Asian, Dinner, Lunch, Poultry, Quick Dinner

Oven-braised Soy-Sriracha Chicken


I was tried of my usual baked chicken lunches, so I decided to add an Asian flare to it.  Sriracha is all the rage in recipes now so I decied to hop on that band-wangon and  give it a shot.  This recipe can very well be done on the stove top, but with all the rain we have been getting I thought turning on the oven would be a good idea.  I hope you enjoy this recipe !


4 large boneless skinless chicken breasts

1/4 cup soy sauce

2 Tbsp of rice wine vinegar

2 Tbsp of Sriracha

1 inch ginger, thinly sliced

1 tsp of sesame seeds


Marinade the chicken breasts with all the ingredients, overnight in an oven proof dish.


Preheat the oven to 375F

Bake the chicken, covered for 30 mins.

For the last 15 mins ( or till the chicken is cooked through), remove the cover and spoon the pan broth over the chicken every 5 mins.


Let the chicken cool a little bit, serve slice and spoon over the pan juices.

I eat it as is, but a side of jasmine rice would fork really well.


Asian, Lunch, Quick Dinner

Salmon Edamame cakes


Happy New Year Everyone !!!! I know it has been a while since I have posted and that is because I went on a massive detox to cleanse my system of all the sugar and alcohol that nourished me during the holidays.  Mostly yogurt and salads and grilled chicken and fish.  But now its time to cook again and make school lunches and dinners–back to the grind.  So, sticking to “let’s get healthy” idea, I can up with this recipe.  canned salmon and Edamame makes it budget friendly and asian spices add some ‘guilt’ to these otherwise healthy food items.  You could turn it into burgers but like most of my cakes and patties I like them without the bread.  So here goes.


2, 14.7oz cans of salmon

1, 9oz bag od shelled edamame

1/2 tsp of garlic

2 tsp of ginger

2 tsp of red pepper flakes

2 Tbsp of soy

A dash of lime juice

2 eggs

2/3 cups of panko


Flake the salmon after removing the skin and bones.


Saute edamame with ginger, garlic, soy red pepper flakes.


Blend the edamame mixture to a course texture.


Mix with the salmon.  At this point you could taste the mixture to adjust salt.  I did not need to add any, you might.

Add eggs and panko and stir till mixed thoroughly.


Form into 12 cakes using an ice cream scoop.  Brush the tops with a little bit of olive oil.


Bake in a 350 degree pre-heated oven for 20-25 mins till golden.


Serve hot !


Asian, Quick Dinner

Soy-Ginger-Lime poached Chicken and Zucchini

This recipe is for those last few days of summer when you get zucchini, that are kind of sad looking, but you still want them.  It is a simple, super healthy, asian inspired meal.  Serve it room temperature with soba noodles or brown rice for a filling meal. So here goes !


1 lb chicken thighs ( this recipe does not have any oil so the richness of thighs work really well)

1 lb zucchini, sliced

1 tbsp of ground ginger

2 tbsp of dark soy

1 tbsp lime juice

1tsp of red pepper flakes

salt and pepper to taste ( be careful ! soy is salty!!!)


In a hot saucepan, add all the ingredients ( expect the chicken and zucchini) and mix them thoroughly.

Add the chicken pieces and cover with water.

Poach chicken till almost cooked through and then add in the zucchini.

Adjust the seasonings and cook till chicken is cooked through and the zucchini is tender.

Serve warm or at room temperature.

Asian, Dinner

Soy-Ginger Glazed Salmon

Salmon.  You either love it or hate it.  I am lover and will have it any form–smoked, grilled, baked, in sushi and in a salad.  This is a nice recipe with an Asian flare.  It is quick and you will have dinner ready in an hour.  I like to pair it with roasted broccoli, lentils ( both of these recipes will be up shortly), sweet potatoes or soba noodles.  Make it this week and liven up your summer dinner–heart healthy and yummy !


1 lb of salmon filets (about 5 pieces)

1/4 cup soy sauce

2 tsp of crushed ginger

2 tbsp of honey

1 tsp of sesame seeds

1 tsp of crushed red pepper flakes


In a mixing bowl or a measuring cup, mix all the ingredients and microwave it for 5 minutes.  Stop after every minute and stir.  This allows all the ingredients to mix and marry together and the heat thickens the honey, making it a nice glaze.

Pour the marinade over the salmon and let it sit for about 15mins.

While the fish soaks up all the wonderful flavors, preheat the oven to 350

Bake the fish for about 20 mins (till cooked through) and then broil it on high for the last 5mins to get a nice crust.

Garnish with some extra seasame seeds and scallions ( I did not have any–but I think it would add color and a nice freshness to the rich fish)

Serve hot with your choice of sides !