Cold Peanut Sesame Chicken & Spiralized Cucumber

This salad is fresh, healthy and packs a to of flavor. I love PB2 (you can get it on Amazon), it seems strange, but packs a lot of flavor and is great for peanut flavored dressings. The trick when dressing anything is do it in a large bowl – drizzle lightly and toss to coat – you can always add more dressing, but you really don’t need a lot.

Peanut Dressing

  • 1/4 c powdered peanut butter (PB2) or peanut butter
  • 2 tbsp soy sauce
  • 1 1/2 tbsp toasted sesame oil
  • 2 tbsp rice vinegar
  • 1 tbsp Honey
  • 1 tbsp sriracha
  • 1 clove garlic, minced
  • 1 tbsp grated ginger

Salad

  • 2 english cucumbers
  • 8 oz cooked chicken, shredded
  • 1 c bell pepper, diced
  • 4 scallions, sliced thin
  • Toasted sesame seeds

Combine dressing ingredients in a small jar, shake to combine.

Spiralize the cucumber into 5 inch long noodles (or cut into small cubes).

Combine cucumber, peppers and scallions in a bowl, dress with salad dressing and toss to combine. Divide among plates. Add chicken to the same bowl, drizzle with dressing and toss to coat. Divide among plates. Sprinkle with a little sesame seed and a drizzle of hot sauce.

Serves 4.

Vietnamese Flavored Chicken & Rice Soup

This soup can be made in the slow cooker or pressure cooker. In the slow cooker, cook the chicken for 4 hours, cook the rice separately and stir in at the end.

  • 8 c chicken stock
  • 1.5 lb boneless, skinless chicken thighs
  • 1 – 4 inch long piece of ginger, peeled and sliced thin
  • 6 star anise pods
  • 1 cinnamon stick
  • 4 whole cloves
  • 3/4 c sushi rice
  • 2 tbsp fish sauce
  • 4 scallions, sliced thin
  • 2 jalapeños, sliced thin
  • 1 c cilantro, chopped
  • 1/2 c onion, sliced thin

Combine stock, chicken, ginger, star anise, cinnamon and cloves in a pressure and cook on high pressure for 8 minutes.

Shred chicken and set aside. Remove spices from the pot.

Stir in the rice and fish sauce into the broth and cook on high pressure for 1 minute.

Return chicken to the pot. Serve with scallions, jalapeño, cilantro and onion.

Serves 6.

Roasted Broccoli & Avocado Bowl

This healthy vegan bowl is wonderful – the avocado pairs perfectly with the crispy broccoli.

  • 2 lb Broccoli
  • 2 tbsp olive oil
  • Salt
  • 1 c cooked brown rice
  • 4 scallions, sliced thin
  • 1 inch piece of ginger, grated
  • 2 avocados, halved
  • Ponzu sauce
  • Furikake
  • 1 lemon quartered

Cut Broccoli into tree like segments, toss with olive oil and season with salt. Roast at 500 for 10 – 12 minutes, turning to evening cool.

Toss rice with ginger and scallions, divide among bowls, too with broccoli, avocado, ponzu, furikake and lemon wedge.

Serves 4.