Kung Pao Chicken

1 1/2 # boneless, skinless chicken thighs – cut into bite size pieces

1/4 cup roasted peanuts

8 dried, red chilies (deseeded and cut in half) 

peanut oil

5 slices fresh ginger, sliced thinly and into thin strips

3 garlic cloves, peeled and sliced on the diagonal

1 cup red pepper, cut into aprox 1/2 ” pieces

1 stalk scallion (green onion) – sliced in 1/2″ pieces

MARINADE

1 tbsp corn starch

3 tbsp LOW SODIUM soy sauce

2 tbsp chile paste

3 tbsp rice vinegar

Combine all marinade ingredients – mix well – and stir in chicken pieces.  Keep in fridge until ready for use (at least 30 min)

SAUCE

2 tbsp light soy sauce

2 tbsp oyster sauce

2 tbsp crunchy peanut butter

1/2 tsp chile flakes

2 tbsp chile paste

1 tbsp corn starch

Put all sauce ingredients in jar and shake well – set aside.

Heat wok – add oil – remove chicken from marinade, trying to leave behind most of the liquid, stir fry chicken pieces until about cooked half way.  Remove from heat and set aside.

Wipe out wok, add fresh oil – then garlic, ginger and red pepper – saute until just tender – remove from heat and add to reserved chicken.

Wipe out wok (yes, again) and stir fry dried chiles along with peanuts just until they are aromatic. Add to chicken/veg mixture.

Wipe out wok, add sauce and cook quickly until the sauce has thickened and become shiny (corn starch will always taste kind of murky in a dish unless you achieve that glossy look)  Return the rest of the ingredients to the wok and toss quickly to coat.

Garnish with scallion slices and serve over rice.

Sesame Soy Vinaigrette

Give this vinaigrette a try – it will quickly become a household favorite – we love it on salads, as a marinade for grilling vegetables, and is the reason “Red Rice Rocks” is such a popular one dish meal.

1/4 cup nutritional yeast flakes      

1/3 cup water

1/3 cup soy sauce

1/3 cup apple cider vinegar

2 generous tbsp tahini paste

2 cloves garlic, crushed

red chili flakes (optional)

1 1/4 – 1/2 cups vegetable oil

Using small processor, or immersion blender combine all ingredients except the oil and blend until smooth – then gradually add the oil until you have a delicious creamy dressing.

Coconut Chili Vegetables

This recipe was created spur of the moment, when I needed another dish to round out dinner – Chinese Grilled Pork and Fried Rice … even with all the chopped vegetables in the rice dish, we needed more greens.  This was so simple, and could easily be turned into a full meal by adding any protein you were inclined to add.  The best thing is the simplicity – throw it all in a pot!

1 cup coconut milk                               

1 tbsp sambal oelek

1 tbsp minced garlic

bok choy

chinese mushrooms

red onion

Heat coconut milk, garlic and sambal oelek just until boiling point – add onions.  When slightly tender stir in the rest of your vegetables and allow to simmer just until cooked through – being careful not to overcook them or they will lose their vibrancy and wilt.