Today’s recipes are all Asian-inspired and all delicious!
Whether you’re craving some vitamin-rich bok choy or want a nice chicken recipe for date night, these meals are perfect for a variety of occasions.
The best part? Each recipe calls for healthy ingredients and healthy preparation. You won’t have to worry about counting calories or watching your diet when you cook these meals!
Let’s check out these ways you can bring some creative Asian flare to your cooking repertoire.
Crispy Orange Chicken
- ½ of a cup of orange juice concentrate (no sugar added)
- 3 tablespoons of coconut aminos
- 1 tablespoon of olive oil
- Zest from one orange
- 3 cloves of garlic, minced
- A dash of red pepper flakes
- 2 packets of Stevia
- 1 tablespoon of coconut oil
- 5 lbs. of boneless and skinless chicken thigh, cut into bite-sized pieces
- A dash of salt and pepper
- A dash of granulated onion
- 1 tablespoon of sesame seeds
- 3 green onions, chopped
- Combine the orange juice concentrate, coconut aminos, olive oil, orange zest, red pepper flakes, and Stevia in a small bowl. Mix well and set aside.
- In a large skillet, heat the coconut oil (medium-high heat).
- Generously season the chicken pieces with salt, pepper, and granulated onion. Add chicken to the hot skillet, and brown on all sides.
- When the chicken is almost fully cooked, add the orange sauce, stirring to coat all of the chicken. Cook, uncovered, simmering the sauce until thickened and until it fully sticks to the chicken.
- Garnish with sesame seeds and freshly chopped green onion.
Grilled Bok Choy
- 2 lbs. of bok choy
- 1 tablespoon of olive oil
- ¼ of a teaspoon of garlic salt
- 1/8 of a teaspoon of paprika
- 1/8 of a teaspoon of black pepper
- 1 teaspoon of seasoned salt
- Preheat the grill, and lightly oil the grate.
- In a small bowl, combine the oil and seasonings. Mix well.
- Slice the bottom off the head of bok choy, and wash each stem.
- Lay bok choy on the prepared grill. Brush with the seasoned oil mixture. Cover the grill, and cook until stems show grill marks (about 4 minutes). Turn the bok choy, brush with more seasoned oil mixture, and grill the other side.
- Transfer to a platter and serve.
Japanese Chicken Stir Fry
- 1 head of cauliflower
- ¼ of a cup of coconut aminos
- ¼ of a cup of mirin (sweet rice wine)
- 1 tablespoon of coconut nectar
- 1 tablespoon of apple cider vinegar
- 2 tablespoons of organic chicken broth
- 3 teaspoons of sesame oil, divided
- 1 lb. of skinless and boneless chicken breasts
- 8 oz. of snow peas, halved lengthwise diagonally
- 1 bunch of green onions, cut into 1-inch pieces
- Wash the cauliflower, discard the leaves, and chop into small pieces. Grate the pieces with a food processor. In a large skillet, heat the coconut oil over medium heat. Add the shredded cauliflower. Sauté for about 5 minutes or until tender. Season with salt and pepper. Serve as you would traditional rice.
- Combine the coconut aminos, mirin, coconut nectar, apple cider vinegar, and chicken broth in a small saucepan. Bring to a boil. Reduce the heat, and simmer for 3 minutes. Remove from the heat.
- Heat a large non-stick skillet or wok over medium-high heat. Add 2 teaspoons of toasted sesame oil to a pan. Swirl to coat. Add the chicken breasts to a pan. Cook for 3 minutes or until browned on each side. Transfer them to a cutting board. Cool slightly. Cut into 1-inch slices.
- Return the pan to medium-high heat. Add the remaining 1 teaspoon of toasted sesame oil to the pan. Add the snow peas and onions. Sauté for 2 minutes. Add the coconut amino mixture and chicken to the pan. Cook for 2 minutes or until the liquid is syrupy and the chicken is thoroughly heated, stirring frequently. Place 1 cup of rice in each of the 4 shallow bowls. Top each serving with 1 cup of the chicken mixture.