Chicken Vietnamese Bowls

Chicken Vietnamese Bowls

Ingredients

4 Cloves Garlic 

2 Persian cucumber, diced

Cilantro, chopped

2 Limes, halved

1-2 Chili pepper, diced

8 oz Shredded carrots 

1 cup Jasmine rice 

1-1/2 lb Chicken Breast or thighs 

4 Tbsp Soy Sauce 

2 tsp Sriracha 

4 Tbsp Mayonnaise 

Directions

1. Wash and dry all produce. Mince garlic. Trim and halve cucumber lengthwise. Roughly chop cilantro. Zest and halve limes. Thinly slice chili pepper, removing seeds for less heat.
2. In a medium bowl, combine cucumber, carrots, lime juice, cilantro, and juice from one lime half. Season with plenty of salt and pepper. Set aside. In a small pot, combine rice, water, and a big pinch of salt. Bring to a boil then cover and reduce heat to a low simmer. Cook until rice is tender, 15 to 18 minutes. Keep covered off heat until ready to serve.
3. While rice cooks, pat chicken dry with paper towels and season with salt and pepper. Heat a drizzle of oil in a large pan over medium to high heat. Add chicken and cook until browned and cooked through 3 to 5 minutes per side. Transfer to a cutting board to rest. 
4. Make sauce. Heat a drizzle of oil in the same pan over medium heat. Add garlic and cook 30 seconds. Reduce heat to low and stir in the soy sauce, half the Sriracha, 1-1/2 tablespoon of sugar, and juice from remaining lime. Simmer, stirring, until thickened in syrupy, about one minute. Turn off heat.
5. In a small bowl, combine mayonnaise and remaining Sriracha. Add water 1 teaspoon at a time until mixture reaches a drizzle and consistency. Season with salt and pepper.
6. Finished and serve. Fluff rice with fork, stir in lime zest, butter and season with salt and pepper. Divide between bowls. Thinly slice chicken. Topper rice with chicken and carrot salad. Drizzle chicken with sauce. Garnish with Sriracha mayo, remaining cilantro and chili to taste.

Chicken and Sausage Jambalaya

Ingredients

1 cup chopped onions
1 cup chopped green bell peppers
1/2 cup chopped celery
1 cup peeled and chopped tomatoes
1/2 cup chopped carrots
1//2 lb chicken breast, julienned
1/2 lb smoked sausage, cut into rounds 1/4-inch thick
3 cups chicken stock
1 1/2 cups long-grain rice
1 tsp paprika
1 tsp onion powder
1/2 tsp garlic powder
1/2 tsp black pepper
1/2 tsp dry mustard
1/2 tsp dried thyme
1/4 tsp cumin
1/4 tsp cayenne
Salt to taste
2 bay leaves
2 tbsp oil

Directions
1. In a heavy skillet or Dutch oven, heat oil over medium-high heat and add onions, bell peppers, and celery. Cook until vegetables are completely cooked and browned, scrapping the bottom of the pot often, about 10 minutes.

2. Add all seasonings and cook for a few minutes longer, continue to stir and scrap the brown bits on the bottom of the pot.

3. Add the tomatoes and chicken and cook for 5 minutes, until chicken is no longer pink.

4. Add chicken stock and bring to a boil.

5. Stir in the rice and return to a boil.

6. Reduce heat to a simmer, add sausages, and cover the pot. Cook for 20 minutes or until liquid is completely absorbed and rice is fully cooked.

Slow Cooker Honey Sesame Chicken

http://damndelicious.net/2013/11/02/slow-cooker-crockpot-honey-sesame-chicken/

I made this and served over jasmine rice. It can be served with any grain you want. It was very good. I made a second batch of the sauce and froze it in a ziploc bag so the next time, I just have to add chicken to the crock pot and walk away. 

Ingredients

1 small onion, diced
2 cloves garlic, minced
1/2 cup honey
1/2 cup soy sauce
1/4 cup ketchup
2 tablespoons vegetable oil
1/4 teaspoon crushed red pepper flakes
2 pounds boneless, skinless chicken thighs
Kosher salt and freshly ground black pepper, to taste
1 green onion, thinly sliced for garnish
Sesame seeds, for garnish


Instructions

1. 
   
2. In a large bowl, combine onion, garlic, honey, soy sauce, ketchup, vegetable oil and red pepper.
3. Season chicken thighs with salt and pepper, to taste. Place chicken thighs into a slow cooker. Add honey mixture and gently toss to combine. Cover and cook on low heat for 3 hours and 30 minutes.
4. Remove chicken thighs from the slow cooker and shred the chicken before returning to the pot with the juices. Cover and keep warm for an additional 30 minutes.
5. Serve immediately, garnished with green onions and sesame seeds, if desired.

Apple & Leek Pork Chops

Brian made this recipe and it was really good. this recipe comes from AllRecipes.com. We did not eat the pork chops over wild rice, rather we ate it with this brown rice and vegetable salad recipe. 

Ingredients:

• 4 (4 ounce) lean boneless pork loin chop
• 1 tablespoon and 1 teaspoon canola oil
• 2 tart green apple, sliced
• 2 medium leek, white portion only, sliced
• 2 cups unsweetened apple juice
• 1 teaspoon grated orange peel
• 1 teaspoon dried rosemary, crushed
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 tablespoons cornstarch
• 1/4 cup water
• 4 cups cooked wild rice or long grain rice

Directions:

In a nonstick skillet, brown pork chops in oil for 3-4 minutes. Turn chops; add apple and leek. Cook for 3-4 minutes. Add the apple juice, orange peel, rosemary, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, for 3 minutes. Combine cornstarch and water until smooth; add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition:

One serving (1 pork chop and 1 cup sauce with 1 cup rice) equals 508 calories, 10 g fat (2 g saturated fat), 71 mg cholesterol, 1,282 mg sodium, 74 g carbohydrate, 3 g fiber, 31 g protein. Diabetic Exchanges: 3 starch, 3 lean meat, 1 fruit, 1 fat.