CABBAGE Archive - Kimberly Zett

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

Kimberly — Fri, 28 Mar 2025 15:14:45 +0000

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

March 28, 2025 by Kimberly

This bowl is a flavor-packed rollercoaster. Creamy coconut rice, juicy caramelized chicken, bright passionfruit gremolata, and that rich satay sauce. Every bite is a mix of cozy, fresh, and just the right amount of umami.

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TOTAL TIME

40 min

SERVES

2 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

You know when a meal just works? This is one of those. Creamy coconut rice sets the stage, topped with juicy chicken glazed in a sticky-sweet soy passionfruit sauce, then brightened with a zesty gremolata. Crunchy raw veggies bring freshness, and the whole thing gets drizzled with a rich, nutty satay sauce that ties it all together. It’s sweet, savory, spicy, creamy, and fresh all at once.

This is one of those meals that somehow tastes even better when eaten straight from the bowl, curled up on the couch. But if you want to serve it up nicely, layer the coconut rice first, then slice the glazed chicken on top. Scatter over the crunchy veggies, drizzle with satay sauce, and finish with a generous spoonful of gremolata. Extra lime wedges? Never a bad idea. If you’re feeling fancy, a sprinkle of toasted peanuts seals the deal.

Leftovers? Lucky you. Store the components separately in airtight containers. Chicken, rice, and veggies will last up to 3 days in the fridge. Reheat the rice and chicken gently, then assemble fresh. Satay sauce thickens when cold, so warm it slightly before drizzling. Pro tip: the gremolata is best fresh.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Coconut Rice Peanut Chicken Bowl with Passionfruit Gremolata

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Author: Kimberly
Total Time: 40 min
Yield: 2 1x

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Description

RECOMMENDED EQUIPMENT

medium pot with lid (or rice cooker)
two small bowls
shallow dish
sharp knife
cutting board
large pan
oven
kitchen thermometer

Ingredients

Units

RICE

150 grams jasmine rice
100 grams coconut milk
200 milliliters water

SATAY SAUCE

3 tbsp peanut butter
1 tbsp soy sauce
1/2 tsp sesame oil
1 tbsp honey
juice of 1/2 lime
100 grams coconut milk
1/2 tsp dried chili flakes
1 garlic clove
2 tbsp water

CHICKEN

300 grams chicken breast filet
2 tbsp avocado oil
salt
1 tbsp butter

CHICKEN GLAZE

3 tbsp soy sauce
3 tbsp passionfruit purée
1 tbsp brown sugar
1 garlic clove
1 tsp ginger, grated
1/2 fresh chili

PASSIONFRUIT GREMOLATA

1 passionfruit
10 grams fresh parsley
5 grams fresh cilantro
juice of 1 lime
1 garlic clove
1/2 fresh chili
4 tbsp olive oil
salt & pepper to taste

VEGGIES & TOPPINGS

cucumber
white cabbage
red onion
fresh cilantro
fresh chili
peanuts

Instructions

Rinse the jasmine rice thoroughly until the water runs clear. Add it to a pot with coconut milk and water, then cook until tender.
In a bowl, mix peanut butter, soy sauce, sesame oil, honey, lime juice, coconut milk, and water. Press in a garlic clove, season with chili powder, stir well, and set aside.
In another small bowl, mix soy sauce, passionfruit purée, brown sugar, finely chopped ginger, finely chopped half of a fresh chili, and a pressed garlic clove. Set aside.
Finely chop the parsley and cilantro leaves. Cut open a fresh passionfruit and scoop the pulp, including seeds, into a shallow dish. Mix with lime juice, a pressed garlic clove, the remaining finely chopped chili, olive oil, salt, and pepper. Set aside.
Slice the white cabbage and red onion into very thin strips. Use a vegetable peeler to create wide cucumber ribbons.
Preheat the oven to 175°C / 350°F. Heat avocado oil in a large pan and sear the chicken breasts on all sides until golden brown. Reduce the heat, add a tablespoon of butter, and continuously spoon the melted butter over the chicken to keep it juicy. Cook until the internal temperature reaches around 70°C / 160°F. Transfer the chicken to a plate and place it in the oven until it reaches 76°C / 170°F.
Discard excess fat from the pan, then pour in the prepared glaze. Remove the chicken from the oven, slice it into strips, and toss it in the glaze until fully coated.
Divide the coconut rice into two bowls, top with the glazed chicken and fresh veggies. Finish with satay sauce and passionfruit gremolata. For extra flavor, garnish with chopped peanuts, fresh cilantro, sliced chili, and a lime wedge.

Cook Time: 40 min

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Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Kimberly — Thu, 12 Sep 2024 08:00:20 +0000

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

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September 12, 2024 by Kimberly

Crunchy, juicy chicken strips paired with a creamy, nutty peanut coconut sauce and a fresh, zesty edamame slaw. It’s comfort food with a twist – bold, fresh, and absolutely irresistible!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

3 bowls

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

This dish is the perfect mix of comfort and fresh, bold flavors. Juicy chicken strips with a golden, crispy coating are served alongside a creamy, dreamy peanut coconut sauce that has just the right balance of nuttiness and sweetness. Paired with a zesty edamame slaw, this combo is perfect for when you want something that feels indulgent but light and fresh at the same time. It’s all about that crunch, that sauce, and that fresh bite!

These crispy chicken strips are best served hot and fresh out of the pan with the sauce on the side or drizzled on top – your call! The peanut coconut sauce adds that creamy richness, and the fresh edamame slaw balances everything with its light crunch. Perfect for a casual weeknight dinner, a weekend lunch, or even a fun appetizer for a gathering. Pair it with some steamed rice or fresh greens for an extra touch.

Store any leftover chicken and slaw separately in airtight containers in the fridge for up to 2 days. To keep the chicken crispy, reheat it in the oven instead of the microwave. The peanut coconut sauce can be kept for 3 days in the fridge.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Crispy Chicken with Peanut Coconut Sauce & Edamame Slaw

Author: Kimberly
Total Time: 30 min
Yield: 3 1x

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Description

Recommended Equipment

sharp knife
cutting board
salad bowl
two small bowls
sieve
small pot with lid
three shallow bowls for breading
large pan

Ingredients

Units

CRISPY CHICKEN

400 grams chicken breast
2 tbsp all-purpose flour
1 egg
4 tbsp panko
4 tbsp bread crumbs
clarified butter for frying

PEANUT COCONUT SAUCE

3 tbsp peanut butter
1 tbsp soy sauce
1/2 tbsp rice vinegar
1 tsp sesame oil
1 tbsp honey
juice of 1/2 a lemon
1 garlic clove
1 piece of ginger as the same size as the garlic clove
1 tsp fish sauce
1 tbsp sweet & sour sauce
100 milliliters coconut milk
1/2 tsp chili flakes

SLAW

150 grams red cabbage
150 grams white cabbage
100 grams edamame
1 spring onion
2 tbsp cilantro

SLAW DRESSING

1/2 tbsp sesame seeds
1/2 tbsp rice vinegar
1 tbsp honey
2 tbsp soy sauce
1/4 tsp ginger powder
1/4 tsp garlic powder
juice of 1/2 a lemon

Instructions

First, we’ll prepare the slaw. Slice the red and white cabbage into thin strips, wash them thoroughly, dry them, and put them in a salad bowl. Place the frozen edamame in a heatproof bowl and pour boiling water over them. Let them sit for 5 minutes. In the meantime, slice the spring onions into thin rings and pick the cilantro leaves off the stems, chopping them finely. Add both to the cabbage. Drain the edamame and add them to the slaw as well. Mix everything well and set it aside.
Next, grab a small bowl to prepare the dressing for the salad. Mix rice vinegar, honey, soy sauce, lime juice, sesame seeds, garlic powder, and ginger powder. Don’t pour the dressing over the slaw just yet—set it aside for now.
Now, let’s make the peanut coconut sauce. Peel and grate the garlic and ginger, then sauté them in some sesame oil in a small pot. Add the following ingredients: soy sauce, rice vinegar, honey, sweet & sour sauce, lime juice, fish sauce, chili, and coconut milk. Stir everything well. If the sauce is too thick, just thin it out with a little water. Keep it warm on very low heat with the lid on.
Set up a breading station with flour, egg, and a mix of panko and breadcrumbs. Coat the chicken in flour, shake off the excess, then dip it in the egg, making sure it’s well-covered. Finally, press it into the panko and breadcrumb mixture, ensuring the breading sticks well on all sides. Fry the chicken in a large pan with a bit of clarified butter over medium heat until crispy and cooked through. Slice the chicken into strips.
Pour the dressing over the slaw and mix everything well. Distribute the salad onto deep plates, then drizzle the peanut coconut sauce over it. Finally, place the crispy chicken strips on top of the sauce. Optionally, garnish with sesame seeds and spring onions.

Cook Time: 30 min

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Katsu Sando

Kimberly — Sat, 29 Jun 2024 11:11:10 +0000

Katsu Sando

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June 29, 2024 by Kimberly

Sink your teeth into the ultimate Katsu Sando – the most popular Japanese sandwich! Crispy chicken, tangy red cabbage, and creamy kewpie mayo nestled between soft bread – every bite is a flavor explosion!

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

40 min

SERVES

4 sandwiches

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Brace yourself for the crunch and savor of the Katsu Sando, a Japanese-inspired sandwich that’s taking the culinary world by storm. Featuring crispy panko-crusted chicken, this sandwich packs a punch with every layer of flavor.

Perfectly crispy and deliciously juicy, the Katsu Sando is best served immediately after assembly to maintain its textural contrast. Slice it in half to show off the beautiful layers of red cabbage slaw, green butter lettuce, creamy kewpie mayo and tonkatsu sauce.

While best enjoyed fresh, you can store the prepped ingredients separately in the fridge. The panko chicken can be kept for up to two days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Katsu Sando

Author: Kimberly
Total Time: 40 minutes
Yield: 4 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

sharp knife
cutting board
medium-sized bowl
plastic wrap
meat mallet
two plates
three shallow dishes for breading
large frying pan
measuring spoons

Ingredients

Units

8 slices white toast
40 grams kewpie mayo
40 grams tonkatsu sauce
250 grams chicken breast
1.5 tbsp all-purpose flour
1 egg
3 tbsp panko bread crumbs
3 tbsp regular bread crumbs
50 grams clarified butter
150 grams red cabbage
1 tsp rice vinegar
1/2 tsp sesame oil
1/4 tsp salt
4 butter lettuce leaves

Instructions

Cut the red cabbage into eighths and finely shred or slice one eighth. Place it in a medium-sized bowl and marinate with rice vinegar, sesame oil, and salt. Set aside.
Detach 4 leaves from the head of lettuce and wash thoroughly. Pat dry and set aside.
Halve the chicken breast lengthwise, then cut each half again crosswise. Place each piece between two layers of plastic wrap and pound to about 0.5 cm / 0.2″ thickness using a meat mallet. Lay the flattened meat on a plate.
Set up a breading station with three shallow dishes or bowls. Fill the first dish with 1.5 heaped tablespoons of wheat flour, crack an egg into the second dish and whisk it. In the third dish, mix together 3 heaped tablespoons each of panko and breadcrumbs. Coat each piece of chicken first in flour, shaking off excess, then dip in the egg, and finally, press into the breadcrumb mixture, ensuring it’s well coated on all sides. Place the breaded pieces side by side on a plate.
Heat clarified butter in a large frying pan and fry the breaded chicken pieces on both sides until crispy, about 3 minutes per side or until cooked through. Let the meat drain on kitchen paper.
Place half of the slices of bread flat on a clean work surface, then place a lettuce leaf on each. Top each with a piece of cooked chicken, followed by a zigzag pattern of Kewpie mayo and Tonkatsu sauce. Add about 2 tablespoons of red cabbage salad on top of the sauces. Finally, top the sandwiches with another slice of bread. If desired, trim the edges all around and cut the sandwiches in half in the middle with a sharp knife.

Notes

The calorie information may vary depending on the product used, country and region.

Cook Time: 40 min

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Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Kimberly — Mon, 17 Jun 2024 07:26:16 +0000

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

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June 17, 2024 by Kimberly

Whip up this salmon flatbread for a delightful twist on dinner! Topped with crunchy slaw and a zesty cilantro yogurt sauce, it’s a fresh, flavorful favorite.

This website uses affiliate links which may earn commission for purchases made at no additional cost to you.

TOTAL TIME

30 min

SERVES

4 portions

DIET

omnivore

EVERY RECIPE DESERVES

A Little Love Letter

Step up your meal game with this savory salmon flatbread, a perfect blend of nutritious and delicious. It’s simple enough for a weeknight yet impressive enough for guests. The combination of tender salmon, crispy slaw, and creamy cilantro yogurt sauce on a soft flatbread base makes every bite a delightful experience, ensuring this dish will become a new staple in your culinary repertoire.

Serve this salmon flatbread freshly made to enjoy its full range of flavors. It’s perfect as a light, standalone dinner or can be paired with a side salad for a more filling meal. The zesty cilantro yogurt sauce brings a cool contrast to the warm, crispy salmon, making it a hit for any season. For an added twist, pair it with a chilled glass of white wine or sparkling water.

Best enjoyed fresh, if you must store it, keep the flatbread, salmon, and slaw separately in the fridge. The cilantro yogurt sauce can be refrigerated in an airtight container for up to three days.

Hi, I'm Kimberly.

A hopeless romantic when it comes to food. Every recipe I share is a love letter to food itself. I’m so glad you’re here. Make yourself at home and stay a while.

Love,
Kimberly

If you want to get to know me better,
click here!

LET’S MAKE A PIECE OF HAPPINESS

Salmon Flatbread with Slaw & Cilantro Yogurt Sauce

Author: Kimberly
Total Time: 30 min
Yield: 4 1x

Print Recipe

Description

GOOD TO HAVE ON HAND

small bowl
grater
medium-sized bowl
sharp knife
cutting board
tall container
immersion blender (or food processor)
large skillet
oven (or toaster)

Ingredients

Units

500 grams salmon filet
4 flatbreads

MARINADE

1 tbsp olive oil
1/4 tsp smoked paprika
1/4 tsp salt
1/4 tsp garlic powder
1/4 tsp oregano
1/8 tsp grounded pepper
1/8 tsp chili flakes

SLAW

200 grams red cabbage
1/2 cucumber
1 tbsp lemon juice
1 tbsp olive oil
salt & pepper to taste

CILANTRO YOGURT SAUCE

20 grams cilantro
2 tbsp lime juice
2 tbsp olive oil
100 grams yogurt
2 tbsp cold water
1/2 avocado
2 garlic cloves
salt & pepper to taste

Instructions

In a small bowl, mix 1 tablespoon of olive oil with 1/4 teaspoon each of smoked paprika, salt, garlic powder, dried oregano, and 1/8 teaspoon each of ground pepper and chili powder into a paste. Spread this paste over the salmon fillet and rub it in well. Refrigerate the salmon until further use.
For the coleslaw, finely shred the red cabbage and place it in a medium-sized bowl. Quarter the cucumber, slice it, and add to the cabbage. Add olive oil, lime juice, salt, and pepper to the bowl, mix well, and set aside.
For the cilantro yogurt sauce, in a tall container, blend cilantro (leave some leaves for garnish), lime juice, olive oil, 2 tablespoons of water, yogurt, avocado, and peeled garlic cloves into a cream using an immersion blender. Add salt and pepper to taste. Set aside.
In a large skillet, sear the salmon on both sides for 2-4 minutes, depending on thickness, until slightly translucent inside. Remove the salmon from the skillet and place it on a plate to rest for a bit.
Meanwhile, warm the flatbreads in the oven or on the toaster for a few minutes.
Spread 1-2 tablespoons of sauce on the warm bread, add the coleslaw, then place a salmon fillet on top and slightly shred it. Garnish with some sauce, fresh cilantro leaves, green onions, and lime slices.

Notes

The calorie information may vary depending on the product used, country and region.

Cook Time: 30 min

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