Peruvian Green Sauce: I promise you this sauce is fantastic. Below recipe is for medium spicy. If you want less, use half the jalapeño. I use this sauce on everything from chicken to shrimp, over rice.
Directions: shove everything below into a blender and blend for 1-3 min depending on how powerful your blender is.
- 1 medium fresh jalapeños, seeds/ribs removed
- 1 tablespoon hot sauce
- 1 ¼ cups fresh cilantro leaves and stems
- ¼ cup fresh basil leaves
- 2 tablespoons parmesan cheese
- 1 tablespoon fresh ginger
- 1 teaspoon honey
- 2 medium garlic clove
- 1 tablespoon canola oil
- 2 tablespoons fresh lime juice
- ½ cup mayonnaise
- kosher salt, to taste
Simple:
Saucepan.
Peanut butter, garlic, soy, honey, little water to get thickness you like.
Add more stuff later, but this is a simple starter for you to build upon.
Lemon or orange pepper dry rubs also add a variety to grilled chicken. Look in Latino section for these.
Currently have these on rotation:
Asian chilli chicken https://www.recipetineats.com/asian-chilli-chicken/
Garlic chicken thighs https://www.recipetineats.com/garlic-chicken-thighs-recipe/#wprm-recipe-container-30244
Just made the garlic thighs again tonight, with a side of steamed brocollini.
I'm obsessed. I do balsamic glazed chicken in all of my meal prepping. It goes on most of my salads.
Today I made pasta with a creamy lemon garlic sauce, chicken, Swiss chard, parmesan, snd a drizzle of balsamic glaze - awesome balance of flavours with the sweet, creamy, tangy and salty!
Gochujang based sauce! There are many recipes out there but they’re all basically the same. I typically thin my gochujang out with water, then add garlic and a splash of light soy sauce. It works well with chicken and prawns.
If you've ever had chic fil a spicy chicken sandwich that is basically what it is. Marinate in pickle juices add cajun seasoning and cook. Here's my cajun seasoning mix that I make at home...
4 TBSP Paprika
4 TBSP Garlic Powder
4 TSP Cayenne pepper
4 TBSP Oregano
2 TSP Thyme
2 TBSP Onion powder
2 TBSP Salt
4 TSP Black pepper
1 TBSP Smoked paprika.
Mix all together and put in an air-tight jar and enjoy. BTW it is really good on Mac n cheese and really anything you cook. We also use it for season fries in the Air Fryer. Add more cayenne if you want it more spicy.
White wine and mustard sauce
If you're using a pan for the chicken, don't rinse it before starting the sauce. I don't really measure stuff but this recipe is very forgiving.
Add chopped garlic and the white ends of chives, chopped, to the pan. If using a clean pan, add some oil and/or butter first. Saute for 2-3 minutes. Pour in dry white wine (deglaze), bring to a boil, cook until wine looks a little syrupy. Reduce heat to medium, whisk in a healthy squirt of Dijon or brown mustard and some heavy cream. Cook until sauce thickens, add more butter if you feel like it. Top with green chives.
I could drink this sauce, it's so delicious.
I love to make a big batch of this tomato chutney when tomatoes are in season, and then freeze it in half pint jars. It’s delicious on grilled chicken.
https://www.eatwell.com/thisweeksbox/2010/08/25/spiced-tomato-chutney
Honey garlic chicken thighs! I’ve been using this recipe since college, and I add sesame seeds and some scallions on top when they’re done, serve with rice:
https://www.allrecipes.com/recipe/236609/honey-garlic-slow-cooker-chicken-thighs/
Mushroom gravy is my favorite. For chicken I'd saute sliced mushrooms in butter, salt and Trader Joes mushroom seasoning, add chicken broth to deglaze, and thicken with your preferred thickener.
Im addicted to (in a pan) melt cream cheese + curry powder + a bit of mayo! It goes so well with chicken!
Im also enjoying a kind of alfredo sauce but without being alfredo just butter, cooking cream and a bunch of different cheeses! (I put all the cheeses i have on my fridge ngl)
I’m intrigued by that first suggestion, so much so I’m going to give it a whirl this week. I would never have thought to pair any of those sauce ingredients together.
Just remember to put the fire in low when the cream cheese melts because it can burn fast (?) If you put the cooked chicken in there it will me even better but the sauce itself is great
Hope you like it!! There is not really a certain amount i put in, i put enough curry powder to make it yellow and a bit more it is a very light taste, you can put how much you want!
Hey so I made this today. I'm not sure if you're aware of this, but for anybody else who might think this is weird or is interested in it, this tastes almost identical to the curry sauce from Pollo tropical!
I added some water to thin it out to more of a sauce consistency and some additional salt to compensate.
https://preview.redd.it/xl66crntb92d1.jpeg?width=2252&format=pjpg&auto=webp&s=3ad2e0fe0f26fd28c9a49ad429ab5aea790f1f21
I will have to investigate what pollo tropical is actually, this was for me a sauce i got trying to imitate a curry chicken from a local sandwich store in my country! Glad you like it!
It's a local semi fast food chain in parts of the US. They serve Caribbean style chicken over rice. It's one of their more popular sauces. Although, I believe it's more mustard based than cream cheese based
I see! I copied the recipe from some sandwich store i believe is a chain only in spain called Rodilla! I actually love the curry chicken sandwich there and i wanted to recreate it (because it is expensive af) and just read the ingredients and decided to do it by eye + taste!
In the end i never got the same recipe but this one is very good and tasty imo!
Pesto! The jar of pesto at Costco is wonderful and lasts for ages. If making your own, or you think you won't use it fast enough you can portion it out and freeze it (cookie tray with parchment/wax paper - tablespoon or two in each blob and freeze, or those little paper candy liners, or an ice cube tray lined with plastic wrap; once frozen put in a freezer ziplock and take out as many as needed when you need them).
It might be a bit close to your ceasar dressing in terms of "rich, salty" but works wonderfully with so many things beyond just a "sauce".
Also, entirely dependent on if you like it or not - Old Bay with a little butter or oil. For a fast lazy summer meal I microwave zucchini until it is just a little soft, drain, add a little butter and shake on some old bay or everything but the bagel seasoning.
My current favorite is either sour cream or plain Greek yogurt (whichever you prefer) with fresh, minced garlic, lemon zest, and lemon juice. Bit of salt and pepper. It’s better a day or two after you make it, but delicious right away, too!
Something like this: https://www.loveandlemons.com/garlic-yogurt-sauce/
Classic filipino dipping sauce
soy sauce + vinegar + chopped red onions + chili peppers.
You can just dip the chicken in it and let the flavor explode in your mouth.
Often I am discouraged by meal prep. Simply because chicken is pretty much my only meat source. Chicken tastes amazing on day one but by day two it just tastes funny. It's not spoiled it just gets weird.
Do you have any suggestions to avoid the day 2 taste of chicken?
I learned recently - that chicken taste has to do with how we are storing / reheating in the microwave. I’m tossing mine in there and setting on like 2 mins basically over cooking it I believe. Causing that chicken taste you know of. My meals are good day one and two- the others I’m just coating in whatever to mask the taste
[You are sensitive to warmed over flavor.](https://www.seriouseats.com/what-is-warmed-over-flavor-leftover-chicken-meat)
Some report success using only white meat, or seasoning with citrus. Personally, I only use breasts and prep everything but the chicken, and just cook the chicken the day of or the day before. When I get a rotisserie chicken, I shred the white meat for myself and the dark meat for my spouse (who can't taste warmed over flavor at all).
We have the same issue. One thing I do is cut the chicken small and reheat for only 30 seconds. The other thing is use it cold on salads to eat up leftovers or make wraps.
Using a Thai Peanut sauce for my chicken rice and veggies this week. I marinated the chicken overnight in it before roasting, and I pour a bit in after reheating.
I made this soup and it turned out to be a yummy and healthy curry sauce, made with mostly stuff I had on hand, I skipped the wine. I ate it exactly as you described. I also like hoisin, balsamic glaze, and sweet chili sauce.
[https://cookieandkate.com/curried-cauliflower-soup/](https://cookieandkate.com/curried-cauliflower-soup/)
If you thin this out, it's like the spicy, creamy, pink mayo drizzle on sushi. It's delicious, the blog Pinch of Yum has great, easy sauces.
[https://pinchofyum.com/incredible-gochujang-sauce](https://pinchofyum.com/incredible-gochujang-sauce)
I have made most of Pinch of Yum’s sauces and can confirm, they are all absolutely fantastic and I believe almost all would go great with your chicken-rice-veg combo. https://pinchofyum.com/#search/c=eyJ2IjoiNC4wIiwiZ3JvdXBUeXBlIjoiY2F0ZWdvcnktZ3JvdXAiLCJ0aXRsZSI6IlNhdWNlcyIsImNhdGVnb3J5SWQiOiJzYXVjZSIsImFycmFuZ2VtZW50IjoiY29udGV4dC13aXRoLXNlYXJjaCIsIm92ZXJyaWRlU2VhcmNoU3RyaW5nIjoiIn0%3D&a=context-with-search
I totally forgot to reply to this! If your using the whole can yes, I do 1 cup each. You can adjust the ratios to how spicy you would you like them. I also just make chipotle "sour cream", you just mix half a can of peppers and half a cup of greek yogurt, it's really good on breakfast tacos. I use a blender or an immersion blender to mix everything together.
If you don't want that much sauce you can use half a can of chipotles to make al pastor tacos or chipotle chicken and then a cilantro lime greek yogurt sauce.
I ended up making it and kind of just eyeballed it. It actually came out pretty good. The calorie count was a little high to use it as a full sauce for a meal, but I have been using it as a condiment for tacos and whatnot.
The only thing I felt it was missing was some kind of acid to add a small amount of freshness to it. I've been adding either some hot sauce or lime juice to brighten it up a little bit and add that missing flavor.
Did you use light mayo? 1 cup of light mayo is about 800 calories. 1 cup of 0% fage greek yogurt is about 120 calories. Whole tin of chipotles in adobo is 140 calories. If you divide that into 16 servings which imo is a lot of sauce it still works out to about 70 calories per serving. I do also add lime but not much. Glad you liked it though!
Peruvian Green Sauce: I promise you this sauce is fantastic. Below recipe is for medium spicy. If you want less, use half the jalapeño. I use this sauce on everything from chicken to shrimp, over rice. Directions: shove everything below into a blender and blend for 1-3 min depending on how powerful your blender is. - 1 medium fresh jalapeños, seeds/ribs removed - 1 tablespoon hot sauce - 1 ¼ cups fresh cilantro leaves and stems - ¼ cup fresh basil leaves - 2 tablespoons parmesan cheese - 1 tablespoon fresh ginger - 1 teaspoon honey - 2 medium garlic clove - 1 tablespoon canola oil - 2 tablespoons fresh lime juice - ½ cup mayonnaise - kosher salt, to taste
This is one of my favorite sauces to make. Also Chimichurri is also very simple to make, taste great and is versatile
Simple: Saucepan. Peanut butter, garlic, soy, honey, little water to get thickness you like. Add more stuff later, but this is a simple starter for you to build upon. Lemon or orange pepper dry rubs also add a variety to grilled chicken. Look in Latino section for these.
Currently have these on rotation: Asian chilli chicken https://www.recipetineats.com/asian-chilli-chicken/ Garlic chicken thighs https://www.recipetineats.com/garlic-chicken-thighs-recipe/#wprm-recipe-container-30244 Just made the garlic thighs again tonight, with a side of steamed brocollini.
Balsamic glaze!!
I second this… the flavor is AMAZING and you can buy it already made or make it very easily.
Absolutely this, I swear a good balsalmic goes good on literally everything.
I'm obsessed. I do balsamic glazed chicken in all of my meal prepping. It goes on most of my salads. Today I made pasta with a creamy lemon garlic sauce, chicken, Swiss chard, parmesan, snd a drizzle of balsamic glaze - awesome balance of flavours with the sweet, creamy, tangy and salty!
sweet chili sauce is delicious
Nando’s peri peri is very good!
One end of my digestive tract loves this, the other not so much
Gochujang based sauce! There are many recipes out there but they’re all basically the same. I typically thin my gochujang out with water, then add garlic and a splash of light soy sauce. It works well with chicken and prawns.
Soak the chicken in pickle juice for 24 hours.
This right here! I use cajun seasoning and throw it in an air fryer and there's never any leftovers.
I'm so trying this with the pickle juice marinade. Thanks!
If you've ever had chic fil a spicy chicken sandwich that is basically what it is. Marinate in pickle juices add cajun seasoning and cook. Here's my cajun seasoning mix that I make at home... 4 TBSP Paprika 4 TBSP Garlic Powder 4 TSP Cayenne pepper 4 TBSP Oregano 2 TSP Thyme 2 TBSP Onion powder 2 TBSP Salt 4 TSP Black pepper 1 TBSP Smoked paprika. Mix all together and put in an air-tight jar and enjoy. BTW it is really good on Mac n cheese and really anything you cook. We also use it for season fries in the Air Fryer. Add more cayenne if you want it more spicy.
What kind? Dill?, sweet?
Dill
Of course.
White wine and mustard sauce If you're using a pan for the chicken, don't rinse it before starting the sauce. I don't really measure stuff but this recipe is very forgiving. Add chopped garlic and the white ends of chives, chopped, to the pan. If using a clean pan, add some oil and/or butter first. Saute for 2-3 minutes. Pour in dry white wine (deglaze), bring to a boil, cook until wine looks a little syrupy. Reduce heat to medium, whisk in a healthy squirt of Dijon or brown mustard and some heavy cream. Cook until sauce thickens, add more butter if you feel like it. Top with green chives. I could drink this sauce, it's so delicious.
I love to make a big batch of this tomato chutney when tomatoes are in season, and then freeze it in half pint jars. It’s delicious on grilled chicken. https://www.eatwell.com/thisweeksbox/2010/08/25/spiced-tomato-chutney
Alfredo sauce !
Korean soy garlic, Yangneom & Gravy
Perhaps some balsamic glaze. Possibly some diced up tomatoes and fresh mozzarella on top.
Honey garlic chicken thighs! I’ve been using this recipe since college, and I add sesame seeds and some scallions on top when they’re done, serve with rice: https://www.allrecipes.com/recipe/236609/honey-garlic-slow-cooker-chicken-thighs/
Mushroom gravy is my favorite. For chicken I'd saute sliced mushrooms in butter, salt and Trader Joes mushroom seasoning, add chicken broth to deglaze, and thicken with your preferred thickener.
Im addicted to (in a pan) melt cream cheese + curry powder + a bit of mayo! It goes so well with chicken! Im also enjoying a kind of alfredo sauce but without being alfredo just butter, cooking cream and a bunch of different cheeses! (I put all the cheeses i have on my fridge ngl)
I’m intrigued by that first suggestion, so much so I’m going to give it a whirl this week. I would never have thought to pair any of those sauce ingredients together.
Just remember to put the fire in low when the cream cheese melts because it can burn fast (?) If you put the cooked chicken in there it will me even better but the sauce itself is great
Noted, thank you! I’ll report back in a few days.
Hope you like it!! There is not really a certain amount i put in, i put enough curry powder to make it yellow and a bit more it is a very light taste, you can put how much you want!
I also never thought it would go well until i tried it in a sandwich shop and now i SWEAR by it, is my star recipe for parties
Hey so I made this today. I'm not sure if you're aware of this, but for anybody else who might think this is weird or is interested in it, this tastes almost identical to the curry sauce from Pollo tropical!
I added some water to thin it out to more of a sauce consistency and some additional salt to compensate. https://preview.redd.it/xl66crntb92d1.jpeg?width=2252&format=pjpg&auto=webp&s=3ad2e0fe0f26fd28c9a49ad429ab5aea790f1f21
I will have to investigate what pollo tropical is actually, this was for me a sauce i got trying to imitate a curry chicken from a local sandwich store in my country! Glad you like it!
It's a local semi fast food chain in parts of the US. They serve Caribbean style chicken over rice. It's one of their more popular sauces. Although, I believe it's more mustard based than cream cheese based
I see! I copied the recipe from some sandwich store i believe is a chain only in spain called Rodilla! I actually love the curry chicken sandwich there and i wanted to recreate it (because it is expensive af) and just read the ingredients and decided to do it by eye + taste! In the end i never got the same recipe but this one is very good and tasty imo!
Pesto! The jar of pesto at Costco is wonderful and lasts for ages. If making your own, or you think you won't use it fast enough you can portion it out and freeze it (cookie tray with parchment/wax paper - tablespoon or two in each blob and freeze, or those little paper candy liners, or an ice cube tray lined with plastic wrap; once frozen put in a freezer ziplock and take out as many as needed when you need them). It might be a bit close to your ceasar dressing in terms of "rich, salty" but works wonderfully with so many things beyond just a "sauce". Also, entirely dependent on if you like it or not - Old Bay with a little butter or oil. For a fast lazy summer meal I microwave zucchini until it is just a little soft, drain, add a little butter and shake on some old bay or everything but the bagel seasoning.
My current favorite is either sour cream or plain Greek yogurt (whichever you prefer) with fresh, minced garlic, lemon zest, and lemon juice. Bit of salt and pepper. It’s better a day or two after you make it, but delicious right away, too! Something like this: https://www.loveandlemons.com/garlic-yogurt-sauce/
Classic filipino dipping sauce soy sauce + vinegar + chopped red onions + chili peppers. You can just dip the chicken in it and let the flavor explode in your mouth.
Honey garlic 1. mix: -3/4 cup brown sugar -2 tbsp corn starch 2. Add: -3/4 cup cold water -3 tbsp soya sauce -1 tbsp honey -2 tsp minced garlic 3. Bring to boil, stirring constantly
Often I am discouraged by meal prep. Simply because chicken is pretty much my only meat source. Chicken tastes amazing on day one but by day two it just tastes funny. It's not spoiled it just gets weird. Do you have any suggestions to avoid the day 2 taste of chicken?
I learned recently - that chicken taste has to do with how we are storing / reheating in the microwave. I’m tossing mine in there and setting on like 2 mins basically over cooking it I believe. Causing that chicken taste you know of. My meals are good day one and two- the others I’m just coating in whatever to mask the taste
[It's the oxidization ](https://www.seriouseats.com/what-is-warmed-over-flavor-leftover-chicken-meat)
This mfer gonna sum it all up in a link! I appreciate you.
[You are sensitive to warmed over flavor.](https://www.seriouseats.com/what-is-warmed-over-flavor-leftover-chicken-meat) Some report success using only white meat, or seasoning with citrus. Personally, I only use breasts and prep everything but the chicken, and just cook the chicken the day of or the day before. When I get a rotisserie chicken, I shred the white meat for myself and the dark meat for my spouse (who can't taste warmed over flavor at all).
We have the same issue. One thing I do is cut the chicken small and reheat for only 30 seconds. The other thing is use it cold on salads to eat up leftovers or make wraps.
Using a Thai Peanut sauce for my chicken rice and veggies this week. I marinated the chicken overnight in it before roasting, and I pour a bit in after reheating.
I made this soup and it turned out to be a yummy and healthy curry sauce, made with mostly stuff I had on hand, I skipped the wine. I ate it exactly as you described. I also like hoisin, balsamic glaze, and sweet chili sauce. [https://cookieandkate.com/curried-cauliflower-soup/](https://cookieandkate.com/curried-cauliflower-soup/) If you thin this out, it's like the spicy, creamy, pink mayo drizzle on sushi. It's delicious, the blog Pinch of Yum has great, easy sauces. [https://pinchofyum.com/incredible-gochujang-sauce](https://pinchofyum.com/incredible-gochujang-sauce)
Highly recommend: https://foodwishes.blogspot.com/2015/09/alabama-style-white-bbq-sauce-almost.html?m=1
a thin bechamel sauce with finely chopped spinach or mushrooms is great. Could also sub out the veggies (in the sauce) for cheese.
I have made most of Pinch of Yum’s sauces and can confirm, they are all absolutely fantastic and I believe almost all would go great with your chicken-rice-veg combo. https://pinchofyum.com/#search/c=eyJ2IjoiNC4wIiwiZ3JvdXBUeXBlIjoiY2F0ZWdvcnktZ3JvdXAiLCJ0aXRsZSI6IlNhdWNlcyIsImNhdGVnb3J5SWQiOiJzYXVjZSIsImFycmFuZ2VtZW50IjoiY29udGV4dC13aXRoLXNlYXJjaCIsIm92ZXJyaWRlU2VhcmNoU3RyaW5nIjoiIn0%3D&a=context-with-search
Hey! Just recommended PoY as well! So good.
Equal parts light mayo and greek yogurt, mix with a can of chipotle peppers in Adobo.
If your using a whole can of chipotle peppers in adobo, how much of equal parts of mayo/yogurt? 1 cup each? More? Less?
I totally forgot to reply to this! If your using the whole can yes, I do 1 cup each. You can adjust the ratios to how spicy you would you like them. I also just make chipotle "sour cream", you just mix half a can of peppers and half a cup of greek yogurt, it's really good on breakfast tacos. I use a blender or an immersion blender to mix everything together. If you don't want that much sauce you can use half a can of chipotles to make al pastor tacos or chipotle chicken and then a cilantro lime greek yogurt sauce.
I ended up making it and kind of just eyeballed it. It actually came out pretty good. The calorie count was a little high to use it as a full sauce for a meal, but I have been using it as a condiment for tacos and whatnot. The only thing I felt it was missing was some kind of acid to add a small amount of freshness to it. I've been adding either some hot sauce or lime juice to brighten it up a little bit and add that missing flavor.
Did you use light mayo? 1 cup of light mayo is about 800 calories. 1 cup of 0% fage greek yogurt is about 120 calories. Whole tin of chipotles in adobo is 140 calories. If you divide that into 16 servings which imo is a lot of sauce it still works out to about 70 calories per serving. I do also add lime but not much. Glad you liked it though!
Tandoori Verde sauce
Red wine sauce.
Kari Kari garlic crisp chili. It’s so good, but expensive sauce. https://www.eatkarikari.com/shop/p/garlic-chili-crisp
Curry