SANDRA'S HOMEMADE SWEET THAI CHILI SAUCE

A delightful sweet chili sauce I created today in under 20 minutes,
and at the rate we go through this decadent condiment ~
it's bound to be quite the '$$ saver' as well...

Yield: 1 cup

Prep: 5 Mins.

Cook: Appx. 15 minutes

INGREDIENTS

1/2 cup white vinegar

1/2 cup + 2 tablespoons granulated sugar

1/4 cup water

3 tablespoons fish sauce

2 tablespoons quality white wine

3 teaspoons garlic granules (or powder)

1/2 to 1 tablespoon dried red chili flakes (1/2 TB mild, or 3/4 TB spicy, or 1 TB hot)

--1-1/2 tablespoons cornstarch dissolved in 4 tablespoons cool water

--2 drops red all-natural organic food coloring

METHOD

Place all ingredients (except cornstarch-water slurry mixture, and food coloring) in a small, heavy-bottom saucepan. Bring to a rolling boil. Reduce heat to medium and let boil for 10 minutes to reduced sauce by half. (The vinegar odor will be quite pungent as it burns off.)

In a small bowl, combine 4 TB water with 1-1/2 TB cornstarch to form a slurry.

Reduce heat to low and add cornstarch-water slurry mixture, and the red food coloring. Stir to incorporate, then continue stirring until the sauce thickens, about 2 minutes.

Remove saucepan from heat and carefully taste-test (I do so by spooning some sauce on a plate to let cool slightly). You should first taste sweet, followed by sour, then spicy and salty hints. If sauce isn't sweet enough, add a little more sugar. If not spicy enough, add more chili flakes.

Pour finished sauce into a 1/2-pint Mason jar, cover, and store in refrigerator (will last up to 6 months).  Serve as a condiment, dip, or marinade. ~ Enjoy!

SANDRA’S IRRESISTIBLE CRISPY CHINESE CHICKEN SALAD

This irresistible salad is like a meal in itself,
and fairly quick to prepare
using leftover chicken or shrimp as well...

Servings: (8)

Prep: 10 Mins.

Cook: 30 Mins.

INGREDIENTS/METHOD

Chicken:

4 skin-on bone-in chicken thighs

½ teaspoon garlic granules

½ teaspoon onion granules

½ teaspoon kosher salt

¼ teaspoon freshly ground pepper

Place the chicken in a saucepan large enough to hold the chicken pieces comfortably. Add enough water to cover the chicken. Bring to boiling over medium-high heat; reduce heat to low. Cover the saucepan and simmer until the chicken is no longer pink and fully cooked through (170 degrees), about 30 minutes.  

Remove chicken thighs from broth and set to cool on a plate, and then remove skin and bones from breasts, and cut chicken into strips. (*See Tip below to save chicken broth for later use.)

Crispy rice noodles:

1 (8.8 oz pkg.) Chinese rice noodles

1/2 cup vegetable oil

Meanwhile, pour boiling water over rice noodles, and let stand for 15 minutes.  

Heat 4 tablespoons of oil in wok or skillet to 350 degrees.  

Drain the rice noodles.

To crisp noodles, using tongs carefully place tender noodles in small batches in the hot oil in wok to fry for about 2 minutes, and then drain on paper towels.

Dressing:

5 tablespoons low-sodium soy sauce

2 tablespoons rice vinegar

1 teaspoon hot garlic chili sauce, more if you like it spicier

2 tablespoons honey

1 tablespoon sesame oil

2 teaspoons ground ginger

In a medium bowl, whisk together the soy sauce, rice vinegar, hot garlic chili sauce, sugar, sesame oil and ginger.

 Salad:

8 cups chopped romaine lettuce

1 (14 oz. can) bean sprouts, drained

¼ cup shredded carrots, about 1 carrot

--Prepared rice noodles, separate slightly

--Prepared chicken, cut into strips

1/3 cup finely chopped peanuts

1 tablespoon toasted sesame seeds

2 tablespoons finely chopped red onion

4 tablespoons finely chopped cilantro, or 2 tablespoons dried

In a large bowl, toss together the romaine, bean sprouts, carrots, noodles, chicken, peanuts, sesame seeds, green onions, and cilantro. Add the dressing, tossing to lightly coat. 

Serve immediately. ~ Enjoy!

~~~~~~~~~~~~~~~~~~~

*Tip:  Save chicken broth by letting it cool, skim it (or use a broth/oil separator), and then store broth in an airtight container either in the refrigerator or freezer to make soups, stews, sauces, or gravies, and so on at a later time.

SANDRA’S THAI-STYLE SWEET POTATOES and CARROTS

A simple to prepare 

superbly delicious side dish

that you’ll probably be making

over and over again...

Servings: (4)

Prep: 10 Mins.

Bake Time: 45 Mins.

INGREDIENTS

2 large sweet potatoes, peeled and cut into 1” cubes

2 large carrots, peeled and cut into 1” chunks

1 tablespoon olive oil

1 tablespoon unsalted butter, melted

1 teaspoon freshly squeezed lemon juice

1/8 teaspoon ground cayenne pepper

1/4 teaspoon ground cumin

1 tablespoon dried cilantro

2 tablespoons quality maple syrup

Kosher salt and freshly ground pepper, to taste

METHOD

Preheat oven to 350 degrees.

Place chopped vegetables and remaining ingredients in a medium bowl; toss to coat.  Pour mixture into an 8”x8” casserole dish, cover, and bake for 45 minutes ~ Enjoy!

SANDRA'S AWESOME ASIAN BEAN THREAD SALAD

This is a spicy Thai peanut 
flavored type of salad, 
which is superbly delicious...

Servings: (4 to 6)

Prep: 20 Mins. | Let Stand: 15 Mins.

Posted: by Sandra

INGREDIENTS

***Bean Threads

5 oz. pkg. bean threads

***Sauce

2 tablespoons low-sodium chicken stock

1-1/2 tablespoons lime juice

1 tablespoon sugar

1 tablespoon low-sodium soy sauce (I prefer tamari)

1 garlic clove, grated

1/2 teaspoon onion powder

1 tablespoon rice wine vinegar

1 tablespoon light olive oil

1-1/2 tablespoons hoisin sauce

2 tablespoons creamy peanut butter

1/2 teaspoon sesame oil

½ teaspoon hot garlic chili sauce (I like mine spicy; use less if you prefer)

***Salad

1 carrot, shredded

¼ red bell pepper, finely julienned

1 cup fresh arugula, chopped

2 tablespoons chopped fresh cilantro leaves

1/2 teaspoon organic dried mint

1 teaspoons organic dried basil leaves

***Garnish

2 tablespoons organic sesame seeds, toasted

METHOD

Place uncooked bean threads in a medium heatproof glass bowl, pour boiling water over them and let soak for 20 minutes, just until noodles are translucent and softened. Drain noodles in a colander, and pour them back into the dry mixing bowl.

Meanwhile, in a small glass bowl add the sauce ingredients, and microwave on high for 1 minute.  Whisk sauce to emulsify, and set aside.

Using kitchen shears, cut the noodles so they are manageable, and add the sauce to them.  Add the salad ingredients; tossing to combine.  Let salad stand for 15 minutes at room temperature for flavors to meld.

Meanwhile, toast the sesame seeds in a dry non-stick skillet over medium-low heat, just until light golden brown and fragrant.

Plate salad, and sprinkle with toasted sesame seeds. – Enjoy!