Chicken Broccoli Slaw With Speedy Thai Peanut Sauce Food

CHICKEN & BROCCOLI SLAW WITH SPEEDY THAI PEANUT SAUCE

Steps:

• In a small bowl, thoroughly combine all of the peanut sauce ingredients.** (If the peanut butter is cold, warming it slightly in the microwave or allowing it to sit at room temperature for a few minutes will allow it to mix more easily with the other ingredients.) To a large bowl, add the broccoli slaw, chicken, and optional extras. Pour the sauce over top and toss to thoroughly coat. At this point, you may cover the salad and refrigerate until ready to eat. Sprinkle with the sunflower seeds or peanuts just before serving.

THAI CHICKEN AND BROCCOLI WITH PEANUT SAUCE

Steps:

• Cook and drain spaghetti according to package directions.
• Set aside.
• Toss chicken, lime juice, curry powder, ginger, and garlic.
• Heat oil in a non-stick skillet over medium-high heat.
• Cook chicken mixture and broccoli in oil 5-7 minutes.
• Remove mixture from skillet; keep warm.
• Mix flour, yogurt, peanut butter, soy sauce and red pepper in the same skillet.
• Cook over medium heat 3-4 minutes, stirring occasionally, until mixture begins to thicken.
• Toss spaghetti and sauce.
• Top with chicken mixture.
• Sprinkle with peanuts.

CHICKEN AND BROCCOLI STIR-FRY WITH PEANUT SAUCE

Steps:

• Heat oil in wok or 10-inch nonstick skillet over medium heat. Add garlic, onion and gingerroot; stir-fry about 2 minutes or until onion is tender.
• Add chicken; stir-fry 4 to 5 minutes, adding water if necessary to prevent sticking, until chicken is white.
• Add broccoli, bell pepper and soy sauce; stir-fry about 3 minutes or until broccoli is crisp-tender. Add 1 tablespoon water; reduce heat.
• Cover and cook about 2 minutes or until chicken is no longer pink in center. Serve over rice with Peanut Sauce.
• To prepare Peanut Sauce, mix all ingredients. Serve at room temperature. Cover and refrigerate any remaining sauce.

CHICKEN & BROCCOLI IN PEANUT SAUCE

Steps:

• In a sealable plastic bag combine chicken, red curry paste, ginger and garlic.
• Massage bag until ingredients are well mixed and chicken is thoroughly coated.
• Refrigerate for 30 minutes.
• In a saucepan combine peanut satay sauce, fish sauce and coconut milk; blend well and cook until heated through.
• Broil chicken about 8 to 10 minutes, turning occasionally, until chicken is cooked.
• Meanwhile, blanch broccoli in boiling water; drain and set aside, keep warm.
• Arrange broccoli on a serving platter and top with chicken.
• Pour sauce over chicken and sprinkle with basil and green onion.

THAI BROCCOLI SLAW

Steps:

• In small bowl, combine all dressing ingredients. Beat with whisk, until blended.
• In large bowl, toss all slaw ingredients. Pour dressing over slaw mixture; toss until coated. Cover and refrigerate at least 1 hour to blend flavors but no longer than 6 hours, tossing occasionally to blend dressing from bottom of bowl back into slaw mixture.

THAI CHICKEN COLESLAW

Steps:

• For dressing, whisk first eight ingredients until blended., Place first four salad ingredients in a large bowl; toss with dressing. Refrigerate, covered, 1 hour. If desired, sprinkle each serving with peanuts.