Ginger Chicken Satay with Grilled Mango

This is truly delicious and bursting with flavor!
Serve as an appetizer or add rice for a fuller meal!

Serves 4 to 6

Ingredients

2 tsp. peeled and grated fresh gingerroot
4 garlic cloves, minced
1 tsp. crushed red pepper
2 tsp. ground coriander
2 T. white or red wine vinegar
2 tsp. olive oil
6 skinless, boneless chicken breast halves (about 2 lbs.)
4 ripe mangos

In a large dish, mix together the first 6 ingredients. Slice each chicken breast half lengthwise into 3-4 long strips. Add the chicken to the marinade mixture and toss to coat. Let marinate at room temperature for 20 minutes or in the fridge overnight.

Lightly coat a clean grill with cooking oil spray and preheat the grill to medium high. I don't own an outdoor grill so I use my stove top burner grill! But if using an outdoor grill, thread the chicken onto skewers and arrange on grill. If using a stove top grill, skewers are not necessary. Cook chicken at about 3 minutes per side, turning only once, until it is seared and just cooked through.

Remove to a clean platter and place slices of mangos on grill and cook on both sides, just until seared and warmed through. About 2 minutes per side.

Serve with Satay Sauce.

SATAY SAUCE:

Ingredients:

1/2 cup unsweetened coconut milk, well stirred or can well shaken.
1/2 cup smooth natural-style peanut butter
1 T. peeled and minced fresh gingerroot
3 T. low sodium soy sauce
1 1/2 T. brown sugar
1 T. lemon juice
1/2 tsp. crushed red pepper

Place all ingredients in a blender or food processor and puree until smooth. The sauce will keep in the fridge up to 5 days.

YUM!

Serve with lime wedges and fresh sprigs of cilantro!




Source: Quick Simple Food, by Susie Quick

Chicken Laksa

So fragrant! So flavorful in every bite! So easy!

1 1/2 T. peanut or sesame oil
3 or 4 chicken breasts sliced into thin strips.
2 tsp. red chili paste
3 cloves garlic, minced
2 inch piece of fresh ginger, finely grated
1 tsp. ground coriander
1/2 tsp. ground turmeric
1 tsp. brown sugar
grated zest of one lemon
1/4 cup lemon juice (about 1 1/2 lemons)
1 T. fish sauce (optional. Yuck!)
4 to 6 cups chicken stock. (For dinner for 2-3 people, use 4 cups. For more, use 6).
2 cups coconut milk (16 oz. or close - some cans are only 13.5 oz and that's fine enough. )
Spoon over Top Ramen noodles (don't use flavor packets, of course) or my favorite, Jasmine rice.

Garnish:
Must have cilantro!
bean sprouts and sliced green onions (optional)

Preparation:
Get all the zesting and grating, and mincing done and have ready.

In large skillet or very large sauce pan, heat oil on medium high heat.
Cook chicken, turning frequently.
Add chili paste, garlic, ginger, coriander, turmeric, sugar, and zest. Cook stirring 3-4 minutes.

Add lemon juice, fish sauce, stock and coco milk. Increase heat to steady simmer and then reduce to med-low and simmer for 15 minutes.

Cook rice or ramen noodles separately and drain.

Ladle soup over noodles in individual bowls. Top with cilantro and other garnishes. Enjoy!

Eat with chopsticks or fork in one hand and a spoon in the other!

So good!!

Paul's Kimchi Fried Rice

½ cup minced pork (or ground beef)
1 tbsp soy sauce
1 clove of garlic (minced)
¼ onion (chopped)
½ cup kimchi (chopped)
2 green onion stalks (also chopped)
2 cups cooked white rice
2 tbsp sesame oil
Salt and black pepper
Directions:

1) Season pork with soy sauce and garlic, then sauté in a wok or large pan with olive oil.
2) When the pork is cooked, add onion and kimchi, then sauté for 5 more minutes.
3) Turn off heat, then add green onion and rice. Mix well.
4) Add sesame oil and turn the heat back on.
5) Sauté a little more add salt and pepper to taste.

Dee's Chinese Style Lemon Chicken

2 whole chicken breasts
1 large carrot (or a handful of baby carrots)
3 T. vegetable oil

Marinade:
1 egg
1 T. soy sauce
1 tsp corn starch
1 tsp flour
1/2 tsp sugar
1/4 tsp salt

Sauce:
3 1/2 T. lemon juice
3 T. sugar
3 T. water
2 tsp corn starch
1/2 tsp salt.

Cut chicken breasts into small bite size pieces.
Mix chicken with marinade ingredients in bowl and set aside.
Mix sauce ingredients in small bowl, set aside.
Cut carrots into thin slices.

To cook: heat oil in wok on high.
Add chicken.
Cook and stir for a few minutes and add carrot slices.
Cook and stir 1 minute more.
Add sauce.
Mix well and cook and stir for 30-45 seconds longer.
When chicken and carrots are well coated with sauce, remove from heat.
Serve hot - great with rice.

Chicken Curry

4 skinless boneless chicken breast halves (about 7 oz each)
1 can (15 to 16 oz) garbanzo beans, rinsed and drained
1 small onion thinly sliced
1 small red bell pepper, chopped (1/2 cup)
1 cup sugar snap pea pods
1 jar (9 oz) mango chutney
3/4 cup water
2 T. cornstarch
1 1/2 tsp. curry powder
1/4 tsp. pepper
2 cups uncooked instant rice

In 3 1/2 - 4-quart slow cooker, layer chicken, beans, onion, bell pepper and pea pods.
In small bowl, mix remaining ingredients except rice; pour over mixture in slow cooker.
Cover and cook on low heat setting 6 to 7 hours.
About 10 minutes before serving, cook rice as directed on package.
Serve chicken mixture over rice.

4 servings.

Coconut Curry

1 medium onion chopped
2 cloves garlic, crushed

1 lb. boneless chicken breasts, chopped

A bit of chopped cauliflower (optional)

2 Bay leaves

Some fresh basil or a dash or two of dried basil

Chopped carrots or baby carrots

1 potato chopped

1 yam chopped

A few scrapes of fresh ginger

3 tsps. yellow curry powder

1 tsp. garlic salt

1/2 tsp. cayenne

1 14 oz can unsweetened coconut milk

1/3 cup chicken stock or water

Salt and pepper to taste

1/3 cup brown sugar

1 lime cut in half

Heat glob of olive oil in skillet over medium.Stir in onion and garlic. Cook until tender.
Mix in chicken and cook 10 minutes or until juices run clear.
Mix vegetables, curry, garlic, salt to skillet.
Pour in coconut milk and stock.
Add other spices or ingredients.
Squeeze juice of lime halves into skillet.
Reduce heat to low and cover.
Continue cooking 30 minutes (or up to an hour for more flavor), stirring occasionally

Thai Lettuce Wraps

This is Paul's favorite meal! Your taste buds will dance!

Saute minced garlic and ginger
Dice chicken
Saute in a bit of sesame oil and soy sauce.
Wait until halfway done, then add diced green onion.
Cook through.
Add crumbled tofu.
Add Thai peanut sauce.
Heat through.

Garnish with fresh cilantro and squeezed lime. Top with Sweet Thai Chili Sauce - optional

The best lettuce to use is called "Butter Lettuce" as it is sweet, mild, and perfectly shaped like a little bowl. You can usually find butter lettuce in the produce isle as "Living Lettuce" still connected to it's roots and protected in a plastic package.