Crispy Peanut & Sweet Chili Chicken Wings

Posted on July 22, 2014 by Chatty Kathy

2 pounds chicken wings
1 tbsp. oil
1/3 cup sweet chili sauce
1/4 cup soy sauce
2 tbsp. smooth peanut butter
2 tbsp. lime juice
1 tsp tamarind concentrate
1 tbsp fish sauce
1 tbsp. sriracha sauce
2 garlic cloves, minced
1 ” piece of ginger, minced

Marinate chicken wings for as long as you have available – Remove from marinade (reserve marinade) then bake on a rack in preheated oven (400 or 425 convection) until golden brown and crispy – at least 30 minutes.

Heat the marinade in a small saucepan until it boils and reduces slightly.

When they are starting to get golden brown and crispy, toss them in the reduced marinade and put back on rack to get all crunchy.

Garnish with chopped peanuts and cilantro.

Chinese 5 spice Chicken

Posted on March 8, 2013 by Chatty Kathy

serve with chinese noodles for a quick dinner

3 lbs chicken pieces

1/3 cup dark soy sauce

2 tbsp honey

1 tsp 5 spice powder

3 crushed garlic cloves

1 tbsp minced ginger

2 tbsp sesame oil

Put chicken in ziplock bag or container with a tight seal. Combine the rest of the ingredients, mix well and pour over chicken. Refridgerate – the longer the better. (In a pinch I have just thrown it all together and roasted – still fabulous!)

Arrange in a single layer in a roasting dish and roast at 350 for 30 minutes – turn over and roast for a further 30 minutes, basting.

This recipe is for chicken pieces – with skin, and on the bone. If you are using boneless/skinless chicken the cooking time will be much less.

Grilled Vegetable Salad

Posted on June 30, 2012 by Chatty Kathy

This summer salad is ready to go with any number of vegetables – take your pick, and use whatever greens are available to you …. today we are serving it with Sesame Soy Vinaigrette.

Grill an assortment of sweet peppers, zucchini, red onions, asparagus, fennel bulb

Wash and break greens

Toss with vinaigrette and you have a meal ready to go.

Add some toasted nuts – almonds, or pine nuts are great …

SESAME SOY VINAIGRETTE

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.

Sesame Soy Vinaigrette

Posted on June 10, 2012 by Chatty Kathy

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.