NOTE: Can use a package of Asian-style medley frozen vegetables instead of fresh if you choose. We like the Thai peanut sauce recipe #63210.
Steam the vegetables just until done. Do not overcook.
Divide the rice, vegetables and remaining ingredients between the tortillas.
Roll up burrito style and serve hot. Yield is estimated!
PEANUT CHICKEN: Preheat oven to 425\u00b0F
In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
Heat oil in a skillet or wok over high heat. Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add green onion, broccoli, peppers peanuts, and the peanut butter mixture. Cook, stirring frequently, for 8 to 10 minutes, or until broccoli is tender, and chicken is cooked through.
Serve over rice or rice noodles.
medium saute pan saute peanut oil, red curry and sambal
Bring chicken broth and quinoa to a
Heat a slightly oiled wok/skillet (medium/high). Stir fry chicken until no longer pink. Prepare the rice while stir frying the chicken.
Add vegetables to chicken in wok/skillet and stir fry for approximately 3 minutes (too long and the vegetables will become soggy). When done, you can place a serving of rice on plate with stir fry on top, then add Satay or Thai Peanut sauce to the top. If you prefer, you can also combine just the vegetables and sauce. This is my variation on my favorite dish at my favorite Thai establishment.
ntil aromatic, then add the chicken meat into the wok. Use
owl, mix together ground chicken, panko crumbs, Thai peanut sauce, curry paste, green
garlic and sugar. Spread on chicken and marinate for at least
Season chicken breasts with salt and pepper.
Grill, cool, and cut into bite size pieces.
In large bowl mix cooled rice, chicken, coleslaw mix, cilantro and peanuts.
In medium bowl whisk together Thai Peanut Sauce, vegetable oil, soy sauce and water.
Pour dressing over salad and toss.
Cover and refrigerate at least 4 hours before serving.
drain.
Whisk soy sauce, peanut butter, 4 teaspoons vegetable oil
br>3. Stir in broth, chicken and tomatoes. Bring to a
whisk together coconut milk and peanut butter until nearly smooth. Whisk
Mix peanut butter, soy sauce, lime juice, fish sauce, hot pepper sauce, ginger, sesame oil, and sugar in a bowl; warm in microwave until easy to stir, about 45 seconds. Stir to serve.
stir together the soy sauce, peanut butter, vinegar, and cayenne pepper
In large skillet bring broth to a boil. add chicken breasts. Cover and simmer 5 to 7 minutes on each side or until chicken is no longer pink. Remove chicken; cool. Shred chicken. Reserve 1/4 cup chicken broth.
In medium bowl combine peanut butter, soy sauce, reserved chicken broth, vinegar, sesame oil, and Tabasco sauce. Add chicken to sauce and toss to coat.
Clean and chop the chicken into large chunks (e.g.,
heat the oil in a large pan and cook the onion until soft. Stir in the curry powder; cook over a low heat for a minute.
De-seed and finely chop the chillies and add to the pan with the stock, coconut milk, sugar, and fish,soy and chilli sauces. Cut the chicken into small pieces and add to the pan. Bring to the boil, cover and simmer for 10 minutes.
Add the baby corn and the peas, simmer for another 5 minutes. Add the lime juice and noodles, simmer for a minute. Serve hot.
In a large bowl, combine all ingredients except chicken and tortillas.
Add chicken and toss until coated.
Season with salt and pepper.
Serve wrapped in tortillas, or cover and refrigerate for up to two days.
In a large measuring cup combine peanut sauce and coconut milk. Set aside.
In a large skillet (I used two skillets) heat oil.
Add tilapia and cook for 3-5 minutes and then turn fish and cook for 3-5 more minutes or until done.
Season fish with salt and pepper and then remove to a plate and keep warm.
Add coconut/peanut sauce mixture and spinach to skillet; bring to a boil over medium high heat. Cook for 2 minutes or so or until spinach wilts.
Spoon sauce over fish.