted.  Cook for about 5 minutes or more until the sauce thickens a little.

3.  Toss pasta with sauce.  Let sit for 10 minutes in the refrigerator (if you want) while you chop the Green Onions and Peanuts.  Stir the pasta again, the sauce should become thicker.  Top with the Green Onions, Peanuts, and Sesame Seeds. 

I love green onions, and they’re really good on here!

This recipe is amazing served cold, or you can serve it warm if you’d like too!  It is very similar to “Cold Sesame Noodles” or “Szechuan Noodles” found in most take-out Chinese restaurants.  BUT- of course… it is much better.

The noodles are so soft without being mushy, they worked really well with the thick sauce.

I used Reduced Fat Peanut Butter for both my Creamy and Chunky and also Low-Sodium Soy Sauce in there.  I try to make healthier decisions as much as I can, and save on fat, sodium, or calories wherever I can.  It normally doesn’t compromise the recipe either.  I promise.

Does anyone else have a good Soba Noodle Recipe?  I love them!

Sriracha Chicken w/ Onions

For those of you who have been following, this recipe should not come to you as a surprise.  It follows ALL of my favorite meal requirements…

1.  It is asian

2.  It is healthy

3.  It is simple

4.  It is SPICY!

Sriracha Glazed Chicken w/ Onions (inspired by a Cooking Light, 2005 recipe)

4 Servings, < 350 calories per serving!

Ingredients:

4 Servings of Brown Rice, cooked without salt or fat

3 Tablespoons hoisin sauce

1 Tablespoon ketchup

1 1/4 Tablespoons Sriracha

1 1/2 Tablespoons canola oil

1 thinly sliced onion

1 Tablespoon bottled minced fresh ginger

1 Tablespoon bottled minced garlic

3/4 teaspoon curry powder

1 pound skinless, boneless chicken breast, cut into 1-inch-thick slices

Directions:

1.  Prepare rice according to directions on the box without using salt or fat.

2.  While the rice cooks, combine Hoisin, ketchup, and Sriracha in a small bowl.

3.  Heat canola oil in a large skillet over medium-high heat.  Add onion; sauté 3 minutes or until tender.

4.  Add ginger, garlic, curry powder, and chicken breast.  Sauté 6-10 minutes or until the chicken is cooked.

5.  Stir in hoisin mixture, cook for one minute.  Serve over rice.

I sliced the onion in our food processor which saved so much time! It also allowed the onions to be uniform size and thickness which prevents burning.

Simple sauce. You can double it if you'd like to set some aside to put on each individual dish.

This chicken was so easy to make that I even had some time to sit down with Stella! She is rockin' her new "buff" my Mom gave her. She's ready for Survivor 50!

Sriracha Chicken w/ Onions over brown rice

This recipe turned out fantastic.  It passed the test of not only Dave and my Mom, but my Dad who is the pickiest of us all!  If you don’t own any Sriracha yet, it is definitely something you want to pick up.  Sriracha is a nice change from your normalTabascoor Frank’s hot sauce, with more flavor and heat than both.  You can use it on anything from chicken like this, to sushi, and even on eggs!