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.

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ClimbEatCycleRepeat.com | 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.

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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!

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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
 
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Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Ingredients
  • 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
Instructions
  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!

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Apple and Brussels Sprout Slaw

Did you watch the Superbowl this past weekend? We did not. We don’t have cable, so we didn’t even watch the commercials, like many choose to do. Instead, we climbed in the last bouldering competition of the season (I managed to nab third place!). It was a great way to spend a Sunday afternoon, especially if you prefer to play versus watch.

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Just because we don’t watch football, doesn’t mean we don’t enjoy some of the classic football-watching nibbles! On Saturday we picked up a bone-in pork-shoulder from the local butcher to make the most delicious slow-cooked pulled pork, and I baked a batch of my super-soft slider buns (Jonty was still taking his welding course, so I had the kitchen to myself). And what goes hand-in-hand with a meal like this? A good-old tangy, crunchy slaw!

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The great thing about a meal like this is that you can make everything a day or two before, and it tastes better the longer it sits. And after a good day of hard bouldering, coming home to dinner all prepped to eat, is like wonderful gift to yourself 🙂

ClimbEatCycleRepeat.com | Apple and Brussels Sprout Slaw

This apple and brussels sprout slaw makes use of the great winter fruits and veggies at the market. Feel free to use the standard green cabbage, if you don’t like brussels sprouts or can’t find them in the store. And I would urge you to find a great tart, crunchy apple for this recipe (we use our favourite Pink Lady apples). When pairing the slaw with something like pulled pork, we find the acid in the coleslaw helps to cut down the richness of the pork.

ClimbEatCycleRepeat.com | Apple and Brussels Sprout Slaw

If you’re still living under a blanket of snow (apparently Vancouver still wants to hit us with the white stuff this year!) this is a great winter salad to add a bit of colour and crunch to your meal.

Apple and Brussels Sprout Slaw
 
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Recipe type: Dinner
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Cook time: 
Total time: 
This is a tangy, crunch slaw that holds up well in the fridge, with flavours improving the longer it sits.
Ingredients
For the salad
  • 1 tart apple (like Pink Lady), julienned
  • 12 - 15 brussels sprouts, shredded
  • 1 red Thai chili pepper, finely chopped (optional)
  • 2 green onions, green and white parts thinly sliced
  • ¼ cup cilantro, chopped
For the dressing
  • 3 tbsp non-fat greek yogurt
  • 1 tbsp extra virgin olive oil
  • 1 tsp apple cider vinegar
  • 1½ tbsp fresh lemon juice (about 1 medium lemon)
  • Salt and pepper, to taste
Instructions
  1. Mix the apple, shredded brussels sprouts, chili pepper, green onions and cilantro in a bowl.
  2. Whisk together the dressing ingredients, and pour over the salad. Toss to combine.
  3. Season with salt and pepper, to taste
  4. Let sit in the refrigerator at least 30 minutes before serving.

Enjoy this Apple and Brussels Sprout Slaw!

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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) 🙂

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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.

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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.

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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 🙂

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One-Pot Sausage and Chickpea Bowl with Goat Cheese
 
Author: 
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.
Ingredients
  • 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
Instructions
  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!

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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.

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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!

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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!

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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.

ClimbEatCycleRepeat.com | 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
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Inspired by the recipe from How Sweet It Is
Ingredients
  • 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
Instructions
  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!
Notes
If you want to keep this vegetarian, use vegetable broth instead and replace the chicken with another protein, like chickpeas or tofu.

Enjoy!

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Spicy Carrot and Fig Salad

I had never eaten a fresh fig until a few years ago, when a friend asked if we wanted any from her neighbour’s tree. “Yes!”, was the obvious answer! Fresh figs are a wonderfully tasty fruit, especially when their skin starts to give way and a bit of their nectar seeps out. And when a fig is perfectly ripe (or over-ripe!), it has a sweetness that pairs perfectly with a little spice. Case in point is this Spicy Carrot and Fig Salad.

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The idea for this salad came about after a trip into Whole Foods, where they had strategically placed the best looking figs right at the entrance to the store. They were staring me down, and I was sucked in immediately. Good thing they are in season right now, because they were actually a reasonable price, so I couldn’t refuse!

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There are only a handful of ingredients in this salad – a few tangled carrots are tossed with a spicy vinaigrette and the wheat berries give a nice nutty chew and a bit more substance to the salad. I really think the spicy vinaigrette brings out the best of the sweet fresh figs!

Like most of our salads, the recipe here is a general guide. If you don’t like spicy foods, leave out the chilies. If you have other veggies in you fridge, feel free to use them up. We like adding grains like farro or wheat berries to our salads, as they hold up well in the fridge over a few days, and keep us feeling full well into the afternoon.

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So if you’ve never eaten a fresh fig before, make friends with a fig-laden neighbour, or grab a pint of them at the store while they are still in season, and make this salad! 🙂

Spicy Carrot and Fig Salad
 
Author: 
Recipe type: Dinner
Prep time: 
Cook time: 
Total time: 
Inspired in part, by the Marrakesh Carrots in Sprouted Kitchen: Bowl and Spoon cookbook.
Ingredients
  • ½ cup dry wheat berries (or farro or other grain)
  • 3 - 4 medium to large carrots, peeled and grated or spiralized
  • 1 shallot, finely chopped
  • 2 green onions, white and green parts finely chopped
  • 4 Medjool dates, pitted and chopped
  • 4 fresh figs, sliced
  • 2 red Thai chilies, chopped (remove the seeds, if you want a milder heat)
  • 1 good handful fresh cilantro, finely chopped
  • 1 good handful fresh basil, shredded
  • 1 lime, zest and juice
  • ½ tsp ground cumin
  • ¼ tsp ground turmeric
  • ¼ tsp ground nutmeg
  • 1 - 2 tbsp olive oil
Instructions
  1. Rinse the wheat berries under running water. Place in a medium sauce pan and pour enough water in to cover them by at least 5 cm. Bring to a boil, then reduce the heat. Partially cover the pan and let simmer until tender to the bite, about 25 minutes. Drain and leave to cool before adding to the salad.
  2. While the wheat berries are cooking, prepare the rest of the salad. Place the carrots, shallot, green onions, dates, fresh figs and chilies into a large bowl. Toss to combine.
  3. Add the lime juice and zest, the olive oil and fresh cilantro and basil. Sprinkle in the cumin, turmeric and ground nutmeg. Toss well to thoroughly combine.
  4. Add the cooked wheat berries and toss to combine.
  5. Serve the salad with added sliced fresh figs on top, if desired.
Notes
This salad tastes very good after sitting for a bit. It will hold up well in the fridge for at least 2 days.

Enjoy!

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