6 tablespoons rice vinegar
6 tablespoons vegetable oil
5 tablespoons creamy peanut butter
3 tablespoons soy sauce
3 tablespoons brown sugar
2 tablespoons fresh ginger root (minced)
1 1/2 tablespoons minced garlic
5 cups green cabbage (thinly sliced)
2 cups red cabbage (thinly sliced)
2 cups napa cabbage (shredded)
2 red bell pepper (thinly sliced)
2 carrots (julienned)
6 green onions (chopped)
1/2 cups chopped fresh cilantro
In a medium bowl, whisk together the rice vinegar, oil, peanut butter, soy sauce, brown sugar, ginger, and garlic.
In a large bowl, mix the green cabbage, red cabbage, napa cabbage, red bell peppers, carrots, green onions, and cilantro. Toss with the peanut butter mixture just before serving.
8 oz cream cheese, softened
⅛ tsp. minced garlic
⅛ tsp. salt
1 Tbsp. chopped green onion
24 wonton wrappers
Preheat oven to 400 degrees F.
In a medium bowl, beat cream cheese, garlic, salt and green onion until well mixed.
Whisk egg until well beaten in a small bowl.
Place one teaspoon of cream cheese mixture into the center of one wonton wrapper.
Dip your finger into the beaten egg and lightly coat the outer edges of the wonton wrapper.
Bring all the corners of the wonton together up to the center and pinch. Pinch all the sides together to to form an “X” or star appearance. Place on greased cookie sheet.
Repeat for remaining wontons.
Lightly spray the tops of the wontons with cooking spray.
Bake at 400 degrees F for 7-12 minutes or until tops are golden brown in color.
2 tablespoons Sriracha
2 tablespoons brown sugar
2 tablespoons soy sauce
2 tablespoons fish sauce
3 cloves garlic, minced
2 teaspoons grated ginger
Juice and zest of 1 lime
6 bone-in, skin-on chicken thighs
4 medium carrots, cut into large chunks
1 large onion, cut into wedges
2 cups Thai basil leaves
Preheat oven to 400 degrees F. In a medium bowl, mix together the Sriracha, brown sugar, soy sauce, fish sauce, garlic, ginger, lime juice, and lime zest.
Heat 2 tablespoons oil in a roasting pan set over your stove burners at medium heat. Sear the chicken skin-side down for 5 minutes.
Flip the chicken and sear for another 3 minutes. Add the carrots and onions to the pan. Toss in the sauce mixture, deglazing the pan as you mix everything together.
Position all the chicken pieces skin side up among the vegetables, and drizzle with a little more oil. Place in the oven to roast for 35-40 minutes… …stirring in the Thai basil halfway through baking.
3 romaine hearts, chopped
1 yellow bell pepper, thinly sliced
½ cup peanuts, roughly chopped
1 chicken breast
Salt, to taste
Pepper, to taste
2 tbl fish sauce
2 tbl lime juice
1/2 ginger, grated
1 clove garlic, grated
2 tsp sugar
1 red chili, finely minced
2 shallots, thinly sliced
Chop the romaine and slice the bell pepper, placing them in a large bowl.
In a small container or bowl, combine all the dressing ingredients and stir or shake until well-combined. Set aside.
For the chicken, season both sides of the chicken cutlet with salt and pepper. 4. In a hot, oiled skillet, fry the chicken until fully cooked, about 3 minutes per side.
Let the chicken rest for 5 minutes and cut into thin slices.
Pour the dressing over the romaine and add the chicken and peanuts. Toss until all the leaves are evenly coated.