I got so excited this past week. We took the Cave Toddler to the park a few days in a row, went on walks, wore shorts and short sleeve shirts! It was incredible. Then it snowed yesterday. I reverted back to winter hibernation, oops. At least this gives me hope that it will be getting warmer and it will be soon. Warmer weather brings gardens and fresh produce which also means lots and lots of new recipes. Winter sucks all my inspiration but summer? Summer and I are good friends when it comes to cooking.
On one of the first warm days, I had an intense stir fry craving. This recipe was the result. The sauce didn't thicken as much as I wanted originally but the flavor, oh man, that flavor was amazing. If you eat white rice then this can be served over it. If you are totally grain free, serve it over cauli "rice."
Sweet and Spicy Chicken Stir-Fry
Ingredients
2 2/3 c chicken stock, divided
1/3 c Sweet chili sauce
Juice from 2 oranges
1 tsp garlic powder
Sriracha to taste
1 lb chicken, cooked and shredded (I used home canned)
2 tbsp cooking fat
4-5 c assorted veggies (I personally used green beans, onions, broccoli, and sliced carrots)
Combine 2 c chicken stock and juice from the oranges in a small sauce pan, simmer to reduce by about 2/3. You want maybe 1/2 - 3/4 c left.
While the stock is reducing, melt the butter in a large cast iron skillet. If using onions, add them diced first to saute until translucent. Add in remaining veggies and saute until softened but not cooked all the way. Add the chicken and garlic powder, stir to combine.
When the sauce is reduced sufficiently, add the 2/3 c chicken stock and sweet chili sauce and simmer to make sure everything combines well. Pour over chicken and veggie mixture. Add sriracha to desired spice level and simmer as low as it can go until the veggies are tender, you don't want to lose too much liquid. Serve over rice or cauli "rice."
Showing posts with label sriracha. Show all posts
Showing posts with label sriracha. Show all posts
Tuesday, April 15, 2014
Tuesday, November 12, 2013
Best Damn Chicken
I accidentally made this recipe one night. I just wanted a garlic Sriracha roasted chicken recipe but the roasted garlic/Sriracha mixture wasn't enough for the blender to blend up. So I started throwing other things in that I thought were great. This is what happened. I will be completely and totally honest: if I had to eat one food for the rest of my life THIS would be That Food. It works great for whole chickens, chicken parts, and Cornish hens. It is so amazeballs. Cave Dad took leftovers in his lunch for work and got upset that there was no more chicken to dip in the fantastic glaze this makes.
We are hoping to one day amass enough bones and leftover glaze to make an amazing Asian style soup with cabbage and kelp noodles and all sorts of great things. That will be for another day.
On to the recipe!
Ingredients
1 head garlic
3 tbsp cooking fat
2 tbsp coconut aminos
3 tbsp teriyaki sauce
3 tbsp Sriracha (or 5 tbsp of my Homemade Sriracha because it isn't as spicy)
1 whole chicken, innards removed
We are hoping to one day amass enough bones and leftover glaze to make an amazing Asian style soup with cabbage and kelp noodles and all sorts of great things. That will be for another day.
On to the recipe!
Ingredients
1 head garlic
3 tbsp cooking fat
2 tbsp coconut aminos
3 tbsp teriyaki sauce
3 tbsp Sriracha (or 5 tbsp of my Homemade Sriracha because it isn't as spicy)
1 whole chicken, innards removed
Peel the garlic and
coat in 1 tblsp melted cooking fat. Roast in 350° oven for about 20 minutes.
Puree first five ingredients (everything but chicken). Coat the
chicken with it. You can refrigerate for a couple hours or pop it right
into the oven. Bake in a Dutch oven at 350° for 1.5 hours or until the internal
temperature reaches 165°. While it is resting, get all the drippings
and juices and pour in a small sauce pan. Boil until reduced by half.
Devour chicken dipped in the glaze.
Homemade Sriracha, WHAT?!
We are a Sriracha house. We loooove the rooster sauce. 
Pictured here: Cave Toddler attempting to drink straight from the bottle.
The ingredients aren't really too terrible (Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum) but we try to avoid additives and we get a shit ton of chilis through out the summer from our Terripin Farms CSA. What better way to use them up than making our favorite sauce?
Ingredients
1 lb chilis
1/8 c apple cider vinegar
1 tbsp raw honey
3/4 tsp salt
4 oz water
Slice and seed chilies then dry roast in a 375F degree oven 20-25 minutes.
Blend with apple cider vinegar, salt, water, and honey until it has a smooth appearance. Bring to a boil in a small sauce pan for 5 minutes continually stirring. Strain the mixture to remove any remaining peels and seeds.
Yields approximately 8 oz.
Lasts about 7-10 days. Use your nose to check.
Pictured here: Cave Toddler attempting to drink straight from the bottle.
The ingredients aren't really too terrible (Chili, sugar, salt, garlic, distilled vinegar, potassium sorbate, sodium bisulfite and xanthan gum) but we try to avoid additives and we get a shit ton of chilis through out the summer from our Terripin Farms CSA. What better way to use them up than making our favorite sauce?
Ingredients
1 lb chilis
1/8 c apple cider vinegar
1 tbsp raw honey
3/4 tsp salt
4 oz water
Slice and seed chilies then dry roast in a 375F degree oven 20-25 minutes.
Blend with apple cider vinegar, salt, water, and honey until it has a smooth appearance. Bring to a boil in a small sauce pan for 5 minutes continually stirring. Strain the mixture to remove any remaining peels and seeds.
Yields approximately 8 oz.
Lasts about 7-10 days. Use your nose to check.
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