Category: Thai Peanut Sauce

Winner, Winner, Spice Up Your Chicken Dinner!

10/17/2018

I think the Universe heard me when I said I wanted it to be summer forever. For the 10th time in the last 30 days we have been told it will “cool down tomorrow,” and by next week they say the highs will only be in the low 60’s. Yeah, really? Well I plan to keep my fur lined boots far from reach, and continue with my flip flops until further notice. October 17th or not, it was 85 yesterday, y'all!

It doesn’t matter really whether I’m in island shoes or winter UGG’s. I cook barefooted anyway. What is important is that I created two chicken dinners with enough heat to keep us in the ‘sweltering zone’ for a long time to come.

Yes, I love spicy food! Jalapenos, Thai Chilies, Sriracha, Cayenne, and so many other tongue-burning options are all over my recipe repertoire. That is a win-win for me. And for you. And here are two ways to do it with two chicken recipes you can make tonight.

Combine Sriracha and Peanut Butter for a perfect sauce!

Copycat Asian Restaurant Orange Chicken with TONS of heat!

One is a simple but delicious recipe for Broccoli Orange Chicken. But alas, I couldn’t help doing my thing and "bling-ing" it up a bit with more flavor. I also used ground chicken to make it fast and economical. I have to say I am a new fan of this poultry choice. It was moist and full of flavor. And my husband gobbled it up like it was a row of Oreos. (I use that as a bench mark. You should come over some time and watch just how quickly he can annihilate that row!)

The other utilizes some shelf ingredients but ends up as luxurious as could be. Sauté chicken with vegetables, mix up the sauce, add some flavor with fresh lime zest and basil and you are in for an interesting explosion of intense acid, sweet, umami, heat, and fat in your mouth. My heart is fluttering already.

I invite you to try both of these simple but spicy chicken recipes, just in case the weatherman IS correct and turtlenecks are in our future. And for fun, go ahead and keep your air conditioning on and maintain your fake tan. It’s fine with me to remain in denial as long as you want.

Win, win, win!!!

RECIPE: Sriracha Peanut Cream Sauce
with Lime and Basil Over Chicken

Serves 4 / Click here to download printable version.

Ingredients
Method

8-10 chicken breast fingers (about 1 pound)
16 small Brussels sprouts trimmed and halved (Broccoli or zucchini would also work well.)
1 small yellow pepper cut into strips
¼ C red onion cut in strips
¼ C heavy cream or ½ n ½
1 heaping T creamy peanut butter
2 t Sriracha (to taste)
½ t fresh lime juice
1 t rice wine vinegar
Zest from one lime
4 to 5 basil leaves torn with one top intact for garnish
2 T good olive oil
Generously salt and pepper to taste
3 t chopped salted peanuts

Prepare the sauce by combining cream, peanut butter, Sriracha, lime juice, vinegar, and a dash of salt and pepper. Set aside. When ready to serve heat in a microwave for about 45 seconds. Stir to incorporate before drizzling on food.*
In a large saucepan heated to high add the oil and the Brussels sprouts and the onion. Cook until some caramelization occurs on the sprouts, about 3-4 minutes. Lower heat slightly and add the chicken. Season with salt and pepper and cook, turning all with spatula, until the chicken is done, about 10 minutes. At the end, place the torn basil leaves on the top of the chicken and cover to let steam, about a minute or so.
To plate spread the vegetables on a plate, arrange chicken on top, drizzle generously with the Sriracha peanut cream sauce, top with the lime zest, and the peanuts. Place a sprig of fresh basil on top. SERVE.

*NOTE: You can also pour it over the chicken when it is cooked and heat it that way, but I like keeping the creamy consistency separate from the oil and juices of the chicken. I think it is prettier if you just heat and drizzle!

RECIPE: Mandarin Chicken with Broccoli
and a Spicy Orange Ginger Sesame Glaze

Serves 2 / Click here to download printable version.

Ingredients
Method

1 lb. ground chicken
4 C broccoli florets
Sections from 2 mandarins
Generous 1/3 C mandarin orange juice
2 t soy sauce
2 t rice wine vinegar
½ t sesame oil
1 t sugar
1 t grated fresh ginger
1 small shallot, sliced thinly
1 t hot chili flakes
3 T lite oil
2 t salt 1 t black pepper
2 t corn starch and about 3 T water
Flat leaf parsley to garnish

In a small bowl combine the orange juice, soy sauce, vinegar, sesame oil, sugar, grated ginger. Whisk together and set aside.
Heat the oil in a large saucepan. Cook the shallots until soft and slightly caramelized. Add the ground chicken and flatten it into the pan slightly with a spatula. Season with about 1 t salt and 1 t pepper. Let it sear on the oil until slightly browned on one side. Turn and let brown on other. Then begin to break it up. Add the broccoli, orange sections and a little more salt. Toss with spatula. Cover and let the broccoli cook, about 3 minutes, stirring once or twice, until the broccoli is slightly tender but not over-cooked. You don’t want mushy broccoli!
Now add the orange sauce mixture turning the ingredients to coat well. Add the corn starch and water mixture with the heat turned down to medium low, and toss. It should thicken right up. Sprinkle with the red pepper flakes and a bit more salt and make sure it is heated through.
Serve over rice or alone with a sprinkling of fresh parsley.

©Recipes and Photos Copyright Camine Pappas, 2018. All rights

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How to Prove to Thursday You'll Make it to Friday. (Hint...Spice it Up!!)

6/1/2017

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Monday was the Memorial Day holiday, which means we started with Tuesday, which should make us feel overjoyed since this work week is only 4 days, not five. But there's something about short weeks that can tend to feel REALLY long.

In fact many things that are meant to be over quickly ARE MOST DECIDEDLY NOT.

For instance, mammograms: Like time standing still. Waiting for the light to turn green: Might as well knit a sweater. And making it through Thursday: Epic in it's scale of sluggishness.

So, given these examples of time warping, I submit there is only one way to make the leap past Thursday, and that is with a good, hot, rich and spicy sauce so it carries you through with a smile.

"Camine, really. Is there nothing food can't do?" You ask.. "Well, no, actually. It can do anything!" I say without hesitation. At least you didn't ask me if I could make Saturday longer...(Hint, I'm trying that next.)

This sweet and hot sauce comes together with simple pantry ingredients. Sriracha for that unmistakable kick of pepper and flavor, a teriyaki marinade that adds good body, simple honey...well because, and of course soy sauce for depth. Then the secret is peanut butter! (My husband does NOT like peanut butter and HE NEVER KNEW IT WAS IN THERE, but he loved the flavors.)

Okay, we're almost there. Add a few stalks of beautiful purple asparagus, and some salty peanuts, and you have created a Camine Bling Meal in no time.

I love when the oven does all the work for you. But then so does your spice rack. Here's a little secret about how I made my couscous such a perfect flavor compliment to the hot sauce. Lavender. Why? Because the floral and grassy earthy flavor is subdued slightly but this mighty sauce, but offers a note of perfection that is the hallmark of my Bling seasoning strategy. Or, in other words..."Yum!"

Roasted Chicken Thighs
with Thai Peanut Sauce over Lavender Couscous
and Purple Asparagus.

Serves 4 / Click here for printable version

Ingredients
Method
Side Dish Secrets

4 boneless, skinless chicken thighs
6 large purple asparagus stalks, cut lengthwise
1/3 C Trader Joe’s Soyaki Marinade
3-4 T soy sauce
1 ½ T Sriracha sauce (can add more if desired for more heat!)
2 T honey
A heaping T peanut butter (I used creamy, you can use chunky if you prefer)
2-3 T sea salt
¼ t black cracked pepper
2-3 T light oil
4 T chopped salted peanuts
Handful of chopped fresh cilantro

In a small bowl combine the Soyaki, soy sauce, Sriracha, honey and peanut butter with a pinch of salt and whisk to combine. Add the chicken and toss with hands to make sure the sauce is all over the chicken. Rub the bottom and sides of a small glass roasting dish with a little oil, about 1-2 T and place the chicken thighs evenly arranged in the dish. Put the asparagus on top of the chicken and pour the remaining sauce over the top. Add a sprinkling of more sea salt, but not too much. The Soyaki is already salty. Bake in a 375 degree F oven for about 30 minutes or until chicken is cooked through. (You can tell by pushing on the flesh and if it gives it’s not done. A cooked thigh will let you push on it but you will feel resistance.)
To serve, mound a serving of the lavender couscous on a plate, place a thigh on the top, and then arrange a few stalks of the asparagus on top of that. Ladle sauce over it, sprinkle with peanuts and cilantro.

(SIDE DISH: Wheat couscous with sea salt, 1 t tandoori seasoning and ¼ t crushed lavender and 1 T cilantro added at the end.)

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what I'm making right now...

Winner, Winner, Spice Up Your Chicken Dinner!

RECIPE: Sriracha Peanut Cream Sauce
with Lime and Basil Over Chicken

RECIPE: Mandarin Chicken with Broccoli
and a Spicy Orange Ginger Sesame Glaze

How to Prove to Thursday You'll Make it to Friday. (Hint...Spice it Up!!)

Roasted Chicken Thighs
with Thai Peanut Sauce over Lavender Couscous
and Purple Asparagus.

Meet the Cook...

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what I'm making right now...

Winner, Winner, Spice Up Your Chicken Dinner!

RECIPE: Sriracha Peanut Cream Sauce with Lime and Basil Over Chicken

RECIPE: Mandarin Chicken with Broccoli and a Spicy Orange Ginger Sesame Glaze

How to Prove to Thursday You'll Make it to Friday. (Hint...Spice it Up!!)

Roasted Chicken Thighs with Thai Peanut Sauce over Lavender Couscous ​and Purple Asparagus.

Meet the Cook...

Archives

Categories

Home

RECIPES

BLOG

Connect

RECIPE: Sriracha Peanut Cream Sauce
with Lime and Basil Over Chicken

RECIPE: Mandarin Chicken with Broccoli
and a Spicy Orange Ginger Sesame Glaze

Roasted Chicken Thighs
with Thai Peanut Sauce over Lavender Couscous
and Purple Asparagus.