Peanut Sauce

A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
Peanut Sauce
Print Recipe
    Servings Prep Time
    1 1/2 cups 15 minutes
    Cook Time
    10 minutes
    Servings Prep Time
    1 1/2 cups 15 minutes
    Cook Time
    10 minutes
    A spoon heavy with peanut sauce stands against a mason jar filled with peanut sauce.
    Peanut Sauce
    Print Recipe
      Servings Prep Time
      1 1/2 cups 15 minutes
      Cook Time
      10 minutes
      Servings Prep Time
      1 1/2 cups 15 minutes
      Cook Time
      10 minutes
      Ingredients
      Servings: cups
      Instructions
      1. Combine all ingredients in a medium saucepan. Whisk over low-medium heat until smooth. Increase heat to medium and whisk until slightly thickened and the sauce comes barely to a simmer (do not boil).
      2. Remove from heat and adjust thickness with a little more water or coconut milk if desired. Serve warm or at room temperature.
      Recipe Notes

      -The sauce will thicken as it cools, adjust thickness with a splash of water or coconut milk to suit your taste.

      -The sauce will keep refrigerated in a sealed container for up to a week and in the freezer for a month.

      Ahi Tuna with Edamame Wasabi Relish


      Ahi Tuna with Edamame Wasabi Relish
      Print Recipe
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        6-7 minutes 0-2 hours
        Servings Prep Time
        4 people 20 minutes
        Cook Time Passive Time
        6-7 minutes 0-2 hours
        Ahi Tuna with Edamame Wasabi Relish
        Print Recipe
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          6-7 minutes 0-2 hours
          Servings Prep Time
          4 people 20 minutes
          Cook Time Passive Time
          6-7 minutes 0-2 hours
          Ingredients
          Edamame Wasabi Relish
          Ahi Tuna
          Servings: people
          Instructions
          Edamame Wasabi Relish
          1. Coarsely hand chop edamame and stir together with remaining ingredients, cover and keep refrigerated until ready to use.
          Ahi Tuna
          1. Whisk together ginger, soy sauce, sesame oil, and garlic. Pour over tuna, turning tuna to coat all sides. Cover and chill for up to 2 hours preferably but can be cooked immediately.
          2. Heat a non stick grill pan or BBQ to medium high. Cook tuna 2 minutes per side. Remove and allow to rest for 2-3 minutes. Cut into 1/4" slices. Top with Edamame Wasabi Relish and serve immediately.
          Recipe Notes

          I used a 10.5 ounce bag of frozen edamame pods, cooked 2 1/2 minutes in the bag.  Removed from bag and plunged into ice water to stop cooking. Once cool, shell edamame and discard pods.

          Rusty Chicken


          Rusty Chicken
          Print Recipe
            Servings Prep Time
            4 people 15 minutes
            Cook Time Passive Time
            15 minutes 1 hour
            Servings Prep Time
            4 people 15 minutes
            Cook Time Passive Time
            15 minutes 1 hour
            Rusty Chicken
            Print Recipe
              Servings Prep Time
              4 people 15 minutes
              Cook Time Passive Time
              15 minutes 1 hour
              Servings Prep Time
              4 people 15 minutes
              Cook Time Passive Time
              15 minutes 1 hour
              Ingredients
              Servings: people
              Instructions
              1. Whisk together all ingredients except chicken. Place chicken in a glass or plastic dish and pour approximately one third of marinade over chicken and toss to coat. Add a little more marinade if needed to coat well. Cover chicken and remaining marinade and chill from 1-4 hours.
              2. Preheat grill to medium. Grill chicken thighs for appoximately 7-8 minutes per side, adjusting heat if needed as the sugar in the marinade can burn. Meanwhile, place a disposable medium size foil pan on grill and add remaining marinade. Heat, stirring often until bubbling,thick and glossy.
              3. When chicken is cooked add to marinade pan and toss to coat with sauce. Serve immediately.
              Recipe Notes

              Alternatively, you can use a regular saucepan on the stove to heat the marinade until thick and glossy.  Pour over chicken in serving dish and serve immediately.

               

              Chicken and Celery Peanut Noodles


              Chicken and Celery Peanut Noodles
              Print Recipe
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                15 minutes
                Servings Prep Time
                4 people 20 minutes
                Cook Time
                15 minutes
                Chicken and Celery Peanut Noodles
                Print Recipe
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  15 minutes
                  Servings Prep Time
                  4 people 20 minutes
                  Cook Time
                  15 minutes
                  Ingredients
                  Servings: people
                  Instructions
                  1. Cutting against the grain, slice chicken breast into thin strips. Set aside.
                  2. In a small bowl whisk together peanut butter, soy sauce, oyster sauce, rice wine vinegar and chill paste.
                  3. Cook noodles as per package directions and allow to drain in colander while proceeding.
                  4. Heat approximately 1 tbsp of oil over high heat in a wok or large skillet with sides. Once hot add half the chicken and cook, stirring once or twice for 3-5 minutes until chicken is no longer pink and starts to brown. Remove to a plate and repeat with remaining chicken.
                  5. Add a little more oil to the pan and sauté garlic for 1 minute, stirring often. Add chicken broth and celery. Allow to cook for 2-3 minutes until most of the broth has evaporated, stirring occasionally. Stir in red peppers and sauté for 1 minute. Reduce heat and stir in peanut sauce, chicken, noodles, half of the peanuts and half of the green onion. Toss to combine, adding a little more chicken broth if needed. Divide among serving dishes and top with peanuts and green onion. Serve immediately.
                  Recipe Notes

                  I used thick noodles for this recipe, but feel free to use your favourite size.  Fresh Chinese noodles can be found in the produce section of most supermarkets.

                  Crispy Chicken Fingers with Apricot Dipping Sauce


                  Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
                  Crispy Chicken Fingers with Apricot Dipping Sauce
                  Print Recipe
                  Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time
                    20 minutes
                    Servings Prep Time
                    4 people 15 minutes
                    Cook Time
                    20 minutes
                    Tender chicken surrounded by a thick and crispy coating. Super crunchy and addictive.
                    Crispy Chicken Fingers with Apricot Dipping Sauce
                    Print Recipe
                    Crispy Chicken Fingers with Apricot Dipping Sauce have an amazing thick and crispy coating. Super crunchy, very addictive and perfect for sharing.
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time
                      20 minutes
                      Servings Prep Time
                      4 people 15 minutes
                      Cook Time
                      20 minutes
                      Ingredients
                      Spice Rub
                      Chicken
                      Apricot Dipping Sauce
                      Servings: people
                      Instructions
                      Spice Rub
                      1. Whisk all ingredients together until fully combined. Reserve 1 tbsp to add to flour mixture.
                      Chicken
                      1. If using chicken breasts, place between 2 sheets of plastic wrap and pound with a meat mallet to an even thickness of 1/4"-1/2" thick. Cut into approximate 1 1/2" strips. If using chicken tenders, use as is.
                      2. Whisk together eggs and milk and set aside.
                      3. Whisk together flour, baking powder, baking soda, milk powder, salt and 1 tbsp of spice mixture. Set aside.
                      4. Rub remaining spice rub onto chicken pieces, coating all sides.
                      5. Add 4 tbsp of egg wash to flour mixture and using fingers rub egg wash into flour, creating scraggly bits.
                      6. Arrange breading station with chicken pieces, egg wash and flour. Dip each piece of chicken into egg wash and then flour coating. Place prepared chicken pieces onto wire rack until ready to fry.
                      7. In a large skillet add enough oil to cover bottom 1/4". Heat over medium heat until oil spatters when a drop of water is added. Pan fry chicken pieces approximately 2-3 minutes per side, making sure not to crowd the pan. Remove and drain on paper towel. Repeat with remaining chicken pieces. Keep warm in 200℉ oven.
                      Dipping Sauce
                      1. Combine all ingredients in a small sauce pan and warm over low heat until jam is melted. Serve with chicken fingers.
                      Recipe Notes

                      Chicken fingers can be deep fried using a deep fryer or 1 1/2 - 2 litres of peanut oil maintained at 350℉.