Category Archives: Asian

Chopped Thai Chicken Salad


  • 4 chicken breasts
  • 1 bag of shredded cabbage
  • 1 large carrot
  • 1/2 cup fresh cilantro
  • 5 green onions

Thai Peanut Salad Dressing

  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tbsp lime juice
  • 1/2 tsp fish sauce
  • 1/4 cup peanut butter or 4 tbsp PB2
  • 1/4 cup water or 1/2 cup water if using PB2

1. Cook the chicken: Grill the chicken over medium-high heat until cooked throughout, about 7 minutes per side. Or, boil the chicken in a pot of water for 15-20 minutes. Once the chicken is cooked, remove to a cutting board and cut into small pieces.

2. Wash, peel, and grate the carrot. Slice the green onions into thin, 1/4 inch pieces. Remove the stems from the cilantro and roughly chop the leaves.

3. In a medium bowl, combine the cabbage, carrot, cilantro, and green onions. Top with the chicken.

4. If using PB2, combine 4 tbsp PB2 and 1/2 cup water. Stir until smooth. In a small bowl, combine all ingredients and whisk until smooth.

You can either drizzle the dressing over a salad or toss the salad in the dressing then serve.


Chopped Thai Chicken Salad

Based off of the recipe found on Pinch of Yum

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Posted by on June 7, 2014 in Appetizer, Asian, Chicken


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Thai Peanut Salad Dressing


  • 2 tbsp light soy sauce
  • 2 tbsp rice vinegar
  • 2 tbsp sugar
  • 1 tbsp lime juice
  • 1/2 tsp fish sauce
  • 1/4 cup peanut butter or 4 tbsp PB2
  • 1/4 cup water or 1/2 cup water if using PB2

1. If using PB2, combine 4 tbsp PB2 and 1/2 cup water. Stir until smooth.

2. In a small bowl, combine all ingredients and whisk until smooth.

You can either drizzle the dressing over a salad or toss the salad in the dressing then serve.
Recipe created by Me! : D

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Posted by on June 7, 2014 in Asian, Sauce


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Asian Chicken Soup (Medifast, Paleo, & GF)

Makes 10-12 bowls

To make this soup Medifast friendly, discard the carrots and use low sodium soy sauce. Fish sauce should be naturally gluten free, but double check the bottle to be sure.

You can find napa cabbage and bok choy at Wal-mart, but it will probably be cheaper at an Asian market.

Asian Chicken Soup


  • 1 tsp olive oil
  • 4 cloves of garlic
  • 2 tbsp fresh ginger, about a 1 x 1 knob
  • 5 chicken breasts
  • 6 cups chicken stock
  • 2 tbsp fish sauce
  • 2 tbsp soy sauce
  • 2 carrots
  • 1/2 head of napa cabbage
  • 2 stalks bok choy
  • 1 tsp lime juice
  • Salt

1. Peel the garlic, cut off the ends, and finely chop. Peel the ginger, cut into thin slices, and then finely chop. In a large sauce pan, heat the oil over medium-high heat. Add the garlic and ginger and sauté about 1 minutes, stirring occasionally.

2. Trim the chicken of excess fat and lightly season with salt. Chop the chicken into small cubes, no larger than a 1/2 inch. Add the chicken to the saucepan and cook until lightly golden, about 10 minutes.

3. Add the chicken stock, fish sauce, and soy sauce and bring to a boil.

4. Chop off the hard ends of the napa cabbage and bok choy. Wash the leaves carefully then pat dry. Cut the bok choy stalks in half then cut into small slices. Depending on your head of cabbage, you may need to cut out and discard the hard stalk of the leaves. Either way, slice the napa cabbage like you did the bok choy. Uniform and thin slices will cook the best.

Wash and peel the carrots, discard the outer peels. Using a vegetable peeler, go to town on the carrot until you reach the core and cannot peel it any longer. You want lots of thin strips. I start at the middle of the carrot and work my way down, rotating and flipping the carrot over occasionally to peel each side evenly.

5. Add the carrots, napa cabbage, and bok choy to the saucepan. Cook until the bok choy is tender, about 3-4 minutes. Remove from heat and stir in the lime juice. Season with salt and serve.

Asian Chicken Soup


Based off of the recipe found at Paleo Savvy


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Vietnamese Grilled Chicken Sandwiches

Vietnamese Grilled Chicken Sandwiches

Vietnamese Grilled Chicken Sandwiches

Vietnamese Grilled Chicken Sandwiches

Vietnamese Grilled Chicken Sandwiches


  • 2 large carrots
  • 1/4 small red onion
  • 1 bunch of small radishes
  • 1/2 cup rice vinegar
  • 1/2 cup water
  • 1 tbsp + 1 tsp sugar
  • 1 tsp salt
  • 4 boneless, skinless, chicken breasts
  • 1 tbsp lime juice
  • 2 tsp soy sauce
  • 1 tsp fish sauce
  • 1 tsp oil
  • 1 small cucumber
  • Fresh cilantro leaves
  • 4 pieces of Flatout Hungry Girl Foldit Flatbread

1. Peel and julienne the carrots and thinly slice the red onion and radishes. A mandolin would work great if you have one. In a small bowl, combine the carrots, red onion, and radishes.

2. In a small sauce pan, combine the vinegar, water, 1 tbsp sugar, and salt and bring to a boil. Remove from heat and pour over the vegetables. Stir and let stand for at least 15 minutes.

3. Place 1 chicken breast into Ziploc bag and pound into a uniform thickness, but no thinner than 1/2 inch. Repeat with the remaining chicken. Lightly sprinkle the chicken with salt. Place the chicken breast in a large skillet and cook over medium-high heat until golden brown, about 5-7 minutes per side. Remove from heat. Save the skillet

4. In a small bowl, combine the lime juice, soy sauce, fish sauce, 1 tsp sugar and 1 tsp oil. Add a small amount of sauce to the inside of the flatbread and spread it around evenly. I found that using the back of a spoon to spread the sauce works better than a pastry brush.

5. Place 1 chicken breast on one side of the flatbread. Pile the picked carrots, radishes, and onions on top, then top with the cucumbers. Repeat with remaining chicken and flatbread.

6. Lightly PAM a large skillet, you can use the one you cooked the chicken in. Fold the flatbread in half and place onto the skillet. If you have a bacon press, you can place it on top of the sandwiches to keep them from popping open.

7. Cook the sandwiches for 2 minutes, flip, then cook for 2 more minutes. Remove from heat, gently open the sandwich and add the cilantro.

Vietnamese Grilled Chicken Sandwiches

Based off of the recipe found on Williams-Sonoma


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Pork Dumpling Soup

Makes 40 dumplings and about 10-15 bowls of soup.

Meatball Ingredients

  • 1 pkg square wonton wrappers (produce isle in Walmart)
  • 1 pound reduced fat ground pork
  • 1 onion, small dice
  • 1 egg
  • 1/2 tsp salt
  • 1 tsp hoisin sauce
  • 1/2 tsp oyster sauce (optional)
  • 1/2 tsp soy sauce
  • Bowl of warm water
  • 5 cans chicken stock, reduced sodium
  • 5 green onions, chopped
1. Pour the chicken stock into a large stock pot and bring to a boil.

2. Mix the pork, onion, egg, salt, hoisin sauce, oyster sauce, and soy sauce in a medium bowl.

3. How to assemble the dumplings:

  • Put 1/2 – 1 tsp of the pork filling into the middle of a wonton wrapper.
  • Dip your finger into the warm water and run it along all 4 edges of the wonton wrapper.
  • Fold the wrapper in half length-wise into a rectangle. Gently press the edges together.
  • Dip your finger into the warm water and dab the lower left hand corner.
  • Bring the lower left and right corners together and overlap the right over the left just a smidge. Gently press the corners together.

If filling pops out, remove the excess filling and press the edges back together – and decrease the amount of filling for the remaining dumplings. Here is a video if you need a visual demonstration:

4. Once you have filled all of the wonton wrappers, place 6 dumplings – one at a time – into the boiling chicken stock. When they rise to the top, remove them, they have finished cooking. Nifty, eh? Who needs timers? Remove the dumplings to a platter. Be sure to stir the pot periodically to ensure they dumplings don’t stick together. Repeat until all of your dumplings are cooked.

5. Once all of the dumplings are cooked, add them back to the chicken stock. Add the green onions and cook for a few minutes.

You’re ready to serve!

A small bit of advice: if there are left-overs, remove the dumplings from the soup before storing. The dumplings will bloat and fall apart if they are left in the soup overnight.

Pork Dumpling Soup

Pork Dumpling Soup

Pork Dumpling Soup

Pork Dumpling Soup

Based off of the recipe found on My Simple Food


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Shrimp and Avocado Vietnamese Spring Rolls with Hoisin Peanut Dipping Sauce (Gluten Free)

Ever wanted to make spring rolls but never knew how? No problem! I’ve included step-by-step instructions below on how to roll your own. Never purchase premade spring rolls again!

WARNING: While the spring rolls are gluten free, the hoisin and peanut dipping sauce is not gluten free. I have yet to find a gluten free hoisin sauce or substitute for hoisin sauce. It’s on my to do list though. If you find one, please let me know.


  • 8oz small shrimp, cooked, deveined, tails removed
  • 1 large avocado
  • 1 large carrot
  • 1 small cucumber
  • 2 celery stalks
  • Bunch of cilantro
  • 1 head of butter lettuce
  • Rice paper spring roll wrappers (Aisan isle at Krogers)
  • 1/4 cup hoisin sauce
  • 1 tbsp peanut butter
  • 1 tsp rice vinegar
  • 1 tsp – 1 tbsp water
  • Large, flat bowl of warm water
  • Lime juice

1. In a small bowl, combine the hoisin sauce, peanut butter, and rice vinegar. The sauce will be very thick. Add water 1 tsp at a time until the sauce reaches your desired thickness. I decided to keep mine thick.

2. If the shrimp is frozen, empty the bag into a colander and run cold water over the shrimp while moving the shrimp around. You must use cold water, do NOT use warm or hot water. Continue moving the shrimp under the running water until all of the shrimp have thawed. This step should only take about 5 minutes. Pat dry with paper towels and set aside.

3. Wash and peel the carrot, cucumber, and celery. Cut the vegetables into small strips about 2 inches long and 1/8 inch wide. Set them aside. Wash the bunch of cilantro and tear off the leaves. Set aside. Remove the butter lettuce leaves from the head and gently wash them. Tear the leaves in half and set aside. Cut the avocado in half, remove the pit, remove the peel, and cut into small slices about 1/4 inch thick. Sprinkle with lime juice.

4. Pour warm water into a large, flat bowl. Larger bowls will make your life easier. Ideally, you want the bowl to be big enough to submerge the entire wrapper, but it’s okay if you don’t have a bowl that big – I didn’t. You will also need a plate a little smaller than the wrapper.

How to Roll a Vietnamese Spring Roll

Place the plate next to the bowl and complete the following steps in order:

1. Using your hands lower the wrapper into the bowl. Move the wrapper around in a clockwise motion to make sure every part is wet.

2. Place the now wet – but still firm – wrapper onto the plate, make sure the wrapper overlaps the plate by at least 1/2 inch.

3. Place the lettuce leaves and cilantro in the middle of the wrapper. Be sure to leave at least 1 inch at each end and do not make the filling wider than 2 inches.

4. Add the carrot, celery, cucumber, and avocado slices. Top with the shrimp.

5. The wrap will be a little sticky. Gently peel one of the ends off of the plate and fold over the wrap. Repeat with the other end. Then, fold one of the sides over to the other side, securing it to the end pieces.

6. Roll tightly towards the other side to finish the roll. It may take a few attempts to get used to the motions.

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Vietnamese Spring Rolls

Recipe created by Me! : D


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Chinese Basil and Pork Meatballs with Hoisin Dipping Sauce

Makes 20 meatballs.

Meatball Ingredients

  • 2 tbsp green onions
  • 2 tbsp chopped fresh basil
  • 2 tsp oyster sauce
  • 2 tsp hoisin sauce
  • 2 tsp fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 lbs ground pork
  • 1 egg white

Sauce Ingredients

  • 2 tbsp soy sauce
  • 2 tsp oyster sauce
  • 1 tsp hoisin sauce
  • 3 cloves garlic, finely chopped
  • 2 tbsp fresh ginger, finely chopped
  • 1 tbsp green onions, finely chopped
  • 3/4 cup water

1. Preheat oven to 350. Line a cookie sheet with parchment paper. Add the meatball ingredients to a medium mixing bowl and stir until well combined. Roll the meatball mixture into 1 inch balls, about the size of a ping-pong ball. Place the meatballs on the cookie sheet 1-2 inches apart.

2. Bake for 20 minutes, turning the meatballs over half-way.

3. Combine all of the sauce ingredients except the water. Stir until well combined. Pour the sauce into a small skillet and place over low-medium heat. Add 1/4 cup water and bring to a boil. Boil until almost all of the water has evaporated.

4. Lower heat and add 1/4 cup water. Again, cook until the water has evaporated. Add the remaining 1/4 cup water and stir. Remove from heat and serve immediately.

Chinese Basil and Pork Meatballs

Chinese Basil and Pork Meatballs

Chinese Basil and Pork Meatballs with Hoisin Dipping Sauce

Based off of the recipe found on Can You Stay for Dinner?

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Posted by on October 15, 2013 in Appetizer, Asian, Pork, Sauce


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