Thai Chicken With Spicy Peanut Sauce

One of my favorite restaurant dishes is a dish from The Cheesecake Factory that is called something like "Thai Chicken with Spicy Peanut Sauce." I really can't remember the exact name of it, and the last time I ate there it was sadly not on the menu. I have always wished I could figure out how to recreate this dish at home. Well, today, I did it. It's been more than a decade since I ate this, but it tastes how I remember it and is soooo good. This will definitely be something I will be making on a regular basis now! 

As you can see in the picture, I served mine with rice and steamed broccoli. It came served on top of noodles at The Cheesecake Factory.

Serves 2

Ingredients:

10 ounces skinless, boneless chicken breast, trimmed and cut into strips 

Salt and pepper, to taste

1 tablespoon olive oil

1/4 cup peanut butter

1 1/2 tablespoons Ponzu sauce*

Juice from 1/2 lime

1 tablespoon sweet Thai chili sauce

1 teaspoon sugar

1/2 teaspoon crushed red pepper (or more for more heat!)

1/4 cup cilantro, rinsed, patted dry, and roughly chopped

2 tablespoons unsalted peanuts, roughly chopped

2 lime wedges

Directions:

In a medium mixing bowl, whisk together peanut butter, Ponzu sauce (see below), lime juice, Thai chili sauce, sugar, crushed red pepper, most of the cilantro (save a little for garnishing), and 1 tablespoon of the chopped peanuts. Add a pinch of salt, to taste. Set aside.

Heat oil in a large skillet over medium high heat. Season chicken strips generously with salt and pepper, then cook in hot oil until cooked through, about 3 minutes per side. (Do not overcook.)

Add cooked chicken to bowl with peanut sauce. Toss until coated all over. Divide chicken between 2 plates and garnish with chopped peanuts, remaining cilantro, and lime wedges. 

*PONZU SAUCE - it's super easy to make your own!

1/8 cup of reduced-sodium soy sauce

1 tablespoon orange juice

1 1/2 teaspoons lemon juice

3/4 teaspoon rice vinegar

Whisk ingredients together until well-blended. Keep in a mason jar in the refrigerator.

My Favorite Salad

 I love this "big salad" so much. It is so healthy and has just the right balance of flavors. 

Here's how I make it:

1. Cover a 10-inch plate with a layer of "spring mix" salad greens.

2. Top with 5 grape tomatoes, halved; 4 black olives, halved; 3 broccoli florets, thinly sliced; about 2 tablespoons thinly sliced red onion; 1 baby carrot, shaved with a peeler; and 1/2 Gala apple, diced.

3. Sprinkle on 1/8 cup reduced-fat Feta cheese. Fresh-grind some pink Himalayan salt and peppercorn medley right onto the salad. 

4. Drizzle all over with 1 tablespoon extra-virgin olive oil and add some sprinkles of red wine vinegar.

The picture above is my breakfast this morning. My favorite salad along with a hardboiled egg and a glass of water (I had 2 cups of black coffee earlier). I do not like the taste of egg in my salad, which is why it is separate!

This breakfast is so satisfying and filling. I won't be hungry for hours!

Calories (not counting egg): 220

With 1 large hardboiled egg: 290

Tex-Mex Breakfast Tacos

These breakfast tacos are soooo tasty! I use corn tortillas not only to keep the calories lower compared to flour, but for the authentic Tex-Mex taste. The tortillas are broiled in the oven to where they just start to char - which adds an extra depth of flavor that is amazing! A little jarred salsa adds some moisture and flavor to the eggs, but the diced tomatoes, onions, and jalapenos with a sprinkling of lime juice adds a layer of freshness. Each taco is about 155 calories.

Yield: 4 tacos

Ingredients:

4 corn tortillas (50 calories each)

Cooking spray

3 eggs

1/4 cup fat-free refried beans

1/4 cup reduced-fat shredded Mexican cheese blend

2 tablespoons salsa or picante sauce (I like Pace Chunky Hot Salsa)

1/4 cup diced Roma tomatoes

1/4 cup diced red onion

1/4 cup diced jalapeno (seeds removed before chopping)

Juice from 1/2 lime

2 tablespoons cilantro leaves

Directions:

1. Turn on oven broiler to high and and adjust rack to top position.

2. Combine diced tomatoes, onions, jalapenos, and lime juice in a small bowl. Season with salt and pepper to taste and set aside.

3. Place refried beans in a small bowl and cover with a paper towel. Microwave 1 minute. Remove from microwave and stir. Add a small bit of water if needed, to make into a spreadable consistency. Set aside.

4. Spray a large skillet with nonstick cooking spray and heat over medium. Crack the eggs into the skillet and immediately scramble with a spatula. Cook until eggs are just done but still moist, about 2 minutes. Sprinkle with salt and pepper, to taste. Set aside and keep warm.

5. Place the tortillas on a cookie sheet and spray each of them lightly with cooking spray. Broil until just starting to char, about 2 minutes (or less - watch them!).

6. Remove tortillas from broiler and spread each tortilla with 1 tablespoon of refried beans. Sprinkle with 1 tablespoon of shredded cheese on top of the beans. Return to broiler for 1 minute, to melt cheese.

7. Remove tortillas from oven and transfer to serving plates. Divide the scrambled eggs evenly among the tortillas, spooning them on top of the beans. Spread 1/2 tablespoon of salsa over each egg. Divide the fresh tomato mixture evenly among servings and spoon over the salsa. Sprinkle with fresh cilantro, and serve with fresh fruit on the side.