Tag Archives: thai peanut sauce

Asian Broccoli Slaw with Chicken & Peanut Sauce

When the humidity rises and the summer heat has you sneaking away to stick your head in the freezer, the thought of heating up the house cooking becomes totally unappealing. That’s when salads transform from a healthy lunch option into a cool dinnertime oasis. This one is slightly adapted from a family recipe of fellow blogger Colleen from Flee Fly Flown. Her original recipe is just as good but since I am rarely able to follow a recipe as is, I put my own twists on it. You can serve it either as a crunchy side dish or add protein to make it a more substantial main dish, like I’ve done here.
asian slaw with chicken and peanut sauce
Asian Broccoli Slaw
1 bag broccoli coleslaw
3 stalks celery, chopped
3-4 green onions, chopped
1/2 C slivered almonds or 1 C dry-roasted peanuts
chow mein noodles
1 pkg dry ramen noodles, broken into small chunks
1/2 C vegetable oil
1/4 C sugar
1/3 C white vinegar
1 tsp soy sauce
1/2 packet ramen seasoning
grilled chicken breasts* (shrimp and tofu would also be good!)
Thai Peanut Sauce*
*optional

In a large bowl, combine broccoli slaw, chopped celery and chopped green onions. Toss in almonds or peanuts, chow mein noodles and broken ramen noodles. Separately, whisk together oil, sugar, vinegar, soy sauce and ramen seasoning. If serving immediately, pour dressing over slaw mixture and fold in to coat evenly. If you’re serving at a later time, store dressing separately and mix just before serving so that the slaw doesn’t get soggy.

If serving as a main dish, set slaw aside and combine ingredients for peanut sauce in a small saucepan. Meanwhile use the grill or a grill pan to cook meat. Dress individual portions with Thai Peanut Sauce.
asian broccoli slaw

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Filed under Main Dish, Quick & Easy, Sides

Thai Peanut Sauce, Two Ways

Confession:  I’m a peanut butter addict.  Which is why I looove recipes full of peanut-buttery goodness…especially this slightly spicy and super versatile Thai Peanut Sauce.

Thai Peanut Sauce is lovely as a simple chicken satay dipping sauce but you can easily make it the star of your dish and make your supporting ingredients do double-duty at the same time. Thai Peanut Noodles and Thai Chicken Pizza are two healthy, flavor-packed and weeknight-friendly recipes that center around this tasty sauce.

Thai Peanut SauceThai Peanut Sauce
2 garlic cloves, minced
1″ piece of ginger, grated
1 tsp olive oil
1/4 C brown sugar
1/4 C soy sauce
1/4 C water
1/4 C lite coconut milk
1/2 lime
2/3+ C chunky peanut butter
2 tsp sriracha

In a small saucepan, combine garlic, ginger and oil.  Cook over medium-low heat until aromas start to release.  Add soy sauce, water, lime juice and coconut milk. Whisk in brown sugar and peanut butter, letting peanut butter melt into sauce. Add sriracha sauce to taste.

If you’re making both dishes in the same week, you may want to double the recipe. Sauce can be saved for 1-2 weeks and reheated to serve.

Thai Peanut Noodles

Thai Peanut Noodles
1 pkg soba noodles (or whole wheat noodles if you can’t find soba noodles)
1 lb chicken or beef, cubed
2 carrots, shredded or julienned
3 green onions, sliced
sm handful of cilantro, chopped
1 Tbsp low-sodium soy sauce
1/2 tsp powdered ginger
1/2 tsp garlic powder
1/4 tsp white pepper
Thai Peanut Sauce

Bring a pot of water to a boil and salt well.  Add soba noodles and cook until al dente.  Meanwhile, season meat with ginger, garlic, pepper and soy sauce. Saute until meat is cooked through. Drain noodles. Top noodles with meat and Thai Peanut Sauce. Add green onions, cilantro and carrots and serve.

CPK style Thai Chicken Pizza

Thai Chicken Pizza
whole wheat pizza crust (I like Boboli)
1 pkg chicken tenders
2 carrots, shredded or julienned
2 handfuls sugar snap pea pods
mung bean sprouts
sm handful cilantro, chopped
dry roasted peanuts
Thai Peanut Sauce

Preheat oven to 425. Cover pizza crust in peanut sauce.  Grill or saute chicken tenders and slice into chunks. Shred or julienne carrots and cut pea pods in half.  Top pizza crust with carrots, pea pods, bean sprouts, chicken and peanuts. Bake for 20-23 minutes.  Top with cilantro and serve.

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Filed under Cook, Main Dish