Coconut Lime Chicken and Zucchini

COCONUT LIME CHICKEN AND ZUCCHINI

yield: 5 TO 6 SERVINGS

 

prep time: 15MINUTES MINS

cook time: 15MINUTES MINS

total time: 30MINUTES MINS

INGREDIENTS

• 2 to 3 tablespoons olive oil
• 1 to 1 ½ pounds boneless, skinless chicken breasts or thighs, cut into bite-size pieces
• Salt and pepper
• 2 cups diced zucchini
• 1 can (13.5 ounces) light or regular coconut milk
• 1 tablespoon cornstarch (optional – see note)
• 1 jalapeno pepper, finely minced (seeds removed for less heat)
• 1 tablespoon grated fresh ginger (see note)
• 3 cloves garlic, finely minced
• 1 teaspoon brown sugar
• Zest of one lime
• 1 tablespoon fresh lime juice (from about 1 medium lime)
• Hot, cooked rice or quinoa, for serving
• Chopped cilantro, for garnish (optional)

INSTRUCTIONS 

• In a 12-inch nonstick skillet, heat 1 tablespoon of the olive oil over medium heat until hot and rippling. Pat the chicken pieces dry with a paper towel and season lightly with salt and pepper.
• Add the chicken in a single layer (may need to cook multiple batches so as not to over crowd the skillet), and cook until golden and mostly cooked through (the chicken will continue to cook in a later step), about 2 minutes per side. Remove to a plate, leaving as much oil in the skillet as possible. Repeat with remaining chicken, if needed.
• Add another drizzle of olive oil to the pan and heat over medium heat. Add the zucchini and cook until golden and sizzling on one side, about 1 minute. Sir or flip and cook another minute or so until the zucchini is tender (but not soft and mushy). Season lightly with salt and pepper.
• Remove the zucchini to the plate with the chicken – again, leaving as much oil behind in the pan as possible.
• Whisk together the coconut milk and cornstarch together until smooth. Set aside.
• If the skillet is dry, add a couple teaspoons of olive oil. Over medium heat, add the jalapeno, ginger and garlic. Cook, stirring constantly, for 30-45 seconds. Scrape up any browned bits from the chicken and zucchini.
• Add the coconut milk mixture and brown sugar. Bring to a gentle simmer over medium-low heat and cook for 1-2 minutes, whisking constantly.
• Add the cooked chicken and zucchini back to the skillet. Stir and simmer for 3-4 minutes until the chicken is cooked through and the sauce has thickened. Stir in the lime zest and lime juice. Season with additional salt, if needed (it will probably need it).
• Serve over hot, cooked rice or quinoa and garnish with fresh cilantro, if desired.

Source: Mel's Kitchen Cafe

Instant Pot Thai Coconut Lime Chicken Soup

  Instant Pot Thai Coconut Lime Chicken Soup with Rice Noodles

Thai Whole Chicken

• 3.5 lb. whole chicken (or you can use 2-3 Costco sized chicken breasts)
• 2 inch piece of fresh ginger, sliced in matchsticks
• 8 cloves garlic, smashed
• 1 medium onion, cut into quarters
• 2 small thai red chilis or jalapeno (I've only had it with a jalapeno - seeds removed)
• 1 handful cilantro stems
• 1 cup chicken broth or water
• 1 tsp coarse sea salt
• 1/2 tsp fresh ground black pepper

Coconut Lime Broth

• 2 cans coconut milk *I used 1 full-fat and 1 lite
• 2 tsp freshly grated ginger
• 1 medium thai red chili, sliced or jalapeno (I've only had it with a jalapeno- seeds removed)
• 1 lime of juice
• 1 tsp sea salt

Add-In's

• 4 cups swiss chard or other leafy green like spinach or kale (I've only had it without this)
• 8 ounces noodles *see notes for options*

Toppings

• fresh sliced chili
• fresh cilantro leaves
• lime wedge

INSTRUCTIONS

 

• Remove the bag of giblets from inside the cavity of the chicken (if the chicken came with them). Wash the chicken well and dry with paper towels. 
• Add chicken to the insert of your instant pot, sprinkle with salt and pepper and cover with ginger, garlic, onion, chilis, cilantro stems, and chicken broth.
• Carefully place the lid on instant pot and turn to locked position. Once the lid is locked turn the vent to the "sealing" position.
• Select the manual setting to 25 minutes.  After 25 minutes allow the pressure to naturally release for 10 minutes, then turn the vent valve to "venting" and carefully allow the remainder of the pressure to release.
• Carefully remove the chicken from the broth. It should be fall off the bone tender. Set aside.

Thai Coconut Lime Broth

• Using a fine mesh sieve strain the broth over a large bowl. Return the broth to the instant pot. Add the broth ingredient list (coconut milk, grated ginger, chili, lime juice and sea salt.) Stir well to combine.
• Replace the lid and lock in place. Turn the vent to "sealing" position. Press the manual button and set to 3 minutes.
• While broth is getting all fragrant and perfect, shred your chicken and set aside.
• Cook noodles according to package instructions (see notes on why I don't do this step in the instant pot)
• After 3 minutes allow broth to natural release for a few minutes and then gently turn the vent valve to the "venting" position and carefully manually release the pressure.
• Remove lid, add swiss chard to the hot broth and stir until gently wilted (about 1 or 2 minutes)

Plating

• Ladle broth into bowls, add shredded chicken, noodles, fresh cilantro, sliced chilis (optional), and an additional squeeze of lime juice.

NOTES from the blog

• She make the noodles separately because she doesn't like soggy noodles 
• She used a Korean Noodle or angel hair pasta. I've had it with Taste of Thai Vermicelli Rice noodles Angel hair (gluten free, wheat free) she got it at Target, I got mine at Smiths
• The blog has nutrition facts are for the whole chicken, as she mentioned in the instructions you will have quite a lot of chicken meat and may want to reserve half for another recipe or it works just fine using chicken breasts

Recipe Source

Abra's Kitchen

Chicken and Rice Stew

 CHICKEN AND RICE STEW

1 tablespoon extra-virgin olive oil

5 carrots, sliced

1 yellow onion, chopped

1 teaspoon fine sea salt (leave out if broth is not low-sodium)

8 cloves garlic, minced

2 tablespoons finely chopped fresh ginger

¼ to ½ teaspoon red pepper flakes (depending on spice preference)

6 cups low-sodium chicken broth 

1 pound boneless, skinless chicken breasts and thighs 

1 cup short-grain brown rice

3 cups packed fresh spinach (optional)

1 cup chopped fresh parsley leaves

1 tablespoon fresh lemon juice

Parmesan cheese (optional)

1. Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the carrots, onion, and salt and cook, stirring accasionally, until soft but not brown, about 5 minutes. Add the garlic, ginger, and pepper flakes and cook, stirring continuously, for 1 minute.
2. Add the broth, chicken, and rice and bring to a boil. Reduce the heat to low and simmer, covered, until the chicken is cooked through and the rice is tender, 30 minutes. Remove the chicken from the pot, place on a cutting board, and use two forks to shred it.
3. Return the chicken to the pot and stir in the spinach, parsley, and lemon juice. If too thick, thin with a little additional broth of water. Taste and season with additional salt and pepper flakes, if needed. Ladle into soup bowls and top with freshly grated Parmesan (if desired).
4. To make this dish in a slow cooker, simply combine the oil, car-rots, onion, salt, garlic, ginger, pepper flakes, broth, chicken, and rice. Cook on high for 4 hours or low for 6 to 8 hours. Just before serving, add the spinach, parsley, and lemon juice and more broth if too thick.

From a cookbook from Cecy Wheeler

Turkey Avocado Veggie Wraps

 

TURKEY AVOCADO VEGGIE WRAPS

yield: 4 WRAPS

 

prep time: 20 MINS

total time: 20 MINS

INGREDIENTS

• 1 medium avocado
• 2 tablespoons mayonnaise (or sour cream)
• 1 tablespoon fresh lime juice
• Salt and pepper
• 4 tortillas or wraps (10- to 12-inches) Note: Mission brand has a few gluten free soft tortillas including vegan Spinach and Herb wraps that I saw at my Smiths
• 8 ounces shaved deli turkey
• 4 cups torn or chopped fresh spinach
• 1 cup shredded carrots or broccoli slaw mix
• 1 English cucumber, cut into thin matchstick slices
• 1 cup halved cherry or grape tomatoes
• 2 bell peppers, orange, red, yellow or green, cut into thin slices
• ½ cup finely shredded Parmesan cheese (optional)
• Oil and vinegar (optional
• Salt and pepper

INSTRUCTIONS 

• In a small bowl, mash the avocado, sour cream or mayo, lime juice, and a pinch of salt and pepper together until combined.
• To assemble the wraps, spread a couple tablespoons of the avocado spread over the wrap (leaving a thin border around the edge).
• Layer the following on one half of the wrap: turkey, spinach, carrots (or broccoli slaw), cucumbers, cherry tomatoes, bell peppers, Parmesan cheese.
• Sprinkle with salt and pepper and a dash of olive oil and favorite vinegar (balsamic is delicious here), if desired.
• Starting from the edge loaded with turkey and veggies, roll up tightly. The avocado spread should help "seal" the wrap closed on the long edge.
• Cut in half. Serve immediately or refrigerate, well wrapped, for an hour or so before serving (any longer and the avocado spread may darken in color – doesn't affect the taste).

Recipe from Mel's Kitchen Cafe