Modified Asian
My boyfriend brought me back a cookbook from his trip to Southeast Asia. This book was entitled "Quick and Easy Asian Tapas and Noodles". I was thrilled and decided that we were going to have an Asian Tapas night and bought all of the ingredients to make Vietnamese Shrimp Salad Rolls, Steamed Shrimp Wontons, Indonesian Chicken Satays & Thai Glass Noodle Soup. After 6 hours of cooking I asked myself "If this is QUICK and EASY Asian Tapas, what's the regular cooking like?" I adopted the flavors and ingredients into my cooking but have tried to make things a little more time efficient. Best of Luck!
Indonesian Stove Top Chicken with Almond Butter Dipping Sauce (Gluten and Dairy Free)
Ingredients
4 boneless skinless chicken breasts (About 16 oz), cut into bite sized pieces
1 tbsp Low Sodium Tamari (Wheat Free if Possible – Try San-J)
1 tbsp Extra Virgin Olive Oil
1 tsp Thai Fish Sauce
2 Garlic Cloves, minced
1 tsp brown sugar or Stevia
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
Salt and Pepper to taste
1/4 Cup Fresh Cilantro
Sauce
1 tbsp Almond Butter
1 tbsp light coconut milk
1/2 tbsp Thai Red Curry Paste
1/2 tsp Thai Fish Sauce
In a large bowl, combine all the chicken ingredients. Refrigerate for at least 1 hour and up to 24
hours. In a large skillet over medium heat, cook chicken for about 10-15 minutes until cooked through.
Immediately before serving, combine all the ingredients for the sauce in a small bowl. Mix until creamy and drizzle over chicken. Top with fresh cilantro.
Serves 4 and takes about 20 minutes to make. Serve with brown rice and steamed vegetables.
Nutritional Values for Chicken: 164 Calories, 5.2g Fat, 2.4g Carbs, 0.2g Fiber, 26.8g Protein
Weight Watchers Points: 4
Nutritional Values for Sauce: 28 Calories, 2.3g Fat, 1.4g Carbs, 0.6g Fiber, 0.9g Protein.
Weight Watchers Points: 1
4 boneless skinless chicken breasts (About 16 oz), cut into bite sized pieces
1 tbsp Low Sodium Tamari (Wheat Free if Possible – Try San-J)
1 tbsp Extra Virgin Olive Oil
1 tsp Thai Fish Sauce
2 Garlic Cloves, minced
1 tsp brown sugar or Stevia
1 tsp ground cumin
1 tsp ground coriander
1 tsp curry powder
Salt and Pepper to taste
1/4 Cup Fresh Cilantro
Sauce
1 tbsp Almond Butter
1 tbsp light coconut milk
1/2 tbsp Thai Red Curry Paste
1/2 tsp Thai Fish Sauce
In a large bowl, combine all the chicken ingredients. Refrigerate for at least 1 hour and up to 24
hours. In a large skillet over medium heat, cook chicken for about 10-15 minutes until cooked through.
Immediately before serving, combine all the ingredients for the sauce in a small bowl. Mix until creamy and drizzle over chicken. Top with fresh cilantro.
Serves 4 and takes about 20 minutes to make. Serve with brown rice and steamed vegetables.
Nutritional Values for Chicken: 164 Calories, 5.2g Fat, 2.4g Carbs, 0.2g Fiber, 26.8g Protein
Weight Watchers Points: 4
Nutritional Values for Sauce: 28 Calories, 2.3g Fat, 1.4g Carbs, 0.6g Fiber, 0.9g Protein.
Weight Watchers Points: 1