Wednesday, February 15, 2012

Thai Basil Chicken Fried Rice

I found this recipe in Tosca Reno's, "The Eat-Clean Diet, Recharged." It's an especially easy meal when you have leftover brown rice or chicken from another meal. It really was SO good. Full of flavor and it made the house smell amazing! I can't wait to have it for lunch tomorrow!

  • 4 tbsps. coconut butter (if that's unavailable, use olive oil)
  • 2 shallots, peeled and finely chopped
  • 2 scallions, whites and greens, sliced
  • 4 cloves of garlic, passed through a garlic press
  • 2 boneless, skinless chicken breasts, cut into 1/4-inch strips
  • 2 Thai red peppers, cut into ribbons (Or you could buy a bag of frozen mixed Asian veggies.)
  • 2 tbsps. fish sauce
  • 3 tbsps. oyster sauce
  • 1/2 tsp. sea salt
  • 1/2 cup chopped fresh Thai basil
  • 2 cups cooked brown rice
  • 1 handful fresh cilantro, coarsely chopped
  • A pinch of red pepper flakes

    Heat the coconut butter in a large wok over medium-high heat. Add the shallots and scallions and stir-fry for a few minutes until fragrant.

    Add the garlic, chicken and red peppers, and stir-fry for four or five minutes.

    Add fish and oyster sauces and sea salt, and stir fry it into the mixture. If it's too hot, reduce the heat under the mixture slightly.

    Add the basil and rice, and stir-fry until it's heated through.

    Serve hot, garnished with cilantro and a pinch of red pepper flakes.

    NOTE: You can mix it up with beef strips or shrimp instead of chicken.

    Picture Source

    Cabbage Ramen Salad

    For me, this salad was originally served as a meal at our sister Michelle's house. (She got the recipe from her friend, Erin Griffitts.) It's been one of my favorites ever sense! Every time I serve it or take it to a pot luck, everyone raves about it. Simple, easy, fast, and delicious. You can't beat that!

    • 1 pound Tri Color Cole Slaw Mix
    • 1 bunch Green Onions, chopped
    • 1 cup Slivered Almonds, toasted if you like
    • 1 cup Salted Sunflower Seeds
    • 2 pkgs Ramen Noodles (Chicken) broken and toasted. (It's easiest if you break it up before you open the bag.) Reserve the seasoning packet

    • ¾ cup Oil
    • ½ cup Sugar
    • ½ cup Cider Vinegar
    • 2 Seasoning Packets From Ramen

    Mix all the salad ingredients together in a bowl. Make dressing
    separately. Pour dressing over salad up to 1 hour before serving,

    NOTES: If I want to make this a meal you can add shredded chicken.