My Recipe Box - Salad Dressings

Ingredients

Coconut Sweet Chili
200 mL coconut milk full fat, ½ can or mini can
¼ cup sweet chili sauce
2 tablespoons soy sauce
2 teaspoons lime juice
½ teaspoons red pepper flakes

Maple Ginger
3 tablespoons soy sauce
5 tablespoons maple syrup
1 teaspoon sesame oil
¼-1/2 teaspoon red pepper flakes to taste
2 tablespoons ginger grated finely
1 teaspoon cornstarch

Thai Lime & Basil
2 tablespoons soy sauce
1 tablespoon fish sauce
3 tablespoons brown sugar
juice of 2 limes 3 tablespoons
1 teaspoon cornstarch
optional: 1 Thai chili chopped (remove seeds for a less spicy version)
1 bunch basil leaves (add fresh)

Lemon Sesame
½ cup chicken stock
1 lemon juiced; 2.5 tablespoons
1 tablespoon sesame oil
3 tablespoons brown sugar
2 tablespoons soy sauce
1 teaspoon cornstarch
2 teaspoons sesame seeds

Hoisin Peanut
¼ cup peanut butter creamy
3 tablespoons hoisin sauce

2 tablespoons water
2 tsp lime juice
½ tsp red pepper flakes

5 Spice Mango
1 cup mango cubes
2 teaspoons lime juice
1 teaspoon sesame oil
1 tablespoon water
1 clove garlic
¼ teaspoon red pepper flakes
3 tablespoons brown sugar
½ teaspoon Chinese 5-Spice

Honey Sriracha
¼ cup honey
2 tablespoons soy sauce
1-3 teaspoons sriracha
1 tablespoon ginger finely chopped
1 clove garlic minced
1 teaspoon cornstarch

Instructions

Shake together all ingredients. 5 Spice Mango sauce- puree with an immersion blender.
Use immediately or freeze for up to 3 months.

To Cook The Stir Fry/Use The Sauce:
Heat 1 tablespoon of oil in a non-stick pan or a wok. Add 4-6 cups of veggies such as bell pepper, broccoli, carrots, snap peas. Cook for 5 or so minutes, until tender but crisp. Remove from the pan and set aside.
Add another 1 tablespoon of olive oil to the pan. Cook 1 lb of chicken (cut into bite-sized pieces) for 5-7 minutes, until cooked through and no longer pink in the middle.
Add the entire batch of stir fry sauce (thawed completely if you froze it). Cook for 1-2 minutes until heated through. Anything with cornstarch should be thickened at this point.
Return the veggies to the pan and toss everything to coat in the sauce.
Serve over rice.

Tips:
1- to make these sauces gluten-free, you should swap soy sauce for tamari, coconut aminos or liquid soy seasoning

2- in general, honey, maple syrup and brown sugar are interchangeable in equal amounts

3- cornstarch should be interchangeable with ½ the volume of arrowroot starch

Hoisin Peanut- just heat it through quickly when adding to the pan so it doesn't dry out

Lime Basil- do not add the basil directly to the sauce, add it to the stir fry just before serving.

Storage

Add the cornstarch to the sauce before storing; let it stand at room temperature for 10 minutes when removing from the fridge, and shake it up really well before adding to the pan.
store in the fridge for up to 1 week
freeze for up to 3 months