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 Sausage and Chickpea Bowl with Goat Cheese

The holiday season seems to ensure we consume more than our daily quota of sugar intake, which is probably why we crave our veggies and greens. With Vancouver still reeling from its unusual cold snap, we’re also embracing our veggies roasted or sauted. This one-pot sausage and chickpea bowl with goat cheese hits many of our winter food requirements:

  • It’s hot (hello, roasted goodness)
  • It still has lots of colour (hello, tasty veggies)
  • It’s satisfying (hello, chickpeas and local sausage)
  • It has cheese (enough said) 🙂 | One-pot-sausage-and-chickpea-bowl-with-goat-cheese

This meal is quick to put together (think, under 30 minutes) and I like to think of it as more of a broad pairing-guide, than a recipe. During the winter, we usually have roasted vegetables 4 or 5 times a week and change-up the protein as our cravings desire. So this recipe is more of a “what to add to your warm veggies” meal, than anything else.

I know I’ve mentioned it before, but we like spicy food. We picked up a few pork Habanero sausages from the local butcher, and they really added a great flavour to this meal. Pair that with a few cloves of garlic, a glug or two of white wine, and a sprinkle of tangy goat cheese, and this meal definitely elevated our roasted veggies up a notch or two. | One-pot-sausage-and-chickpea-bowl-with-goat-cheese | One-pot-sausage-and-chickpea-bowl-with-goat-cheese

I can see this sausage and chickpea bowl coming together in one of two ways:

  1. The lazy-man’s approach: Roast your veggies and chickpeas together on a tray in the oven. Cook the sausages at the same time, flipping them every 7 or 8 minutes, until they’re cooked through. Then throw everything into a large bowl, mix with the fresh herbs, and top with a sprinkling of goat cheese.
  2. The slightly more active-man’s approach: Saute the veggies and chickpeas together in a large pot on the stove. Cook the sausages in the oven, flipping them every 7 or 8 minutes until they’re cooked through. Then throw the sliced sausages, fresh herbs and a sprinkling of goat cheese into the veggie pot. | One-pot-sausage-and-chickpea-bowl-with-goat-cheese

Either way, the result is quick, flavourful and healthy meal that will ease any guilt you might have after taste-testing all those extra rugelach, for quality-assurance purposes 🙂 | One-pot-sausage-and-chickpea-bowl-with-goat-cheese

One-Pot Sausage and Chickpea Bowl with Goat Cheese
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
This healthy one-pot meal comes together in under 30 minutes. Use any veggies you'd like, to completely customize your dinner.
  • 1 medium onion, thinly sliced into half moons
  • 3 cloves garlic, diced
  • 2 medium bell peppers, sliced into strips
  • 1 pint (~350 g) cherry tomatoes, halved
  • 2 red thai chilies, finely chopped (optional)
  • 1 small bunch of kale, thinly sliced or shredded
  • 1 can (398 mL) chickpeas, drained and rinsed thoroughly
  • 150 g (~2 large) pork Habanero sausages (or flavour of your choice)
  • Glug of white wine, or white wine vinegar
  • 50 - 75 g soft goat's cheese
  • Handful of fresh cilantro, finely chopped
  • Handful of fresh mint, finely chopped
  1. Prick the sausages and place on a tray. Broil in the oven for 25 minutes, or until cooked completely, flipping every 5 to 7 minutes. Allow to cool briefly before slicing into pieces.
  2. At the same time, heat a small amount of olive oil in a large pot over medium heat.
  3. Add the onions, garlic and chilies and saute until translucent, about 5 minutes. Add the bell peppers, tomatoes and chickpeas and cook until softened, about 10 minutes.
  4. Deglaze the pan with a glug of white wine, then add the chopped kale and stir until the kale starts to wilt.
  5. Add the sliced sausage, cilantro and mint to the pot and stir until combined.
  6. Divide into bowls and top with the goat cheese.

Enjoy the One-Pot Sausage and Chickpea Bowl with Goat Cheese! | One-pot-sausage-and-chickpea-bowl-with-goat-cheese

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

Healthy, Baked Onion Rings

A few weeks ago, we saw a picture go past on our Twitter feed, for baked onion rings. They looked very, very good and we decided there and then that we needed to try our own version. | Baked onion rings

So I did some snooping around online to see what I could find. The result? Many variations on the same basic theme, all of which seemed to include a flour coat, an egg / milk coat, and a breadcrumb coat. Some recipes went all fancy and swore by an overnight buttermilk soak, others added crushed-up potato chips or Parmesan cheese in with their breadcrumbs. | Baked onion rings

So we tried a simple version, and it was pretty tasty, although I found it really hard to get the breadcrumbs to stick to the onion rings. Actually, most recipes mentioned you needed to really press the breadcrumbs onto the onion rings to get them to stick properly. This, perhaps, should have been a cue that I was going to struggle. But, while difficult and time-consuming to make, that first batch of onion rings were good enough that we tried making them again the following night.

The result? EPIC FAIL!

I was half-way through an onion before the cursing began. Nothing was sticking properly! Jonty took over the process, which helped to lower my blood pressure, but the resulting onion rings were not that great.

Never deterred by a kitchen fail, The Pearson’s forged ahead the next weekend. We did what all the recipes suggested – dip the onion rings in a flour mixture, then in an egg / milk mixture, and then in the breadcrumbs – FAIL.

We tried the overnight buttermilk soak – FAIL.

We tried the “shake-n-bake” approach – major FAIL.

The breadcrumbs just weren’t sticking to the onion rings! So I went back online and searched. And then, I found a YouTube video that brought me back from the brink of onion-ring insanity. | Baked onion rings

The key to successful baked onion rings?

  • Add a bit of flour to the egg / milk mixture, to make a really runny batter.
  • Give the onion rings two dunks in the egg mixture! (Order: egg mixture, flour, egg mixture again, then the breadcrumbs).
  • The finer the breadcrumb, the easier it will stick.

Rejoice! We found our awesome healthy, baked onion ring recipe! | Baked onion rings

These are good. These are healthy. These are easy to make.

We made them twice over the long weekend. The only reason we didn’t make them 3 times was because we only had 2 onions in the house. Actually, we’ve made them every weekend night for the past 3 weeks, because they’re delicious and healthy and feel like the ultimate versatile dipping treat! | Baked onion rings

In case you didn’t know, they taste fantastic with homemade guacamole. They are superb with an easy peanut sauce. And if you want to kick up the spice a notch, dunk them in a homemade red curry paste! I guarantee these baked onion rings will be a total household pleaser, for the young and old alike 🙂

So, learn from our many trials and many errors, and make these onion rings!

Healthy, Baked Onion Rings
Recipe type: Snacks
Prep time: 
Cook time: 
Total time: 
  • 1 medium onion, cut into rings 2-cm wide
  • ½ cup milk
  • 1 large egg
  • ½ tsp sea salt
  • ½ cup flour, divided
  • 1 cup breadcrumbs
  1. Pre-heat the oven to 450 F and line a baking tray with parchment paper.
  2. Set up your dunking stations using 3 moderately deep bowls (I find using tupperware food storage containers works well). In one bowl, whisk together the milk, egg, salt and 1 tbsp of flour. In a second bowl, add the flour (1/2 cup minus 1 tbsp). In the third bowl, add the breadcrumbs.
  3. Dip an onion ring into the egg mixture, ensuring the ring is completely coated.
  4. Shake off the excess batter and dip it into the flour bowl. Swirl the bowl around, flipping the onion, to ensure all sides are completely coated in flour.
  5. Shake off the excess flour before dipping it back into the egg mixture. Again, coating all sides.
  6. Shake off the excess, then finally dip the onion ring into the breadcrumbs. Swirl the bowl around, flipping the onion, to ensure all sides are completely coated.
  7. Shake off the excess breadcrumbs before placing the onion ring on the parchment-lined tray.
  8. Repeat with the remaining onion rings.
  9. Lightly mist the onion rings with a spray oil and place in the oven.
  10. Bake for 30 minutes, flipping half-way through the baking time, until the onion rings are golden brown.
  11. Serve hot, with your favourite sauce.
I will often prepare the onion rings in the morning and place the entire tray, uncooked, in the fridge. In the evening, when we are ready to eat, it is just a matter of pre-heating the oven and then baking them up.

Enjoy! | Baked onion ringsSave











New Meal Monday: Banh-Mi Turkey Meatballs with Soba

Do you ever find yourself in a cooking rut, falling back on the same meals every week? We are guilty of this, especially on the days when we get home late after a climbing session. Every so often, however, the stars (and grocery bags) align, and we come up with a new weekday meal that exceeds all expectations. The game-changer of our grocery bag? Ground turkey. The shake-it-up recipe? Banh-Mi turkey meatballs! | Banh-mi turkey meatballs with soba noodles

There are so many flavour combinations I want to try incorporating into our meals, but never seem to remember them when faced with the urgent dilemma of “what to eat for dinner tonight”. Vietnamese-inspired food is one of them – specifically, those found in traditional Banh-mi sandwiches. They always look so fresh and flavourful, and every time I see one pop up on my food blog feeds, the light bulb goes off, “Ah, right, I wanted to try a version of that!”.

So when Jonty announced his grocery store haul, I immediately pounced on my dinner choice – a Vietnamese Banh-mi inspired turkey meatballs! While we shifted the carb of choice from the white bread bun to the buckwheat soba noodle, the essence of the dish remained. | Banh-mi turkey meatballs with soba noodles

These turkey meatballs are quick to prepare and the taste was amazing – at first bite, I immediately wished I would have thought of trying these sooner! Baked in the oven, they are healthy, nutritious, and full of good protein (over 13 g of protein per meatball!). They also freeze well, so definitely make a big batch of them for those nights when you’re in a rush to eat. | Banh-mi turkey meatballs with soba noodles

To make this meal even easier to prepare, try slicing the veggies (carrots, peppers, zucchini, etc) into very thin strips. In the last few minutes of boiling the soba noodles, throw the veggies in with them, turning this into a great one-pot meal! They will soften just enough to tangle in with the noodles, but not get mushy.

Toss the veggies and noodles with a bit of the tangy dressing and reserved pasta water, plate with the turkey burgers, and dinner can be on the table in just over 30 minutes. | Banh-mi turkey meatballs with soba noodles

If you’re looking for a healthy meal with a fresh, savory taste, give this recipe a try. I know these turkey meatballs will definitely be allowed into our “must repeat” category. Ah, the benefits of New Meal Monday for shaking us out of our cooking rut 🙂

Banh-Mi Turkey Meatballs with Soba Noodles
Nutrition Information
  • Serves: 15 meatballs, 4 bowls
  • Serving size: 1 meatball
  • Calories: 100
  • Fat: 5.2 g
  • Saturated fat: 1.4 g
  • Carbohydrates: 0.9 g
  • Sugar: 0.2 g
  • Sodium: 105 mg
  • Fiber: 0.2 g
  • Protein: 13.3 g
  • Cholesterol: 46 mg
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
For the Meatballs:
  • 1 kg ground turkey
  • 2 red Thai chilis, finely chopped
  • 3-inch piece fresh ginger, peeled and finely chopped or grated
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
  • 1 tsp fish sauce
  • 1 tsp low-sodium soy sauce
  • ½ tsp cream of tartar
  • ¼ tsp baking soda
  • 1 tbsp water
For the Sauce:
  • 2 tbsp olive oil
  • 1 tbsp fish sauce
  • 1 tbsp maple syrup
  • 1 tsp rice vinegar
  • 1 lime, juice and zest
  • 1 red Thai chili, finely chopped
  • 2 tbsp fresh mint, finely chopped
  • 2 tbsp fresh cilantro, finely chopped
For the Noodles:
  • 230 g / 8 oz buckwheat soba noodles
  • 3 medium carrots, peeled and thinly sliced
  • 2 medium bell peppers, thinly sliced
  • Handful cilantro, finely chopped
  • 2 tbsp cashews, finely chopped (optional)
Make the Turkey Meatballs:
  1. Preheat the oven to 400F and line a baking tray with parchment paper.
  2. In a small bowl, combine the cream of tartar, the baking soda and water, and leave to sit while mixing the turkey.
  3. In a large bowl, combine all the remaining ingredients for the turkey burgers and gently mix until well combined. Add the water and cream of tartar mixture and mix until combined.
  4. If the mixture seems too wet, place in the fridge for 10 minutes to chill.
  5. In ¼ cup measures, scoop out the turkey mixture, form into a ball shape and place on the parchment-lined tray. Bake the meatballs in the oven for 30 to 35 minutes, flipping half-way through.
Make the Pasta and Sauce:
  1. While the meatballs are cooking, make the sauce. Place all ingredients into a jar with a lid, and shake well to combine. The oil and vinegar will probably separate before you need it, so shake before adding to the pasta.
  2. In a large pot, cook the soba noodles according to package directions. A few minutes before the noodles have finished cooking, add the sliced carrot and peppers.
  3. Drain the noodles and vegetables, retaining some of the cooking liquid, and then return the noodle mixture to the cooking pot. Add the sauce to the bowl and toss thoroughly to coat the noodles and veggies. Add some of the pasta water, as needed.
  4. When the meatballs are cooked, divide the pasta into 4 bowls, adding a couple to the top of each. Garnish with chopped cashews and more cilantro, if desired.
The meatballs will keep, covered, in the fridge for up to one week, and in the freezer for up to 3 months.

Enjoy! | Banh-mi turkey meatballs with soba noodles