For this peanut chicken stir-fry you can add any protein of your choice as well as your favorite veggies. The combinations are endless, so if you prefer to use fish, tofu, or beef in place of chicken, go ahead.

When it comes to Asian flavors, I like to try different sauces and experiment with them to add my own twist. This peanut chicken stir-fry sauce is very indicative of Asian cooking. If you haven’t tried peanut flavor dishes yet, you are truly missing out. It is one of my greatest discoveries when it comes to preparing Asian food.

When making the peanut sauce I normally make 2-3 extra batches so that when ever it comes time to make this recipe again I can throw it together even faster. The sauce will keep in the fridge for at least 1 week so don’t be afraid to double the batch.

This peanut chicken stir-fry is a recipe I recently chose to cook at the Bon Appétit kitchen for a Samsung project. I used Samsung’s cook top and wok ring to make this stir-fry that was nothing but sensational. The wok grate aids positioning the wok to make sure it stays in place.

I love Samsung’s new cook top. With the power heat-boosting feature it allows the chicken’s cooking time to be reduced to about 3 minutes rather than 5-7 minutes when cooked on a conventional cooktop.

The veggie mixture will also cook much faster due to the heat-boosting feature, making this step shorter as well. A win-win situation when I am busy taking care of other things.

If, like me, you like quick, healthy, tasty dinner recipes, you will enjoy this peanut chicken stir-fry. It is one of my family’s favorites.

Enjoy!

Peanut chicken stir-fry

Miryam's original recipe

Yield: 4 servings

Total Time: 20 minutes

Ingredients:

• 2 tbsp olive oil
• 1 lb chicken breast, cubed
• 4 oz carrots, julienned
• 1 red pepper, julienned
• 5 oz snow peas (or sugar snap peas)
• 1 red pepper, julienned
• Peanut sauce
• 1 tbsp sesame seeds
• 1 tsp pepper flakes, optional

Sauce

• 1/3 cup peanut butter
• 1/3 cup warm water
• 2 tbsp soy sauce
• 2 tbsp rice wine vinegar
• 1 tbsp sesame oil

Directions:

Heat olive oil in a wok over medium-high heat. Cook chicken for 3 minutes or until no longer pink.

Reduce temperature to medium heat and add the carrots and red pepper. Cook for 3-5 minutes, until vegetables are tender but still crunchy.

Add the snow peas and green onions and pour Peanut Sauce into the wok.

Toss sauce, chicken, and vegetables until sauce is thoroughly incorporated. Sprinkle some sesame seeds and pepper flakes if desired.

Serve over rice.

Note: If the sauce is too thick for your taste, add water a little at a time until desired consistency is reached.

 

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Originally I was looking to post this recipe on Wednesday but I really couldn’t wait any longer, so here it is.

If you are like me and are a sucker for quick, simple, healthy recipes you are going to love this dish. It literally takes 15 minutes from start to finish. I think you spend more time chopping the onion and tomatoes than cooking it.

Once again, I have opted for using none GMO tofu but if you are one of those people that despise soy or tofu you can make the recipe with just veggies or add any other protein of your choice. Tempeh, chicken, beef, shrimp…whatever rocks your boat!

The same goes for the veggies. These are the veggies I had on hand onions, mushrooms, snap peas and tomatoes but whatever veggies you prefer you can add to this dish, anything goes!

For the sauce, since you are going to need oyster sauce, make sure you find a variety that is free of MSG, it make take some looking around but you will find it, especially if you have an Asian market close by.

I am planing to post other Thai recipes in the blog, I just don’t know which ones. Probably at least one or two more. Will see…maybe Pad Thai which I haven’t got around to making it yet.

Until then, I leave you with this amazing sweet and sour tofu with vegetables recipe that is nothing but delicious, easy and healthy for you.

Enjoy!

Sweet and sour tofu with vegetables

Miryam's original recipe

Yield: 4 servings

Total Time: 15-20 minutes

Ingredients:

• 1 lb fried tofu, or extra-firm tofu, cubed
• 2 tbsp olive oil
• 8-10 oz sliced mushrooms, any type would do
• 1 large onion, chopped
• 4 oz pineapple, cut into small pieces (fresh or canned)
• 2 tomatoes, cut into big chunks
• 8-10 oz snow peas

Sauce

• 3 tbsp oyster sauce, free of MSG
• 1 tbsp fish sauce, free of MSG
• 2 tbs ketchup
• 1 tsp coconut sugar

 

Directions:

In a small mixing bowl add the sauce ingredients and combine. Set aside.

Add the olive oil and garlic to your wok or large skillet pan over medium to high heat. Cook for 30 seconds or until fragrant. Add the onion and mushrooms and cook for 3 minutes until they begin to soften.

Add the tofu snow peas, tomatoes and pineapple and  cook for another 2-3 minutes.

Add the sauce and stir until it becomes warm, 1-2 minutes.

Serve over brown rice.

NOTE: If you can't find fried tofu use extra-firm tofu and add it before the onions and mushrooms. Cook it, stirring occasionally, until it browns for about 5 minutes.

The post Sweet and sour tofu with vegetables appeared first on Eat Good 4 Life.

This chicken dish it is to die for. Not only this barbeque chicken recipe is super tasty, fast and easy to make but the sauce it is just out of this world.

I have never used barbeque sauce in any of my cooking unless I am grilling so I was a little bit skeptical about this dish. I am so glad I try it though because in the span of one week I have made this dish twice already.

I normally invite some of my girlfriends for lunch. This sweet and spicy chicken is what I end it up making for that day. It was a huge hit. All of them wanted the recipe but I told them they had to wait until I post it in the blog :-)

On another note, for the past few weeks I have noticed that I have posted less baking recipes. The reason being is that I have been making a few of my favorite baking treats from my blog that I have been craving for a while, just in case you were wondering……but don’t worry, I will keep up with the baking posts…..you know I can’t live without sugar :-)

Anyhow, until then….

Enjoy!!

Here are the sauce ingredients that you need to mixed in a bowl. I used Spicy barbeque sauce from Trader Joe’s.

Sweet and Spicy barbeque chicken with snap peas

Yield: 4-6 servings

Ingredients:

Ingredients

Makes 4-6 servings

1 cup coconut milk
1 teaspoon cornstarch, you may need an extra one if you like the sauce a bit thicker
2 tablespoons olive oil
1 large onion, sliced
9 oz snap peas
1 cup spicy barbeque sauce, I use Trader Joe's brand
1/4 cup reduced sodium soy sauce
1/4 cup honey
2 lbs chicken breast, cubed
1 teaspoon Sesame Seeds
1 teaspoon pepper flakes, optional
4-6 Green Onions, chopped
Brown rice to serve

Directions:

In a small bowl mix the soy sauce, honey, corn starch and barbeque sauce. Set aside.

In a large non stick skillet, over medium to high heat, heat the oil and add the chicken. Cook for about 6- 8 minutes until lightly browned stirring occasionally. Add the onions and pepper flakes, if using, and cook further for another 3-4 minutes stirring occasionally.

Add the barbeque mixture and stir into the chicken and onions. Add the coconut milk and mix through. Stir and cook the mixture further for about 2 minutes. Add the snap peas and cook for another minute.

Turn heat off and add the green onions and sesame seeds. Serve over brown rice.

Adapted from here

Nutrition facts calculated based on the recipe giving 6 servings. If you want to decrease the amount of Saturated fat use 1/2 cup coconut milk, the saturated fat will go down to 6.5g. 

This recipe is very high in Niacin, selenium and vitamin B6.

The post Sweet and Spicy barbeque chicken with snap peas appeared first on Eat Good 4 Life.

Thai food is one of my favorite cuisines to make at home. If you purchase the curries and a few of the spices you will be able to make a large number of Thai recipes like this Thai shrimp curry with snap peas.

I don’t know if I have mention it before but Thai food is one of my ultimate favorite cuisines. I tend to make this Thai shrimp curry at least once a week it is that good……super simple and fast also comes to mind :-)

Some people think that having healthy and nutritious dinners can take a long time, not the case. This dish, from start to finish, can be done in as little as 20 minutes, and if you have a rice maker, like I do, it becomes even easier…..I couldn’t live without my rice maker….we eat a lot of rice and having a rice maker makes the job making rice a hell of a lot easier. I love my cheap rice maker :-)

I actually made this Thai curry for a lunch gathering I had at my house with three of my girlfriends.  They actually wanted me to make and extra batch for them to take home with them……they are too funny……well now they can make it on their own.

I told them as long as you have the ingredients you are good to go. No fuzz and complicated techniques here…….just basically having the green curry paste, coconut milk and fish sauce would be the secret key!!

Forget spending $15 to $20 dollars at a Thai restaurant, after making this you won’t ever again order this one out. You won’t believe how easy and fast this dish is and lets not forget you could also add any other veggies and protein of your choice.

Enjoy!

This is my cheap rice cooker I mentioned before. I could not live without it!!
If you make this dish the green curry paste, and fish sauce will last you for ever.

The left picture is before adding the shrimp and the snap peas. Just let that mixture cook for 2-3 minutes at medium to high heat before adding the shrimp.

This is just awesome and packed with superb flavors. You won’t regret making this at all!!

thai shrimp curry with snap peas

Yield: 6-8 servings

Total Time: 25 minutes

Ingredients:

• 2 tablespoons olive oil
• 1 onion, chopped
• 6-8 green onions, chopped
• 1 to 2 tablespoons Thai green curry paste
• 1 14-ounce can coconut milk
• 1/2 cup chicken broth
• 3 tablespoons Thai fish sauce
• 1 tablespoon unrefined sugar
• 1 fresh tomato, diced
• 1- 2 lbs cooked large shrimp
• 9 oz fresh snow peas
• 2-3 kaffir lime lives, or lime zest of 1 lime
• Chopped fresh cilantro leaves
• Lime wedges to serve, optional

 

Directions:

Heat oil in non stick large skillet over medium to high heat (I used a wok). Add sliced onion and cook for 3 minutes or so until soft and beginning to brown.

Reduce heat to medium and add the green onions and curry paste. Stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, sugar and kaffir lime leaves. Bring to a boil and add the tomatoes. Cook further for another 2-3 minutes.

Add shrimp and snap peas and cook for another 2-3 minutes. Garnish with cilantro. Serve over brown rice and if using add lime wedges.

Adapted from here

Nutrition facts calculated based on the recipe giving 6 servings. The brown rice is not part of the calculations.

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