Here are two of my favorite recipes for Thai. The second one is the one Debra and Katy have asked for and I thought I would include the first one, too. Let me know if you try either of them and whether or not you like!
Thai Peanut ChickenCooked Rice 1 bunch green onions, chopped
4 boneless, skinless chicken breasts 1 (8oz.) can sliced bamboo shoots, chopped
Peanut Sauce (Recipe to follow) 1/3 cup unsalted peanuts
2 tsp. Veg. Oil 1 T. soy sauce
1 T. minced garlic 1 tsp. sugar
1 T. chopped fresh ginger
Prepare rice according to pkg. Directions, set aside. Make Peanut sauce. While chicken is slightly frozen, cut into short strips about ½ inch thick. Heat oil on high in a 12-inch non-stick skillet. Add chicken, garlic and ginger; cook 5-7 min. til chicken is no longer pink. Slice green onions into ¼ inch slices. Drain bamboo shoots and chop peanuts; setting each aside. To pan, add soy sauce, sugar, green onions, bamboo shoots and peanuts. Stir well. Add the peanut sauce; stir well. Cook for 2 min. or until all ingredients are hot. Serve over steamed rice. Serves 4
Peanut Sauce:
3 T. creamy peanut butter 4 tsp. White vinegar
4 T. veg. Oil ½ tsp. Sesame oil
4 T. soy sauce 1/8 tsp. Ground cayenne pepper
4 T. sugar
Combine all ingredients and stir well
***** I double everything BUT the chicken when I make this recipe. We like more sauce over our rice and this seems to be the right amount of chicken, too. This also increases the number of servings to 6-8. (SGC cookbook)
Spring Stir Fry in Peanut Sauce1/2 cup KRAFT CATALINA Dressing
2 Tbsp. peanut butter
2 Tbsp. soy sauce
1/4 tsp. crushed red pepper
1 Tbsp. oil, divided
1 lb. boneless skinless chicken breasts, cut into strips
4 cups mixed cut-up fresh vegetables (broccoli florets and red bell pepper strips)
8 oz. fettuccine, cooked and drained, reserving 2 Tbsp. of the pasta cooking water
2 green onions, sliced
MIX dressing, peanut butter, soy sauce and crushed red pepper; set aside. Heat 2 tsp. of the oil in large nonstick skillet on medium-high heat. Add chicken; cook and stir 5 to 8 min. or until chicken is cooked through. Transfer chicken to large serving bowl; cover to keep warm.
HEAT remaining 1 tsp. oil in same skillet. Add broccoli and bell peppers; cook and stir 5 min. or until vegetables are crisp-tender.
ADD pasta, vegetables and dressing mixture to chicken; mix lightly. If desired, gradually stir in enough of the reserved pasta cooking water until sauce is of desired consistency. Sprinkle with the onions.
***When I make this I use already breaded chicken that I just bake in the oven (nuggets or full breasts) then i chop them into bite size pieces and toss with the veggies, noodles and sauce. I also use a frozen bag of petite broccoli and a bag of frozen peepers. These changes make this simple meal even easier and you can always leave a few nuggets out for picky kids.
(Kraftfoods.com)
ENJOY
Ryan hit two homeruns, one of them in the Championship game.
Grandpa led the defensive charge with his wicked side-winder.
T-Lou had some key hits for the team. But even better than winning the Championship is that Ryan and Trevor won the Sportsmanship Award for encouraging their opponents and being patient with Dad and Grandpa :)
Cai can't wait til he gets to join the team. Anderson thinks the wiffle ball bat makes a great light saber, but he is looking forward to playing next year, when he is five. Did I mention that Dad hit the game-winning walk off homerun?
