Hot Thai Kitchen – Garlic Pepper Chicken and Shrimp
My boyfriend found an awesome blog and youtube cooking channel while looking for a delicious Thai recipe to make this weekend…Hot Thai Kitchen! Pai has the best authentic Thai recipes with cooking videos to walk you through each step. He attempted, and very successfully so, the mouthwatering garlic pepper chicken (and shrimp) and it was absolutely amazing. He infused olive oil with garlic then sprinkled the leftover browned garlic on the chicken…you cannot even imagine the explosion of flavors! Click here for Pai’s Hot Thai Kitchen Garlic Pepper Chicken recipe. Here’s my paleo version of this awesome recipe!
Browned garlic and infused olive oil, yum!
The final masterpiece!
- 1 pound chicken breasts, cut into 1-cm cubes
- 1/2 pound shrimp, peeled and deveined
- 1 10 oz. bag of spinach
- 1 tbsp Ty Ling oyster sauce (loosely paleo-friendly with some fermented soy and corn but wheat-free)
- 2 tbsp liquid aminos
- 1 tsp Red Boat fish sauce
- 1 1/2 tsp coconut palm sugar
- 1/4 tsp ground white pepper
- 1/4 tsp ground black pepper
- 8 cilantro stems, chopped
- 8 garlic cloves, chopped
- Mix chicken with Ty Ling oyster sauce, liquid aminos, Red boat fish sauce, white pepper and black pepper.
- To make the garlic infused olive oil, place the garlic in a small pot or wok and add just enough olive oil to cover the garlic. Fry garlic over low heat until the garlic turns golden brown and the bubbling has mostly stopped, about 5 minutes. Drain garlic from oil, reserving the oil.
- In a wok, add 2 tablespoons of the garlic oil and heat over high heat. Pour a tablespoon of the remaining garlic oil into the marinated chicken and stir.
- When the oil is hot, add the chicken and coconut palm sugar and stir until chicken is cooked.
- Add shrimp for the last 2 minutes of cooking and mix in half of the fried garlic and chopped cilantro stems and remove from heat.
- Sauté spinach with olive oil and garlic and serve with the chicken and shrimp (sprinkling the remaining fried garlic all over)!
General Panda’s Spicy Garlic Honey Sesame Chicken
This recipe needs no description – the title says it all. All I have to say is just try it for the flavor explosion of the century! If you have time, marinate the raw chicken in the sauce overnight but it’s not necessary because the caramelization of the sauce on the chicken after cooking gives it more than enough flavor. Serve with broccoli, over a bed of cauliflower rice or just by itself. General Panda approved!
- 2 pounds boneless and skinless chicken breasts
- 3 tbsp honey
- 1 tsp sesame oil
- 1 tsp apple cider vinegar
- 1 tbsp tomato paste
- 2 tbsp water
- ¼ cup coconut aminos
- 4 garlic cloves, minced
- 2 tsp crushed red pepper flakes
- ½ tsp arrowroot powder
- ½ tsp garlic powder
- ½ tsp salt
- ½ tsp black pepper
- sesame seeds to garnish
- chopped fresh cilantro to garnish
- Cut chicken breasts into 1-inch pieces and season with garlic powder, salt and black pepper.
- Make the sauce by combining honey, sesame oil, apple cider vinegar, tomato paste, water, coconut aminos, red pepper flakes, garlic cloves and arrowroot powder in a small bowl.
- Heat olive oil in a skillet over medium heat and cook chicken pieces in just enough sauce to slightly cover the chicken until cooked (5 to 7 minutes).
- Turn the heat to high and brown both sides of the chicken until sauce has evaporated and caramelized onto the chicken (approximately an additional 8 to 10 minutes).
- Garnish with sesame seeds and chopped fresh cilantro and serve!
Classic Garlic Sautéed Broccoli
I can’t understand why anyone in their right mind would eat plain boiled broccoli with no flavor when you could simply add a little bit of olive oil and garlic and transform boring vegetables into a savory mouthwatering side! It’s no wonder kids don’t like their vegetables but they’ll sure like these broccoli florets bursting with flavor. This piping hot recipe is a great complement to almost every entrée…get your greens!
- 2 heads of broccoli
- 3 tbsp olive oil
- ¼ cup water
- 4 garlic cloves, minced
- ¼ tsp garlic powder
- ¼ tsp crushed red pepper flakes
- salt and pepper to taste
- Wash broccoli and cut broccoli florets in half.
- Sauté half of the garlic in 2 tablespoons of olive oil over medium heat.
- Add broccoli and cook until browned on the bottom (approximately 5 to 7 minutes).
- Drizzle water over the broccoli and cook for an additional 6 minutes until the water has evaporated.
- Add the remaining tablespoon of olive oil, garlic, garlic powder, crushed red pepper flakes and cook for 3 more minutes until the garlic is golden brown.
- Season with salt and pepper!
Spicy Garlic Edamame
Spicy garlic edamame make for a great snack or appetizer! Grab a handful and pack your diet with fiber and protein. As an alternative to the sauce called for in this recipe, try sautéing the edamame in my firecracker dipping sauce!
- 1 pound edamame in pods (cooked)
- 3 garlic cloves, minced
- 1 tbsp olive oil
- 3 tbsp coconut aminos
- 1 tsp honey
- ½ tsp red pepper flakes
- ½ tsp garlic powder
- ½ tsp arrowroot powder
- ½ tsp salt
- Mix together coconut aminos, honey, red pepper flakes, garlic powder, arrowroot powder and salt in a small bowl.
- Sauté garlic in olive oil in a skillet over medium heat.
- Add the edamame to the skillet and pour sauce over the edamame.
- Stir for 3-4 minutes until sauce has thickened over the edamame.
About Me
Hi, I'm the paleo panda! Join me on my journey for better and greater in eating, traveling and living. This is a collection of my life’s “musts”.
