Good Thyme Kitchen

You are here: Home / Archives for asian

asian

Healthy Orange Chicken

by Leave a Comment

You know when you’re at a football game and all of a sudden everyone breaks out into the wave? It seems appropriate to somehow arrange to have “the wave” performed for this healthy orange chicken.  Really, it’s so good that we are officially deeming it wave worthy! It’s everything orange chicken should be and so much more because it’s healthier than the breaded and fried version you get at most restaurants.

We make this as a weeknight meal a lot because you can have it on your table in less than 30 minutes.  Really, who has time spend more than 30 minutes on dinner during the week?  Kids LOVE it and surprise surprise, it makes amazing leftovers…but you probably won’t have any!

The zest and juice of one large orange adds a ton of flavor, mixed with freshly grated ginger, honey, hoisin and garlic.  Is your mouth watering yet? The sauce thickens up to perfectly coat the chicken and vegetables for the ultimate bite every time. It’s okay, we won’t judge you if you break out in the wave at your dinner table.

orangechicken

Healthy Orange Chicken
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1½ lbs chicken cutlets cut into 1 inch pieces
  • 1 tsp peanut oil + additional tsp oil
  • 1 large red bell pepper, seeded and sliced thin
  • 2 C sliced mushrooms
  • 1 large handful snow peas
  • S&P
  • toasted sesame seeds
For the orange chicken sauce:
  • zest of 1 large naval orange
  • juice of 1 large naval orange - approx ½ C
  • ¼ C honey
  • ¼ C low sodium soy sauce
  • ¼ C unseasoned rice vinegar
  • 1 Tbsp hoisin sauce
  • 2 cloves garlic, minced
  • 1 Tbsp fresh ginger, finely grated
  • pinch of crushed red pepper flakes
  • 2 Tbsp corn starch mixed with 2 Tbsp warm water
Instructions
  1. In a large skillet heat peanut oil over medium heat. Season chicken with S&P and add to skillet, cooking approximately 3 minutes per side, until almost cooked. Remove chicken and set aside on a paper towel lined plate.
  2. While chicken is cooking mix all ingredient for sauce together with a wire whisk. Set aside.
  3. Heat remaining peanut oil and add mushrooms, sautee for approx 3 minutes. Add snow peas and sliced red bell peppers and cook for an additional 2 minutes. Add chicken and sauce, bring to a boil for about 2 minutes until sauce thickens. Serve over brown rice or quinoa and garnish with toasted sesame seeds.
Good Thyme Tip - Add your favorite vegetables to this dish like brocolli or endamame. Other garnish options would be chopped peanuts, scallions or additional orange zest. Get creative!!

Chicken & Vegetable Thai Yellow Curry

by Leave a Comment

If you love Thai yellow curry, then you are going to absolutely love this dish.  I swear the curry craving is oddly powerful.  When it strikes, it doesn’t go away until you oblige. So we suggest not waiting.  Sometimes you just get that real need to have curry in your life.  Is that too much?  Am I going overboard?  Whatever, you get my drift… anywho…the curry craving came with a vengeance  and therefore this dinner happened.  And you can thank us later.  The best news for you, besides the fact that this recipe is really delicious,  it’s also really easy to make and tastes like it took a really long time! Winning!

Start by cutting the chicken breasts into 1 inch pieces and chopping the veggies.  Heat a large skillet over medium-high heat and cook the chicken.  Once it’s nice and cooked through, remove it from the pan and set it aside.   Add a little more olive oil to the pan and saute the shallots for about 2 minutes, then do the same with the garlic.  Add in the zucchini and the peppers and saute for about 5-8 minutes, until they are nicely browned (but not overcooked).  Make sure you don’t overcook the veggies because nobody likes soggy veggies. (Well, I assume nobody does but if that’s your jam, you can do as you please).  Add in the curry paste, fresh ginger, coconut milk and water and bring to a simmer.  Add the chicken back to the pan and continue to cook until the veggies are cooked through. Add the spinach at the very end.  Squeeze fresh lime juice over the top and stir to incorporate.

Serve this delicious chicken and veggie Thai yellow curry over your favorite rice!  We used jasmine for this recipe because we happen to love it!

Check out another favorite dish that’s similar to this one:

Cashew Chicken with Coconut Cauliflower Rice


Chicken & Vegetable Thai Yellow Curry
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 2 Tbsp good quality olive oil
  • 2 chicken breasts, cut into 1 inch pieces
  • 1 large shallot, minced
  • 2 cloves garlic, minced
  • 1 zuchinni, cut into ¼ inch strips
  • 1 red bell pepper, seeded and cut into thin strips
  • 2 Tbsp yellow curry paste
  • 1 Tbsp fresh ginger, grated
  • 1 14 oz can coconut milk
  • ½ C water
  • 2 C chopped fresh spinach, packed
  • juice of 1 lime
  • 3 C jasmine rice, cooked according to package instructions. Can also use cauliflower rice or quinoa as a substitute.
**optional - garnish with fresh mint
Instructions
  1. Heat 1 Tbsp olive oil in a large skillet over medium-high heat. Add chicken, cooking each side approximately 4 minutes per side until cooked through. Transfer chicken to a plate and set aside.
  2. Using the same skillet heat remaining olive oil over medium heat. Add shallots and sautee for 2 minutes, add garlic and sautee for an additional minute. Add zuchinni and red bell pepper. Sautee for 5-8 minutes until browned. Add yellow curry paste, ginger, coconut milk and water and bring to a simmer. Continue to cook until vegetables are cooked through. Add spinach the last minute of cooking. Squeeze the lime juice over the top and mix to incorporate.
  3. Serve curry over jasmine rice and garnish with fresh mint if desired.

Chicken & Broccoli Soba Noodle Salad with Peanut Sauce

by Leave a Comment

Chicken and broccoli soba noodle salad with peanut sauce for the big Win tonight!  Yep, it’s a family favorite and well, another way to mix up the chicken and broccoli thing.  So, my kids have recently been telling me that I’ve been making too much chicken and they are “bored” with it!  C’mon, can’t a lady catch a break? (insert eye roll emoji)  I happen to think they are just lucky that I make them dinner at all!!  ha  Okay, sorry.  That was a quick diversion but I needed to get that off my chest.  This dish however, is not something that the family will tire of.  They actually love it and I think you will too.  It’s a cinch to make and also happens to be bursting with flavor.

So real quickly, I must jump on my soba noodle high horse just so you know why we are fans.  Soba is Japanese for buckwheat.  These buckwheat noodles are a nutritional powerhouse.  They are packed full of protein, fiber, iron and are low in fat.  While they are not a carb free noodle, they are lower in carbs than a white flour pasta.  Soba noodles have a texture that is very similar to pasta and have nutty flavor.

So to make this dish,  you just need to cook the noodles according to the package directions, rinse with cold water and set aside.  Cook the chicken in a large skillet over medium and set that aside to cool so you can shred it.  Then prepare the peanut sauce by whisking all of the ingredients together.  Your last step is to steam the broccoli so it’s not hangin out too long waiting for all the other ingredients.  Just give it a quick steam so it’s al dente and not mushy.  Mushy broccoli is a major no no.

Once everything is ready to go, toss the ingredients together in a large bowl with the peanut sauce.  Top with the green onions and red pepper flakes and you are good to go!  Feed the family chicken like this and they literally can’t complain!


Soba Chicken & Brocolli Noodle Salad with Peanut Sauce
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 9 oz package soba noodles
  • 1 lb chicken tenders
  • 2 tsp sesame oil
  • 2 C brocolli
  • ⅓ C green onions, chopped
  • S&P
For the Peanut Sauce:
  • ⅔ C creamy natural peanut butter
  • ⅓ C red wine vinegar
  • Juice from 2 large limes
  • ¼ C coconut aminos
  • 3 Tbsp sesame oil
  • 2 garlic cloves, minced
  • 1 Tbsp fresh grated ginger
  • ½ tsp crushed red pepper flakes (+ more to taste)
  • ⅓ C warm water
Instructions
  1. Cook soba noodles according to oackage directions, drain and rinse with cold water. Set aside
  2. Season chicken with S&P. Heat sesame oil in a large skillet over medium heat. Cook each side approximately 4 minutes until cooked through. Transfer to a paper towel lined plate to cool. Once cooled, shred into bite sized pieces.
  3. While chicken is cooking add all ingredients for peanut sauce and whisk until completely smooth.
  4. Cut brocolli into small florets. Steam for 3-4 minutes until al dente.
  5. Add soba noodles to a large bowl. Add shredded chicken, brocolli and sliced green onions. Pour half over peanut sauce over the top and toss to coat. Store in the fridge or serve immediately. Drizzle additional peanut sauce over the top of each serving.

Shrimp Spring Rolls with Spicy Peanut Dipping Sauce

by Leave a Comment

I really wish we would’ve been recording our cooking day when we made these spring rolls because it was quiet comical!  The rolling of the spring rolls with the delicate rice paper definitely took a few attempts….at least it did for us.  Once you get the system down it’s easy rolling and  SO worth it!!

Courtney and I have a list a mile long of dishes and recipes that we want to make for the blog.  Shrimp spring rolls have been on the top of our list for well over a year so I’m not really sure why it’s taken us so long to finally make them.  We are happy to finally bring these little rolls of deliciousness to you. Dipping these shrimp spring rolls in the spicy peanut sauce is like the icing on the cake, or the dip on the spring roll….you know what I mean.  It’s definitely not an option to not make the peanut sauce!

If you can’t find the spring roll wrappers and rice noodles in the Asian section of the grocery store try looking for them at World Market, they have a great selection of Asian foods.  These spring rolls are made with a few simple ingredients, rice paper, rice noodles, julienned carrots and bell peppers, shrimp and fresh  mint.  You can definitely sub shredded chicken for the shrimp or make them vegetarian and skip the protein if you would like as well.  We love them with the shrimp but whatever floats your boat!

You want to line up all of your ingredients on the soaked spring roll wrappers.  You definitely need to work quickly and carefully, the soaked wrappers like to stick to anything and everything.  The best method we found is to fold the sides in first like a burrito and then slowly roll it up.  A little easier said than done but we have confidence that you will get the hang of it just like we finally did!

How pretty are these spring rolls? The good news is that they taste just as good as they look!

Remember the part about not skipping out on the peanut sauce?  Just a reminder…don’t skip the peanut sauce!!!  Okay, I’m pretty confident I got my point across about the peanut sauce.  Enjoy the spring rolls and don’t forget to fill us in on any funny stories you have about working with the spring roll wrappers!

Check out another one of our favorite recipes for buffalo chicken dunkers with creamy blue cheese dip.

Shrimp Spring Rolls with Spicy Peanut Dipping Sauce
 
Save Print
Prep time
Total time
 
Author:
Serves: 4
Ingredients
  • 12 shrimp - cooked, tails removed
  • 1 pkg spring roll wrappers
  • 1 red bell pepper - thinly sliced
  • 1 large carrot - thinly sliced
  • 1 package rice noodles (we used 2 squares)
  • 1 bunch fresh mint
For the Peanut Sauce:
  • ⅓ C smooth peanut butter
  • 1 clove garlic - minced
  • 2 Tbsp soy sauce
  • 2 tsp toasted sesame oil
  • 3 Tbsp apple cider vinegar
  • 1Tbsp freshly grated ginger
  • 1 Tbsp fresh lime juice
  • ½ tsp red pepper flakes
  • 1 Tbsp brown sugar
  • ¼ C warm water
Instructions
  1. Start by cooking rice noodles according to package instructions. Rinse with cold water in collander and set aside.
To assemble spring rolls:
  1. Follow package directions to soften spring roll wrappers. We used a large plate with warm water to soak wrappers until translucent and soft. This part can be tricky. Lift wrapper out of water carefully and lay on flat cutting board.
  2. Line 3 shrimp across the center of the wrapper. Lay mint leaves over shrimp, follow with a small handful of the peppers and carrots. Spread them evenly on the sides of the shrimp. Place a small handful of the rice noodles on top of the shrimp, mint and peppers. Top with another layer of mint leaves. Fold the outer sides over to hold everything inside like a burrito followed by the bottom, then roll towards top and fold over until sealed closed. The wrappers are sticky so they will stay together. Repeat with remaining ingredients.
For the Spicy Peanut Sauce:
  1. Combine all ingredients in a bowl and whisk until blended into a nice smooth consistancy.

Quinoa Fried Rice

by 1 Comment

If you love fried rice like we do, we know you are going to be really excited about this amazing “cleaned up” fried rice recipe.  We omitted the rice and subbed in our favorite protein…quinoa!  If you are a regular here are Good Thyme Kitchen, you already know how much we love quinoa.  If you are new here, well, now you know.  We are big fans.  Quinoa is so good for you.  I’m going to jump on the quinoa high horse for a second so bare with me.  It’s just so important that you know why we are such big fans. Quinoa is one of the most protein rich foods you can eat.  It contains almost twice as much fiber as other grains (yay for fiber),  it has iron, magnesium and and vitamin B.  Almost done, it’s gluten free (yup) and is loaded with calcium and antioxidants.  Oh, and it tastes awesome!!  So, now you know why we are like quinoa cheerleaders.

So, back to the quinoa fried rice…this is so easy to make. The recipe calls for cooked quinoa so unless you have some already made in the fridge, get going on that step first.  Just cook it according to package instructions and you are good to go!

Once your quinoa is cooked, start by cooking the eggs in a large skillet over medium heat with a little butter.  Transfer to a plate and cut into pieces.

Return the pan to the heat and add in the olive oil. Add in the chopped onions and cook for about 3 minutes.  Add the garlic and cook for an additional minute.  Add in the quinoa, peas, hoisin, soy sauce and sesame oil and stir fry for about 4-5 minutes.

The final step is to just add in the chopped egg and fresh green onions.  Season with salt and pepper if you so desire and dinner (or lunch) is served!

Check out some of our favorite similar recipes:

http://www.goodthymekitchen.com/cashew-chicken-with-coconut-cauliflower-rice/

http://www.goodthymekitchen.com/orange-ginger-veggie-stir-fry-cauliflower-rice/

 

Quinoa Fried Rice
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4
Ingredients
  • 1 tsp unsalted butter
  • 2 eggs, beaten
  • 2 tsp good quality olive oil
  • ½ medium yellow onion, finely chopped
  • 1 clove garlic, minced
  • 2 C quinoa, cooked
  • ½ C frozen peas, thawed
  • 3 Tbsp hoisin sauce
  • 2 Tbsp soy sauce
  • 1 tsp toasted sesame oil
  • ¼ C green onions, thinly chopped
  • kosher salt and cracked pepper to taste
Instructions
  1. Heat butter in a large skillet over medium-high heat. Add eggs and leave flat for about 2 minutes until cooked. Remove from pan, transfer to a plate and cut into pieces.
  2. Return pan to heat and add olive oil. Add chopped onions and cook for about 3-4 minutes. Add garlic and cook for an additional minute. Add quinoa, peas, hoisin, soy sauce and sesame oil. Sir-fry stirring continuously for about 4-5 minutes.
  3. Add in cooked egg and green onions, season with S&P to taste. Serve immediately.

Cashew Chicken with Coconut Cauliflower Rice

by 1 Comment

If there is such a thing as the cashew chicken jackpot then I think we hit it! Even better you don’t have to drive to pick it up, you can skip the take-out and actually  make this at home, from scratch, with ingredients you probably have sitting around right now.  Our kiddos even give this dish their stamp of approval, cauliflower rice and all!

cashew1

If you have yet to substitute grain rice with cauliflower rice it’s about time you try it out starting with this coconut cauliflower rice. We’re aware it’s all the rage right now and slightly weird at the same time but hey….all the more reason to give it a try.  It’s one of those trendy foods that actually tastes good and is good for you so double score! If you don’t feel like taking the extra step to pulse the cauliflower florets in a food processor no worries, most grocery stores are hip enough to know that we are all busy so they actually sell cauliflower already riced and ready to go.

cashew3

What are you waiting for? You really need to add this to your meal list….sorry, we just get really excited about good food that’s also good for you.  Winner winner it’s cashew chicken for dinner!

cashew4

 

Cashew Chicken with Coconut Cauliflower Rice
 
Save Print
Prep time
Cook time
Total time
 
Author:
Serves: 4-6
Ingredients
  • 1 lb organic chicken cutlets, trimmed and cut into bite size pieces
  • 8 oz mushrooms, sliced
  • 3 C broccoli florets
  • 1 bell pepper, seeded and sliced into thin strips (yellow, orange or red)
  • 2 Tbsp olive oil
  • pinch of kosher salt
  • ½ C chicken broth
  • 2 Tbsp cornstarch mixed with ¼ C warm water
  • 1 C unsalted, raw cashews
  • ½ C chopped water chesnuts
  • 3 C cauliflower rice (Add cauliflower florets to a food processor and pulse until it's the consistency of rice. You can also purchased pre-made cauliflower rice in the produce section of most grocery stores)
  • ¼ C light coconut milk
For the Sauce:
  • ¼ C low sodium soy sauce
  • 3 Tbsp hoisin sauce
  • ¼ C unseasoned rice vinegar
  • 1 Tbsp packed dark brown sugar
  • 1 tsp toasted sesame oil
  • 2 tsp freshly grated ginger
  • 1 clove garlic, minced
Instructions
  1. Heat 1 Tbsp olive oil in a large skillet over medium heat. Add chicken, season with a pinch of kosher salt. Brown each side for about 2 minutes. Remove from heat and place chicken on a paper towel lined plate.
  2. In a small bowl add soy sauce, hoisin, rice vinegar, brown sugar, sesame oil, ginger and garlic. Mix with a spoon.
  3. Heat 1 Tbsp olive oil in a large skillet over medium high heat. Add mushrooms, broccoli and bell pepper and sautee for 6-8 minutes. Add ½ C chicken broth and allow to cook for another minute. Add soy sauce mixture, cornstarch/water, cashews and water chesnuts. Mix together and reduce to simmer, cover and cook for 3-5 minutes until sauce thickens.
  4. While dish is cooking, heat another sautee pan over medium high heat. Add cauliflower rice and coconut milk and cook for 3-5 minutes.
  5. Distribute coconut cauliflower rice evenly in low bowls. Add cashew chicken over the top and serve.