Oven Roasted Gnocchi with Sausage and Peppers

The first known use of gnocchi was in 1891.

Gnocchi is an Italian dumpling. With simple ingredients, like potato flour, water, and eggs.

This dish originates from the Northern part of Italy. Due to the colder Northern Italian climate, potatoes are easier to grow than wheat grain.

Culinary Inventors of the Dumpling

The Chinese are the culinary inventors of the dumpling. Just as long noodles represent longevity, and dumplings represent wealth and prosperity.

At family dumpling-making gatherings on the eve of the new year, a coin may be slipped into a dumpling for good luck.

The little dough balls are usually stuffed with various ingredients from chives and shrimp to pork and cabbage.

Gnocchi verses Dumplings

What is the difference between gnocchi and dumplings?

First of all, the word gnocchi in Italian means “little dumpling.”

A gnocchi is a dumpling. The difference though, is that gnocchi is not stuffed or filled with anything as other types of dumplings are.

Instead of putting a filling inside of the dough, the “filling” ingredients are mixed with the dough, and a ball is formed afterward.

Gnocchi like dumplings can either be steamed, boiled, deep-fried, pan-fried, or roasted in the oven.

Oven Roasted Gnocchi Sausage and Peppers

1 pound sweet Italian sausage, casings removed, crumbled

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

2 cloves garlic, minced

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1 small orange bell pepper, thinly sliced

1 small red onion, thinly sliced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

8 ounces fresh cherry tomatoes (different colors), sliced in half

One 17.5-ounce package potato gnocchi

1/4 cup grated Parmesan, plus more for serving

1/4 cup fresh parsley leaves, chopped

1 pound sweet Italian sausage, casings removed, crumbled

1 teaspoon dried oregano

1/4 teaspoon crushed red pepper flakes

2 cloves garlic, minced

1 small red bell pepper, thinly sliced

1 small yellow bell pepper, thinly sliced

1 small orange bell pepper, thinly sliced

1 small red onion, thinly sliced

2 tablespoons olive oil

Kosher salt and freshly ground black pepper

8 ounces fresh cherry tomatoes (different colors), sliced in half

One 17.5-ounce package potato gnocchi

1/4 cup grated Parmesan, plus more for serving

1/4 cup fresh parsley leaves, chopped

Preheat the oven to 425 degrees F.

Toss together the oregano, red pepper flakes, garlic, bell peppers, onion, tomatoes, 1 tablespoon of the olive oil, 1 teaspoon salt and a few grinds of black pepper on a sheet pan.

Top with sausage and gently shake the pan a few times to evenly distribute.

Roast in preheated oven until the sausage is cooked through and the vegetables are soft, 18 to 20 minutes.

Meanwhile, toss the gnocchi with the Parmesan, remaining 1 tablespoon olive oil and 1/2 teaspoon salt. 

When sausage is cooked, remove sheet pan and turn the oven to broil.

Sprinkle the gnocchi over the sausage and vegetables and place under broiler until dark golden brown, 3 to 5 minutes.

Divide among 4 plates and if you wish, sprinkle with fresh chopped parsley or fresh oregano leaves and Parmesan cheese.

Asian Beef with Peppers and Green Onions

Beef Teriyaki with Peppers and Green Onions

A satisfying stir-fry that comes together in a flash. Sirloin Steak, 1/4 inch thick and cut into 1/4 inch bite sized pieces is stir-fried with peppers and green onions.

Sweet peppers (also called bell peppers) and beef have always complimented each other in culinary dishes.

What is the nutritional value of bell peppers?

Bell peppers are one of the most nutrient-dense foods available.

Though a 3 1/2-oz (100 g) serving of raw bell pepper provides only 20 calories (mostly as carbohydrate and fiber), it is a good source of a large number of nutrients.

Peppers with Asian Beef

They include: vitamins-C, K and B-6. They also contain beta-carotene, folate, thiamine, iron, potassium, and magnesium.

B-6 is needed for blood cell formation, vitamin-k helps with blood clotting, and potassium and magnesium help with your heart muscles pumping of blood through your body.

You should try this: Orange Ginger Chicken Sausage with Sweet Peppers

A delicious Asian flavored sauce is used to flavor the beef and peppers.

The sauce ingredients include: soy sauce, garlic, ginger, sesame seed oil and rice vinegar.

Asian Beef with Peppers and Green Onions Served Over Coconut Rice

This Asian Beef with Peppers and Green Onions is served with coconut rice. Though you can serve it over plain white rice.

Read Here About: Is It Okay To Reheat Cooked Rice?

Asian Beef with Peppers and Green Onions

Stir-Fry Sauce

1/2 cup soy sauce or Tamari

1/2 cup chicken stock or vegetable broth

1 tablespoon honey

1 teaspoon sesame seed oil

1 teaspoon rice vinegar

2 inch piece of ginger, peeled and finely minced

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If you do not have fresh ginger you could use one (1) of the following:

1 tablespoon ginger paste (store bought squeeze tube)

1 tablespoon powdered ginger

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2 garlic cloves, finely minced

1 tablespoon corn starch

Whisk 7 first ingredients together in a small sauce pan and bring to a boil. Add corn starch and stir until sauce starts to thicken. Remove from heat and set aside.

Makes about 1-1/4 cups. You can refrigerate any unused sauce in an airtight container for up to 1 week (7 days).

Stir-fry Ingredients

1-2 tablespoons coconut oil

1 lbs. top sirloin steak, cut 1/4 inch thick, and sliced into 1/4 inch sized pieces

2 large bell peppers, any color, cut into 1/2 inch cubes

3 or 4 green onions, sliced vertically, then horizontally into 1/2 inch slices

Melt oil in medium sized frying pan over medium heat

Add meat and cook for about 4-5 minutes, allowing some pink in meat before adding peppers

Next add peppers and stir until peppers are fragrant. Next add onions and stir for 1 minute

Next add sauce starting with 1/2 cup and add more if needed, stir in. Let cook another 1 to 2 minutes. Remove from heat.

Plate beef and peppers over your cooked rice of choice. We prepared and used a coconut rice.

Is It Okay To Reheat Cooked Rice?

Rice is a grass plant that is edible and is classified as a starchy cereal grain.

Roughly one-half of the world population, including virtually all of East and Southeast Asia, is wholly dependent upon rice as a staple food.

95 percent of the world’s rice crop is eaten by humans.

Rice is cooked by boiling, or it can be ground into a flour.

It is eaten alone and in a great variety of soups, side dishes, and main dishes in Asian, Middle Eastern, Latin American, among many other cuisines.

Sweet Potato Pilaf with Cranberries and Pecans

Other products in which rice is used are breakfast cereals, noodles, and alcoholic beverages, such as, Japanese sake.

With so many different rice recipes, and so many consumers of rice, raises the question, “If there are leftovers, is it okay to reheat the cooked rice?”

That is a question you need to ask and deserve an answered to if you regularly consume rice.

Different Ways To Cook Rice

Reheating Rice Requires Extra Care

An unpleasant soil bacteria called Bacillus cereus lives on the surface of most rice plants.

Cooking can kill most of the bacteria but not all of their hardy spores.

The spores can sprout into life on cooked rice and release toxins that can cause abdominal pain, vomiting, and diarrhea if eaten.

The bacteria starts to multiply and release its toxins on cooked rice when the temperature is between 39 and 131 degrees Fahrenheit (4-55 degrees celsius).

Cooked rice can be unsafe to eat when the toxins are at critical level. Though the smell and appearance of the rice doesn’t change.

Say Good- bye To Soggy Rice

How To Cool and Reheat Cooked Rice Safely

If you know there will be leftovers, you will need to promptly cool the rice dish by storing it in the refrigerator that is set to less than 41 degrees Fahrenheit (5 degrees celsius).

The quicker you can get any uneaten rice into the fridge, the safer the leftover rice will be to reheat.

Asian Rice with Almonds

When you reheat the rice, make sure it is pipping hot.

Do not reheat rice more than once.

If you plan to eat the leftovers in two servings for example, and you plan to eat only one serving now, than reheat only that portion.

Your second portion should not be reheated if it has been 2 days ( 48 hours) in the fridge since the original cooking of it.

It should only be served cold, as bacteria levels are dangerous for reheating, which would trigger a surge in toxin production.

If rice is left in fridge for 3 days (72 hours), again the rice should only be eaten cold and not reheated.

If by day 3 the rice is not consumed, discard it.

Always remember that you do not need to cool cook food completely before putting it in the refrigerator, as modern appliances readjust quickly after an influx of heat.

There is greater risk from leaving food out at room temperature.

Information Source: The Science of Cooking – author Dr. Stuart Farrimond – First Edition 2017 – Is it okay to Reheat Cooked Rice? Pages 132 and 133.

Chicken and Pumpkin Orzotto

Chicken and Pumpkin Orzotto

Orzo pasta takes the place of Arborio rice in this quick and creamy chicken and pumpkin orzotto.

If your looking for a Risotto recipe, try our tasty Pumpkin Pecan Risotto with Dried Cranberries and Goat Cheese or the Bacon and Sweet Pea Risotto.

What Is Orzo

Orzo, also known as risoni, is a short-cut pasta, shaped like a large grain of rice. It is traditionally made from white flour, but it can also be made of whole grain.

Whole Grain Orzo Pasta

In Italy, where orzo originates, is classified as pastina or “little pasta,” which is a category of small, shaped pastas.

Orzo is typically used in many Italian dishes, including soups, pasta salads, grain bowls, and other dishes where a petite pasta is needed.

Orzo can be made like rice with a two-to-one ratio of water to dried pasta and will offer a creamier texture. The best part? Your cooking time will be about half of what it takes to make a pot of white rice.

Chicken and Pumpkin Orzotto

Orzo is a fun, versatile pasta that can not only be served as a side dish in place of rice, but can also be prepared as a risotto dish.

Risotto is a dish that requires a specific type of rice — arborio — as well as plenty of patience and continual stirring to get the texture just right.

However, using orzo can be more forgiving and takes less time. Plus, the starch from the pasta will give a nice creamy texture to your meal.

1 pound chicken thighs, skinless, boneless, diced, seasoned with salt and pepper

2 tbsp olive oil

6 tbsp butter unsalted, divided

1 small onion chopped

4 cloves garlic minced

2 cups orzo dry

4 cups chicken broth

2 cups cream

1 1/2 cup Parmesan cheese

2 tbsp fresh parsley chopped

Stir 4 cups of the chicken broth with pumpkin puree in large sauce pot over medium-high heat. Bring to a bowl. Turn heat to low.

In a large skillet over medium heat add 2 tablespoons of butter and melt. Next add diced chicken and cook until chicken is oblique. Remove chicken from pan and set aside in a small bowl.

In the same large skillet, add the olive oil, 4 tablespoons of butter and allow butter to melt, about 30 seconds.

Next, stir in the onion and garlic and sauté until the onion softens and the garlic becomes aromatic, about 2 minutes.

Add the orzo to the skillet and stir until orzo starts to toast lightly, about 2 minutes. This will give it a nutty flavor.

Add one cup of the broth mixture to orzo and stir until liquid is absorbed. Continue adding a half cup of the mixture at a time, stirring often between additions, until liquid is absorbed.

Cook until orzo is tender and mixture is creamy.

If orzotto is too thick, stir in an additional ½ cup broth until loosened but not soupy. 

Next stir in the Parmesan cheese and fresh parsley. Add the chicken and vegetables and mix until combined.

Plate and serve immediately.

Chicken and Pumpkin Orzotto

Shrimp Pad Thai

Shrimp Pad Thai

Pad Thai is a stir-fried rice noodle dish commonly served as a street food and at most restaurants in Thailand.

Street Food Vendor – Thailand

The dish is typically prepared with rice noodles, chicken, beef or tofu, peanuts, a scrambled egg, and bean sprouts, among other vegetables.

The ingredients are sautéed together in a wok, which creates even heat distribution.

Once the dish is completed it is tossed in a pad thai sauce, which gives the dish its signature tangy salty flavor with a hint of sweetness.

The History of Pad Thai

Stir-fried rice noodles were introduced to Thailand from China centuries ago.

The original name of Pad Thai is Gway Teow Pad Thai.

Gway Teow means “rice noodles in Chinese” which suggests that there are some elements of China in the dish.

Rice Noodles

But the present name tells us all about the famous dish. ‘Pad’ means ‘fried’ and ‘Thai’, means Thai style.

It is believed that a similar dish was brought to the Ayutthaya kingdom by Chinese Traders in the 1700s.

The website Expique writes that Pad thai is a relatively recent addition to Thai cuisine, and traces its origins to a period of ultra-nationalism in Thailand in the wake of the 1932 revolution.

Pad thai was listed at number five on a list of “World’s 50 most delicious foods” readers’ poll compiled by CNN TRAVEL in 2017.

Tim Cheung journalist for CCN says of the 2017 poll, “Here’s a food Thai people can’t live without. Similar to Bulgogi, pad thai is packed with nutrients stirred into one glorious fried-noodle dish.

BULGOGI – KOREAN BBQ BEEF – #22 on CNN Travel

Tim says Pad Thai’s secret is in the sauce — tamarind paste. If anyone ever creates a Hall of Food Fame, that should be first on the list.”

Tamarind Paste

Shrimp Pad Thai

10-12 ounces dried flat rice noodles (1/4-inch wide; sometimes called pad Thai or banh pho)

1/2 pound cooked medium shrimp, shelled, deveined, tail on if desired (for looks)

Medium Shrimp

3 tbsp tamarind paste

1/2 cup soy sauce

1/4 cup light brown sugar, packed

2 tbsp chili sauce (recommended: Sriracha)

4 medium shallots, minced

4 garlic cloves, minced

4-5 scallions, green and pale green parts, cut into 2-inch pieces

1/2 cup radicchio, chopped (or vegetables of choice, like kale or green and purple cabbage)

1 1/2 cups peanut oil

Lime wedges

In a small bowl add the tamarind paste, soy sauce, brown sugar, and chili sauce, sir until sugar has dissolved, set aside.

Add rice noodles to a large bowl and pour hot water over them, making all noodles are submerged in hot water.

Soak the rice noodles, according to the instructions on your package, until they are tender. Usually 4-5 minutes. When done, drain noodles and rinse with cold water. Set aside.

Next, heat a wok or frying pan over medium heat, add 2 tablespoons of oil, then swirl to coat side of pan or wok.

Stir-fry scallions, garlic, and shallots until softened, about 1 minute.

Add noodles and stir-fry for about 2 minutes.

Next add crushed peanuts, radicchio, sliced green onions, tamarind sauce and simmer, turning noodles to coat with sauce evenly, about 2 minutes.

Plate noodles and top with cooked shrimp, and chopped cilantro. Serve with lime wedges on the side.

Foods That Don’t Need Refrigerating

Some food items we buy are clearly marked to refrigerate after opening, as an example foods like dairy products and meats among others.

There are some items we buy that are not marked as to how to store it once you have it at home in your kitchen.

These food items include the following.

Tomatoes

Storing tomatoes in the refrigerator can make tomatoes dull and mealy.

In his book, “Food and Cooking” – food scientist Harold McGee explains that ripe tomatoes, are especially sensitive to chilling at temperatures below 55ºF and suffer damage to their membranes that results in minimal flavor development, blotchy coloration, and a soft, mealy texture when they’re brought back to room temperature.

Store them on the counter (under-ripe ones can go on the windowsill).

If your tomato is a little overripe, putting it in the fridge will stop the ripening process preventing issues like mold.

Serious Eats tested over ripe tomatoes by storing them in the refrigerator, and the results showed that the flavor was not negatively impacted by the cold.

If they ripen to fast on the counter top, you could roast them and make them into tomato sauce.

Serious Eats is an award-winning food and drink website, visited by hungry readers every month to view rigorously tested recipes, science-driven cooking techniques, and robust equipment reviews.

Read more here about:

How To Grow Tomatoes By Seed

Indeterminate Or Determinate Tomatoes – Which Is Right For Your Garden?

Melon

Keep whole melons like watermelon, cantaloupe and honeydew on the counter for best flavor.

USDA research found that storage of melons at room temp may even help keep the antioxidants better intact.

Some supermarkets sell half melons, these should be stored in the refrigerator and used within 3 to 4 days.

What happens if you leave a cut melon out?

Dispose of any cut melon pieces left out for longer than 2 hours. Bacteria can begin to grow on the cut melon if it is not refrigerated.

This can lead to spoilage and food poisoning. Be sure to throw out any melon left out at room temperature for more than 2 hours instead of storing it.

As a general rule, you should not keep melon for more than a week unless you intend to freeze it.

With your bought melon why not try this recipe out: Watermelon Goat Cheese Salad

Avocado

Keeping avocados in the refrigerator halts the ripening process so never store them in the refrigerated. Just put them on the counter at room temperature.

If they are already ripe then use them immediately.

To ripen avocados, we suggest you put them in a brown paper bag along with an two to three apples or bananas for a few days until ripe.

The apple or banana releases ethylene gas which causes the avocados to ripen more quickly.

Once your avocados are ripe, try this recipe: Citrus Fennel and Avocado Salad

Potatoes

Cold temperatures will break down the starches in potatoes, making them unpleasantly sweet and gritty.

It is best to store them in the dark we’re it is cool and dry.

When your ready to use your potatoes try this recipe: Organic BBQ Hot Dogs and Potato Pack

Onions

Storing uncut onions in the refrigerator can make them moldy and mushy.

Without their exterior layers intact, cut onions are susceptible to bacteria and mold.

To reuse a cut onion, you’ll need to prepare it correctly, choose an appropriate container, and store it at the right temperature.

If you have half of an onion remaining or a few large wedges, then wrap them tightly in plastic wrap.

Plastic wrap will insulate the onion from the outside air while helping it retain moisture.

Store the cut wrapped onion in your refrigerator at or below 40 °F (4 °C).

Do not at room temperature. Keeping them at a low temperature inhibits the growth of bacteria and allows you to safely reuse them later.

Garlic

Preserve the powerful flavor of garlic by storing in a cool, dry and ventilated container.

Once the head has been broken open, use the cloves within 10 days.

You seriously need to try this delicious plate: Asparagus with Garlic and Smoked Bacon

Coffee

Never store ground coffee or coffee beans in the fridge or freezer.

Coffee Beans-Finding You’re Favorite Coffee

Starbucks states that roasted coffee beans should be kept at room temperature. They go on to say when you store it in the freezer or refrigerator, moisture condenses on the coffee and can extract the flavor.

The fridge and freezer are far too humid and will make your coffee tasteless and less aromatic.

Read more here about Coffee-Grinding Tips and Facts

Hard Cheese

If you’re a cheese connoisseur then you probably already know this, but hard cheeses should never go in the fridge.

Parmigiano Reggiano cheese on a table top

It may sound odd as cheese is a dairy product. But if hard cheese is left in the fridge then it turns from hard to rock hard.

Hard cheese goes through a curing process that takes about six months or more to complete (depending on the hard cheese being cured).

After its cured, there is no need to keep it chilled. Just store it in a cool, dark place like your pantry or cupboard.

Other cheeses not aged need to be refrigerated, so make sure to check if it has been aged or not.

Read more here about the Top Nine Varieties Of Cheese’s Enjoyed By Food Lovers

Apples

Freshly picked apples will do well on your counter or in a fruit bowl.

If they aren’t eaten after a week or two, make them last a little bit longer by then chilling them in the fridge.

If you love apple pie, you’ll like the flavor of Baked Apples Apple Pie

Berries

Fresh berries from your local farm taste amazing at room temperature so it’s the sooner the better for munching.

For long-term storage keep them in the fridge.

To avoid soggy or moldy berries, rinse just before eating.

After you rinse them, try the berries in this recipe: Berries and Vanilla Pudding Pie

Stone Fruit

Allow peaches, apricots, nectarines and plums to ripen at room temperature.

If you don’t use them right away, place them in the fruit bin of the refrigerator for a few extra days.

This recipe is wonderful with fresh peaches (can use frozen): Peach and Pecan Cake

Benefits of the Orange Peel

Fresh Picked Oranges

Orange zest is a way to bring orange flavor to a dish without the bitterness that whole orange peel can bring.

The zest is the outer part of the peel and can be shaved from the fruit with the use of a zester (very fine shavings) or cheese grater (shavings are a bite larger).

The use of zest not only adds the most aromatic part of the orange fruit to your dish, it does so unobtrusively.

But consuming the whole peel has benefits.

Health Benefits of the Orange Peel

Orange peels, including lemons, limes, grapefruit, clementines, or any of your other favorite citrus fruits can be used in their entirety.

Just 1 tablespoon of orange peel provides 14% of the Daily Value (DV) of vitamin C, which is nearly 3 times more than the inner fruit. The same serving also packs about 4 times more fiber.

Studies show that diets high in vitamin-C and fiber benefit heart and digestive health and may protect against certain types of cancer.

Orange peel also contains good amounts of vitamin A, folate, riboflavin, thiamine, vitamin B6, and calcium

Orange Almond Cake

Orange peel is rich in plant compounds called polyphenols, which may help prevent and manage many chronic conditions, such as type 2 diabetes, obesity, and Alzheimer’s disease (Frontiers In Nutrition).

One study showed the total antioxidant activity of a chemical called polyphenol was significantly higher in the peel than in the actual fruit (PNFS).

Orange Cranberry Muffins

Orange peels are a good source of the specific polyphenols called hesperidin and polymethoxyflavones (PMFs), both of which are being studied for their potential anticancer effects.

Hesperidin is found only in the pith of the peel. The chemical had shown in studies to maintain a healthy blood pressure.

Grilled Chicken and Orange Skewers

Nearly 90% of the essential oils in orange peels are composed of limonene, a naturally occurring chemical that has been studied for its anti-inflammatory and anticancer properties, including against skin cancer (PubMed).

They can be candied, incorporated into beverages, zested over your favorite dishes, or even used to start a summer campfire. If you plan on eating the peel, however, be sure to use organic fruit.

Coconut Green Curry with Chicken and Vegetables

There of 3 colors of curry, which are red, yellow and green.

The color of a curry dish is determined by the color of the chiles and other main ingredients or spices used.

Traditional red curry sauce uses dried red hot peppers.

Yellow curry gets it color from yellow curry, turmeric, fresh red peppers are used along with other dried spices.

Green curry gets its vibrant color from green jalapeños, with cilantro. Some cooks will even include fresh Basil and/or baby spinach.

Green Jalapeño and cilantro curry sauce

Other ingredients in Coconut Green Curry includes ginger, lime, and of course coconut milk. All which are traditional ingredients used in Asian food.

Green curry tends to be less spicy than its red counter part.

Texture wise though, curry sauces, no matter what the color, are creamy and slightly thick.

Curry Powder, A Traditional Asian Spice Mix?

Curry powder is actually a British culinary invention.

According to author Alan Davidson in his book – The Oxford Companion To Food, he writes,

“The curry spice sold commercially represents an attempt by the British manufactures to provide in ready-made form a spice mixture corresponding to those uses in South India.”

Read more about the curry invention HERE and try our (yellow curry) Coconut Basil Chicken Curry with Vegetables.

Coconut Basil Chicken Curry with Vegetables

The Spruce Eats also writes in respects to curry powder, saying that the spice powder is not an ingredient used in Indian cooking and doesn’t even represent any spice mixture typically found in a Southeast Asian kitchen.

Curry powder is a mix of cumin, coriander, and turmeric, which gives it its signature color.

Other common ingredients include black pepper, mustard, ginger, clove, cardamom, bay leaf, and fenugreek.

Curry powder doesn’t contain or include the curry leaf.

Curry Leaves Used In Authentic Indian Curries

Read more here about curry leaves and try some curry in an untraditional way: Curried Chicken With Dried Cherries

Coconut Green Curry with Chicken and Vegetables

16 ounces of boneless, skinless, chicken thighs

1 13.5 oz. can of coconut milk

½ cup chicken stock

3 tbsp. green curry paste

1 tbsp. sugar

2 tbsp. fish sauce

3 garlic gloves, minced

½ cup chopped Thai basil

3/4 cup mixed peas and carrots

Add coconut milk, chicken stock, green curry paste, sugar, fish sauce, basil, and garlic into a large saucepan. Cook over medium-low heat for 10 minutes.

Add sauce to a large frying pan over medium heat. Next, add chicken and cook 15 minutes more.

Next add the vegetables with lime juice and cook 5 more minutes.

Plate and serve. Top with basil or try something different, such as shredded root vegetables.

Orange Sauce Vegetable and Cashew Stir Fry with BBQ Sesame Ginger Chicken Thighs

The flavors of the orange and ginger complement each other in this vegetable stir-fry with orange sauce and BBQ sesame ginger chicken thighs.

Chicken thighs are a favorite cut of dark meat for those who love to cook, due to the thighs flavor and tenderness.

Because dark meat contains more tendons, chicken thighs are a tough cut, but because they contain more fat than white meat, they are more tender and juicy.

Read more here about chicken thighs here in our article: Cooking With Chicken Thighs

Preparing The Marinated Chicken Thighs

Marinate the thighs in sesame ginger sauce for about 30 minutes.


Read more here about marinating meat: What are the Benefits of Marinating Meat


Prepare your bbq grill and place thighs on the cool grill. Close lid and allow to cook on one side for about 10 minutes, than flip and cook another 6 minutes or so.

After flipping the thighs, by this time the grill will be hot.

After chicken is done, dip thighs in sauce and return to grill to cook about 2-3 minutes more on each side. The meat should have shinny glaze appearance.

Sprinkle thighs after second flip with sesame seeds. Remove from grill and place in pan with prepare vegetables, cashews and orange sauce.

Preparing The Orange Sauce Vegetable and Cashew Stir Fry

If you have a side burner, start cooking the orange sauce, vegetables and cashews in a large pan over a medium-high flame when chicken thighs are about three fourths way done.

4 boneless, skinless chicken thighs marinated in sesame ginger sauce

Orange Sauce

1 cup of Orange Juice

1 tbsp White Vinegar

1 tbsp Sugar

1 tbsp Honey

¼ tsp Salt

½ tsp Dark Soy Sauce

3 pcs Shallot

1 tsp Minced Garlic

½ tsp Minced Ginger

1 tbsp Corn Starch

2 tbsp Barbeque Sauce

2 tsp Sukiyaki Sauce

2 tsp Orange Marmalade

Place all ingredients in a large pan over medium high heat.

1 16 ounce bag frozen vegetables, your choice

1/3 cup cashews

Add partially thawed vegetables to orange sauce and sauté. Do not over cook the vegetables.

Add cashews and stir in. Turn off heat and top stir-fry with bbq chicken thighs.

Plate and serve.

What are the Benefits of Marinating Meat

Marinades were formerly used as a technique to preserve foods.

Any type of meat, whether it be beef, chicken, or fish would be submerged in a salty soup that was used to preserve the meat, due to the lack of a cooling system.

The last few hundred years, marinades are not only used to preserve meats but also to add flavor to them.

When we marinate, we think about saturating the meat in the rich tasting mixture of herbs, spices, salt,, vinegar, and oil (fat), with the purpose of infusing the meat with flavor.

This however is a MYTH.


Read More Here About Herbs and Spices

Herbs and Spices Through The Years


It is physically impossible for a marinade to penetrate deep into the meat. Most flavor molecules are to big to enter the muscle tissue cells of meat.

The tissue cells are about 75% water and tightly packed like a sodden sponge.

Greek Marinated Chicken

Oil molecules, which dispense most of the flavor molecules are also unable to enter the tissue cells.

This means, the the flavor of the marinade can infuse the meat no further than a few millimeters, leaving most it to pool on the surface.

Tender and Delicious Marinated Meat

The ingredients in marinades work together to enhance the flavor of meat and tenderize its outer layers.

While cooking the meat, sugars and proteins found in a marinade help to brown the meats surface, and creating a crisp, flavorful crust.

Keep in mind though, when adding an acidic ingredient like lemon juice, wine or vinegar, can slow the browning process.