peanut oil for skin

HEALTHY CHICKEN PAD THAI

Skip the takeout and whip up this healthier Chicken Pad Thai at home! This gluten-free version is a lighter take on the classic, packed with lean chicken, crunchy veggies, and brown rice noodles for a nutritious twist.

Ingredients:

  • For the Pad Thai:
    • 5 oz brown rice noodles
    • 2 tablespoons olive oil
    • 1 lb boneless, skinless chicken breasts (pounded thinly)
    • 1 cup red bell peppers, sliced thinly
    • 2 cups carrots, sliced thinly
    • 1/2 cup chopped onion
    • 1 tablespoon garlic, minced
    • 1 cup bean sprouts
    • 2 eggs
  • For the Sauce:
    • 1 tablespoon peanut butter
    • 2 tablespoons honey
    • 2 tablespoons lime juice
    • 1.5 tablespoons rice vinegar
    • 2 tablespoons fish sauce
    • 1/4 cup coconut aminos or low-sodium soy sauce
  • For Garnish:
    • 1/4 cup green onions, sliced thinly
    • 1/3 cup peanuts, crushed or chopped
    • Red pepper flakes (optional)
    • Lime wedges (optional)
    • Cilantro (optional)

Instructions:

Prepare the Chicken: Cut the chicken into 1-inch square pieces. Heat 1 tablespoon olive oil in a large sauté pan over medium-high heat. Add the cubed chicken and cook for 12-15 minutes until browned and fully cooked. Set aside.

Cook the Noodles: While the chicken is cooking, bring a pot of water to a boil and cook the rice noodles according to the package directions. Drain and set aside.

Make the Sauce: In a bowl, whisk together the peanut butter, honey, lime juice, rice vinegar, fish sauce, and coconut aminos (or soy sauce). Set aside.

Sauté Vegetables: In the same pan you used for the chicken, add the remaining olive oil. Add the bell peppers, carrots, garlic, and onion. Sauté uncovered for 10 minutes. Stir in the bean sprouts and cook for an additional 2 minutes.

Scramble the Eggs: Push the veggies to one side of the pan and crack the eggs into the other side. Scramble the eggs until cooked through (about 2 minutes). Stir the eggs into the vegetable mixture and remove everything from the pan. Set aside.

Cook the Sauce: Add the sauce mixture to the empty pan and bring to a boil, stirring constantly for 1 minute. The sauce should bubble and slightly thicken.

Combine Everything: Add the cooked noodles, chicken, veggies, and eggs back into the pan with the sauce. Toss to combine and heat through.

Garnish: Garnish with chopped peanuts, green onions, and optional red pepper flakes, lime wedges, or cilantro.

      CRISPY, CREAMY CHICKEN CORDON BLEU

      This Chicken Cordon Bleu recipe brings together a delightful combination of textures and flavors. Juicy chicken breasts are seasoned with garlic and onion powders, then filled with layers of savory ham and creamy Swiss cheese. Rolled, chilled, and coated in a crispy breadcrumb crust, each piece is fried to golden perfection. 

      To elevate the dish, a rich Dijon sauce is prepared using butter, garlic, flour, milk, mustard, and Parmesan cheese, adding a luscious finishing touch. Perfect for family dinners or special occasions, this recipe pairs wonderfully with your favorite sides for a satisfying and impressive meal.

      INGREDIENTS

      • 4 boneless, skinless chicken breasts
      • Salt and pepper, to taste
      • 1 tablespoon garlic powder
      • 1 tablespoon onion powder
      • 16 slices Swiss cheese
      • ½ lb thinly sliced ham
      • Peanut or vegetable oil, for frying
      • 1 cup (125 g) all-purpose flour
      • 4 eggs, beaten
      • 2 cups (100 g) panko bread crumbs

      Creamy Dijon Sauce

      • 3 tablespoons butter
      • 2 garlic cloves, minced
      • 3 tablespoons all-purpose flour
      • 2 cups (480 mL) milk
      • ¼ cup (60 g) Dijon mustard
      • 1 cup (100 g) shredded Parmesan cheese
      • Salt and pepper, to taste

      INSTRUCTIONS

      • Season the Chicken: Sprinkle chicken breasts with salt, pepper, garlic powder, and onion powder. Toss to coat evenly.
      • Flatten the Chicken: Place each chicken breast between two sheets of plastic wrap. Use a meat mallet, rolling pin, or heavy pan to pound them to about ½ inch (1 cm) thick.
      • Layer and Roll: Remove the plastic wrap and layer each chicken breast with 2 slices of Swiss cheese, 2 slices of ham, another 2 slices of Swiss cheese, and another 2 slices of ham. Roll the chicken tightly and wrap it in a fresh sheet of plastic wrap. Twist the ends tightly and secure them. Chill in the fridge for 30 minutes.
      • Prepare for Frying: Heat 2 inches (5 cm) of oil in a tall-sided pan to 325°F (170°C). While the oil heats, set up three dishes: one with flour, one with beaten eggs, and one with panko breadcrumbs.
      • Coat the Chicken: Dredge each chilled chicken roll in flour, then egg, and finally breadcrumbs, ensuring an even coating.
      • Fry to Perfection: Fry each roll for about 5 minutes per side, or until golden brown. If the internal temperature hasn’t reached 165°F (75°C), transfer the rolls to a wire rack over a baking sheet and bake at 325°F (170°C) until fully cooked.
      • Make the Dijon Sauce: In a saucepan over medium heat, melt butter and sauté garlic until fragrant. Stir in flour and cook for 1 minute. Gradually whisk in milk, ensuring no lumps form. Cook until thickened. Stir in Dijon mustard, Parmesan cheese, salt, and pepper. Remove from heat.
      • Serve: Slice the chicken rolls and drizzle with the creamy Dijon sauce.

      NOTES

      • Pair this dish with your favorite sides, like roasted vegetables or mashed potatoes, for a complete meal.