Sesame Ginger Salad Dressing

Talk about an EXPLOSION of Asian flavors. I managed to cram quite a few Asian ingredients into one salad dressing, and let me tell you, I get cravings for this stuff. 

Sweet honey, savory sesame oil, bright ginger, and salty soy sauce goodness all come together with a hint of orange in the background. There's also some rice vinegar of course, for good measure. Pull those Asian staples out of the pantry and refrigerator door and whip together a delightfully fresh salad!

As pictured above, I love mandarin oranges, cabbage, red bell peppers, green onions, sesame seeds, shredded carrots, and crunchy noodles with this salad. There's such a wide variety of flavors and textures that your mouth goes crazy, in a good way. Isn't it colorful and enticing? And guess what? It tastes even better than it looks!

Featured in La Petite Fashionista Magazine!

Sesame Ginger Salad Dressing

Makes 1/2 cup

Total Time: 5 minutes

Ingredients

1/4 cup vegetable oil

3 Tbsp orange juice

2 tsp sesame oil

2 tsp rice vinegar

2 tsp honey

2 tsp fresh ginger, grated

1 tsp soy sauce

1/2 tsp salt

Whisk together all ingredients, and enjoy!

Spicy Chicken Stir Fry

 This stir fry recipe is VERY versatile. The sauce has a great mixture of flavors that would taste great on whatever vegetables and meat you wanted to use! Salty soy sauce, rich sesame oil, some zesty lime juice, a kick from red pepper flakes, garlic, and ginger. You really can taste each element individually. Once the sauce is done, switch up the veggies and meat as you like! I'm in LOVE water chestnuts and bell peppers so they always make it into my stir fry. Go with whatever you're in the mood for and whatever is fresh!  

Spicy Chicken Stir Fry

Makes 4 servings

Total Time: 35 minutes

Ingredients

1 1/2 cups rice (brown rice if you'd like)

3 cups water

2 tsp chicken bouillon 

3 1/2 Tbsp soy sauce

2 Tbsp sesame oil

1/2 Tbsp extra virgin olive oil

2 cloves garlic

1 tsp fresh grated ginger

1 tsp lime juice

1/4 tsp red pepper flakes

1 chicken breast

1 bell pepper

1/2 onion

1 head broccoli

8 oz water chestnuts

1. Mix water, rice, and chicken bouillon in a small saucepan and bring to a boil. Reduce heat to low and cook covered for 20 minutes.

2. While rice is cooking, chop florets off broccoli head and set aside. Slice bell pepper, onion, and chicken breast. Slice skin off ginger and grate. Chop garlic.

3. Mix soy sauce, sesame oil, olive oil, garlic, ginger, lime juice, red pepper flakes, chicken, bell pepper, onion, and water chestnuts. Set aside.

4. Bring a pot of a few cups of water to a boil and add broccoli florets. Cook for 2 minutes and strain. Return pot to the stove and turn heat to medium high (or use a wok instead if you have one!).

5. Add strained broccoli and chicken and vegetable mixture to the pot and cook until chicken is fully cooked, about 5 minutes, stirring constantly. Serve with fluffed rice and enjoy!

First, get the rice set up because it takes a while to cook. Bring rice, water, and chicken bouillon to a boil, reduce the heat to low and cook covered for 20 minutes. Chop the florets off the broccoli and set  aside. These will have to cook for a few minutes before getting stir fried with everything else! 

Slice the skin off of the ginger before you grate it.

Mmm is smells delightful!

Slice up the veggies and chicken! 

Mix together everything but the broccoli and (obviously) the rice mixture.

Bring a few cups of water to a boil in a pot and cook the broccoli for two minutes. Strain the broccoli and return the pot to the stove on medium high. 

Return the broccoli to the pot along with the chicken and veggie mixture. Stir constantly and cook until the chicken is done! About 5 minutes. By this time the rice will be about done!

Serve stir fried veggies and meat over the fluffed rice and enjoy! Switch it up with steak instead of chicken and use your favorite vegetables. The spicy sauce will season your favorite stir fry ingredients beautifully!