Creamy Tahini Dressing

 Ingredients

• juice of 2 lemons
• 2 cloves garlic, minced
• 1 tsp minced ginger
• 1/4 cup soy sauce
• 1 tbsp maple syrup
• 1/2 cup tahini
• 1/2 tsp of salt

Directions

• Combine all ingredients in blender or food processor!

Duck Sauce Chicken

 Ingredients

• 1 package boneless, skinless chicken thighs
• 1 cup+ duck sauce
• splash of rice wine vinegar
• splash of soy sauce or coconut aminos

Directions

1. Preheat oven to 375°F. Spray a 9 x 13-inch pan with non-stick cooking spray or brush with olive oil.
2. Unwrap chicken from packaging and pat dry. Arrange in prepared pan.
3. Whisk together duck sauce, rice wine vinegar and soy sauce or coconut aminos.
4. Pour duck sauce mixture liberally and evenly all over the chicken.
5. Bake, covered for 40 min then uncovered, for 25 minutes, or until skin is crispy and brown.
6. Chicken should look slightly browned.

Notes

• Serve with rice and steamed or grilled veggies

Source

• https://jamiegeller.com/recipes/duck-sauce-chicken/
• https://downtoearthmarkets.com/kitchen-recipe_box?recipe=Easy+Asian+Chicken&id=229

Stir-Fried Chicken (Larb) in Lettuce Cups

 Ingredients

• 1/4 Cup low sodium soy sauce
• 2 tbsp honey
• 2 tbsp cilantro, chopped
• 1 tbsp oil
• 1 small onion, small diced
• 1 bell pepper, any color, small diced
• 2-3 garlic cloves, minced
• 1 tsp ginger, minced
• 1 pound ground chicken or turkey
• 1/4 peanuts
• 1/4 tsp kosher salt 
• 8 bibb, romaine or iceberg lettuce cups

Directions

1. Combine soy sauce, honey, and cilantro in a bowl and set aside.
2. Using a large saute pan, cook the onion in 1 tbsp of oil over medium heat for 2 minutes.
3. Add the bell pepper and cook an additional 2 minutes.
4. Add the garlic and ginger and cook for one minute then add the chicken or turkey to the pan and saute for an additional seven minutes or until cooked through.
5. Stir in the soy sauce mixture, salt and cook for two minute or until juices evaporate. 
6. Serve in lettuce cups (to eat then just roll the lettuce around the stir fried chicken and eat them like a burrito).

Notes
- Great with Mango!

Source

https://weelicious.com/stir-fried-chicken-in-lettuce-cups/

Peanut Lime Dressing

Ingredients

• 3 Tbsp natural-style peanut butter
• 1 Tbsp brown sugar
• 1 clove garlic, grated
• 2 Tbsp lime juice (juice from 1 small lime)
• 2 Tbsp water
• 2 tsp soy sauce
• 1/4 cup neutral oil
• 1/4 cup ginger dressing

Directions

1. Combine the peanut butter, brown sugar, garlic, lime juice, water, soy sauce, ginger dressing and oil in a bowl. Whisk until smooth.

Peanut Chicken Sheet-Pan Dinner

Ingredients

• 1/4 cup creamy peanut butter
• 1/4 cup water
• 2 tablespoons soy sauce
• 1 tablespoon apple cider vinegar
  
• 1/2 tablespoon toasted sesame oil
• 2 teaspoons grated fresh ginger
• 2 cloves garlic, grated
• 1 lb boneless skinless chicken tenders
• 3 cups fresh broccoli florets
• Fresh lime, chopped peanuts, or diagonally sliced green onions, if desired

Directions

1. Heat oven to 400°F. 
2. Spray sheet pan with cooking spray.
3. In large bowl using a whisk, combine the peanut butter, water, soy sauce, vinegar, ginger and garlic.
4. Add chicken and broccoli to bowl; toss to coat.
5. Spoon chicken mixture evenly onto sheet pan.
6. Bake 20 to 25 minutes or until chicken is tender and no longer pink in center and broccoli is crisp-tender.
7. Squeeze lime over chicken and broccoli. Garnish servings with remaining ingredients.

Notes
- If you don’t have apple cider vinegar, use rice vinegar or white vinegar. You can use 1 pound of chicken breasts cut into smaller pieces in place of the chicken tenders.

Source
https://www.pillsbury.com/recipes/peanut-chicken-sheet-pan-dinner/ad39aced-1586-4e8e-b8d6-e9df7e6b057d

Slow Cooker Hawaiian Meatballs

Ingredients

• 1 (24 ounce) pkg. precooked frozen meatballs
• 1 (20 ounce) can pineapple chunks (drain and reserve juice)
• 3 bell peppers (large diced)
• 1 cup brown sugar
• 3 Tablespoons cornstarch
• 2/3 cup apple cider vinegar
• 2 Tablespoons soy sauce

Directions

1. Spray a slow cooker with nonstick cooking spray.
2. Place frozen meatballs in the slow cooker and top with drained pineapple (reserve the juice and set aside), and bell pepper chunks.
3. In a mixing bowl, whisk together pineapple juice, brown sugar, cornstarch, vinegar and soy sauce.
4. Pour sauce in slow cooker and mix everything to combine.
5. Cover and cook on low for 3-4 hours or until heated through.
6. Serve over cooked rice.

Notes
- We like to eat these Hawaiian meatballs over rice for dinner, but you could easily serve them plain as an appetizer.

Source
https://www.sixsistersstuff.com/recipe/slow-cooker-hawaiian-meatballs-recipe/

Easy Sesame Pasta Salad

Ingredients

• 1/2 cup sesame oil
• 1/2 cup low sodium soy sauce
• 1/2 cup honey
• 2 tsp ginger paste from a tube
• 2 cloves of garlic, minced (frozen)

Directions

1. Combine first five ingredients, shake well
2. Pour over warm pasta

Notes
Can easily add chopped baby spinach, green onions, bell peppers, stir-fry veggies, etc.

Source
https://easytoddlermeals.com/asian-inspired-bow-tie-salad/

Healthier Ramen Noodle Soup

Ingredients

• 1 32 Oz Box of Chicken Stock, low sodium
• 1 Cup water
• 2 Tbsp White or Yellow Miso
• 2 (3-ounce) packages ramen noodles
• 4 Shiitake Mushrooms, sliced thin // 1 can of mushrooms
• 2 Tbsp soy sauce
• 2 Tbsp Mirin
• 1/2 Tsp garlic powder
• 1/4 Tsp onion powder
• 1/4 Cup Scallions, green & white, sliced

Directions

1. In a large saucepan add the chicken stock, water, miso and bring to a boil.
2. Add the remaining ingredients* and cook for 3 minutes or until the ramen noodles are soft.
3. Add the scallions and serve.

Notes
Optional additional Ingredients: fresh spinach, nori, wakame, hijiki, arame, chicken, shrimp, cubed tofu

Source
https://weelicious.com/2012/01/30/healthy-ramen-noodle-soup

https://weelicious.com/2012/01/27/ramen-noodle-soup-program

Chicken Fried Rice

Ingredients

• chicken, about 2-3 chicken breasts, cooked and shredded
• 3 cups cooked rice
• 2 Tbs sesame oil
• 1 cube crushed garlic
• 1 small white onion, chopped
• 1 bag frozen stir fry veggies, thawed
• 2-3 Tablespoons soy sauce (more or less to taste)
• 2 eggs, lightly beaten
• 2 Tbsp chopped green onions (optional)

Directions

1. Cook and shred the chicken. I highly recommend cooking it in a slow cooker in teriyaki sauce or water.
2. Preheat a large skillet or wok to medium heat.
3. Pour sesame oil in the bottom.
4. Add white onion and veggies and fry until tender.
5. Slide the mixture to the side, and pour the beaten eggs onto the other side. Using a spatula, scramble the eggs. Once cooked, mix the eggs with the vegetable mix.
6. Add the rice and chicken to the veggie and egg mixture.
7. Pour the soy sauce on top.
8. Stir and fry the rice and veggie mixture until heated through and combined.
9. Add chopped green onions if desired.

Notes

Source
https://therecipecritic.com/chicken-fried-rice

Fresh Ginger Salad Dressing

Ingredients

• 2 tablespoons olive oil
• 2 tablespoons soy sauce
• 1 tablespoon minced fresh ginger
• 1 tablespoon lime juice
• 1 tablespoon granulated sugar
• 2 cloves garlic, finely diced

Directions

1. Shake all ingredients together to combine.

Source

http://www.foodnetwork.com/recipes/ree-drummond/ginger-steak-salad.html

3-Ingredient Orange Chicken

Ingredients

Orange Chicken Sauce Ingredients

• 1 Cup BBQ Sauce (Sweet Baby Ray’s)
• 1 Cup Sweet Orange Marmalade (Smucker’s)
• 2 TBSP Soy Sauce

Crispy Chicken Ingredients

• 2-4 Chicken Breasts
• 1/2 Cup Flour/1/2 Cup Cornstarch (You can use both or either/or)
• 2 Eggs
• Oil (We used coconut oil)

Directions

1. Cut up chicken breasts into cubes. 
2. In one bowl beat 2 eggs, while the other bowl mix the dry ingredients.
3. Dip pieces of chicken in the egg and then cover in flour/cornstarch. Set on an extra plate.
4. Add a thin layer of oil to a frying pan and turn stove on medium/high heat. Once it sizzles, add the chicken to the pan. Let it cook for 3-5 minutes each side until it’s brown and cooked on the inside.
5. Set the oily pieces on a paper towel and let drain.
6. on low-med heat, add the BBQ sauce, marmalade, and soy sauce to the pan. Simmer for 20 minutes, stirring a few times.
7. Add the chicken to the sauce and toss!
8. Eat it on top of white rice and enjoy.

Notes
- veggies would be good with it such as green peppers or broccoli.

Source
http://www.craftymorning.com/3-ingredient-orange-chicken-sauce-recipe

Chicken Satay with Peanut Sauce

Ingredients
Chicken:

• 2 pounds chicken tenders
• 1 cup yogurt
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• Kosher salt

Peanut Sauce:

• 1 tablespoon vegetable oil
• 1 tablespoon curry powder
• 2 cloves garlic, minced
• 1 shallot, minced
• 1 -inch piece fresh ginger, minced
• 1/2 cup smooth peanut butter
• 1/2 cup coconut milk
• 1/4 cup soy sauce
• 2 tablespoons brown sugar
• Juice of 2 limes
• Kosher salt
• 1/2 cup hot water
• 1/2 cup chopped fresh cilantro, for garnish

Directions

Special equipment: 20 wooden skewers

1. Cut the chicken tenders into 2-inch pieces and put in a large container.
2. Whisk together the yogurt, curry powder, hot sauce, garlic, shallot, ginger and some salt in a small bowl.
3. Pour over the chicken, cover and marinate, refrigerated, for 1 to 2 hours.
4. Meanwhile, soak the wooden skewers in water
5. When ready to cook the chicken, heat a grill pan over medium heat.
6. Remove the chicken from the marinade and thread 2 pieces onto each skewer.
7. Grill the chicken until cooked through with nice grill marks, 3 to 4 minutes per side. Let cool. Cover and refrigerate.

For the peanut sauce:

1. In a small pot, heat the oil.
2. Cook the curry powder, garlic, shallot and ginger until the aromatics are soft.
3. Scrape this into a blender and add the peanut butter, coconut milk, soy sauce, brown sugar, hot chili oil, lime juice and a pinch of salt.
4. Blend, adding the hot water a little at a time to thin it and make it smooth.
5. Transfer to a bowl, cover and refrigerate.

To serve, put a bowl or ramekin of the peanut sauce in the center of a round serving plate. Arrange the skewers in a circular pattern around the bowl with the meat facing toward the center. Sprinkle with the cilantro.

Notes
Total Time: 2 hr 40 min
Prep: 30 min
Inactive: 2 hr
Cook: 10 min
Yield:20 skewers
Level:Easy

Source
http://www.foodnetwork.com/recipes/ree-drummond/chicken-satay-with-peanut-sauce.html

Thai Meatloaf Surprise

Ingredients

• 1 - 1.5 lbs ground turkey
• 3 eggs, hard-boiled
• 1 egg, whisked
• 1/2 cup zucchini, grated
• 1/2 cup coconut milk
• 1 cup breadcrumbs or panko
• 1/2 Tbs mint, chopped
• 1/4 cup basil, chopped
• 1/4 cup cilantro, chopped
• 3 garlic cloves, minced
• 2 tsp ginger, peeled and minced
• 2 Tbs soy sauce
• 1/2 Tbs fish sauce (optional)
• 1/4 cup Sweet chili sauce

Directions

1. Preheat oven to 350º.
2. In a large bowl mix to combine egg, zucchini, coconut milk, breadcrumbs, mint, basil, cilantro, garlic, ginger, soy sauce, and fish sauce.
3. Fold in ground turkey.
4. Pour 1/2 turkey mixture into loaf pan.
5. Lay eggs in the middle, end to end.
6. Top with remaining turkey mixture.
7. Cover entire loaf with Sweet chili sauce
8. Bake at 350º for 60 minutes.
9. Rest loaf for 15 min before cutting.
10. Garnish with parsley.

Notes
- Serve with rice, cucumber salad, http://theglamoroushousewife.com/2014/05/sweet-asian-slaw

Source
https://www.youtube.com/watch?v=nNDNXpDEphY

http://theglamoroushousewife.com/2015/09/making-it-modern-meatloaf-surprise-vs-thai-meatloaf

Chinese Chicken Lettuce Wraps

Ingredients

• 1 tablespoon olive oil
• 1 pound ground chicken
• 2 cloves garlic, minced
• 1 onion (red), diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoons freshly grated ginger
• 1 (8-ounce) can whole water chestnuts, drained and diced
• 2 green onions, thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 head butter lettuce

Directions

1. Heat olive oil in a saucepan over medium high heat. Add ground chicken and cook until browned, about 3-5 minutes, making sure to crumble the chicken as it cooks; drain excess fat.
2. Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1-2 minutes. 
3. Stir in chestnuts and green onions until tender, about 1-2 minutes; season with salt and pepper, to taste.
4. To serve, spoon several tablespoons of the chicken mixture into the center of a lettuce leaf, taco-style.

Notes
Prep Time - 10 minutes
Cook Time - 10 minutes
Yields - 4 servings

Source
http://damndelicious.net/2014/05/30/pf-changs-chicken-lettuce-wraps

http://eat-drink-love.com/2013/02/copycat-p-f-changs-chicken-lettuce-wraps

Sesame Noodles

Ingredients

Grilled Chicken

• 2 boneless, skinless chicken breasts
• 2 Tablespoons brown sugar
• 1 lemon, juiced
• 2 cloves of Garlic, minced
• 1/4 cup Soy Sauce
• 1/2 cup olive oil
• salt & pepper to taste

Noodles

• 12 ounces, fluid Thin Noodles, cooked and drained
• 1/4 cup Soy Sauce
• 2 Tablespoons Sugar
• 3 cloves Garlic, Minced
• 2 Tablespoons Rice Vinegar
• 3 Tablespoons Pure Sesame Oil
• 1/2 teaspoon Sriracha (Hot Chili Oil)
• 4 Tablespoons Olive Oil
• 4 whole Green Onions, Sliced Thin
• 1 package mushrooms (or any other seasonal veggie), sliced

Directions

1. Clean chicken and place both pieces in a 1 gallon zip top plastic bag. 
2. Pound chicken pieces until even thickness.
3. Add olive oil, soy sauce, brown sugar, lemon juice, garlic, salt and pepper. Seal bag, let sit for 30 min - 1 hr.
4. Grill chicken until cooked to 165° with crispy edges.
5. Allow chicken to rest then slice into strips on the bias.
6. For the sesame sauce, whisk all ingredients (except noodles, green onions, mushrooms/veg) together in a bowl. Taste and adjust ingredients as needed.
7. Saute mushroom/veg until cooked yet still crisp.
8. Cook noodles.
9. Place cooked, still warm noodles into sauce, toss to coat.
10. Serve topped with green onion, chicken and veg.

Notes

Source
http://thepioneerwoman.com/cooking/2010/08/simple-sesame-noodles

Pineapple Grilled Chicken

Ingredients

• 1 20 crushed pineapple
• ⅓ cup low sodium soy sauce
• ½ cup brown sugar
• 1 cup Sprite

Directions

1. In a large mixing bowl, combine soda, pineapple, soy sauce and brown sugar. Mix until sugar dissolves.
2. Add chicken to marinade.
3. Cover and refrigerate for at least 4 hours, but preferably overnight.
4. Remove chicken from fridge and preheat grill to medium high heat. Grill the chicken for a couple of minutes on each side, turning once, until the chicken is no longer pink and reaches an internal temperature of 165 degrees.
5. Slice chicken on the bias.

Notes
If shorter time, puncture chicken to allow marinade to get in. Pan sear for caramelized crust on chicken pieces.

Source
http://www.sixsistersstuff.com/2014/09/pineapple-grilled-chicken-recipe.html

Balsamic Chicken

Ingredients

• 2 Tbsp. olive oil 
• 2 cloves garlic
• ¼ cup balsamic vinegar
• 2 Tbsp brown sugar
• 1 Tbsp soy sauce
• Freshly cracked black pepper
• 4 boneless skinless chicken breasts or thighs
• Fresh parsley for garnish (optional)

Directions

1. Mince the garlic and combine it in a bowl with the olive oil, balsamic vinegar, brown sugar, soy sauce, and a healthy dose of freshly cracked pepper (about 20 cranks of a pepper mill). Place the chicken thighs in a shallow dish or heavy duty zip top bag and pour the marinade over top. Marinate the chicken in the refrigerator for 1 to 8 hours. (You can do this before you leave for work in the morning.)
2. Preheat the oven to 375 degrees. Pour the chicken and marinade into a baking dish. Place the chicken in the oven and bake for 45 minutes. Use a spoon or baster to bathe the chicken with the juices from the bottom of the dish once or twice during baking.
3. Remove the chicken from the oven after 45 minutes and sprinkle a handful of freshly chopped parsley over top.

Source
http://www.budgetbytes.com/2015/03/balsamic-chicken-thighs

Slow Cooker BBQ Apricot Pulled Pork

Ingredients

• 1 cup barbecue sauce 
• 1 1/2 cups apricot jam 
• 2 tablespoons Dijon mustard 
• 2 tablespoons soy sauce 
• 3 pound pork roast (boneless pork shoulder roast ) 
• 2 ounces dry onion soup mix

Instructions

1. Combine BBQ sauce, jam, Dijon mustard, soy sauce, onion soup mix in a medium bowl. Whisk to combine.
2. Spray slow cooker with nonstick cooking spray.
3. Place pork roast in slow cooker.
4. Pour sauce over meat. Cook for 8-10 hours on high.
5. Shred meat with 2 forks and stir into sauce, cook for 1 more hour.

Source
http://www.sixsistersstuff.com/2013/07/slow-cooker-bbq-apricot-pulled-pork-sandwich-recipe.html

Quick Peanut Sauce

Ingredients

• 2 Tbs peanut butter
• 2 Tbs soy sauce
• 1-2 cloves garlic, minced
• 1/4 cup water
• 1 Tbs brown sugar
• juice from 1/2 a lemon

Directions

1. staring with no heat, whisk to combine all ingredients in a non-stick sauce
2. turn heat on to medium until the peanut butter has melted

Notes
Tastes great over Ramen noodles, veggies, chicken or beef. Can easily be doubled.

Recipe Source
Cooks.com