Curried Chicken and Peanut Sauce
1 pound boneless chicken breasts
1 teaspoon yellow curry powder
1/2 teaspoon salt
1/4 teaspoon pepper
2 Tablespoons canola oil
1/4 cup green onions, chopped
Pound chicken with a meat mallet about 1/2 inch thick. Cut chicken into 2 inch wide strips. Season with spices on both sides. Heat oil in a medium sized pan on medium heat. Place chicken in pan and cook, flipping once, until chicken is completely cooked through. Serve with peanut sauce (recipe follows) and garnish with green onions.
Peanut Sauce
1 cup creamy peanut butter
1/4 cup red wine vinegar
1/4 cup soy sauce
2 Tablespoons honey barbecue sauce
1/2 teaspoon cayenne pepper
pinch of salt
Add all ingredients to a medium bowl. Mix well. Serve with curried chicken (above)>
Teriyaki Carrots with Peanuts
Lb. carrots
1 tablespoon canola oil
1/4 cup Teriyaki sauce
1/4 teaspoon salt
1/4 cup peanuts
Preheat oven to 450 degrees F. Halve carrots lengthwise, and then across. Toss in 1/4 cup of teriyaki sauce and sprinkle with salt. Bake for 20-25 minutes.
Chop peanuts coarsely. Scatter peanuts evenly over the carrot. Plate and serve hot.
Asian Rice Pilaf
4 eggs
1 ½ teaspoons curry powder
3 Tablespoons canola oil, divided
2 cups instant white rice
2 cups chicken broth
1 green bell pepper, chopped
1/2 large white onion, chopped
3 cloves of garlic, minced
16 oz. pre-sliced button mushrooms
1/4 teaspoon salt
1/4 cup teriyaki sauce
Heat 1 tablespoon of oil in a medium pan. Beat the eggs and curry powder and add to the pan. Allow to set slightly, then scramble. Remove and set aside.
Place rice and chicken broth in a microwave safe bowl and cook according to package directions.
Heat the remaining 2 tablespoons of oil in a medium pan. Add garlic and onions to the pan and cook until soft. Add mushrooms and bell pepper and cook on medium high for about 10 minutes or until veggies begin to caramelize.
Combine rice, egg, and vegetables with salt and teriyaki sauce. Serve warm.
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