One more recipe to finish the week off right. You might have noticed that my recipes lately are trending on the healthful side, and that is because we have been making an effort to get healthy in our house. My motto is still everything in moderation, but every now and again you have to buckle down to build good habits. I hope you enjoy these lighter meals as much as the others.
Sweet Ginger Cilantro Slaw
1/2 head Green Cabbage
1/2 head Red Cabbage
3 Green onions
1/4 C. Fresh Cilantro
1/4 C. Rice Wine Vinegar
1/4 C. Low Sodium Soy Sauce
1/2 Tsp Ginger powder
1 Clove Garlic
1 Tbsp Sesame Oil
1 Tbsp Honey
- Wash all of your produce.
- Prepare vegetables by shredding slaw. Grate or make ribbons of the carrots. Dice green onions, and chop cilantro.
- Place all the vegetables into a bowl and set aside.
- To make dressing, mix honey, sesame oil, ginger, soy sauce, and rice wine vinegar. Grate or press garlic clove, and add a pinch of the cilantro leaves chopped for the salad. Stir.
- Coat the vegetable with dressing, toss, and let sit in the fridge for about 10 minutes.
Peanut Butter Chicken
2 lbs Boneless Skinless Chicken Thighs
2 Tbsp Peanut Butter (creamy or chunky)
2 Tbsp Brown Sugar
2 Tbsp Low Sodium Soy Sauce
1 Tbsp Rice Wine Vinegar
1 Tsp Sesame oil
- Heat large non-stick skillet on medium heat.
- In a bowl or pie plate, mix peanut butter, brown sugar, soy sauce, rice vinegar, and sesame oil together with a wisk.
- Prepare chicken my removing from package and patting dry.
- Coat each piece of chicken in peanut sauce, and lay top down in your hot skillet.
- Cook about 4-6 minutes each side. If the chicken starts to get too dark before it’s cooked through, turn your heat down a bit and be patient.
- Remove chicken and let rest for 5 minutes before slicing.
Enjoy this over the slaw above, other salads, or serve with rice and sautéed spinach.
“Man can not live by bread alone; he must have peanut butter.” James A. Garfield