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Cashew Chicken with Coconut Cauliflower Rice

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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!

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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.

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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!

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Cashew Chicken with Coconut Cauliflower Rice
 
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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.

Chile Lime Chicken

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Looking for an easy but crazy flavorful grilled chicken? Look no further, we’ve got you covered!  This chile lime chicken is ridiculously simple to make but it’s packed with flavor.  Aside from the usual suspects like organic chicken breasts and olive oil, you also need fresh cilantro, limes, honey and the secret ingredient comes in this little shaker from Trader Joe’s.

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This chile lime seasoning blend is one of our go to mixed spices.  If you can’t find this at your local TJ’s, it’s just a mixture of salt, chili powders and lime juice so you can improvise with some chili, cayenne, salt and extra lime juice and you should be able to get by with that to achieve the same flavor. In a freezer bag add the chicken breasts with a few shakes of the chile lime blend and marinate for a minimum of 30 minutes.  Grill and serve, it’s that easy. Pair this with our GTK Elote as a side and you are covered. Weeknight dinner made simple, weekends too!

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Chile Lime Chicken
 
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Serves: 4 - 610
Ingredients
  • 4 organic skinless, boneless chicken breasts
  • 2 Tbsp honey
  • 1 C loosely packed cilantro, chopped + more for serving
  • juice of 2 limes
  • 3 Tbsp olive oil
  • 3 - 4 shakes TJ's Chile Lime seasoning blend + more for serving
  • 1 lime, cut into wedges
Instructions
  1. In a large ziploc freezer bag add chicken, honey, cilantro, lime juice, olive oil and chile lime seasoning. Refrigerate for 30 minutes.
  2. Heat BBQ and grill chicken approx 5 minutes per side until cooked through. Plate chicken with 1-2 more shakes of chile lime seasoning, chopped cilantro and lime wedges.

Mediterranean Stuffed Chicken

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How can you go wrong with stuffed chicken? Well, we happen to think that you really can’t! We have made a lot of stuffed chicken recipes in our time but this one is a current stand out. The combination of these ingredients is just so perfect and the best part is, it’s super easy to make! This is one of those dishes that can be an easy weeknight dinner for the family yet it’s pretty enough to serve to friends if you are entertaining. That’s a total Win in our books…it’s like a two for one! We are just so into the combination of tomatoes, mushrooms, olives, feta and fresh herbs and quite frankly, we were totally inspired to make this dish because these were ingredients that we had on hand.

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How lucky for us right? Sometimes you just have to get those creative juices flowing and you may surprise yourself! We assure you that you are going to want to make this dish soon! Like, this week. Or, tonight. Or right now!

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Mediterranean Stuffed Chicken
 
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Serves: 4
Ingredients
  • 2 Tbsp butter
  • 2 portabello mushrooms - stems removed and chopped
  • ⅓ C chopped kalamata olives
  • 1 C cherry tomatoes halved
  • ¼ C chopped basil
  • 1 sprig rosemary, stem removed and chopped
  • 2 oz feta cheese
  • 4 skinless, boneless, preferably organic chicken breasts pounded out
  • 1 Tbsp good quality olive oil
  • S & P
Instructions
  1. Heat oven to 375 degrees. Heat a skillet over medium heat, add butter until melted. Add mushrooms and tomatoes, sautee for 5 minutes. Add olives, basil, and rosemary and sautee for an additional 2 minutes. Remove from heat and add feta. Season with pepper to taste - no need to salt because of the salt in the olives.
  2. Lay pounded chicken on wax paper. Place ¼ of mixture on the chicken and roll, secure with a toothpick. Follow same steps with remaining chicken breasts. Salt and pepper both sides of chicken.
  3. Heat 1 tbsp of olive oil in ovenproof skillet over medium high heat. Place chicken on skillet, flip after 3 minutes or until golden brown and cook the other side equally. Transfer chicken to oven for an additional 10-15 minutes until chicken is cooked through.
Good Thyme Tip - You can modify this recipe by grilling or roasting chicken and placing the olive/mushroom mixture over the top instead of stuffing the chicken.

BBQ Pulled Chicken Sandwich with Tangy Slaw

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Oh happy day!! This BBQ pulled chicken sandwich with tangy slaw is just everything!! We could eat it for days and not get tired of it. There is just something about the combination of the sweet smokey BBQ chicken smothered in a delicious crunchy vinegar based slaw. The inspiration for this recipe comes from your good ‘ol pulled pork with coleslaw…typically, coleslaw has a mayonnaise base. We are not knocking traditional coleslaw by any means. We just wanted to create a healthier version of this BBQ pulled chicken sandwich. We use boneless, skinless chicken breasts. Add our Homemade BBQ Sauce – GTK Style, and let our slow cooker do the work for us. How easy is that? Make the tangy slaw in advance so the flavors have time to come together. You can even do this a day ahead to really save time. Now, go put your feet up and read a book or something because you don’t have to do anything. When it’s time for dinner just serve up the BBQ Pulled chicken sandwich and dinner is ready to go!!

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 Pulled BBQ Chicken Sandwiches with Tangy Slaw

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Pulled BBQ Chicken Sandwiches with Tangy Slaw
 
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Serves: 6
Ingredients
For the Slow Cooker Shredded Chicken:
  • 4 boneless skinless chicken breasts, fat trimmed
  • ½ diced yellow onion
  • 1 20oz. bottle bbq sauce (or you can use GTK homemade sauce)
For the Tangy Vinegar Slaw:
  • ½ head napa cabbage - sliced thin or shredded
  • ½ head purple cabbage - sliced thin or shredded
  • ¼ medium red onion - thinly sliced
  • ¼ cup apple cider vinegar
  • 1 tablespoon honey
  • ¼ cup oil ( we used peanut oil)
  • ¼ teaspoon dry mustard
  • ¼ teaspoon celery salt
For the GTK BBQ Sauce:
  • ½ C ketchup (Trader Joe's Organic or other organic ketchup)
  • 2 Tbsp brown sugar
  • 2 Tbsp worcestershire sauce
  • 1 Tbsp cider vinegar
  • 3-4 dashes hot pepper sauce (we use smokey chipotle pepper sauce) - adjust based on the amount of heat you prefer
  • 1 clove garlic, minced
  • ¼ tsp Coleman dry mustard powder
  • 1 tsp liquid smoke
  • 1 Tbsp molasses
  • ¼ tsp salt
Instructions
For the GTK BBQ sauce:
  1. In a bowl, whisk all ingredients together.
For the Slow Cooker BBQ Chicken:
  1. Pour the bbq sauce into the slow cooker
  2. Add the chicken breasts and onions and turn to coat.
  3. Cook on high for 3-4 hours, or on low for 6-7 hours
  4. Once chicken is cooked through, remove it from slow cooker and shred on a cutting board using two forks. Place the shredded chicken back into slow cooker and stir to coat with the sauce.
For the Tangy Slaw:
  1. In a small saucepan, bring the vinegar, oil and honey to a boil. Remove from the heat and add the celery salt and dry mustard. Whisk the ingredients together and pour into a bowl to cool. Once cooled slightly, pour over cabbage and onion mixture and toss to cover evenly.
  2. Refrigerate until ready to serve.

Sesame Ginger Chicken with brown rice ramen noodles

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You get invited to a friend’s house for dinner. You ask what you can bring and they say, “how about a side dish?” You want to make something new, something that everyone will love. Well, here it is! We just made your life so much easier right? Everyone will say, “Wow, this salad is so amazing, can I have the recipe?” Seriously, someone will ask that! And you will say, “you won’t believe how easy this was to make.” And everyone will be thinking…how does something so simple taste so good? Isn’t this what happens at every dinner party you attend? Okay, that could be a stretch but you get the point right? You really cannot go wrong with this easy to make sesame ginger sauce. The smell alone makes you want to drink it! The ingredients are probably in your fridge and cupboard right now. If they are not, you must add the missing one’s to your next grocery list because you are going to want to make this one. We have good news too…it’s also very versatile. If you don’t have rice noodles, you can substitute with thin spaghetti or angle hair pasta. You can omit the chicken to make it a vegetarian dish and can add other fun crunchy vegetables of your choice instead. You can also serve it hot or cold. Don’t be afraid to experiment. Try it and let us know your thoughts!

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Sesame Ginger Chicken with brown rice ramen noodles
 
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Serves: 4
Ingredients
  • 2 tablespoons sesame oil
  • ¼ cup soy sauce
  • 3 tablespoons rice vinegar
  • 3 tablespoons honey
  • 1 teaspoon siracha
  • 1 tablespoon freshly grated ginger
  • ¼ cup chopped green onion
  • 2 cups chopped broccolini
  • 1 cup chopped snap peas
  • 1 red bell pepper thinly sliced
  • 2 tablespoons minced garlic
  • 10 oz package of rice noodles (or thin spaghetti noodles)
  • 1 pound boneless skinless chicken breasts - cut into bite sized pieces and seasoned with salt and pepper
  • 1 tablespoon peanut oil (or canola or olive oil)
  • 1 tablespoon sesame seeds
Instructions
  1. In a small bowl, whisk together the soy sauce, honey, rice vinegar, sesame oil, siracha and fresh ginger and set aside.
  2. In a medium saucepan, boil about 2 cups water and cook broccolini pieces for about 1 minute. Drain water and transfer to a bowl of ice water until chilled. (About 1 more minute). Remove from chilled water and set aside.
  3. Heat oil in a large skillet over medium-high heat. Add chicken pieces and cook until golden brown, about 5-7 minutes. Add the garlic and cook about another minute. Remove from heat and allow chicken to cool.
  4. While chicken is cooling, boil water and cook noodles according to package directions. Once cooked, rinse in colander with cold water.
  5. In a large bowl, combine all ingredients, broccolini, snap peas, red bell pepper, green onion, chicken and noodles. Pour sauce over top and mix until well combined. Sprinkle with sesame seeds.
This dish can be served hot or cold. If serving cold, refrigerate until ready to enjoy.