Preheat oven to 375 and spray a 9×13 inch baking dish with cooking spray.
In a bowl, whisk together all sauce ingredients, set aside.
Add chicken and 1 cup corn starch to a large ziplock bag. Seal and shake to coat chicken. Transfer chicken to a large pan or skillet drizzled with oil. Saute chicken over medium high heat until browned (2-4 minutes).
Toss chicken in the prepared sauce. Transfer to baking dish. Bake for 20-25 minutes until chicken is cooked through. Serve with sesame seeds and green onions for garnish if desired. Enjoy!
1 piece (1 inch/25 cm) fresh ginger peeled and sliced
2 green onions thickly sliced
2 cloves garlic
1 tablespoon liquid honey
1 tablespoon lime juice
2 teaspoons fish sauce
2 teaspoons sodium-reduced soy sauce
2 teaspoons vegetable oil
1/4 teaspoon pepper
In food processor or using immersion blender, purée lemongrass, ginger, green onions, garlic, honey, lime juice, fish sauce, soy sauce, oil, pepper and 3 tbsp water. In bowl, pour lemongrass mixture over chicken; toss to coat. Cover and refrigerate for 2 hours. (Make-ahead: Refrigerate for up to 24 hours.)
This is a great spicy recipe. You will need to adjust the curry to your liking. Original recipe was 2 tablespoons and it was found to be exceedingly spicy hot. Courtesy of https://www.averiecooks.com
It makes between 6-8 servings at
6 weight watchers points per serving (206 calories per serving)
1 tablespoon olive oil
1 tablespoon sesame oil
1 pound ground chicken (I’ve also used ground turkey with good results)
1 medium/large sweet Vidalia or yellow onion, diced small
1/3 cup hoisin sauce
2 tablespoons low-sodium soy sauce
1 tablespoon rice wine vinegar
1 tablespoon Asian chili garlic sauce, or to taste (sriracha may be substituted)
3 cloves garlic, finely minced or pressed
1 teaspoon ground ginger or 2 teaspoons freshly grated ginger, or to taste
one 8-ounce can water chestnut, drained and diced small
2 to 3 green onions, sliced into thin rounds
1/2 teaspoon salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
butter lettuce leaves, for serving
To a large skillet, add the oils, chicken, and cook over medium-high heat until chicken is cooked through; stir intermittently to crumbly while cooking.
Add the onion, hoisin sauce, soy sauce, rice wine vinegar, chili garlic sauce, stir to combine, and cook for about 5 minutes, or until onion is soft and translucent and most of the liquid has been absorbed; stir intermittently.
Add the garlic, ginger, stir to combine, and cook for about 1 minute, or until fragrant.
Add the water chestnuts, green onions, salt and pepper to taste, and cook for about 2 minutes, or until tender. Taste filling and make any necessary flavor adjustments, i.e. more soy sauce, hoisin, pepper, etc.
Spoon about 1/4 cup of the mixture into the lettuce leaves to serve. Recipe is best warm and fresh but filling will keep airtight in the fridge for up to 5 days
1 spray(s) cooking spray (5 one-second sprays per serving)
1⁄2 cup(s) uncooked celery, chopped
1⁄4 cup(s) uncooked onion(s), chopped (or 1 large shallot)
4 piece(s) corn, kernels removed with a knife
1 cup(s) sweet red pepper(s), diced
4 oz uncooked Canadian bacon, diced
2 cup(s) fat free skim milk
1⁄2 tsp table salt
1⁄4 tsp black pepper
1⁄8 tsp hot pepper sauce, or to taste
Puncture potato in several places with a fork; microwave on high power until tender, turning over once, about 8 minutes. Allow to cool; peel and mash.
Meanwhile, coat a large saucepan with cooking spray. Add celery, onion, corn and red pepper; sauté over medium-high heat, stirring frequently, for 5 minutes. (Note: Feel free to substitute your favourite fresh vegetables like asparagus and broccoli for the red pepper. Or to save time, substitute 2 cups of frozen corn and 1 cup of frozen, diced bell pepper for the fresh corn and red pepper.)
Stir bacon and milk into saucepan; stir in mashed potato and mix well. Season with salt, pepper and hot pepper sauce; stir to combine. Cover and simmer 10 minutes (do not allow to boil). Yields about 1 1/2 cups per serving. 6 points per serving
I have a knack for turning all attempts of making bread and buns into creating door stops and hockey pucks respectively. That was until I found this little gem of a bread recipe.
The added bonus was that it is healthier than your standard recipe (zip it you carb hating, flour despising do gooders – its a compromise). Anyway I am not a big fan over super wordy recipe blogs, so here goes for your Coconut, Honey White (yes WHITE- phbbbbt health nuts) bread recipe.
Note: this bread recipe is written for those who have Kitchen Aid mixers. You may need to adapt for your device or just pull out the stops and the pipes and go full hands on manual bread making.
2 packs yeast (or 4 teaspoons)
2 teaspoons salt
1/3 cup coconut oil
1/3 cup honey
2 cups warm water (100/38 degrees F/C)
6 & 1/2 cups bread flour or white wheat flour (I used all purpose and it was fine)
Pour warm water into your stand mixer bowl (I am lucky I have a kitchen aid mixer). Add yeast and stir it around to dissolve
To this mixture add the coconut oil, honey, eggs, 3 cups of the flour and salt. Mix on speed 1 for 10 minutes, using the paddle attachment
Change to the dough hook attachment. Add the remaining flour (I did 1 cup at a time). Once all flour is added, mix for 10 minutes on speed 1. If the dough is a little sticky, you can add a small amount of flour by hand, but not more than a 1/4 cup.
Put dough into a greased bowl, turning so the surface is greased. Cover and let rise until doubled, approximately 45 minutes
Poke down dough and turn onto a floured surface. Knead or slap to remove air bubbles
Divide in half. Shape into two leaves and put into two greased 9 inch loaf pans. Turn dough to coat surface in oil. Cover and let rise until doubled. about 45 minutes.
Bake at 375 degree for about 30 minutes or until loaf sounds hollow when tapped
Let rest in pans for 10 minutes before turning out to cool completely on wire rack.
My co-worker tried this recipe for a department gathering and it was SO refreshing, deceptively good and a huge hit (addictive). Credit is to Barbara Vinson the creator of the recipe and Allrecipes.com where I originally found this recipe. It has my stamp of approval.
1 (16 ounce) package frozen corn kernels, thawed
2 (2.25 ounce) cans sliced ripe olives, drained
1 red bell pepper, chopped
1 small onion, chopped
5 cloves garlic, minced
1/3 cup olive oil
1/4 cup lemon juice
3 tablespoons cider vinegar
1 teaspoon dried oregano
1/2 teaspoon salt
1/2 teaspoon ground black pepper
4 avocados – peeled, pitted and diced
In a large bowl, mix corn, olives, red bell pepper and onion.
In a small bowl, mix garlic, olive oil, lemon juice, cider vinegar, oregano, salt and pepper. Pour into the corn mixture and toss to coat. Cover and chill in the refrigerator 8 hours, or overnight.