#asianpaleo

[storiesoftheex]

A little Asian tonight! Chicken lettuce wraps with a Dijon sauce and inside out egg roll! #asianpaleo #yummy #fullofflavor #healthyfood

[drkarenslee]

How to Make Roasted Nori - GIM

How to Make Roasted Nori – GIM

Ok, this recipe/tutorial is almost too embarrassing to post. To me, a Korean mom, making Roasted Nori (GIM is the Korean word and since it’s shorter, I’ll be using it for this post) is like boiling water. That’s how easy it is. So when I saw GIM labeled as “snack” on store shelves for the first time, I laughed. Out loud. I mean, no one buys these pre-made stuff! Well, no one ‘used’to anyway when…

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[kumchealthgirl]

Thai Curry Chicken

Spicy and fresh tasting, this Thai-inspired curry takes less than 20 minutes to prepare. Serve with basmati rice.  Takes  under 30 minutesMakes 4 servings

INGREDIENTS  2teaspoons olive oil2teaspoons minced fresh ginger1pound (480g) skinless boneless chicken breasts, cut crosswise into thin strips1cup (8 fl oz/240ml) fat-free low-sodium chicken broth1/2cup (4 fl oz/120ml) evaporated skim milk1-3teaspoons Thai green curry paste1/4cup thinly sliced fresh basil1tablespoon chopped fresh cilantro1/4teaspoon coconut extract (optional)1/2teaspoon salt1/2teaspoon freshly ground pepper1 1/2cups (6 oz/180g) snow peas or sugar snap peas, strings removed3 to 4green onions (white and green parts), diagonally cut into 1-inch (2.5cm) pieces PREPARATION   1. Heat oil in a large nonstick skillet over medium-high heat. Add 1 teaspoon of ginger, and sauté for 1 minute. Add chicken and sauté for 4 to 5 minutes or until lightly browned. Using a slotted spoon, transfer chicken to a bowl and set aside.2. Pour chicken broth and evaporated milk into skillet. Stir in curry paste, 2 tablespoons of the basil, cilantro, the remaining 1 teaspoon ginger, coconut extract, if using, salt and pepper. Bring to a boil, lower the heat and simmer for 8 minutes or until the sauce thickens.3. Return the chicken and juices to the skillet. Add snow peas and green onions; simmer for 3 to 5 minutes, or until chicken is cooked through. Remove from heat and stir in the remaining 2 tablespoons basil.

[kumchealthgirl]

East West Chicken Dish

Ginger, curry, lime and pineapple combine to flavor a lively dish.  Takes  30-60 minutesMakes 2 servings (other serving sizes at left)  INGREDIENTS  2cloves garlic,chopped

1teaspoon chopped fresh ginger

2teaspoons sugar

1 1/2teaspoons curry powder

2teaspoons olive oil

1tablespoon low-sodium soy sauce

1tablespoon fresh lime juice

24-ounce (120-g) boneless, skinless chicken breasts or turkey escalopes, pounded to an even thickness

18-ounce (240-g) can pineapple tidbits in unsweetened juice, undrained

No-stick cooking spray

Process:

1.In a mini-processor or in a mortar with a pestle, work garlic, ginger, sugar, curry and oil into a paste. Scrape into a small bowl and stir in soy sauce and lime juice. Place chicken or turkey on a plate. Spoon a little spice paste onto each piece and spread evenly on both sides. Cover with plastic wrap and refrigerate for 20 to 30 minutes.

2. Stir pineapple bits and juice into the remaining spice paste and set aside.

3. Spray grill rack or grill pan with cooking spray. Light an outdoor grill or heat a stovetop grill pan over medium-high heat. Grill the chicken or turkey for 3 to 4 minutes per side. Transfer to a cutting board and let cool for 1 or 2 minutes before cutting into strips.

4. Add the reserved pineapple/spice mixture. Cook over medium heat for 2 to 4 minutes until hot. Remove from the heat and transfer to dinner plates. Arrange the chicken strips on top of the noodles. Add any toppings, if using.