Tag: soy sauce

Kung Pao Chicken Zoodles For Two

You can enjoy these Kung Pao Noodles without the guilt (under 300 calories), because I replaced the noodles with zoodles (zucchini noodles) and the results were fantastic!!

Each bowl is filled with chicken and vegetables and the sauce has the flavor combination of of salty, sweet, sour, and spicy flavors. Topped with crushed peanuts – it’s pretty hard to pass this up!

If you’re spiralizer has more than one spiral blade, use the thicker setting to replicate a thicker noodle feel. I tested out the Spirooli Spiral Slicer from Bed Bath and Beyond for this and it worked fine, but my Paderno Spiral Vegetable Slicer^[1] is still my favorite. Since zucchini releases a lot of water as it cooks, I used it to my advantage and purposely left the sauce a little thick. Once the noodles cook and release their liquid (I only cook them 2 minutes TOPS) it thins the sauce and works out perfect.

This is such a quick meal – you can easily halve this to make it for one, but if you want to make this for four, I would prep everything and cook it twice rather than doubling it and cooking it all at the same time so the chicken browns, and the noodles fit in the wok.

Kung Pao Chicken Zoodles For Two
gordon-ramsay-recipe.com
Servings: 2 • Size: scant 2 cups • Old Points: 6 pts • Points+: 7 pts
Calories: 277 • Fat: 12 g • Protein: 24 g • Carb: 21 g • Fiber: 4 g • Sugar: 9 g
Sodium: 725 mg (without salt) • Cholesterol: 62 mg

Ingredients:

2 medium zucchini, about 8 oz each, ends trimmed
1 teaspoon grapeseed or canola oil
6 oz skinless chicken breasts, cut into 1/2-inch pieces
Kosher salt and freshly ground black pepper, to taste
1/2 red bell pepper, cut into 1/2-inch pieces
1 teaspoon sesame oil
2 cloves garlic, minced
1 tsp fresh ground ginger
2 tbsp crushed dry roasted peanuts
2 tbsp thinly sliced scallions along diagonal

For the sauce:

1 1/2 tbsp reduced soy sauce (tamari for gluten free)
1 tbsp balsamic vinegar
1 tsp hoisin sauce
2 1/2 tbsp water
1/2 tbsp Sambal Oelek Red Chili Paste (or more to taste)
2 tsp sugar
2 tsp cornstarch

Directions:

Using a spiralizer fitted with a shredder blade (this makes a thicker noodle), or a mandolin fitted with a julienne blade, cut the zucchini into long spaghetti-like strips. If using a spiralizer, use kitchen scissors to cut the strands into pieces that are about 8 inches long so they’re easier to eat.

In a small bowl, whisk together soy sauce, balsamic, hoisin, water, red chili paste, sugar and cornstarch; set aside.

Season chicken with salt and pepper, to taste. Heat oil in a large, deep nonstick pan or wok over medium-high heat. Add the chicken and cook until browned and cooked through, about 4 to 5 minutes. Set aside.

Reduce heat to medium, add sesame oil, garlic and ginger to the skillet and cook until fragrant, about 30 seconds. Add the bell pepper, stir in soy sauce mixture and bring to a boil; reduce heat and simmer until thickened and bubbling, about 1-2 minutes. Stir in zucchini noodles and cook, mixing for about two minutes until just tender and mixed with the sauce. If it seems dry, don’t worry the zucchini will release moisture which helps create a sauce. Once cooked, mix in chicken and divide between 2 bowls (about 2 cups each) and top with peanuts and scallions.

References

^{^} Paderno Spiral Vegetable Slicer (www.amazon.com)

Incoming search terms:

Naked Salmon Burgers with Sriracha Mayo

Some burgers are just meant to be eaten without a bun. These salmon burgers are the perfect example. So much flavor in these burgers made with wild salmon, served on a bed of arugula with sliced avocado and a spicy sriracha mayo – a bun would only disguise it.

These burgers can be formed earlier in the day, or even the night before. Refrigerating them before cooking helps them hold together firm during cooking. Another tip is to put some of the salmon in the food processor or chopper. It creates “glue” that keeps everything together.

Last fall, Calphalon released a new line of Dishwasher Safe Nonstick Cookware^[1]
and they sent me a few items of my choice to review. I’ve been using
their nonstick cookware for years, as you may have seen in many of my
photos so I replaced some of my favorites items with their new line,
because I don’t know about you, but as much as I love cooking – washing
dishes is not for me! I put this grill pan to the test with these salmon
burgers and was very happy with how they cooked.

Naked Salmon Burgers with Sriracha Mayo
gordon-ramsay-recipe.com
Servings: 4 • Size: 1 burger • Old Pts: 6 pts • Points+: 7 pts
Calories: 290 • Fat: 15 g • Carb: 11 g • Fiber: 3 g • Protein: 26 g • Sugar: 2 g
Sodium: 397 mg • Cholesterol: 113 mg

Ingredients:

For the Spicy Sriracha Mayo:

3 tbsp light mayonnaise (Hellman’s)
1 tbsp sriracha

For the salmon patties:

1/4 cup red bell pepper, diced
1/4 cup yellow bell pepper, diced
6 tbsp panko
1 clove garlic, minced
1 pound wild salmon fillet
1 large egg, lightly beaten
1/2 tablespoon reduced sodium soy sauce
1 teaspoon fresh lemon juice
1/4 teaspoon kosher saltcooking spray
4 cups baby arugula
4 oz avocado, sliced

Directions:

Combine mayonnaise and sriracha, set aside.

Remove the skin from the salmon, and cut about a 4 oz piece off. Place in a food processor or chopper to finely chop. This will help hold the burgers together. With a knife finely chop the remaining salmon.

In a medium bowl combine the salmon with the bell peppers, panko and garlic.

In a small bowl, combine egg, soy sauce, lemon juice, and salt; add to salmon mixture, tossing gently to combine. Form mixture into 4 patties and refrigerate at least one hour, this will help the burgers become firm and hold together during cooking.

Lightly coat a grill pan or skillet with cooking spray. Place over medium-high heat until hot. Cook the patties 4 to 5 minutes per side, or until cooked through.

Place arugula on each plate, top each with salmon burger, 1 tbsp of mayo and avocado slices – enjoy!

Recipe adapted from Paula Deen for Food Network^[2]

References

^{^} Dishwasher Safe Nonstick Cookware (store.calphalon.com)
^{^} Recipe adapted from Paula Deen for Food Network (www.foodnetwork.com)

Incoming search terms:

https://gordon-ramsay-recipe com/preparation/naked-salmon-burgers-with-sriracha-mayo html

Bok Choy Steamed Rice – You Can Taste the Unconventional Wisdom

With all the fancy, grilled summer meats flying around, it’s easy to forget about the side dishes. Nobody wants to spend hours in the kitchen, when they could be outside playing volleyball in jhorts, but with this easy bok choy rice, you can have something way more interesting in the same time as it takes to make plain rice.

I believe we’ve covered this before, but yes, I’m cooking the stems about 15 minutes more than is fashionable. I love a crisp stalk of bok choy as much as the next guy, but here we kind of want it to melt into the rice. Conventional wisdom says to cook quick, but I wanted a softer, sweeter, and more subtly sulfuric grain. Think braised cabbage rolls if you’re still having a problem.

By the way, if your rice package says 2 parts water to 1 part rice, ignore it. Too much water is the main reason people screw up rice. I find 1 1/2 cups of water to each cup of long grain rice works way better, especially in dishes like this. So, ignore those directions, and give this delicious side a try soon. Enjoy!

Ingredients for 4 portions:

1 1/2 cups cold water

1 cup long grain rice

1 large bok choy, separated, and sliced

1 tsp soy sauce, plus more to taste

1/2 tsp toasted sesame oil

1 tsp sambal chili sauce

toasted sesame seeds to garnish