Heat a large skillet over medium-high heat. Add chicken, garlic, ginger, coleslaw mix, basil, sugar, and pepper. Pour in hoisin sauce, soy sauce, and vinegar. Bring to a simmer, and cook and stir until the chicken is hot, and the liquid has been absorbed, about 10 minutes.
To serve, line a platter with lettuce leaves, and pour the chicken mixture into the center of the platter. Each diner assembles their own wraps by placing some of the chicken mixture onto a lettuce leaf, adding a little peanut sauce, then rolling into a cylinder.
Place chicken in a 2-quart pan with onion, ginger, sherry, salt, sugar and water.
Bring to a boil over high heat, then cover.
Reduce heat and simmer until meat is done (about 20 minutes).
Meanwhile, prepare Peanut Sauce and place lettuce on individual plates.
When Peanut Sauce is ready, place chicken on lettuce and drizzle on Peanut Sauce.
fish sauce, ginger, garlic, coriander, and pepper flakes. Add the chicken and
Make peanut sauce: Combine all the sauce ingredients in a small bowl
Combine sauce ingredients in a small pan
Smoke the chicken (see related recipe) and cool to room temperature.
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!
un the length of the chicken breast (each slice will be
Prepare Peanut Sauce according to directions on package. Set asice.
Preheat oven to 350 degrees F.
Salt and pepper chicken.
Dredge in flour until evenly coated.
In large nonstick skillet, heat oil. Brown chicken very well. Drain on paper towels.
Put chicken in baking dish so that they are snug but not on top of one another.
Pour Peanut Sauce over chicken. Cover. Bake 30 minutes. Uncover. Baste and bake an additional 15 minutes.
cup measuring cup, mix peanut sauce, coconut milk and broth. Split
owl, mix together ground chicken, panko crumbs, Thai peanut sauce, curry paste, green onion
FOR PEANUT SAUCE: Stir all ingredients in small
Adjust oven rack to lowest position, and heat oven to 450 degrees. Place crust on a cookie sheet. Mix peanut sauce and peanut butter, then spread 2/3 of the sauce over the pizza crust; toss remaining 1/3 of the sauce with the shredded chicken. Spread chicken over pizza.
Bake until the crust is crisp and golden, 10 to 12 minutes. Remove from oven, and top with carrots, green onions, peanuts and cilantro. Cut into 6 slices and serve.
owder, fish sauce, and chili oil. Add the chicken breast strips, and
he Sauce: Heat coconut milk, peanut butter,
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.
Combine 1 cup peanut sauce, ginger, garlic, and 1 teaspoon soy sauce in a
ith the shallot, garlic, fish sauce, sugar, black pepper, and oil
Mix vinegar, oil, peanut sauce and sugar together to make dressing.
In a large bowl toss cabbage, carrots, chicken, cilantro and sesame seeds together.
Stir in dressing, and black pepper just before serving.
Note: We liked everything chopped very fine.
roiler to LOW.
Pound chicken with your fists to flatten