Hoisin Chicken Thighs with White Rice and Asian Slaw
Serve 4-8, depending on how hungry you are
8 chicken thighs, boneless/skinless
2 tablespoon sesame oil
4 tablespoons rice wine vinegar
2 garlic cloves, crushed and minced
2 teaspoons fresh ginger root, minced (or 1/2 teaspoon dry ginger powder)
Thaw thighs. Place in a Ziploc bag. Add all remaining ingredients.
Place bag in fridge and let marinate for 1-2 hours. Turn occasionally.
Heat non-stick skillet on med-high. Spray with cooking spray.
Place thighs in pan. Pan-fry until brown and turn (4-5 minutes per side). With finished cooking remover from heat and keep warm.
Nutritional data (for 1 thigh):
Calories: 151
Fat: 10.2g
Sat fat: 2.2g
Chol: 49.4mg
Sodium: 46mg
Carbs: 1.1g
Fiber: 0g
Protein: 13.6g
Warm Hoisin Sauce
Serves 8 (1 tablespoon each)
After removing the chicken, add:
3 tablespoons sesame oil
1 tablespoon Hoisin sauce
2 teaspoons fresh crushed ginger (or 1/2 teaspoon dried ginger powder)
2 cloves of garlic, crushed and minced
4 tablespoons rice wine vinegar
1/4 cup semi-dry red wine
Combine all ingredients, bring to a boil. Loosen any brown bits (fond) stuck to the pan. Stir over med-high heat until the fluid is reduced to about 1/2 cup.
Nutritional data (for 1 tablespoon sauce):
Calories: 42
Fat: 5.2g
Sat fat: 0.7g
Chol: 0mg
Sodium: 26mg
Carbs: 2.3g
Fiber: 0g
Protein: 0.2g
Serve one or two thighs on rice, with one tablespoon sauce.
Asian Slaw
Serves 10 (1 cup portions)
1 small head of Napa cabbage, shredded (approximately 6 cups)
1 bag broccoli cole slaw
6 ounces snow pea pods, cut into 1/2 inch pieces
1 bunch scallion (green onions), sliced thinly, whites and green of the onion
Dressing:
Juice of one lime (2-4 tablespoons)
4 tablespoons sesame oil
6 tablespoons rice wine vinegar
1 tsp fish sauce
1/4 cup Splenda (or other sweetener)
Mix all ingredients together. Allow to dwell before serving, overnight is best. Toss together frequently.
Nutritional data:
Calories: 76
Fat: 5.1g
Sat fat: 0.7g
Chol: 0mg
Sodium: 63.5mg
Carbs: 6.9g
Fiber: 3g
Protein: 1.9g