How To: Quickie Meal – Oven Baked Sweet Chili Chicken with Eggplant & Zucchini

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Erin and I have been having a moment with sweet chilli sauce.

We’ve been putting that red and sweet sauce on pretty much everything. Have you tried it? It’s addictive. I had never thought to make my own before. I mean, why would I when the store bought variety is so darn delicious. But then I came across this recipe and it just looked too good and too easy to pass up.

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Now, you are probably asking the same thing I did – why make it myself? When you make this sauce from scratch you can control the sweetness. So you don’t have to use a boat load of sugar – here we use a mere half cup of honey to add that familiar sweet flavour. Now don’t misunderstand me – honey and sugar – the same thing. Your body processes all sugar in the exact same way. Sugar is sugar people! My point is that you can control how much of the sweet stuff you add, just like you can also control the heat in this recipe. So if you like things super spicy, throw in a little extra red pepper flakes. If it’s too much, dial it back. That’s the benefit of the “make your own” category – you know exactly what’s going in it and you get to have full reign over the finished product. The type A dietitian in me likes this very much!

So now that you’ve made a quick and delicious homemade sweet chilli sauce, we’re going to pour it all over some diced chicken breasts, zucchini, and eggplant. Now chicken breasts can be tricky – they have a tendency to dry out pretty darn fast. So that’s why we are baking them at high heat for a very short period of time and turning the broiler on for the last little bit so you still get that crispy texture and brown colour without ending up with rubbery and flavourless chicken. Because that is no fun.

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I love Japanese eggplant and zucchini in my traditional stir fry, but you can use other quick cooking veggies like green beans or peppers. Make sure to cook up a batch of quinoa or rice to go with this chicken. You need something to soak up all that delicious sauce you just put your blood, sweat, and tears into, right?

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Did I tell you this was a one pan wonder? My other new obsession. Two thumbs up for less clean up.

Dara

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Oven Baked Sweet Chili Chicken with Eggplant & Zucchini

Serves 4
Meal type Main Dish
Website Adapted from Sallys Baking Addiction

Ingredients

  • 4 boneless, skinless chicken breasts (cut into cubes)
  • 2 zucchini (sliced)
  • 2 Japanese eggplant (sliced)

Sauce

  • 1/2 cup water
  • 1/2 cup honey
  • 1/4 cup rice vinegar
  • 1 1/2 Tbsp cornstarch
  • 2 Cloves garlic (minced)
  • 2 Tsp red pepper flakes
  • 1 Tsp sriracha
  • 1/2 Tsp salt

Note

You can prepare the sauce a day or two in advance if you would like. Red peppers or onions would work well in place of the zucchini and eggplant. If you don't want it too spicy, reduce the red pepper flakes to 1 tsp.

Directions

1. Preheat oven to 400 degrees and spray a 9 x 13 inch baking dish with cooking spray.
Sauce
2. In a small sauce pan whisk together all sauce ingredients. Bring to a simmer and continue to whisk, for about 3 minutes, or until thickened. Set aside.
3. Place chicken, zucchini, and eggplant in the prepared baking dish. Spoon sauce over top until all the chicken and vegetables are evenly coated.
4. Bake for 25 minutes, until vegetables are soft and chicken is mostly cooked through. Switch oven to broil and cook for another couple minutes, until chicken and vegetables begin to brown.
5. Remove from oven and serve chicken and vegetables with sauce over your grain of choice to soak up all that delicious sauce.

 

How To: Quickie Meal – Lime and Curry Marinated Tofu Stir Fry with Mushrooms, Red Peppers, and Corn

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I’m always looking for new ways to jazz up that old block of tofu.

We’ve roasted it, we’ve served it cold, we’ve even turned it into a delicious burger. Can you believe we have yet to stir fry it?! I know, crazy town!

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I think stir-frying has to be the most common method of cooking up some extra firm tofu. And it’s something we do fairly regularly in my household. And once I realized I have yet to share this method with you, I braved the hundred degree heat wave, broke out my wok, and cranked up my stove to cook up this lime and curry flavoured dish.

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I love this dish because it isn’t your usual Asian flavoured stir fry – it has flavours of both Mexico and India and I love it wrapped up in a soft tortilla with a scoop of salsa and guac, served over a bed of quinoa or rice, or just eaten as is.

So blast your AC and get stir-fryin’!

Dara

Curry and Lime Marinated Tofu Stir Fry with Corn, Mushrooms, and Red Peppers

Serves 3
Dietary Vegetarian
Meal type Main Dish
Website Adapted from Williams Sonoma

Ingredients

  • 2 Tsp olive oil
  • 1 lime (juiced)
  • 4 Tsp soy sauce
  • 1 Tbsp curry powder
  • 1 1 inch piece of ginger (peeled and grated)
  • 1 block of tofu (cut in cubes)
  • 8oz cremini mushrooms (sliced)
  • 1 clove of garlic (minced)
  • 1 red pepper (sliced)
  • 1 bunch of green onions (chopped)
  • 1 small can of corn (drained and rinsed)
  • 2-4 Tbsp cilantro (chopped)

Note

This stir fry is great on it's own or served with rice or quinoa. I also like to serve it topped with some guacamole, salsa, and some tortilla chips for scooping.

Directions

1. Combine olive oil, lime juice, curry powder, soy sauce, and ginger in a large bowl. Add tofu and let marinade while you prepare the rest of the ingredients.
2. Heat a non stick wok or large skillet over medium high heat and spray with cooking spray. Add mushrooms and cook until they start to brown and release some liquid. Add garlic and green onions and cook for another 2-3 minutes. Add corn and red peppers and cook another 2-3 minutes, until the red pepper softens.
3. Add tofu with all the marinade and cook until the liquid evaporates and the tofu begins to brown, about 5 minutes. Remove from heat and stir in cilantro.