Chicken Ramen with Thai Peanut Sauce

Do you ever just have a hankering for something very particular, ok so maybe it is just me and the pregoness. Yesterday I could not get the thought of HuHot Peanut Sauce out of my head I wanted it I needed it. But driving an hour to get it wasn’t happening. So I turned to trusty Pinterest to see if I could find a recipe for a Thai Peanut Sauce, well of course I could Pinterest has EVERYTHING. The only problem was is that almost all the recipes I found contained coconut milk! Say WHAT! Number one I don’t like coconut, but I kind of figured that the peanut butter would over power the coconut. Number two I wasn’t driving to the next town to locate this, I needed to be able to find the needed ingredients at my local grocery store. Which I must say is AMAZING!!!

I kind of just threw caution to the wind and headed to my local C&R, Lo and Behold SILK COCONUT MILK!!!! I’m not sure that is what the recipes I saw had in mind but hey I used it and it worked wonders! FYI every ingredient in this recipe was available at my local grocery store! Again Amazing store with amazing people and selection! But back to the dish. This sauce made my typical chicken ramen stir-fry totally different sweet and hot and a bit sour from the vinegar gracious it was good! I even used some of the extra sauce to dip my lovely egg roll in! Give this a try if you are wanting to mix up your weeknight meal with a little taste of Thai!!! Plus it was done in under 30 minutes!!! BONUS!

Chicken Ramen with Thai Peanut Sauce

2 Large Chicken Breasts (Cut into Bite Sized Pieces)

1 Bag of Tri-Colored Slaw Mix

3 Packages Ramen Noodles (reserve one flavor packet)

2 Cups Water

1 ½ Cups Thai Peanut Sauce

2 TBSP Teriyaki Sauce

Sesame Seeds (optional)

Heat two TBSP of Oil (I used coconut) in a large non-stick skillet, add chicken breast and cook through. Remove chicken from skillet, season with salt, and set aside. In the same skillet heat another TBSP of oil add your slaw (don’t add the dressing if it comes with it) sauté for 5 minutes or so just to soften the cabbage. Remove from skillet and set aside. Using the same skillet pour in water and one seasoning packet from the Ramen, stir to dissolve add in the noodles cover for 5-10 minutes stirring occasionally. Once noodles reach desired tenderness add chicken and cabbage back in combine, then stir in the Peanut and Teriyaki Sauce. Add more peanut sauce if you like. Top with Sesame Seed and Serve! YUM!

Thai Peanut Sauce

1 ½ Cups Coconut Milk

½ Cup Creamy Peanut Butter

2 TBSP Sriracha Sauce (More if you like it Spicy)

2 TSP White Vinegar

Salt and Pepper to taste

Whisk all ingredients together in a small sauce pot heat over medium low heat until sauce is smooth and thickened, this will take some time just be patient.  It’s so worth it! 

Cauliflower Fried Rice

Last week I was honored to be able to speak again to the biggest loser group I am apart of about healthy eating. That night I tried to focus on healthier swap outs. Because in all of my weight loss journey I have not deprived myself of anything I love food and I knew that if I was going to change it wasn't going to be by changing everything about what I ate! 

The night I spoke I had several options for them to try. Spiced Chickpeas as a healthy alternative for afternoon snacking. Avocado Ranch Dip instead of your typical ranch. I gave samples of Turkey Sausage to show how to cut out some calories without losing taste. I also made an alternative to ice cream, with Peanut Butter Chocolate Chip Banana Bites. As I was preparing for this little class I knew I wanted to prepare a main dish that had and easy swap out and lately I have been needing lots of Chinese Food. That is where my love for fried rice met my dislike for cooked cauliflower. Boy oh boy am I glad I gave this a try. Plus one of the pickiest people in the group was amazed by it and thought it was rice!!! Winner! 

This dish could be served alone for a meat free meal or paired with some awesome crock pot pineapple chicken like I did in the picture above. Note if you have been avoiding trying these recipes because you don't own a food processor NO WORRIES!!! I found in my local Wal-Mart near the bagged lettuce Cauliflower Crumbles!!! Yup that's that right just open the bag and they are ready to use!!! 

Give this a try for a great healthy option to your typical fried rice!!! Oh and someone mentioned to me the other day that I hadn't posted a before and now (not after because I will always be a work in progress) picture in a long time! Well below the recipe there is one, I feel pretty dang great about how far I have come! 

   

Cauliflower Fried Rice 

INGREIDENTS

1 head cauliflower, chopped into florets

1 small yellow onion, finely chopped

1 cup frozen peas and carrots 

2 eggs, beaten

1 Tbsp sesame oil

1/4 cup low sodium soy sauce

1 Tbsp light brown sugar

1/8 tsp. ground ginger

Pinch red pepper flakes

2 Tbsp green onions, chopped

INSTRUCTIONS

Chop head of cauliflower into florets and place in food processor. Pulse until it starts to resemble rice; set aside.

Heat a large wok (or skillet) over medium heat and drizzle in sesame oil. Add onion, peas and carrots and saute until tender, about 2 minutes.

Meanwhile in a small bowl, whisk together soy sauce, brown sugar, ginger and red pepper flakes; set aside.

Slide veggie mixture to one side of the wok and add in the beaten eggs, scrambling until cooked through and then incorporate with the veggies.

Stir in cauliflower "rice" and pour the soy sauce over top, mixing well. Cook for an additional 3 to 4 minutes, until cauliflower is soft and tender.

Top with green onions, serve and enjoy!

The Left is in January of 2014 the right January of 2016