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Friday, March 23, 2018



Ingredients for Spicy Pickled Carrot
2 large carrots, chopped
1 jalapeno, cut in quarters
4 tbsp rice wine vinegar
4 tbsp water
1 tbsp kosher salt

Ingredients for Vinaigrette
2 tbsp rice wine vinegar
2 tbsp sambal oelek
1 1/2 tsp sesame oil
1 tsp garlic powder
Salt and pepper to taste

Ingredients for Peanut Drizzle Sauce
1/2 cup chocolate almond butter (or creamy peanut butter)
4 tbsp hoisin sauce
1 tbsp rice wine vinegar
2 tbsp canola oil
1 tbsp sriracha
2 tbsp soy sauce
1/4 cup water
1 tbsp toasted sesame oil
Salt and pepper to taste

Ingredients for Salad
3 boneless, skinless chicken breasts
1 large head Bibb lettuce, chopped
1 cup, edamame, thawed
3 roasted red pepper, drained and sliced in thin strips
1/2 cup/63g peanuts, chopped
1 cup fried rice noodles (the crunchy kind in the can
Canola oil
3 green onions, sliced thin
1 bunch cilantro, chopped
Salt and pepper

Directions for Spicy Pickled Carrots
This can be done ahead of time.
Heat a sauce pot over medium-high heat with rice wine vinegar, water, salt, carrots, and jalapeno.
Bring the mixture to a boil then remove from the heat.
Allow to cool and place the mixture into a sealable jar (Mason Jar). Top off with water if need be and place in the refrigerator for up to a week.
First, make the vinaigrette. Add the rice wine vinegar, sambal oelek, sesame oil, powdered garlic in a mixing bowl and whisk to combine. Taste and season with salt and pepper.
Next the peanut drizzle sauce. Add the chocolate almond butter (or regular peanut butter), hoisin, rice wine vinegar, sriracha, soy sauce, water in a bowl and whisk to combine. Add the canola oil and continue whisking. Taste and season with salt and pepper.
Heat a large skillet or grill pan to just past medium. Lightly season the chicken with salt and pepper (we’ve already added a lot of sodium). Cook the chicken to the desired doneness and allow to rest. Once cooled, slice into strips or chunks.
Start your oven's broiler. Toss the thawed edamame lightly with canola and place on a sheet pan. Broil until slightly charred. Set aside.
To plate, add the chopped Bibb lettuce to a large plate. Distribute the carrots, edamame, and roasted red peppers evenly. Lightly dress with the vinaigrette. Add the fried rice noodles. Top with the chicken, drizzle with the peanut sauce and garnish with the chopped peanuts, cilantro and green onions.

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