Asian Grilled Chicken

Recipe from: Real Mom Kitchen

Ingredients:
1/3 cup packed brown sugar
1/3 cup soy sauce
2 1/2 Tbsp lime juice
1/4 tsp cayenne pepper (I had to substitute chili powder)
1/4 tsp curry powder
4 garlic cloves, minced
1/2 Tbsp grated fresh ginger (I used ground ginger)
6 boneless, skinless chicken thighs (I used chicken breasts)

Directions:
1. In a small bowl, combine the sugar, soy sauce, lime juice, ginger, cayenne pepper, curry powder, garlic, and ginger. Whisk to combine until the sugar dissolves. Set aside 2 Tbsp of the marinade for grilling.
2. Place chicken in a gallon sized zip-lock bag. Pour the marinade over the chicken. Place in the fridge to marinate for at least 4 hours, or overnight is best. Turn the bag over halfway through the marinating process.
3. Grill for 5-10 minutes on each side depending on the thickness. During the last few minutes of cooking brush a the reserved 2 Tbsp of marinade.

**It had good flavor and cooked really well.  We enjoyed it! 

Spicy Cashew Chicken Bundles

Recipe from: Kendall at Keeping Up with the Joneses

Ingredients:
1 1/2 cups chopped cooked chicken
1/4 cup finely shredded carrot
3 tablespoons sliced green onions (omitted - Fred's not a fan)
3 tablespoons chopped cashews
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/4 cup hoisin sauce (found on the Asian aisle of grocery store)
1 can (8 oz) can crescent rolls (used Reduced Fat)

Directions:
1. Preheat oven to 375
2. Chop cashews up into smaller pieces
3. Slice green onions
4. Add cashews, green onions, chicken, carrots, onions, cashews to a bowl. Add 1/4 tsp red pepper flakes and 1/2 tsp ginger.
5. Add 1/2 cup Hoisin sauce. And stir.
6. On an ungreased cookie sheet, separate the dough into 4 rectangles...
7. Then, pinch the seams together to blend well
8. Spoon about 1/4 of the mixture onto one side of the dough.
9. Pinch the seams together
10. Use a fork to press the edges together
11. Poke a hole in the top of each with a fork to allow the steam to escape
12. Bake 13-18 minutes.

**We really enjoyed this dish. It was super easy and very delicious. I added a hand full of cheese to my mixture to give it a little more flavor and because we LOVE cheese. I served ours with a salad and some brown rice. I would make this again!!!

Wasabi and Panko-Crusted Pork with Gingered Soy Sauce

Recipe from: Keeping Up with the Joneses

Ingredients:
2/3 cup Panko (Japanese breadcrumbs)
1 large egg white, lightly beaten
2 large boneless, center-cut loin pork chops (I bought butterfly chops)
1 tsp peanut oil - I used olive oil
Cooking spray
1/2 Tbsp ground ginger
1/3 cup fat-free, less sodium chicken broth
2 Tbsp sake or dry sherry - I used sherry
2 Tbsp low-sodium soy sauce
2 tsp sugar
1 tsp wasabi paste
1/3 cup thinly sliced green onions
Rice made according to package directions - I used Uncle Ben's Jasmine rice with parsley sprinkled on top

Directions:
1. In a shallow dish, place the egg white and lightly whisk. In another dish, add the breadcrumbs.

2. Dredge the pork in the egg white and then coat in breadcrumbs.

3. In a nonstick skillet, coated with cooking spray, heat the oil over medium heat.

4. Cook the pork chops about 4 minutes on each side, being careful not to burn. (The chops I bought were about an inch thick and took about 20-30 minutes to cook)

5. In a small bowl, whisk together chicken broth, soy, sherry, sugar and wasabi paste.

6. Remove the pork chops and set on a plate. Reduce heat down, and add ginger. Stir constantly until it starts to brown (this was only like 15 seconds for me), and then pour in the sauce. Stir around to loosen the browned bits in the pan.

7. Stir in the green onions...

8. Pour sauce over the pork chops and serve with rice.

***We loved this dish. It took a little longer than expected, but in the end, it was delicious. I'd definitely try it again, but buy thinner chops. We will be having this again.

Thai Shrimp Lettuce Wraps

Recipe adapted from Rachael Ray's Thai Chicken Lettuce Wraps
Ingredients (serves 4)
*1 tablespoon extra virgin olive oil (EVOO)
* 1/2 lb. of shrimp
* Salt and freshly ground black pepper
* 1 red bell pepper, cut into strips
* 1/4 cup sweet chili sauce (use less if you're not a fan of the hot stuff)
* 1/4 cup honey
* 2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
* 1/2 cup honey-roasted peanuts, chopped (OPTIONAL)
* Juice of 1 lime
* 1 handful basil, chopped (OPTIONAL)

Directions:
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon.
Add the shrimp and cook until almost done.
Add in the red pepper and cook until soft, about 3 minutes.
Add in the chili sauce and honey and simmer to reduce it and coat the chicken.
To serve, lay the lettuce leaves on a platter, then scoop some of the shrimp mixture onto each leaf.
Sprinkle with the chopped peanuts, lime juice and basil.

Rachel Ray's Thai Lettuce Wraps

From: Megan at In this wonderful life...

Ingredients (serves 4)
* 1 tablespoon extra virgin olive oil (EVOO)
* 2 boneless, skinless chicken breasts, cut into strips
* Salt and freshly ground black pepper
* 1 red bell pepper, cut into strips
* 1/4 cup sweet chili sauce
* 1/4 cup honey
* 2 iceberg lettuce heads, cut into quarters and leaves gently removed to make the lettuce cups
* 1/2 cup honey-roasted peanuts, chopped
* Juice of 1 lime
* 1 handful basil, chopped

Preparation
Place a large skillet over medium-high heat with one turn of the pan of EVOO, about 1 tablespoon. Season the chicken with salt and pepper and cook in the pan until golden brown on all sides.

Add in the red pepper and cook until soft, about 3 minutes. Add in the chili sauce and honey and simmer to reduce it and coat the chicken.

To serve, lay the lettuce leaves on a platter, then scoop some of the chicken mixture onto each leaf.

Sprinkle with the chopped peanuts, lime juice and basil.