This is adapted from a Pioneer Woman recipe. I love the sharpness of the limes and the crunch of the peanut butter. Almost heaven on a plate!
2 whole boneless, skinless chicken breasts, cut into strips/bite-sized pieces
Marinade:
1 Tbsp rice wine vinegar
1/4 C soy sauce
1 tsp sesame oil
1 tsp hot chili oil
juice of 2 limes
1 Tbsp fresh ginger, grated
2 Tbsp brown sugar
1 tsp flour
2 T honey
Peanut oil (for frying)
Peanut Sauce:
1/2 C crunchy peanut butter
3 Tbsp soy sauce
3 Tbsp honey
1/2 tsp hot chili oil
1 tsp red pepper flakes (optional)
juice of 2 Limes
water, as needed for to get the right consistency
Salad fixings:
Romaine lettuce leaves, roughly chopped
2 carrots, julienned
1/2 cucumber, peeled and sliced
1 red pepper, sliced
1 green pepper, sliced
baby spinach leaves
1/2 red onion, thinly sliced
4 scallions, chopped
bamboo shoots
cilantro, roughly chopped
peanuts
salt and pepper to taste
Basmati rice or Asian noodles
In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar (Bowl 1).
Pour off half of the marinade into a separate bowl (Bowl 2).
Add the chicken pieces and put them into Bowl 1. Add the squeezed limes and allow to marinade for several hours or overnight.
In Bowl 2, stir the flour and honey, and set aside.
Add a few tablespoons of peanut oil to a heavy skillet, and when it’s hot, add the chicken strips in a single layer (Bowl 1).
Allow to cook for or few minutes, until the chicken is cooked through for about 4 minutes.
Lower the heat, then add the marinade from Bowl 2.
Stir until the sauce begins to thicken. Cook over low heat for a few mintes, and then allow to cool.
Peanut Sauce: Mix all the peanut sauce ingredients, adding a little water to get a semi-runny consistency. Check for seasoning.
To serve:
Carefully divide the salad fixings between two plates. Add the chicken pieces and top with the cilantro.
Pour on some peanut sauce, and scatter some peanuts over the top.
Serve with Asian noodles or a portion of Basmati rice.
This has to be one of the easiest meatball recipes! They’re super easy to make and absolutely scrumptious. The recipe is easily doubled, and I would definitely recommend that you make a double batch as they certainly won’t last very long!
Meatball ingredients:
1 lb ground turkey
2 scallions, very finely chopped
1⁄2 C cilantro, finely chopped
1 Tbsp sesame oil
1 Tbsp vegetable oil
2 Tbsp soy sauce
1⁄4 C breadcrumbs
1⁄4 C oats
1 egg, lightly beaten
Dipping Sauce
1⁄4 C brown sugar
1⁄4 C soy sauce
1 Tbsp rice vinegar
2 -3 slices fresh ginger, peeled and gently squashed
Heat the oven to 400°.
Make the meatballs:
Gently mix together all the meatball ingredients with your hands. Then form the meatballs by using an ice-cream scoop. Place them on a lightly oiled cookie sheet and bake for about 23-25 minutes, until cooked and well-browned.
Make the dipping sauce:
In a small saucepan stir the sauce ingredients together over medium-low heat until the sugar dissolves.
Simmer for about 5 minutes or so, until the sugar dissolves and the sauce begins to thicken.
Remove the ginger slices and serve the dip in a small bowl along side the meatballs.
It's maple syrup time here in New England and everyone is anxious to come out of hibernation! The seasonal ritual is to go out for a weekend pancake breakfast served with real maple syrup of course.
Davenport Maple Farm Restaurant is tucked away in a very scenic location in the High Ledges area of Shelburne with breathtaking vistas. I went on opening day and the restaurant was very buzzy indeed with a casual and relaxed atmosphere. The banquet tables were full of families and couples eating elbow to elbow. They had a fun promotion which is if you rode in on your snowmobile you get $5 off your bill! Now what can be better than that?!
111 Tower Rd, Shelburne Falls, MA, United States (413) 625-2866
The restaurant is only open on weekends February through April, so it might be best to call first to make sure they're open.
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