Asian Peanut Noodles with Chicken

News Flash - I am absolutely in love with Skinnytaste - I won't lie.  It's a web site full of skinny recipes, not to mention skinny tips, that totally makes me drool while I am reading every new recipe that is uploaded.  Gina is amazing.  So if you haven't been to her site, pop on over as I am sure that you will absolutely love it.

This recipe is a Skinnytaste recipe.  One I had actually had my eye on for awhile.  Who am I kidding I want to cook everything from Skinny Taste.

Seriously though what could go wrong to tantalise the taste buds with chicken, noodles and vegetables enveloped in a spicy, crunchy, sweet and salty thick peanut sauce that was absolutely to die for.  Whilst there was a little modification from the recipe trying to make this Gluten Free friendly I don't think I have changed it a great deal.  I did omit one step as I knew my rice noodles wouldn't handle being tossed in the sauce so I just plated them up and layered the rest of the dish on top.  I originally thought I would use Korean Sweet Potato Noodles but I seriously did something wrong with them and they ended up in the bin.  

Overall this dish was enjoyed by all.  Garnished with chopped peanuts and coriander with lime wedges to enable you to add extra flavour it was definitely a winner.

Asian Peanut Chicken with Noodles

(Recipe adapted from Skinny Taste)

Serves: 6

SmartPoints per Serve: 9

For the Peanut Sauce:

1 cup reduced sodium chicken stock

5 tablespoons Mathers peanut butter

1 tablespoon Sriracha chili sauce

2 tablespoons honey

2 tablespoons gluten free soy sauce

1 tablespoon freshly grated ginger

2 cloves garlic, minced

For the chicken:

500 grams chicken breast, cut into thin strips

salt
pepper

1 tablespoon Sriracha chili sauce (more or less to taste)

juice of 1/2 lime

4 cloves garlic, crushed

1 tablespoon fresh ginger, grated

1 tablespoon gluten free soy sauce

1/2 tablespoon sesame oil

200 grams rice noodles

4 spring onions, chopped

1 -1/4 cups shredded carrots

1- 1/4 cups cup shredded broccoli slaw

1 cup bean bean sprouts

2 tablespoons chopped peanuts

1 lime, sliced into wedges

coriander for garnish (if desired)

Combine 1 cup chicken stock, peanut butter, sriracha, honey, 2 tbsp soy sauce, ginger, and 3 cloves crushed garlic in a small saucepan and simmer over medium-low heat stirring occasionally until sauce becomes smooth and well blended, about 5-10 minutes. Set aside.

Boil water for the noodles cook pasta according to package instructions.

Meanwhile season chicken with salt and pepper, sriracha, lime, garlic, ginger and soy sauce.

Heat a large frying pan or wok until hot. Add oil and sauté chicken on high heat until cooked through, about 2-3 minutes; remove from heat and set aside.

Once the noodles are cooked, drain and toss with peanut sauce (add additional chicken stock if needed to loosen the sauce).Add chicken to the noodles and toss to combine.

To the same wok add 2 cloves crushed garlic, spring onions, carrots, broccoli slaw, bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Divide noodles and chicken between 6 bowls, top with sauteed vegetables, bean sprouts, chopped peanuts (or you can toss everything together to hide the vegetables so your family members don’t push them aside!) and garnish with coriander, peanuts and lime wedges.

OR (as I did):

Drain noodles and spread over serving platter.

Add cooked chicken to the peanut sauce and toss to combine (add additional chicken stock if needed to loosen the sauce).

To the same wok add 2 cloves crushed garlic, spring onions, carrots, broccoli slaw, bean sprouts and salt, sauté until tender crisp, about 1-2 minutes.

Add chicken mixture to vegetables and stir well to completely combine.

Once warmed through, place chicken mixture on top of noodles.  Garnish with coriander, chopped peanuts and lime wedges.

(Click here for a printable version of this recipe)

Thai Style Chicken Satay Skewers with Peanut Sauce

I have been cooking the same Satay Sauce since I was a kid... it's the same one my mam cooks.  It comes from a old Women's Weekly Cookbook titled Chinese Cooking Class Cookbook.  Many of you would have seen this cookbook whether it was when it was first published, then republished or more likely on the shelf at an Opportunity Shop.  However saying this I thought it was time to try a different Satay Sauce to accompany some chicken skewers. 

 

Have you ever google a recipe and been amazed by how many different results you get?  Makes me wonder how big Google is or then again how big the world really is! I think I could have read about Satay Sauce for days.  Instead of the Chinese style sauce this time I thought I would be adventurous and try a recipe from another style of cooking, Thai.  While both hubby and I enjoy eating Thai foods we rarely cook it at home for a reason I can not produce.  I guess it's a style that we just haven't really experimented with - yet!

The marinade should taste sweet, spicy, and salty. It doesn't have to be the spiciest but the stronger more vibrant flavours should be sweet and salty. If you need to adjust the taste add more sugar or more fish sauce to adjust the taste. However if you would want it to be spicier you also can add more chilli.

Now for the sauce.  No peanut butter in sight as this authentic recipe for Thai peanut sauce is made with real peanuts! This part of the meal was quick and easy to make.  While this sauce is meant to have be smooth, but if you prefer it with a bit of crunch when processing the nuts leave some smaller pieces to the side. Adding more fish sauce (or soy sauce) if not salty enough, or more cayenne if not spicy enough. If too salty, add a squeeze of fresh lime juice. If you'd prefer it sweeter, add a little more sugar.

Overall this wasn't one of the easiest recipes to make but well worth the effort.

 

Thai Style Chicken Satay Skewers with Satay Sauce

(Recipe adapted from The Spruce)

 

Serves: 6

 

1/4 cup minced lemongrass, fresh or frozen

2 shallots

4 cloves garlic

1 to 2 fresh red chillies, sliced

1 thumb-size piece galangal or ginger, thinly sliced

1/2 teaspoon turmeric

2 tablespoons ground coriander

2 teaspoons cumin

3 tablespoons dark soy sauce (available at Asian food stores)

3 tablespoons fish sauce

6 tablespoons brown sugar (you need all of this)

2 tablespoons vegetable oil

18 chicken tenderloins or 1 kilogram chicken breast fillets, sliced thinly

1 cup fresh-tasting dry roasted peanuts, unsalted

1/3 cup water

2 cloves garlic, minced

1/2 teaspoon dark soy sauce

2 teaspoons sesame oil

1 - 2 tablespoons brown sugar, to taste

2 - 2 1/2 tablespoons fish sauce

2 tablespoons lime juice

1/2 teaspoon cayenne pepper

1/3 cup coconut milk

18 wooden skewers

Make the marinade by placing the lemongrass, shallots, garlic, chiles, galangal or ginger, turmeric, coriander, cumin, soy sauce, fish sauce, brown sugar, and oil in a food processor or chopper. Process well.

Place chicken in a bowl and pour the marinade over. Stir well to combine. Cover and allow to marinating for at least 2 hours but overnight if time permits.

Soak skewers in hot water for 30 minutes.

Meanwhile place remaining ingredients in a blender or food processor. Blend or process until sauce is smooth. If you prefer a runnier peanut sauce, add a little more water or coconut milk.  Place in a bowl.

 

 

Thread chicken onto the skewers leaving a quarter of the skewer empty to act as a handle when grilling or frying.

Grill or fry the satay, basting the first time you turn it with a little of the leftover marinade from the bowl. Depending on how thin your meat is, the satay should be done in 10 to 20 minutes.

 

Place satay sauce in the microwave on high for 1 - 2 minutes or until warmed through.

Serve with Thai jasmine rice and Thai peanut sauce for dipping.

 

Note:  This sauce tends to thicken as it sits so just add a little water or coconut milk to thin it out, as needed. Otherwise, it stores well if kept covered in the refrigerator for up to 2 weeks or you can place in the freezer.

(Click here for a printable version of this recipe)

Balinese Chicken Curry

Well it's been another quiet spell for me blogging our cooking adventures and as per usual it's the same excuse... TOO BUSY!!  Finally the football season is over all bar a couple of functions and then that is it for 2015.  Now to resume the off season normality and focus on my other passions... A Dash Of Flavour being one of them.

Balinese Chicken Curry can only be described in one work - LUSH!!  It was magnificent, easy and moreish.  The curry paste was made from scratch (my favourite type of curry paste) and all up I would say it was on the table within the hour.

Bursting with flavours this curry did remind me somewhat of a Thai curry.  The chilli wasn't overpowering, great considering the kids were eating with us) but you could easily make it hotter to suit your tastes.  I loved the zing of the kaffir lime leaves combined with the creamy coconut curry and the melt in the mouth chicken.....  mmmmmm.

 

This has been requested to be cooked again.. so it must have been ok?

Balinese Chicken Curry

(recipe adapted from Weight Watchers Ultimate Comfort Food Cookbook)

Serves: 4

ProPoints per Serve: 7

1 red onion chopped

2 garlic cloves, finely chopped

2cm piece of fresh ginger, peeled and finely chopped

2 tablespoons roasted unsalted peanuts

1 large red chilli or 2 small fresh red chillis (depending on heat), coarsely chopped

1 teaspoon ground coriander

1/2 teaspoon ground tumeric

2 teaspoons sunflower or canola oil

400ml can light coconut milk

4 x 150g lean skiness chicken thigh cutlets, fat trimmed

3 fresh kaffir lime leaves

1/4 cup fresh coriander leaves

 

Process onion, garlic, ginger, peanuts, chillies, ground coriander and tumeric in a food processor until spice mix is smooth. 

 

Heat oil in a large saucepan over medium heat.  Cook spice paste, stirring, for 1 minute or until fragrant.  Stir in coconut milk and bring to the boil.

 

Add chicken and lime leaves.  Reduce heat and simmer, covered, for 15 minutes.  Uncover and simmer for 10 minutes or until chicken is cooked through and sauce thickens.  Serve topped with coriander.

 

If desired, serve with steamed Asian Greens (0 ProPoints ) and 1/2 cup steamed rice (4 ProPoints).

 

(Click here for a printable version of this recipe)

Chicken and Prawn Pad Thai

Once again it seems like forever since I have blogged.  Firstly with recent Victorian school holidays (the first 2 weeks of July) we had Mam down to help with the children and she was responsible for some evening meals.  Looking back I didn't cook a great deal during the school holidays.  Mam took the kids away for the weekend to visit my uncle and aunt so Noel and I took advantage of the freedom relaxing on the Friday with a pizza and then going out for dinner on the Saturday evening.

Then last week I travelled with work so needless to say no cooking there either.

So with things getting back to normal at home and me back from my travels it's good to get back into the kitchen.  Tonight we had Chicken and Prawn Pad Thai - a favourite of mine but I have never cooked it at home.  I adapted a simple yet tasty Weight Watchers recipe and it was exotic. 

All loved the flavours of the lime and spice while enjoying the textures of the soft noodles and crisply cooked vegetables.

Chicken and Prawn Pad Thai

(recipe adapted from Weight Watchers Australia)

Serves: 6

ProPoints per serve: 11

250 grams dry rice noodles

500 grams lean chicken breast, cut into 2 cm cubes

1/4 cup fish sauce

1 bunch broccolini, cut into 3cms pieces

2 medium carrots, peeled and finely sliced

1/4 cup fresh lime juice

3 tablespoons water

3 tablespoons soft brown sugar

1 1/2 teaspoon fresh ginger, finely chopped

1 tablespoon peanut oil

250 grams raw king prawns, peeled and tails intact

1 clove fresh garlic, crushed

1 1/2 cups bean sprouts

1/2 cups roasted unsalted peanuts, choppped roughly

1/2 cup fresh coriander, roughly chopped

1/2 cup fresh mint leaves, roughly chopped

2 tablespoons crushed chilli flakes (optional)

Soak noodles in cold water for 1 hour.

Place chicken in a small bowl and cover with 1 tbsp of fish sauce. Set aside.

Steam broccolini and carrot for approximately 5 minutes, or until tender crisp. Immediately immerse in cold water. Drain and set aside.

Meanwhile, in another small bowl, combine remaining 3 tablespoons of fish sauce, 3 tablespoons lime juice, water, sugar and ginger. Mix well to combine then set aside.

Heat 2 teaspoons oil in a wok over high heat. Add chicken and cook, stirring for 5 minutes, or until chicken is cooked through. Remove chicken from wok and set aside. To the same pan quickly cook prawns until pink and remove from heat.

Drain noodles thoroughly.

Heat 2 teaspoons oil in wok over high heat. Add garlic and cook for 30 seconds. Add noodles and fish sauce. Cook stirring for 3 minutes, or until sauce is mostly absorbed. Stir in chicken and half the peanuts and remove from heat. Add remaining lime juice, bean sprouts and half of the coriander and the mint. Toss through broccoli and carrot just before serving.

Place on serving platter and sprinkle with remaining coriander, mint, peanuts and crushed chilled flakes if desired.

(Click here for a printable version of this recipe)

Balinese Chilli Lamb with Fried Noodles

Balinese Chilli Lamb with Fried Noodles took my fancy from the minute I read the recipe... a combination of chilli, nuts, lime juice, nuts and fresh mint intrigued my taste buds from the word go.

I have to say it didn't disappoint either. The lamb cooked nice and tender in the rich tantalizing sauce was magnificent and had a definite appeal of the asian influence in cooking.

Balinese Chilli Lamb and Fried Noodles(recipe adapted from The Australian Women's Weekly Stir Fry Cookbook)
Serves: 6

ProPoints per serve:8
440 grams fresh thin hokkien noodles
1 tablespoon sambal oelek
1 tablespoon dark soy sauce
2 teaspoons fish sauce
2 cloves garlic, crushed
750 gram lean lamb strips
2 tablespoons peanut oil
1/3 cup coarsely chopped unsalted peanuts
2/3 cup beef stock (made from stock powder)
2 tablespoons oyster sauce
2 tablespoons fresh lime juice
2 teaspoons brown sugar
150 grams snow peas, trimmed
1/3 cup finely chopped fresh mint
2 fresh small red chillies, chopped finely

Place noodles in a large heatproof bowl, cover with boiling water, seperate with a fork. Drain.

Combine sambal oelek, soy sauce, fish sauce and garlic in a large bowl. Add lamb and mix to combine.

Heat half a teaspoon of oil in the work, stir fry nuts until browned lightly. Remove from wok.

Heat one tablespoon of oil in wok and stir fry lamb, in batches until browned but not overcooked. Remove from work to a plate or bowl.

Heat remaining oil in wok, stir fry noodle until lightly brown. Add stock, oyster sauce, juice and sugar to the wok and simmer for about 3 minutes or until sauce thickens slightly.

Return lamb to work with peas and stir fry until hot. Serve noodles topped with lamb mixture and sprinkled with nuts, mint and chilli.

(click here for a printable version of this recipe)

Kung Pao Chicken (Low Fat)

I know this is a repeat post but it is a favourite dish with us, which I must say took me a while to master to an acceptable standard as I have previously mentioned. BUT I have actually revamped my original recipe to become a healthier version so I can still enjoy this while trying to lose weight.

The original or traditional way of cooking this calls for a huge 1 cup of oil to cook with, I have removed this and replace it with cooking spray. To make the sauce a little thicker I also added some hoisin sauce - which is a western addition to this dish that I have read during my research for this dish.

The changes I think made for a nicer dish especially without the layer of oil and knowing that it was healthier for us all!!

Kung Pao Chicken

Serves: 4
Points per serve: 5

500 grams boneless chicken breasts, skin and fat removed
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
2 1/2 tablespoons soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 teaspoon salt

1 tablespoon hoi sin sauce
a few drops sesame oil
1 teaspoon cornflour
cooking spray
6 to 8 small dried red chillies, or as desired, seeds removed for less heat
2 garlic cloves, finely sliced
2 spring onions, sliced on diagonal
1/2 cup skinless, unsalted peanuts

Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornflour. Marinate the chicken for 30 minutes.

In a small bowl mix together the soy sauce, vinegar, chicken stock, sugar, salt, sesame oil and hoisin sauce, whisking in the cornflour last.

Spray a wok with cooking spray and over a high heat add half of the chicken cooking for about 1 minute, until the cubes separate and turn white. Remove and repeat with remainder of the chicken.

Respray the wok and add the chillies and stir-fry until the skins starts to darken and blister. Add the garlic and spring onion. Stir-fry until aromatic (about 30 seconds). Add the chicken back into the pan and toss until chicken is heated through, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Stir fry for a further 1 to 2 minutes or until everything is coated and hot.

Serve immediately.

(click here for a printable version of this recipe)

Satay Beef with Noodles

Tonight's dinner was a request.. Oliver wanted Beef Stir Fry and Alexandria automatically followed up with Satay. So what better way to please both my children than to have Satay Beef with Noodles.

Unlike most Satay Sauces this is quite low in fat. The cream has been replaced by Low Fat Evaporated Milk but still had the creamy texture. In fact, you could just boil all the sauce ingredients and make a stand alone Satay Sauce.

Satay Beef with Noodles

Serves: 6

Points per serve: 6

cooking spray

500 grams lean beef strips

250 grams dried noodles, of your choice

1/2 cup lite crunchy peanut butter

2 tablespoons soy sauce

2 teaspoons ground coriander

1 teaspoon ground cumin

1 teaspoon tumeric

1/4 teaspoon chilli powder, optional

1 x 375 ml Lite & Creamy Evaporated milk

2 teaspoons crushed garlic
1 brown onion, sliced
1 head of broccoli, cut into small florets
2 carrots, thinly slice on diagonal
1/2 red capsicum, sliced
1/2 green capsicum, sliced
1 x 400 gram baby corn spears, drained

Spray a wok or large frying pan with cooking spray and heat over a high heat. Cook beef strips, in batches, until browned and sealed. Remove to a plate.

Bring a large pan of water to the boil and cook noodles according to the packet instructions. Drain from water when just done, rinse with cold water. Do not overcook.

Combine peanut butter, soy sauce, coriander, cumin, turmeric, chilli powder (if using) and evaporated milk in a jug, mixing well.

Respray wok or frying pan with cooking spray and over a high heat cook garlic, onions, broccoli and carrots for 3 - 5 minutes or until vegetables start to soften. Add capsicum and cook for a further 3 - 5 minutes. Add the corn spears.

Add all the sauce mixture and stir to combine. Bring to the boil and return beef to the pan. Cook for 2 - 3 minutes until sauce starts to thicken. Add noodles and toss to combine and noodles are heated through.

(click here for a printable version of this recipe)

Kung Pao Chicken

I have a long history with this dish and mastering it was just something that needed to be done. Not that I have but I think that I am getting pretty damn close.
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I owe the love of this dish to my father as it was definately one of his favourite meals although I never actually remember him making it. He would buy himself this dish as his treat when we went past the chinese take away in the foodcourt at shopping. And if he didn't go shopping we had to bring it home for him. To not come home with it was somewhat of a sin!
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Originating in the Sichuan Province of central-western China it has a very unique flavour. According to history the dish is named after Ding Baozhen (1820–1886) who was a Qing Dynasty official. Ding served as head of Shandong province and later as governor of Sichuan province. His title was Gong Bao or palatial guardian and therefore the name "Kung Pao" chicken is derived from this title.
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Kung Pao Chicken

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Serves: 4

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500 grams boneless chicken breasts, skin and fat removed
1 tablespoon soy sauce
1 teaspoon Chinese rice wine or dry sherry
2 teaspoons cold water
2 teaspoons cornstarch
2 1/2 tablespoons soy sauce
1 tablespoon black or red rice vinegar, or red wine vinegar
1 tablespoon chicken broth or water
3 teaspoons granulated sugar
1/2 teaspoon salt
a few drops sesame oil
1 teaspoon cornflour
6 to 8 small dried red chillies, or as desired
2 garlic cloves

2 spring onions, sliced on diagonal
1/2 cup skinless, unsalted peanuts
1 cup oil for deep-frying and stir-frying

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Cut the chicken into 1-inch cubes. Mix in the soy sauce, rice wine or sherry, water and cornflour. Marinate the chicken for 30 minutes.
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In a small bowl, mix together the sauce ingredients, whisking in the cornflour last.
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Remove the seeds from the chillies and chop. Peel and finely chop the garlic.
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Heat the oil in a wok add half of the chicken cooking for about 1 minute, until the cubes separate and turn white. Remove and drain on paper towels. Repeat with remainder of the chicken. Drain nearly all of the oil from wok leaving approximately 1 tablespoon of oil.
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Add the chillies and stir-fry until the skins starts to darken and blister. Add the garlic and spring onion. Stir-fry until aromatic (about 30 seconds). Add the chicken back into the pan and toss until chicken is heated through, then push up to the sides of the wok and add add the sauce in the middle, stirring quickly to thicken. Stir in the peanuts. Stir fry for a further 1 to 2 minutes or until everything is coated and hot.
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Serve immediately.