Thai Anyone?

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 Chicken

Cooked 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 Sauce

1/2 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