One-Pot Thai Peanut Shredded Chicken

Have you ever had an idea for something you want to eat, and it comes together exactly as you hoped it would? This Thai Peanut Shredded Chicken dish was that meal. Quite often, we start talking about our “weekend food” early in the week (like, Tuesday morning 😉 ). If we can, we try to cook something new on the weekends, because it can often take longer to make than a standard weeknight meal and we have more time.

I made a batch of my slider buns the previous weekend, so the plan was to do pair those with something. Our first thought was pulled pork (because we love it), but then I saw a few recipes float by online that used tantalizing words like Vietnamese and lemongrass and slow-cooked.

So my brain took those words and ran in a completely different direction and came up with: chicken breast, poached in a Thai broth, shredded and tossed in a spicy peanut sauce. | One-pot Thai peanut shredded chicken | One-pot Thai peanut shredded chicken

Have you ever used the poaching method to cook anything other than eggs? We’ve poached fish before, but nothing else. I must say, this method was the main reason this meal came together so quickly, it’s fast and easy, and keeps the meat juicy and flavourful. | One-pot Thai peanut shredded chicken

As a bonus, I found this was so quick to make that it could easily be moved into the weeknight meal category… and it only uses one pot… and you get super tasty leftovers…

What’s not to love! | One-pot Thai peanut shredded chicken

We ate this Thai peanut shredded chicken piled high on the slider buns, topped with slices of fresh, juicy pineapple. It was a match made in Saturday-night food heaven.

I bet it would be equally fantastic in a taco or alongside a crunchy salad, or simply straight from the pan. This wild-card recipe is definitely going to be added to our weeknight rotation!

One-Pot Thai Peanut Shredded Chicken
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
  • 500 g boneless skinless chicken breast, or 750 g bone-in chicken breast / thighs
  • 2 cloves garlic, minced
  • 2-inch piece fresh ginger, peeled and diced
  • 2 to 4 Thai red chilis (depending on how spicy you like your food)
  • 1 stalk lemongrass (bottom ⅓ thinly sliced, middle ⅓ chopped into large pieces, upper ⅓ discarded)
  • 2 cups low-sodium chicken broth
  • 2 - 3 tbsp natural peanut butter
  • 1 tbsp low-sodium soy sauce
  • 1 lime, zest + juice
  • 1 handful cilantro, finely chopped
  • 1 tbsp peanut oil, or neutral oil
  1. In a large pot, saute the garlic, ginger, lemongrass slices and red Thai chilis in peanut oil until soft and fragrant, about 5 minutes.
  2. Add the chicken broth, chicken pieces and lemongrass chunks. Bring to a boil, then reduce the heat to a simmer. Cover the pot and poach the chicken until the meat is cooked, about 20 to 25 minutes.
  3. Remove the chicken and place it on a plate to cool. Once it is cool enough to handle, shred the meat with 2 forks.
  4. Skim off any fat from the chicken broth and return the pot (with broth) back to the stove top. Add the peanut butter and soy sauce and whisk to combine. Over medium-low heat, allow the mixture to reduce and thicken. This should take about 10 to 15 minutes. Add the lime juice and zest and chopped cilantro.
  5. Add in the shredded chicken and stir to combine. Once the chicken is warmed through, it's ready to serve.

Enjoy this One-Pot Thai Peanut Shredded Chicken! | One-pot Thai peanut shredded chicken

One-Pot Chicken Burrito Farro Bowl

This past weekend, three separate storms blew through the Pacific Northwest. We had lots of rain and lots of wind and there were generally times when we wanted to do nothing but hole up in the apartment with a bowl of warm food and a good movie. So, in between the climbing and the van work, that’s exactly what we did! I love meals like this Chicken Burrito Farro Bowl. This one-pot meal is full of protein, nutrient-dense carbs and lots of veggies. It requires minimal prep time, and minimal hands-on time. And did I mention it only uses one pot? These are the meals that make me happy 🙂 When we need to fuel our bodies for a big climbing day, this is the type of food we love to eat. | One-Pot Burrito Chicken Farro Bowl

There are certain foods we like to buy every week, to make our lunch and dinner prep much easier. One of these is a roasted chicken from a local grocery store, which we split and keep in the fridge, using the leftovers as one of our meal-savers.

Need to bulk out your lunch? Add some roast chicken.

Want to make your dinner omelettes more interesting? Leftover chicken to the rescue! | One-Pot Burrito Chicken Farro Bowl

The inspiration for this meal came from this Chicken and Rice post; as soon as I saw it, I knew I wanted to try a simplified version. To make it quicker (hello, roast chicken!) without sacrificing flavour, and add a bit more nutritional heft (hello, nutty farro) without taking away the goal of using only one pot.

This recipe is one of those that can be whipped up on a weeknight when your time might be crunched. We diced up fresh heirloom tomatoes, but using canned tomatoes along with roasted leftover chicken means the prep for this meal is minimal. And while it may not look like much, it is unbelievably tasty! | One-Pot Burrito Chicken Farro Bowl

We’ve made it a few times now – the first, we added big dollops of guacamole to it, and nibbled it on the weekend, alongside some tortilla chips and a Netflix movie.

Highly recommended.

The second time, we were more civilized and ate at the table.

Equally tasty.

And the bonus of a one-pot meal like this is that, for a household of two, there is more than enough left over for lunch the next day! And believe me, you want to eat these leftovers. | One-Pot Burrito Chicken Farro Bowl

The idea is the same as a basic chicken-and-rice meal, where everything is simmered under enough liquid to cook the rice. Think of it like making risotto, but with less hassle in the stirring department. The spices and black beans take it into “Burrito Territory″ and, although we prefer the nutty bite of farro to standard rice, we have made it with brown rice and it still tastes great.

Again, like many of these one-pot meals, it’s easy to customize depending on your dietary preferences or what you have in your pantry! I bet tofu or chickpeas would make a great substitute for the chicken. Maybe try quinoa or cauliflower rice instead of the farro! So many variations, so few stormy weekends 😉

One-Pot Chicken Burrito Farro Bowl
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Inspired by the recipe from How Sweet It Is
  • 1 medium yellow onion, diced
  • 2 cloves garlic, diced
  • 1 medium red pepper, diced
  • 2 - 4 red thai chilis (depending on your spice tolerance, omit if necessary)
  • 1 tsp ground cumin
  • ½ tsp paprika
  • 1 tsp chipotle powder
  • 1 tsp cayenne pepper (or less, depending on your spice tolerance)
  • ½ tsp sea salt
  • 1 tbsp tomato paste
  • 700 g fresh tomatoes, diced (or 1 - 14 oz can)
  • 1 cup uncooked farro, rinsed and drained
  • 1 14-oz can black beans, drained and rinsed thoroughly
  • 250 g (~2 cups) roasted chicken, cut up into bite-sized pieces
  • 1 cup low-sodium chicken broth
  • ¼ cup chopped cilantro
  • 1 lime, zest and juice
  1. In a large pot, heat a small amount of oil over medium heat. Add the diced onion, garlic and red thai chilies and saute for a few minutes, until the onion starts to soften.
  2. Add the cumin, chipotle powder, cayenne powder, paprika, sea salt and tomato paste. Stir around until the onion mixture is completely coated, then add the red pepper and saute for a few minutes until the pepper starts to soften.
  3. Add the diced tomatoes (and juices), uncooked farro, black beans, roasted chicken and broth. Stir until everything is mixed together.
  4. Bring the mixture to a boil, then reduce to a simmer. Cover the pan with a lid and simmer until the farro is cooked, about 30 to 40 minutes. Stir every so often to prevent sticking to the bottom.
  5. Once the farro is cooked, add in the lime juice and zest and sprinkle the chopped cilantro over the chicken mixture. Stir to combine, and serve!
If you want to keep this vegetarian, use vegetable broth instead and replace the chicken with another protein, like chickpeas or tofu.

Enjoy! | One-Pot Burrito Chicken Farro Bowl

Apricot and Kale Salad with Cumin-Scented Chicken

I feel like we’ve been heavy on the dessert posts over the last few weeks, but as tasty as they are, that’s not all we fill our bellies with – honest! During the week, we aim to have dinner on the table in under 30 minutes, which usually means we fill our plates with a salad and some type of protein, saving our treats and time-consuming meals to enjoy on the weekend. It’s a good thing we love our greens!

Salads are so easy to throw together and rarely require a recipe. Case in point is this apricot and kale salad. With all the great benefits of kale, it’s a no-brainer, adding it to your daily diet. And the last-minute addition of a cumin vinaigrette definitely elevated our salad game this evening 🙂 | Apricot and kale salad

Our salads are quite formulaic and we generally add ingredients that follow the same basic FASST rule. What’s this rule I speak of? Well, let me tell you 🙂

The FASST rule:

  1. FAT: Use an oil (olive, peanut, sesame) in your dressing, or slice up an avocado. Fats help the body get the most nutrients out of your salad greens.
  2. ACID: A squeeze of fresh lemon or lime juice, or vinegar (white wine, red wine, balsamic) will really brighten up the taste of your food.
  3. SALT: Add just a pinch of salt to really bring out the flavours. A splash of tamari, soy sauce or fish sauce will do the same.
  4. SWEET: The sweet balances out the salt. More often than not, we add fruit. Fresh fruit is easy in the summer, but dried fruit (dates, cranberries, raisins) are nice and easy as well. No fruit in your house? Add a drizzle of maple syrup in with the olive oil.
  5. TEXTURE: Adding some crunch or chew to your salads will keep them interesting and filling. We add cooked grains (farro, quinoa, lentils) or nuts and seeds, and usually other raw veggies. | Apricot and kale salad

The time-saving weeknight cheat:

We will often buy a roast chicken earlier in the week and add it to our meals over the following few days. It’s a life-saver on those nights when you’re rushing home from work, or when you need to bulk out a meal and time is of the essence. This salad comes together in about 15 minutes and, like all of our weeknight salads, can be filled with whatever you have in the fridge.

Hopefully you’ll take advantage of the last of the late-summer stone fruits! I know that peaches and nectarines would be great in this salad, too.

Apricot and Kale Salad with Cumin-Scented Chicken
Recipe type: Dinner
Prep time: 
Total time: 
For the salad:
  • 1 bunch of kale, thinly chopped
  • 4 ripe apricots (or any in-season fruit)
  • Handful of blueberries (grapes would be great)
Add ins:
  • Sunflower seeds
  • Toasted almonds, roughly chopped
  • Chopped cilantro or parsley
  • Roast chicken breast, shredded
For the Vinaigrette
  • 1 tbsp olive oil
  • 1 tsp toasted sesame oil
  • 1 tsp ground cumin
  • ½ tsp ground paprika
  • ½ fresh lemon, juice and zest
  • Pinch of sea salt
  1. Finely chop the kale. Whisk up the vinaigrette ingredients in a small bowl or jar and pour over the kale leaves. Quickly massage the vinaigrette into the leaves, to soften. Allow this to sit while you prep the remaining ingredients.
  2. Slice the apricots into medium-sized wedges and roughly chop or shred any roast chicken you have on hand. Add to the salad.
  3. Toss in blueberries, sunflower seeds, toasted almonds and chopped cilantro.
  4. Mix thoroughly and serve.
This salad holds up well in the fridge over a few days. Great for leftover lunches.

Enjoy this Apricot and Kale Salad! | Apricot and kale salad

Easy Chicken Satay with Spicy Peanut Sauce

If you’re living on the West Coast, you’re probably in for another soggy weekend and are looking for something to warm you up. If you’re living in Eastern Canada, you’re probably in for another hot weekend and are looking for something that doesn’t require you to turn on the oven. My food solution for both? This easy chicken satay! | Easy chicken satay

One of the first cookbooks Jonty and I bought together (along with a Toast-R-Oven that we still have today, over 15 years later!) was this Thai cookbook. The recipes were easy to make, with relatively few ingredients, and the food always tasted good. For two young students on a very tight budget, this was a good thing, as it meant we didn’t have to go out to our local Thai restaurant for our spicy-food kick – we could just make it at home!

Fast-forward 15 years later, and we’re still looking for ways to incorporate the spicy, flavourful Thai-inspired foods. Chicken satay is one of those dishes that people love to eat. Maybe it’s the food-on-a-stick thing, or maybe it’s the spicy peanut flavour. Whatever the reason, this recipe is a keeper and with BBQ season in full swing, it makes a great addition to any summer grilling plans.

As with most marinaded foods, the longer you leave the chicken hanging out in the marinade, the more flavourful the satay will be. I mixed this up in the morning and grilled the chicken in the afternoon, a few hours later. If you can leave it for at least 30 minutes, however, I suspect your taste buds will be more than happy!

If you have a handful of skewers, feel free to use them. If you’re a skewer-free house, don’t rush out to buy any, just grill the chicken pieces as is. In one way, it’s almost easier if you don’t use skewers!

The only accompaniment you need for the chicken satay is a simple peanut sauce, and we’re pretty firm that you cannot omit this, because peanut sauce is one of the greatest sauces known to humankind 🙂 We shared a recipe for our easy peanut sauce a few weeks ago, and now’s the time to bring it out! If you want to make an even easier peanut sauce, just blend up some peanut butter, lime juice and soy sauce and thin with water. | Easy chicken satay

We mixed up a simple salad to serve the chicken satay with, and it was a perfect bowl-food dinner! | Easy chicken satay

So get your summer grill on and make this easy chicken satay!

Easy Chicken Satay
Recipe type: Dinner
Prep time: 
Cook time: 
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Adapted from the book Simply Thai Cooking
  • 750 - 800 g boneless, skinless chicken breast, sliced into 5-mm thick slices
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • ½ tsp ground turmeric
  • 2 - 3 red Thai chilis, finely chopped (or omit, if you don't like spicy food)
  • 2 cloves fresh garlic, finely chopped
  • ½ tsp fresh ground pepper
  • 1 tbsp pure maple syrup
  • 1 tbsp olive oil
  • 2 tsp low-sodium soy sauce or tamari
  • 1 lime, juice and zest
  • 1 tsp fish sauce
  1. Slice the chicken into 5-mm thick strips, that run the length of the chicken breast. To make this easier, place the chicken in the freezer for 10 minutes to firm it up.
  2. Mix up marinade and pour over the strips of chicken. Marinade the chicken for at least 30 minutes, up to 24 hours.
  3. Grill the chicken under broiler or on the BBQ.
  4. Serve the chicken satay with a simple salad and peanut sauce.

Enjoy! | Easy chicken sataySave

10-Spice Chocolate Chicken Chili

This 10-Spice Chocolate Chicken Chili is a flavourful, filling meal that is guaranteed to warm you up on a chilly, rainy (if you live in Vancouver!) evening. | 10-spice chocolate chicken chili

We were off on vacation last week, and spent our days cooking, eating, cycling and climbing. The two warm, sunny days we had, which were great for cycling, quickly morphed into cold days with heavy rain, so we made the best of it and did a lot of indoor climbing! On those days, we gravitated towards warm comfort foods, and this was one of those meals.

For some time, I have been eyeing a 10-Spice Chocolate Chili recipe from the My New Roots cookbook, and I finally got around to making it. I modified the recipe to accommodate our pantry stock, and upped the protein by-way of a roasted chicken, which we picked up the day before. | 10-spice chocolate chicken chili

The chili was really easy to make, requiring only a bit of chopping. I would say it took just under an hour to get dinner on the table, and most of that time was just letting the chili simmer away, leaving it to generate a great flavour. | 10-spice chocolate chicken chili

If you are concerned about using cocoa powder in a savory stew, don’t be! Just make sure to use a good-quality, unsweetened cocoa powder. Although I’ve never had it, I think the 10-spice chocolate combo would be along the same lines of a Mexican molé sauce – spicy, with a great depth of flavour 🙂 | 10-spice chocolate chicken chili

If you lead a very active lifestyle, this 10-Spice Chocolate Chicken Chili is a great meal for a few different reasons:

The sweet potatoes:

  • These little power-houses are a rich source of vitamins and minerals (A, C, D, iron, potassium, to name a few). They are also high in fibre, making them a slow-burning carbohydrate – perfect for keeping your energy levels up during the day!

The chicken and beans:

  • If you are vegetarian or vegan, the chicken can be left out and replaced with tofu or another variety of bean or lentil.
  • You will get a major boost of protein in one bowl, which will keep you full for the afternoon.

The flavour factor:

  • The chili tastes great the day you make it, and even better the second day. It freezes  well too, so make a big batch and portion the leftovers for those rushed days when you need dinner on the table quickly. | 10-spice chocolate chicken chili

We served this with a sprinkle of cilantro and a squeeze of lime, along with a few unsalted tortilla chips; it worked surprisingly well!

Whether you are still in the depths of winter or not, this is a great one-pot meal to have in your recipe book, and can be customized endlessly, based on your taste preferences – gluten-free, vegan, vegetarian or meat-filled – anything goes 🙂

10-Spice Chocolate Chicken Chili
Nutrition Information
  • Serves: 8 - 10 bowls
  • Serving size: 1 bowl
  • Calories: 175
  • Fat: 3.2 g
  • Saturated fat: 0.9 g
  • Carbohydrates: 29 g
  • Sugar: 9.1 g
  • Sodium: 175 mg
  • Fiber: 9.4 g
  • Protein: 12 g
  • Cholesterol: 18.8 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Based on the vegetarian chili recipe in My New Roots cookbook.
  • 1 medium onion, diced
  • 2 medium bell peppers (any colour), diced
  • 3 small sweet potatoes or yams, cubed
  • 2 - 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • 1 tsp sea salt
  • ½ tbsp ground cinnamon
  • 1 tbsp chipotle powder (less, if you don't want it too spicy)
  • ½ tsp freshly ground black pepper
  • ¼ tsp ground cloves
  • 1 tsp ground cayenne pepper (less, if you don't want it too spicy)
  • 1 tbsp dried thyme
  • 2 tsp dried oregano
  • 4 - 5 dried bay leaves
  • 30 g (1/4 cup) unsweetened cocoa powder
  • 4 large on-the-vine tomatoes, diced
  • 1 (398 mL) can unsalted diced tomatoes
  • 2 - 3 cups water
  • 1 (398 mL / 14 fl oz) can black beans, rinsed well and drained
  • 200 g cooked chicken, cut into cubes (we used a good-quality roast chicken from the grocery store)
  • 1 tbsp pure maple syrup
  • 2 limes, zest + juice
  • ¼ cup (handful) fresh cilantro, finely chopped
  1. In a heavy-bottomed pan, heat a dash of oil over medium heat.
  2. Add the diced onion and garlic to the pan and saute for 1 to 2 minutes, then add the ground cumin and ground coriander and stir to completely coat the onion. Saute for a few more minutes, until fragrant.
  3. Add the remaining spices (cinnamon, chipotle powder, black pepper, ground cloves, cayenne pepper, salt, thyme, oregano, bay leaves and cocoa powder) and cook for a few minutes.
  4. Add the fresh tomatoes, canned tomatoes with their juice, bell peppers, sweet potatoes, black beans, maple syrup and 2 cups of water. Stir to combine. You want enough liquid in the pot to just cover the vegetables. If necessary, add more water.
  5. Bring the chili to a boil, then reduce the heat, cover and let simmer until the vegetables are tender, about 20 minutes.
  6. About 5 minutes before you are ready to serve, add the cooked chicken, lime juice and zest, and chopped coriander. Taste and season to your liking, adding more salt, if necessary.
  7. Serve hot, garnished with additional cilantro and a few unsalted tortilla chips.
This recipe tastes better the longer it sits, so feel free to make it the day before serving. It also freezes well.

Enjoy! | 10-spice chocolate chicken chili