healthy chicken dinner recipe

Spicy Thai Chicken Bowl

For an alternative to Thai take-out, try this fun recipe!

I discovered this delicious dish just the other night and since I made it that first time for my family, it has become a smash hit - we've had to have it two times since! I especially love serving the whole thing in one bowl.

Spicy Thai Chicken Bowl - original.JPG

I won't promise you it's one of my "easy ones" - it's not! Little more advanced and time-consuming, but worth every minute of effort! Mmmmm!

It’s easy to put together and yet all the nutritional elements are here - protein, veggies & simple and delicious noodles. Perfectly seasoned for those of us who take it easier on the heat, but easy to alter for those of you who may be a little more adventurous with the spice...

So, are you ready to try this FRESH new take on a Spicy Thai Chicken Bowl?

Ingredients

  • 4-6 skin-on, boneless Chicken Thighs
  • 6 ounces uncooked brown rice noodles
  • 1 1/2 cups sliced and chopped yellow squash (about 2 small squash sliced 1/2 inch thick and cut into quarters)
  • 1 cup sliced thinly baby Bok Choy (I use one bunch of 3-4 heads)
  • 1 Tbsp low-sodium soy sauce
  • key limes, quartered (to use to squeeze over dish)

Instructions

  1. Preheat oven to 425 degrees. Heat a large skillet over high heat and add a swirl of canola oil. Sprinkle the chicken thighs with salt and pepper. Carefully lay the thighs, skin down, into the hot oil and cook for 3 minutes or until skin begins to brown. Remove chicken, and place on a paper-towel lined plate to drain.
  2. Meanwhile, line a cookie pan with aluminum foil and place chicken, skin side down, on pan. Place pan in oven and bake for 4-5 minutes.
  3. Remove pan and using tongs, turn chicken skin up and place pan back in oven for 2-3 minutes (or until cooked through.) Remove chicken from baking pan immediately and place on a cutting board to set for about 10 minutes. Just before serving, slice into 1 inch pieces.
  4. While chicken is setting, make sauce (instructions below) in a blender and set aside in a dish. 
  5. Boil the water for the rice noodles in a medium saucepan. Cook according to package instructions (usually rice noodles are not boiled, but rather placed in boiling water and then allowed to set for a few minutes, and then drained in strainer once they’ve softened.)
  6. In the same large skillet over medium to high heat, add a Tbsp canola oil and swirl in pan. Add in chopped squash and baby Bok Choy and sauté for about 3 minutes or until crisp-tender. Drizzle the soy sauce over the veggies.
  7. Place a helping rice noodles, veggies and several strips of crispy chicken thigh into a bowl, then drizzle with blender sauce and squeeze lime over dish. 

To Make Sauce:

1/3 cup chicken stock

1/4 cup water

2 tsp fresh ginger (peeled)

3 garlic cloves

handful cilantro

Thai Chile pepper (fresh) – sliced open, stem & seeds removed (IF you like it spicier, add another 1/2 to whole pepper)

Instructions:

1. Take all ingredients and blend in a blender or food processor until completely blended and smooth.

2. Pour into a dish and set aside.

Let us know how you like this and our other FRESH recipes in the comments below! 

Asian Chicken Lettuce Wraps {Just Like the Restaurants!}

Hubby and I are cheap-skates when we go out to eat ... we're always on the lookout for deals and steals for our date nights! So we were thrilled when we discovered happy hour for appetizers and small plates at a local restaurant (with food we actually enjoyed!) ... and even more ecstatic when I figured out how to duplicate this dripping-with-flavor dish at home!

A few alterations later, we created this beautiful dish...

Asian Chicken Lettuce Wraps

asian chicken lettuce wraps 1.jpg

Here's how to make it!

Ingredients:

  • 3/4 cup teriyaki sauce (make homemade or use low-sodium version)

  • 1/3 cup sweet chili sauce (Mae Ploy is our fave choice!)

  • 1/4 cup low-sodium soy sauce

  • 1 Tbsp fresh ginger, peeled & finely grated or minced

  • 1 1/2 lbs ground chicken (I use the mild Italian one in grocery store - you can also use ground turkey)

  • 1/2 cup green onion, diced

  • 2 cloves fresh garlic, finely minced

  • 1 can water chestnuts, drained and finely minced

  • 1/2 cup pine nuts (optional)

  • 1/2 block firm tofu, drained & briefly seared, then diced into small pieces

  • 1/2 cup fresh Baby Bella mushrooms, roughly diced

  • 1 head living or butter lettuce

Garnish:

  • Shredded purple cabbage

  • Diced green onions

  • Shredded fresh organic carrots

 

Instructions:

  1. Combine first 4 ingredients in bowl, whisk together and set to the side.

  2. In a large, deep, skillet over medium heat, brown ground chicken in tsp oil. Once chicken is cooked, remove from pan and drain. Set aside for now.

  3. Using the same skillet, heat 2 Tbsp oil over medium-high heat. Add the onion, garlic, water chestnuts, pine nuts, tofu and mushrooms together and saute for about 2 minutes.

  4. Add the chicken back in, and pour ½ the sauce mixture over the meat and vegetables. Cook all of it together, uncovered, for about 3 or 4 minutes.

  5. Serve the mixture in the “lettuce cups” and garnish with the shredded fresh veggies.

  6. Use the remainder of the sauce as a dipping sauce,  or to drizzle to taste over the lettuce cups!

 

What about you friend? What restaurant favorite have you enjoyed and then tweaked in your own kitchen at home? Tell us about it HERE, and maybe we'll feature it (and YOU!) on this blog! 
 

This recipe was originally found on Favorite Family Recipes (www.favfamilyrecipes.com) and changed in a few ways to reflect the FRESH Start-style!