Thai Chicken

This is a meal I make quite often.  It is delicious, healthy and the kids eat it up.  It's funny the way a recipe can develop.  My sister Jeannette saw it, made some changes, passed it on to me.  I made my own changes and now I am not really sure how close it is to the original, but it sure is good.

  

Thai chicken


4 chicken breasts - cut into strips & marinated for 1 hour in Italian dressing (I used tofu here, and shrimp would be great too)
Cooked Rice
Chopped Peanuts
Fresh Cilantro & Limes


Sauce:
3 T peanut butter
11/2 T soy sauce
11/2 T honey
2 t freshly grated ginger
1/2 t crushed red pepper flakes
2 cloves minced garlic
1/3 C Italian dressing

Mix all & set aside.


5 shredded carrots
1 bunch chopped green onions
2 red bell peppers, sliced
2 C broccoli florets


In large saucepan over medium heat cook chicken  until no longer pink.  Add all vegetables and cook through.  I like my vegetables bright and crunchy, but cooking time varies on personal preference, 10-15 minutes.  Add sauce to coat and heat through.
Serve over rice topped with crushed peanuts, limes and fresh cilantro.


This recipe is very open to interpretation.  I usually break off a medium size chunk of ginger at the grocery store, grate the whole thing and toss it into the sauce, probably about triple the amount the recipe calls for.  My kids love the sauce so I usually double it to have on hand as dipping sauce during the week.   


I also pre-chop all my veggies in the morning and make the sauce, that way when dinner time rolls around it comes together super duper quick. (I just noticed how in the above pic there are about 10 carrots.  I used them all.  Like I said, open to interpretation).  Speaking of Carrots, if you have a Cuisinart, use it!


This is most definitely a family favorite.  Enjoy!