Sunday, September 22, 2013

Lime Chicken with Cilantro Couscous

Wait...I have a blog?  I'm supposed to update this thing?  Oh crap.  Well, I suppose I'll give you guys a recipe then...  I hope you like it as much as my family does!

1 tablespoon olive oil
1-3 lbs boneless, skinless chicken breasts, cut into small cubes
6 tablespoons soy sauce
6 tablespoons brown sugar
Sriracha/Red Pepper Flakes (to taste)
2 limes, zested and juice saved
2 cups vegetable broth
1 cup couscous
1/3 cup chopped cilantro
Lime wedges for finish

1. Heat oil in a large skillet over medium heat, add chicken and cook until the juices run clear and the chicken is no longer pink inside.  Remove from skillet onto a paper-towel lined plate and drain the pan.
2. Mix soy sauce, brown sugar, Sriracha/Pepper Flakes, lime juice, and lime zest in a bowl, stirring to dissolve the sugar.  Pour the sauce into the hot skillet, bring it to a boil, and reduce heat to low.  Simmer, stirring occasionally, until the sauce begins to reduce, about 4 minutes.  Return the cooked chicken to the pan and stir with the sauce until the chicken is evenly glazed and remove it from heat.
3. Bring the vegetable broth to a boil in a saucepan.  Remove it from heat and stir in the couscous, let set for 5 minutes, stirring occasionally.  After 5 minutes stir the cilantro into the couscous.
4. Arrange the couscous onto a plate, top with the chicken and sauce, and serve with lime wedges.  Squeeze lime wedges over couscous and chicken before eating.

I served with:

I have made this a couple of times now, and must say that it has become a favorite.  We have found that the flavor comes up a little better if we are heavier on the Sriracha, but I understand that heat is not for everyone.  This will be a staple in our house, and we hope in yours too!

For more recipe ideas, and awesome Paleo/Gluten Free recipes I urge you to check out Leslie Livingstone's "Clean Eats" blog.

Happy cooking!

Saturday, March 16, 2013

Chicken Satay with Thai Peanut Sauce

I know, I know.  It's been more than a week since my last update.  Well I have been cooking mostly old favorites, but also learning new recipes just to share them with you all!  And of course to eat...  So today I'm going to post one of my new favorites: Chicken Satay with Thai Peanut Sauce!


For Chicken Satay:
2 tablespoons natural peanut butter
1/2 cup soy sauce
1/2 cup lemon or lime juice
1 tablespoon brown sugar
2 cloves garlic, chopped
3 whole boneless/skinless chicken breasts
Hot pepper sauce (optional, to taste)

For Peanut Sauce:
One can (13.5 oz) of coconut milk
3/4 cup natural creamy peanut butter
1/2 tablespoon salt
3/4 cup sugar
2 tablespoons apple cider vinegar or white vinegar (no other vinegars will work!)
1/2 cup water
Hot pepper sauce (optional, to taste)

1. In a large bowl or gallon sealable freezer bag combine ingredients for chicken satay, slicing the chicken into long strips prior to marinating.  Let the chicken marinate at least 2 hours, but overnight is best.
2. Preheat grill to high heat.
3. Weave the chicken onto skewers and then grill 5-7 minutes per side.
4. Put everything for the peanut sauce into a medium pot and bring to a very gentle boil over medium heat, whisking constantly.
5. Let the mixture simmer for 3-5 minutes over low heat; be careful not to let the mixture scorch at the bottom of the pot.
6. Take the pot off the heat, let the sauce cool down to room temperature or slightly warmer and serve sauce with the satay and/or save it for other dishes!

 I served with:
Brown rice and salad!

 Jess' Grade: A+ for either!

Love the versatile sauce, I have used it on wraps, chicken, rice, and other things and have yet to find something it's not good on.  I enjoy bringing this into work and driving people nuts with the good scents!