Sweet Chicken Sausage Kale & Spaghetti Squash

Sweet Chicken Sausage Kale & Spaghetti Squash

If you haven’t tried making spaghetti squash before now, here’s a good place to start.

This is a versatile recipe as any sweet chicken sausage will do.

What is sweet chicken sausage?

It is ground chicken mix with different flavors of fruit and sometimes chilies could be added.

Fruits can include, apple, mango, peach, and cherry among others.

You can find in season fruits stuffed with chicken sausage at your local meat market.

This recipe used a Mango-Orange Chicken Sausage.

Why is the squash in this recipe called spaghetti squash?

Silver fork scrapping spaghetti squash from shell

It has this name because the meat of the squash looks just like spaghetti after it is roasted.

And the best part this Sweet Chicken Sausage Kale & Spaghetti Squash – it’s SO filling. No need to make anything on the side. Well, maybe this Toasted Sourdough Garlic Cheese Bread.

Sweet Chicken Sausage Kale & Spaghetti Squash

1 medium spaghetti squash or 2 small spaghetti squash

1 1/2 lbs. Italian chicken sausage, casings removed

1 yellow onion, diced

4 cloves garlic, minced

1 bunch kale

3 tbsp extra virgin olive oil, plus more for drizzling

Salt and pepper

1/2 teaspoon cayenne pepper flakes

1/2-3/4 cup shredded Parmesan cheese

2 tbsp pecans chopped

2 tbsp fresh parsley, chopped

Preheat the oven to 400 degrees F.

Place squash in the microwave for 3-4 minutes to soften. Using a sharp knife cut the squash in half lengthwise. Scoop out the seeds and discard.

Place the halves, with the cut side up, on a rimmed baking sheet. Drizzle with olive oil and sprinkle with salt, black pepper and cayenne pepper flakes (the flakes are optional).

Seasoned spaghetti squash on baking pan

Roast in the oven for 45-50 minutes, until you can poke the squash easily with a fork. Let cool until you can handle it safely.

Baked Spaghetti squash cooling on rack

Meanwhile, prepare the kale by removing the center stems and either tearing or cutting up the leaves.

Heat the olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 4-5 minutes.

Sautéing onions & garlic in large skillet

Next add the chicken sausage and break apart with a spatula to crumble. Cook for 10-12 minutes, stirring regularly, until the sausage is browned and cooked through.

Next add the kale and stir. Cook until kale has wilted. Remove from heat and stir pepper strips. Set aside.

Sweet Chicken Sausage Kale & Spaghetti Squash

Once cooled, scrape the insides of the spaghetti squash with a fork to shred the squash into strands.

Transfer the strands into the skillet with the sausage and toss to combine.

Sweet Chicken Sausage Kale & Spaghetti Squash

Top with shredded Parmesan cheese and place under broiler on high. Leave until cheese has melted and it a little toasted.

Remove from under broiler and top chicken squash mixture with chopped pecans and parsley.

Green plate with Sweet Chicken Sausage Kale & Spaghetti Squash and a silver fork

Plate and serve.

You know you like spaghetti squash – so you’ll love making this Bacon & Cheddar Cheese Spaghetti Squash Bake.


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Mexican Cuisine – Turning Hard Corn Kernels Into Something Eatable

Mexican Cuisine – Turning Hard Corn Kernels Into Something Eatable

In every part of the world and from every culture there is a story to be told not just about the people and their culture, but their cuisine as well.

There’s history behind every recipe and particular custom that goes into making a dish.

Historic Mexican Cuisine

Mexican cuisine is one of the most historic the world has to offer, and the history is evident in every Mexican dish that is put together.

Mexican cuisine can be traced back to 7000 B.C.E. The indigenous peoples of Mexico and Central America were able to eat wild chile peppers, beans and corn.

Corn became a part of their diet in 1200 B.C.E. They had learned to farm corn and through a system called Nixtamalization, they were able to soften the hard corn kernels for grinding.

With the ground corn they made tortillas and other corn based recipes.

What Is Nixtamalization

Nixtamalization is a traditional maize preparation process in which dried corn kernels are cooked and steeped in an alkaline solution, which is typically water and calcium hydroxide a food grade lime.

Graphic Image Credit: International Maize and Wheat Improvement Center

After steeping in the alkaline solution the maize is drained, rinsed and the outer kernel cover called the pericarp is removed.

Next the kernels are milled to produce a dough that is the base of over 300 Mexican food products, which includes tortillas and tamales.

As mentioned earlier, Nixtamalization is native to Mexico, though the time in history they learned the process is not know.

Turning Hard Corn Kernels Into Something Eatable

Here are some traditional Mexican plates that have been part of Mexican cuisine for 2000 years or longer.

The Ancient Tostada

Tostadas date back about 2,000 years ago and is said to be invented in Oaxaca, Mexico around the Monte Alban ruins.

Tostadas became a delicious and hearty way to extend and make use of leftover tortillas that were no longer fresh enough to fold for tacos but still fresh enough to be eaten.

Tostada quite literally means “toasted” and typically refers to dishes made over crispy flat tortillas that are either oven toasted or fried.

Find recipe here: BBQ Chicken & Roasted Garlic Black Bean Tostadas.

The Ancient Quesadilla

Quesadillas were developed after Spanish settlers arrived to Mexico in the 16th century.

Turnovers (filled pastries) were very popular in Medieval Spain.

Old world ingredients, such as cheese, chicken or turkey were combined with New World foods such as tortilla (tlaxcalli in Nahuatl) to create what is now known as the quesadilla.

Find recipe here: Chicken Quesadillas.

The Ancient Taco

The taco as we know it today is a blend of ancient Mexican recipes and International influences.

However, before it was known in America, natives in Mexico were eating a version that looked quite different.

Some believe the taco was invented between 1000 and 500 B.C.E.

An article published by the Smithsonian, states the origin of a taco is not exactly known.

Professor Jeffrey M. Pilcher at the University of Minnesota suspects that the taco comes from Mexican silver miners, who likely were the first to invent such a convenient entrée.

Such a theory dates the taco all the way back to the 18th century, making it more than 300 years old.

The original tacos did not contain the cheese, lettuce, sour cream, and tomato that we associate with the meal today.

In fact, the taco as we know it is less than 100 years old.

Find recipes here:

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Barbecued Beans & Mexican Chorizo

Barbecued Beans & Mexican Chorizo

The simple flavors of beans are enhanced with Mexican chorizo. Go a step further by adding shallots, sweet peppers and smoked bacon.

Barbecued beans and Mexican chorizo always make a great addition to any lunch, brunch, dinner or even breakfast. Like this Instant Pot Mexican Chorizo & Cheddar Cheese Frittata.

Add the two together in a cooking pot, and you have an awesomely delicious plate of food.


You Love Tacos and you really enjoy the flavor of chorizo – So why not make these Chorizo Potato Tacos

Barbecued Beans & Mexican Chorizo

1/2 of a shallot bulb, chopped

2 mini-sweet peppers (red, yellow or color of choice), seeded, chopped

5 strips smoked bacon, chopped

1 tablespoon butter

1 – 15 ounce can pinto beans, drained, rinsed

1 – 15 ounce can black beans, drained, rinsed

1 cup barbecue sauce, your choice (or find a recipe for a Homemade bbq sauce here)

8 ounce Mexican chorizo

1 tablespoon avocado oil

Over medium-high heat add butter to a medium sauce pan, melt.

Next, add shallots and peppers. Sauté until shallots are fragrant. Next add chopped bacon, sauté for 2 minutes more.

Next add beans and bbq sauce. Stir until all in sauce pan is well incorporated. Set pot aside on back burner on low heat.

In a large skillet over medium-high heat, add avocado oil. When heated, add chorizo and cook for about 6-8 minutes, stirring meat often. Do not cook chorizo hard, just until done, sausage should be cooked but soft.

With a slotted spoon, scoop meat up, allowing any fat to drip off and add to bbq bean mixture. Mix chorizo into beans.

Plate and enjoy with a side salad. Or any of these suggested side dishes.


If you love Mexican Cuisine, search here for recipes. Just type “Mexican” into search box below and click search.


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French Soda Kombucha

French Soda Kombucha

A French Soda taste like liquid creamsicles – and that’s according to Bon Appétit, and we would conquer.

Soda has been around longer than most people think: the method of infusing water with carbon dioxide was invented in 1767 by Joseph Priestly.

The first modern soda-pop was Dr Pepper, invented by Charles Aderton in 1885.

What Is A French Soda?

It is the combination of fizzy water, flavored simple syrup, and a splash of half-and-half over ice.

What Is Fizzy Water?

It is carbonated water that has been infused with carbon dioxide gas under pressure.

This produces a bubbly drink that’s also known as sparkling water, club soda, soda water, seltzer water, and fizzy water.

As a side note, hard seltzers and carbonated water drinks which include sparkling, seltzer, fizzy and mineral waters are all the rage right now.

What Is A Kombucha?

Kombucha is a fermented tea, made by combining tea with sugar, bacteria and yeast.

During the fermentation process, beneficial bacteria, acetic acid , a small amount of alcohol (<1%) and carbon dioxide gases are formed. The carbon dioxide gas is what makes the kombucha tea naturally fizzy.

The good bacteria eat the sugar and their by-product is natural carbon dioxide.

Image Credit: Bucha Brewers

Juice, spices, fruit or other flavorings are often added.

Kombucha is thought to have originated in Asia during the Chinese Tsin dynasty in 212 B.C.

The Fizzy Soda Drink Is Born

Kombucha is the fizzy, sweetened water, with flavor.

Just add some half-in-half or cream to your favorite flavored kombucha and walla, you have your French Soda Kombucha.

The company Soda Press Co. makes concentrated kombucha for the Sodastream Soda maker. Carbonated soda water with added kombucha concentrate, then add some half-in-half or cream, and you have yourself a French Soda Kombucha.

French Soda Kombucha

French Soda Kombucha

The following makes 2 – 10 ounce French Soda Kombucha‘s – use what ever flavor of kombucha you like and your favorite brand as well.

Very Important – Do not use any milk, even whole milk. There is a risk of curdling. Use only cream or half-in-half.

1 – 16.9 ounce bottle Kombucha, any flavor

1/2 cup half-in-half or real cream

Add 8 ounces each of kombucha to 2 glasses.

Slowing pour 1/4 cup half-in-half to each glass.

Add some fruit for garnishing, if desired.

A French Soda Lavender Melon Kombucha – Garnished With A
Watermelon Slice & Fresh Basil

Serve with a straw.


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Instant Pot Filipino Style Pork Adobo

Instant Pot Filipino Style Pork Adobo

The world over, people love adobo. In Puerto Rico, Mexico, and the Philippines, adobo is essential and multipurpose. But what is adobo, exactly?

Considered by many to be the national dish of the Philippines, adobo is a traditional Filipino dish of pork (can also use chicken) that’s marinated in vinegar, garlic, soy sauce, bay leaves and peppercorns.


Spicy & Sweet Roasted Pork Belly

Pork belly has been a delicacy in many Asian countries for decades – Give This Dish A Try – You’ll Be Glad You Did – Spicy & Sweet Roasted Pork Belly


The term adobo is derived from the Spanish word adobar, meaning marinade.

The practice of marinating meat in a flavorful mixture was common to Spanish cuisine.

With Filipino cuisine, anything can become adobo, like squid, eggplant or mushrooms.


Read More Here AboutWhat Are The Benefits of Marinating Meat


Culinary Facts About Adobo

In Filipino cuisine, adobo refers to a common cooking process indigenous to the Philippines.

Spanish colonists gave the name “adobo” to the cooking method, but the practice of marinating meat in vinegar was a common culinary practice among the indigenous people of the Philippines long before the Spaniards arrival in 1514.

Unlike the Spanish adobo, the main ingredients of Philippine adobo are ingredients native to Southeast Asia, namely vinegar, soy sauce or fish sauce, black peppercorns and bay leaves. It does not traditionally use chilis, paprika, oregano, or tomatoes.

Filipino adobos similarity to Spanish adobo is the primary use of vinegar and garlic.

Instant Pot Filipino Style Pork Adobo

1 1/2 pounds Pork, boneless, cut into 1 1/2 inch chunks, can use pork belly, pork butt, or pork loin

¼ cup dark soy sauce

1 1/2 tablespoons tomato ketchup

1/2 tablespoon black whole peppercorns

1 1/2 teaspoons brown sugar

1/2 teaspoon powdered cayenne pepper

2 bay leaves

5 garlic cloves, minced

For Cooking the Pork Adobo

¼ cup cider vinegar


4 garlic cloves, paper removed, slightly smashed

3 tablespoons avocado oil

Liquid

½ cup water

Marinating The Pork Adobe

Add the pork chunks in a clean dry bowl along with everything mentioned in the “For marinating the pork” section above in the ingredients list.

Mix well so that the pork pieces are well coated with the marinade. Break the Bay leaves into pieces and mix well with the marinated pork.

You can leave the marinated pork overnight in the fridge for best flavors or marinate it for a minimum of 1 hour.

Cooking The Pork

Set the Instant Pot on SAUTE function and set it on HIGH.

Add oil. When moderately hot gently add the marinated pork, without liquid marinade (reserved).

Sear pork pieces just until browned around the edges. Scrape the sides and the bottom of the Instant pot metal insert continuously while searing meat.

When pork is well seared add ½ cup water, cider vinegar and reserved marinade. De-glaze instant pot insert with a spatula.

This is very important to avoid the BURN sign of the Instant Pot.

Add smash garlic cloves and mix in.

CANCEL the SAUTE function. Close the lid of the Instant Pot and SEAL the valve. PRESSURE COOK on HIGH for 10 minutes.

Natural Pressure Release for 10 minutes than release rest of pressure manually by moving valve from the SEALING to the VENTING position. Carefully open the lid of the pot.

Instant Pot Filipino Style Pork Adobo

Serve over rice garnished with chopped green onions and sesame seeds.


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Stovetop Brown Sugar Candied Nuts

Stovetop Brown Sugar Candied Nuts

These caramelized, candied nuts (walnuts & pecans) are an awesomely delicious treat.

Toss them with salads, over popcorn, with ice cream, with a bowl of oatmeal or straight into your mouth.

Their so sweet, crunchy and deliciously yummy.

This stovetop method for making candied nuts is so easy, as everything goes into the pan at once. Everything is done in about 10 minutes.

The stovetop method is quick, but can easily burn the nuts if you’re not careful.

Use a cast iron skillet or another heavy-bottomed pan that heats up slowly and evenly.

Frequently Asked Questions

1. Do I have to pre-toast the nuts before candying them in a skillet on the stovetop?

No. Making candied nuts in a skillet on the stovetop toasts the nuts at the same time you are candying them.

2. Do nuts need to be activated or soaked before eating them?

No, you don’t need to activate or soak nuts before eating them.

Some people suggest that activating or soaking nuts breaks down some of the proteins, starches, oils and other nutrients, like phytates, making them more digestible.

But scientific research has found no evidence that activating nuts makes the nutrients in nuts any better absorbed by the body.

It has shown though, that the minerals iron, calcium and zinc, are leached out of the nuts during the soaking process.

Stovetop Candied Walnuts & Pecans

2 cup walnut and pecan halves

1/2 cup brown sugar

3 tablespoons butter, unsalted

Melt butter in a medium non-stick skillet over medium heat.

Looking over a Large skillet with melted butter

When butter is melted add nuts and stir to coat with butter.

Looking over skillet with butter coated nuts

Next add brown sugar and stir until well coated, about 2 – 3 minutes.

Looking over skillet with brown sugar and nuts

Remove from heat and spread candied nuts on a piece of parchment paper to cool for at least 10 minutes.

Roasted nuts spread over parchment paper

Store nuts in an airtight container in the fridge or freezer. Nuts can be refrigerated for up to four months and frozen for up to six months.

Bring them back to room temperature before eating to enhance their nutty flavor.

Stovetop Brown Sugar Candied Nuts

Use Your Roasted Nuts With These Recipes & To Top With These Salads.


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What Is Arugula & How To Use It

What Is Arugula & How To Use It

Arugula is a leafy green vegetable that is associated with cabbage, asparagus, broccoli, Brussel sprouts and mustard greens.

The leafy green has a pretty distinct appearance. It’s comparable to the spiky leaves at the base of dandelion plants.

The leaves in an arugula plant have several bumps on either side.

Raw arugula is similar to spinach in texture, but it has longer stalks and more delicate leaves.

What Is Arugula & How To Use It
Left To Right Is Baby Arugula & Mature Arugula

Most arugula purchased at market are small, soft leaves, about 2 inches long (referred to as Baby Arugula).

Harvested mature leaves can be as big as 4 – 6 inches and have a more peppery taste.

Scientifically arugula is considered a cruciferous vegetable. There little leaves are noted for their spicy, peppery flavor that adds a boost to any dish.

Because of its peppery flavor, arugula is generally mixed with other salad greens like spinach or a spring mix.

But you can do so much more with it than just a typical side salad.

How To Use Arugula

Arugula is most commonly served raw in salads alongside other greens. But that’s not all.

It can also be used with pesto, sandwiches, pizzas, pastas and even on a Avocado & Egg Toast.

It also pairs deliciously with fish. Like this Cast Iron Seared & Broiled Salmon With A Fruit Herb Salsa.
It’s peppery flavor makes an excellent pairing with tart citrus, like this Citrus Fennel and Avocado Salad.

How To Store Arugula

Wrap bunched or loose arugula in paper towels and store in a plastic bag in the crisper of the refrigerator.

The greens will keep for 2 – 3 days. Don’t wash until just before using.

Bagged arugula will often keep, unopened, for up to five days. But once opened, use the greens within a few of days.

Cooked arugula will keep for up to three days in the refrigerator. Freezing arugula is not recommended.


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Capirotada Mexican Bread Pudding

Capirotada Mexican Bread Pudding

Capirotada originated from a 15th-century Spanish dish that was heavily influenced by Moorish cuisine.


Food Facts

Moorish cuisine sprang up as a result of the Arabic occupation of North Africa in the eighth century.


Like any bread pudding, preparing the dish was seen as a way to make use of stale bread.

Before it was brought to the New World by the Spanish conquistadores, capirotada was a more savory dish.

But it became sweeter dish after New World ingredients and indigenous traditions were combined with the existing Spanish version, leading to several varieties of capirotada.

This recipe variety or version is the traditional and popular bread pudding dish from Mexico.

Capirotada Mexican Bread Pudding

1 quart whole milk

3 (3-inch) cinnamon sticks

1 whole clove

3 or 4 large piloncillos *

1 loaf french bread, hard/stale, torn or cut into 1-inch cubes**

3 bananas, sliced***

1 cup cranberries^

1/2 cup chopped dates

1 cup whole dried prunes, preferable small prunes

1 cup mixed or your choice: peanuts, pine nuts, cashews, pecans, chopped almonds

1/2 pound Monterey Jack cheese, cubed or shredded cheese


Cook’s Notes

* Piloncillos are cone shaped pieces of raw cane sugar. You can find them at your local market in the produce section or Latin foods section

** In Mexico the traditional bread to use is called bolillo rolls, which can be found at your local Latin market or in your local bakeries

*** optional to use 3 apples (peeled, cored, and sliced) in place of bananas. The preferred apples to use are ones you bake with.

^ option to use raisins


Preheat oven to 350 degrees F. Generously butter a medium-size baking dish.

Boil the milk, cinnamon sticks, clove, and piloncillo together until a syrup forms; set aside.

In the prepared baking dish, place a layer of cubed bread pieces. Cover with a layer of the banana and prunes.

Next sprinkle some of the cranberries, chopped dates, nuts, and some shredded cheese over the top. Repeat layers until all the ingredients (except the syrup) are used.

Remove the cinnamon sticks and clove from syrup and pour the syrup over the top of the dry ingredients. Bake for about 30 minutes; remove from oven.

Cool slightly, then spoon onto plates and serve warm. Some people also like it cold.

Store left overs, if any in the refrigerator for up to one week.

Makes 8 to 10 servings.


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Baked Indian Spiced Salmon

Baked Indian Spiced Salmon

This Indian-inspired baked salmon recipe is quick and easy to make, and deliciously yummy. And it’s loaded with flavorful spices like fennel, coriander, cumin, and cloves.

Baked salmon is a very versatile dish as you can serve it in multiple ways.

Think fish tacos, or a flaked fish poke bowl, or cut it up into bite-sized pieces and toss it with pasta and a deliciously yummy butter and herb sauce.

Baked Indian Spiced Salmon

4 pieces boned salmon fillet (6 oz. each; about 1 in. thick)

1 large sweet onion, peeled and slivered

2 tablespoons butter, melted

3 tablespoons firmly packed brown sugar

2 teaspoons ground coriander

1 teaspoon ground fennel seeds

1/2 to 3/4 teaspoon cayenne

1/2 teaspoon each ground cardamom, ground cumin, and salt

1/4 teaspoon each pepper, ground cloves, and ground cinnamon

1/4 teaspoon lavender (culinary grade)

1 tablespoon lemon juice

2 tablespoons chopped fresh cilantro

Preheat oven to 400° F.

sliced onions adding to baking dish with Salmon

Rinse salmon and pat dry. Line a 13 by 9 inch baking dish with foil and set salmon pieces, skin down, 1 inch apart. Scatter the slivered onions around salmon.

In a small bowl, mix together melted butter, brown sugar, coriander, fennel, cayenne, cardamom, cumin, salt, pepper, cloves, cinnamon, and lavender. Stir in lemon juice. Spoon on mixture and rub evenly over tops of salmon pieces.

rubbing Indian spice mix over Salmon

Bake in a oven for 15 minutes. Turn oven to broil and broil salmon 6 inches from heat 4 to 6 minutes or until top is bubbling and well browned and fish is opaque but still moist-looking in the center of the thickest part (cut to test).

broiling Indian Spiced Salmon 6-inches from heat for 4 to 6 minutes

Transfer salmon pieces to a serving dish, if possible without skin and place onions around salmon pieces. Sprinkle with cilantro.

Plate and serve.

Indian Spiced Salmon

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Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

This crunchy Thai salad is loaded with a combination of cruciferous vegetables. These deliciously yummy vegetables include Brussels sprouts, radicchio, green cabbage and kale.

The crunchy salad is mixed with sunflower seeds, toasted quinoa and a Thai Mango Chili Vinaigrette.

It pairs perfectly with honey ginger soy chicken thighs.

For The Salad

1/2 small green cabbage, shredded

1/2 small radicchio, shredded

1 cup packed chopped kale, no stems

2/4 cup shredded Brussels sprouts

2 green onions, chop white part and add to salad – cut up green part for garnishing

1/4 cup sunflower seeds

1/8 cup toasted quinoa

Add prepared vegetable greens to a salad bowl. Start with one cup of vinaigrette and mix into salad.

Add more vinaigrette 1/4 cup at a time (mixing in after each addition) until you have the consistency of dressing to salad that you desire.

Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

For The Dressing

1 large ripe mango peeled, pitted and roughly chopped (can also chop 1 1/4 cup of frozen mango)

¼ cup lime juice, 2 medium size limes

¼ cup orange juice

2 tablespoons raw honey

½ teaspoon cumin

1 clove garlic

½ teaspoon salt

⅓ cup extra virgin olive oil

1 tablespoon finely chopped, Thai chili pepper, can also use jalapeño or serrano

2 tablespoons finely chopped cilantro

¼ teaspoon freshly ground black pepper

Combine mango, lime juice, orange juice, honey, cumin, garlic and salt in a blender container. Puree on medium speed until smooth. Transfer to a medium size jar.

Add oil to the mixture in the jar in a slow, steady stream while stirring continuously with a fork or small whisk.

Add finely chopped chili pepper, cilantro and black pepper. Taste and add a bit more salt, if needed.

Store in refrigerator for up to 1 week. Shake well before using.

For The Meat

1 pound chicken thighs, boneless, skinless

1/4 cup soy sauce

3 tablespoons honey

2 to 3 cloves garlic minced

2 teaspoons fresh ginger, minced

Combined soy sauce, honey, garlic and ginger in a zip lock bag. Add chicken thighs to bag. Zip lock the bag and shake well until meat is coated. Marinate no longer than 30 minutes.

Next, warm a skillet over medium high heat. Add one tablespoon of toasted sesame seed oil. When heated add chicken thighs and cook 4-5 minutes each side or until juices from meat run clear (no red in juice).

Remove from heat and let meat rest for 5 minutes.

A plate of Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Next, slice each thigh to top plated salad. Top chicken with 1-2 teaspoons teriyaki sauce, sesame seeds and green onions.

A bowl of Crunchy Thai Chicken Salad with A Mango Chili Vinaigrette

Or chop the thigh meat and top it with seeds and onions over salad served in a bowl.


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