The Pioneer Woman Tasty Kitchen
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Low-Carb Asian Mixed Grill with 2 Dipping Sauces

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Level: Easy

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Description

Healthy healthy!

Ingredients

  • FOR THE GRILL:
  • ¼ cups Oyster Sauce
  • 2 Tablespoons Rice Vinegar
  • 1 teaspoon Sriracha, Plus More To Taste
  • ½ pounds Shrimp, Peeled And Deveined
  • 2 whole Boneless, Skinless Chicken Breasts, Cut In Half Crosswise To Form 4 Thin Pieces
  • Assorted Veggies For Grilling Such As Peppers, Mushrooms, And Zucchini (amount As Desired)
  • FOR THE GARLIC GINGER SOY SAUCE
  • 1 clove Grated Garlic
  • 1 teaspoon Fresh Grated Ginger
  • ¼ cups Soy Sauce
  • ¼ cups Ponzu (or Soy Sauce With A Splash Of Vinegar)
  • 3 Tablespoons Mirin Or White Wine
  • 1 teaspoon Cornstarch
  • FOR THE SESAME PEANUT SAUCE
  • ¼ cups Mayonnaise
  • ¼ cups Natural Peanut Butter
  • 1 Tablespoon Sesame Oil
  • 1 teaspoon Soy Sauce
  • 1 teaspoon Sriracha, Plus More To Taste
  • 1 Tablespoon Mirin

Preparation

For the grilling glaze, mix the oyster sauce, rice vinegar, and Sriracha in a small bowl. Taste and add more Sriracha if you’d like, then set aside until you’re ready to grill.

For the garlic soy sauce, combine all the ingredients in a small cold skillet. Stir to combine, then turn the heat to medium-high. When the mixture boils, turn the heat off and let the mixture cool.

For the peanut sauce, combine all ingredients and taste. Add more Sriracha to your preference.

When the 3 sauces are done, preheat a grill to medium heat and grill the veggies and protein until cooked. Brush with the oyster sauce glaze halfway through. Depending on the thickness of the chicken, it should take around 4-5 minutes per side; juices should run clear when done. Don’t over-cook the shrimp. It’s done when it just starts to turn pink.

Serve with the sauces for dipping and drizzling. Enjoy!

Note: Use any veggies or protein you’d like—these are just my suggestions!

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