Tag Archives: spicy

Glazed Chicken and Szechuan Noodle Salad

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I am really bad at this blogging thing.  I get busy, it gets cold and dark, and the next thing you know, it’s been 7 months since the last time I blogged.  No excuses, just going to take another stab at it.  I hope at least a few people are still reading this…

My love of Cooking Light Magazine has been documented on this blog in the past, as many of my recipe adaptations start there.  While not always the most gourmet dishes in the world, Cooking Light is a great resource for quick dinners and lightened up versions of classics.  Most of the recipes are very simple, and leave a lot of room for interpretation…adding spice, herbs, and proteins to your taste.  (I am not being paid by Cooking Light.  Obviously.)

That said, I pretty much followed the recipe on this one.  As you can see from the pictures, we decided to chop up the grilled chicken at the end and tossed it in with the noodles.  The recipe calls for bottled Szechuan sauce, and I found something the in the Asian aisle of the grocery store called Spicy Szechuan Stir Fry sauce, so I used that.  It. Was. Spicy.  So, tread lightly with that one!  We added a side of simply roasted broccoli (head of broccoli cut into florets, drizzled with olive oil, sprinkled with salt and pepper, Roast at 400 degrees for about 10 minutes) for a complete meal.

Glazed Chicken and Szechuan Noodle Salad

Adapted from Cooking Light

  • 1 tablespoon grated peeled fresh ginger
  • 3 tablespoons hoisin sauce
  • 1 teaspoon olive oil
  • 4 teaspoons lower-sodium soy sauce, divided
  • 1 package boneless, skinless chicken breasts.  I used the thin sliced breasts, so the cooking time was reduced
  • 6 ounces uncooked udon noodles (thick, fresh Japanese wheat noodles) or whole-wheat linguine
  • 1/4 cup bottled Szechuan sauce
  • 1 tablespoon reduced-fat creamy peanut butter  
  • 2 teaspoons fresh lime juice  
  • 1 cup matchstick-cut carrots (I used bagged, shredded carrots)
  • 1/2 cup matchstick-cut green onions

Combine ginger, hoisin, olive oil and 2 teaspoons of soy sauce in a medium bowl; stir well. Add chicken; toss to coat.  You can allow to marinate for up to an hour, but it is not necessary. 

Heat the grill or grill pan to medium high. Place chicken on grill rack coated with cooking spray; grill until done. The thin cut breasts will cook in 3-4 minutes per side, larger pieces of chicken could take up to 15-18 minutes total.  I recommend a meat thermometer for this!  Remove from grill; cover.

Cook noodles according to package directions, omitting salt and fat. Drain and rinse with cold water; drain well. Combine Szechuan sauce, peanut butter, remaining soy sauce, and juice in a large bowl, stirring with a whisk. Add noodles, carrots, and green onions; toss and serve immediately with chicken on the side, or cut chicken up and stir into the noodles.

Turkey Chili

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My obsession with fall foods continues.  Is there a more fall-ish food than chili?  I doubt it.  Its warm and cozy, great for tailgating or game watching or just an easy dinner.  Added bonus? Freezes and reheats like a dream.

 I love stuff in my chili…meat, veggies, beans, tomatoes…which I know is not for everyone.  So, this is my hodge podge, kitchen sink turkey chili recipe. Omit that which you do not love, or add something you do.  Be warned, this recipe makes enough chili for an ARMY.  I would say 12 servings, at least. Feed a crowd, or enjoy the leftovers!

Turkey Chili

a BistroBess original

  • Olive oil
  • Salt and pepper
  • 2 pounds lean ground turkey
  • 2 large onions, chopped
  • 2 bell peppers, chopped (I used yellow)
  • 3 cloves garlic, chopped
  • 2 chipotle peppers in adobo, chopped (use one if you like less spice)
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 1 teaspoon dried oregano
  • 1 12 oz bottle beer
  • 1 15 oz can crushed tomatoes
  • 2 cans mild Rotel (tomato and chili mixture)
  • 1-2 cups chicken broth
  • 2 15 oz cans kidney beans, rinsed and drained
  • 2 15 oz cans black beans, rinsed and drained
  • 1 cup frozen corn kernels (optional)
  • 4 tablespoons masa (corn flour) dissolved in cold water (optional)
  • Sour  cream, shredded cheddar, chips or cornbread for serving

Heat a few tablespoons of olive oil in a large dutch oven over medium high heat.  Add the onions and peppers, cook for 3-5 minutes.  Add garlic, cook another minute or so.  Add chopped chipotle, chili powder, cumin, oregano, salt and pepper, cook for 2-3 minutes. 

Push the veggie spice mixture the edges of the pot to make a well.  Add the turkey.  Making the well allows the turkey to make contact with the bottom of the pot and brown.   Cook for about 5 minutes, until the turkey is about half way done, and then mix in with the veggies.   

Add the beer, crushed tomatoes, Rotel and about a cup of chicken broth. Allow to come to a boil, then turn the heat down, cover and let simmer for 20-30 minutes, stirring occasionally, and adding more chicken broth if needed.  The consistency is really a personal preference, depending on if you like a thick chili, or a slightly soupier version.

So, if you would like to add a bit of corn flavor goodness, and tighten up the liquid in the chili, stir in the masa/water mixture.  This acts much like a cornstarch slurry in Asian cooking, helping to thicken.  If you want to add the corn, do so now.  Allow to simmer for about 10 more minutes.

Check the chili for seasonings, add salt and pepper if needed. 

Serve the chili hot, with all the fixings!