Chicken “Fried” Rice with Peas

Make a completely new dish using leftover chicken and rice – and satisfy your take-out cravings in a healthy way!

Chicken "Fried" Rice with Peas
Author: 
Recipe type: Entree
Cuisine: Asian
Serves: 4-6
 
Ingredients
  • 3 cups Brown or white rice – cooked and chilled
  • 2 cups Skinless, boneless chicken – cooked and finely chopped or shredded
  • 1 cup Frozen peas, thawed
  • 2 tablespoons Canola oil
  • 2 large eggs
  • 2 tablespoons Minced garlic
  • 3 tablespoons Low-sodium soy sauce
  • 3 tablespoons Oyster sauce
  • ½ cup Low-sodium chicken broth
  • 1 tablespoon Rice vinegar
  • 1 cup Frozen peas, thawed
  • 2 scallions, green parts only, thinly sliced
Instructions
  1. Prep the leftovers: Combine rice and chicken in a large bowl.
  2. Cook the eggs: Heat 1 tablespoon canola oil in a large non-stick skillet over medium heat. While oil is heating, lightly beat the eggs in a small bowl. Add eggs, and cook, stirring often for 2 minutes. You want the eggs to be just cooked through. Remove from heat and add to the bowl of rice and chicken.
  3. Make the sauce: Heat 1 tablespoon in the same skillet over medium heat, add 2 tablespoons of minced garlic and cook for 2 minutes. Add soy sauce, oyster sauce, chicken broth and rice vinegar. Reduce heat to simmer and cook for 10 minutes to allow the flavors to combine.
  4. Bring it together: Add sauce and peas to the bowl and gently stir ingredients together. If you want to eat it now – microwave to heat through and top with a sprinkling of scallions.
  5. If you are freezing: At this point you can cover the dish with aluminum foil and freeze, for up to 2 months. Make sure to defrost for a full 24 hours in the fridge before continuing. If eating later you can heat the entire casserole dish in a 250 oven until heated through – approximating 30 minutes or portion into individual bowls and microwave until heated through. You can also choose to freeze in individual portions in Tupperware and microwave once the dish as defrosted for 24 hours in the fridge.
  6. Happy Cooking!
Notes
Make sure the rice is chilled when you make this dish – otherwise it will stick together.
No need to cook the peas before tossing into the dish – if they are thawed they will get cooked through when the dish is heated up and they will keep a firm texture.
The sauce can be made ahead of time and refrigerated for up to 3 days before using. So – if you have a few minutes and know you want to make this dish go ahead and get the sauce done.

 

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Dijon Chicken with Potatoes

A terrific one-dish dinner! Once you understand the sequence of how ingredients are added to the oven you can customize this meal for your family – change the flavors and create a completely new meal!

Roast Chicken with Potatoes

Roast Chicken with Potatoes
Author: 
Recipe type: Entree
Cuisine: American
Serves: 6-8
 
Ingredients
  • 2 ½ pounds Red skin potatoes
  • ¼ cup + 3 tablespoons Olive Oil
  • 1 teaspoon kosher salt
  • 3 – 4 pounds of cut-up chicken, skin on
  • (Could be the whole chicken cut-up or bone-in breasts only – your choice)
  • Make sure to cut large breast pieces in half to ensure even cooking
  • ¾ cup Dijon mustard
  • ¼ cup White wine
  • 3 tablespoons White wine vinegar
  • 3 tablespoons Minced garlic
  • 1 tablespoon Dried herbs (Herbs de Provence, Thyme or Oregano – your choice)
Instructions
  1. Prep for the oven: Preheat the oven to 475 and cover a baking sheet with aluminum foil.
  2. Do the vegetable prep: Cut the potatoes – depending on the size of the potato – you want each piece to be between 1 ½ - 2 inches – bite size, but big enough to take the heat and cooking time of this dish. Put potatoes in a large sized bowl and toss with ¼ cup olive oil and ½ teaspoon kosher salt. Once potatoes are coated with the olive oil mixture, spread them onto the baking sheet.
  3. Into the oven: Place baking sheet with potatoes into the oven and roast 20-25 minutes.
  4. Make the marinade: In the same bowl that you just used for the potatoes, mix the Dijon mustard, white wine, 3 tablespoons olive oil, white wine vinegar, minced garlic and dried herbs. Whisk until smooth, add the chicken pieces and toss to coat.
  5. It’s time for the chicken: Remove baking sheet from the oven, place chicken pieces, skin side up on top of the potatoes. Return baking sheet to the oven and roast for an additional 25 – 35 minutes.
  6. Bring it together: Remove baking sheet from the oven and check chicken for doneness. Plate chicken, with potatoes alongside and drizzle with sauce from the baking sheet.
  7. Happy Cooking!
Notes
Why a baking sheet as opposed to a roasting pan? When you have small pieces of food – as opposed to something big like a whole chicken, you want to be careful how you roast. When you roast potatoes or vegetables you need to make sure the pan is not too deep – otherwise the food will steam not roast. That is why a baking sheet will always work and ensure that your food “roasts” and gets that delicious carmelization.
Make sure that you leave the skin on when you roast at a temperature this high. Otherwise, your chicken would dry out. Feel free to take the skin off afterwards – I personally always do – the chicken will still be delicious and you have a yummy sauce to pour on your chicken!
This meal reheats great! You can make it the night before and have dinner ready and waiting for the next night. This is also a wonderful meal to take to a friend – everyone loves this meal!
You can make this a truly one-dish meal by adding a vegetable towards the end of the cooking time. Asparagus works great – you would want to prep it, toss with a little olive oil and add to the baking sheet – scattering it around the chicken – for the last 10 minutes of the cooking time.
Dress this meal up for company – add lemon wedges during the last 10 minutes of cooking.

 

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Thai Steak Salad

This salad was my first foray into Thai cooking, and it remains close to my heart. Inspired by a recipe from the ultimate grilling book, Webers Big Book of Grilling, this super-easy marinade creates a mouthwatering flank steak. But the star of the show is vinaigrette – lots of fresh cilantro and mint with notes of rice vinegar, fresh lime, ginger and garlic.

Thai Steak Salad

Thai Steak Salad
Author: 
Recipe type: Entree
Cuisine: Asian
Serves: 4-6
 
I love this meal, it might be my favorite warm weather dinner salad. It's filling but tastes so clean and healthy! It also has lots of make-ahead steps. Happy cooking!
Ingredients
  • 1 – about 1 ½ pounds Flank steak
  • Marinade
  • ¼ cup Peanut oil
  • ¼ cup Ketchup
  • ¼ cup Soy sauce
  • Dressing
  • ½ cup Peanut oil
  • ½ cup Rice vinegar
  • ½ cup Cilantro (see note)
  • ¼ cup Mint leaves
  • 3 tablespoons Lime juice
  • 1 teaspoon Fish sauce
  • 1 teaspoon Sugar
  • 1 teaspoon Ginger (see note)
  • ½ teaspoon Serrano or Jalapeno chile, seeds removed
  • 1 teaspoon Garlic, minced (see note)
  • ¼ teaspoon Sea salt
  • Salad
  • 4 cups Lettuce
  • 1 Yellow Pepper, thinly slices
  • 4 Plum tomatoes, seeded and cut into thin wedges
Instructions
  1. Marinate the steak: In a large Pyrex dish or Tupperware container combine peanut oil, ketchup and soy sauce. Gently whisk until smooth. Remove flank steak from package. With a sharp knife gently score the steak. You want to do this across the grain, and with only a tiny bit of depth, almost like a scratch of the surface. See note below on more information on scoring. Allow steak to marinade in the fridge for at least 1 hour and up to 12 hours.
  2. Make the dressing: In a food processor add all of the ingredients for the dressing. Do not worry about slicing the chile ahead of time – the food processor will do the work. Pulse to combine. You can make the dressing right when you are ready to eat, or you can make it up to 6 hours ahead and refrigerate.
  3. Assemble the salad: In a large bowl assemble all of the salad ingredients. Can be made at serving time, or made up to 2 hours ahead, covered with plastic wrap and refrigerated until mealtime.
  4. Prep the grill: Spray grill with cooking spray and preheat over high heat for 10 minutes.
  5. Ready to cook: Remove steak from the fridge and let stand at room temperature for at least 10 minutes and up to 30 minutes. Sear over direct medium heat for 5 minutes and then over direct low heat for 8 minutes. Remove from the grill to a large plate and tent with foil for 10 minutes. These are cooking times for a steak that is medium to medium rare. If you want to cook it longer or less, make adjustments accordingly.
  6. Bring it together: Slice the steak thinly, across the grain, into ½ inch slices. Toss the dressing with the salad and assemble on plates. Add steak to the salad and serve.
Notes
I am all about saving bowls – if possible I try to mix marinades directly in the container I am using to marinade the protein.
Scoring – it is a quick but important step. It allows the marinade to penetrate further into the meat and also tenderizes the meat – and lean protein needs all the help it can get!
Think about doubling this recipe and grilling two flank steaks. You can have another great meal. Just make sure to grill medium rare if you are planning to re-heat. That way when you are heating the flank for the second time it does not become over-cooked.

 

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