Thai Chicken Wrap With Spicy Peanut Sauce Rachael Ray Food

SPICY THAI CHICKEN

Steps:

• Start rice according to package directions
• (For "jazzier" jasmine rice, try it Rachael's way!) Heat oils in large non-stick skillet or wok over high heat
• Cut chicken into thin strips and chop into bite-sized pieces
• Add chicken and stir fry until golden, 2-3 minutes
• Push chicken off to sides of the skillet, and add onions and peppers to the center of the pan
• Stir-fry 2-3 minutes, then combine with meat
• Add the garlic, bean sprouts and pepper, stir 1 minute, then add soy and fish sauces
• Adjust seasonings to taste and wilt in basil
• Remove from heat and serve over rice
• Garnish with chopped, salted peanuts and cilantro

THAI CHICKEN PIZZA

Steps:

• Preheat oven to 425 degrees F.
• Form pizza crust on pizza pan or cookie sheet. Top with duck or plum sauce - spread it around like you would pizza sauce. Sprinkle the pizza with some crushed red pepper flakes then top with cheese and peppers. Bake until golden and bubbly, 15 to 17 minutes.
• Preheat a grill pan over medium-high heat. Combine vegetable oil, soy sauce and peanut butter with hot sauce and grill seasoning. Use the microwave to loosen up peanut butter if it is too cold to blend into sauce, 10 seconds ought to do it. Add chicken and coat evenly with mixture. Let stand 10 minutes then grill chicken cutlets 2 to 3 minutes on each side, until firm. Slice chicken into very thin strips.
• While chicken cooks, mix honey and vinegar and add the cucumber. Turn to coat evenly.
• Top the hot, cooked pizza with chicken, scallions, sprouts and cilantro. Drain cucumbers and scatter over the pizza. Garnish pizza with peanuts, cut into 8 wedges and serve.

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE

Steps:

• Heat a grill pan over high heat. Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar. Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together. Stream in vegetable oil.
• Slice cooked chicken on an angle. Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.

RACHAEL RAY'S THAI CHICKEN PIZZA

Steps:

• Preheat the oven to 425°F Form the pizza crust on a pizza pan or cookie sheet. Top it with duck or plum sauce, spreading it around like you would pizza sauce. Sprinkle the pizza with some red pepper flakes, then top it with the cheese and bell peppers. Bake until golden and bubbly, 15 to 17 minutes.
• In a small bowl, combine the vegetable oil, soy sauce, and peanut butter with the hot sauce and grill seasoning. Use the microwave to loosen up the peanut butter if it is too cold to blend into sauce; 10 seconds ought to do it. Coat the chicken evenly with the mixture and let it stand for 10 minutes. Preheat a grill pan or nonstick skillet over medium-high heat. Cook the chicken cutlets for 2 to 3 minutes on each side, or until firm. Slice the chicken into very thin strips.
• While the chicken cooks, mix the honey and vinegar in a medium bowl. Add the cucumber and turn to coat in the dressing.
• When the pizza comes out of the oven, top it with the chicken, scallions, sprouts, and cilantro. Drain the cucumbers and scatter them over the pizza. Garnish the pizza with peanuts, cut it into 8 wedges, and serve.

ASIAN CHICKEN WRAPS

Steps:

• In a small bowl, stir together all of the sauce ingredients: peanut butter, soy sauce, honey, Sriracha, ginger, and lime. Set aside.
• Cut the chicken into bite-sized pieces. Heat half of the oil in a large, non-stick skillet over medium-high. Once the oil is shimmering, add the chicken (be careful as the oil may splatter), and sauté the chicken until fully cooked, about 2-3 minutes per side.
• Transfer to a bowl and blot away any excess oil. To the bowl, add 1/4 cup of the peanut sauce, then toss to coat the chicken. Reserve the rest of the sauce for serving.
• To the same skillet in which you cooked the chicken, add the remaining oil and let warm for 30 seconds. Add the broccoli slaw, edamame, carrots, and half of the green onions and sauté until crisp-tender, about 2 minutes. Remove from heat.
• To assemble wraps, spread a spoonful of the reserved sauce on each tortilla.
• Top with the chicken, vegetables, chopped peanuts, remaining green onions, and fresh cilantro. Wrap and enjoy warm or at room temperature.

RACH MAKES A CLASSIC FOR MYOTO: THAI CHICKEN WITH BASIL & PEPPERS

Steps:

• For the sauce, whisk up ingredients in medium bowl
• For the chicken and vegetables, heat 2 tablespoons oil in a large nonstick skillet over medium-high to high heat, 2 turns of the pan
• Add chicken in single layer and brown, then remove and reserve
• Add another tablespoon, one turn of the pan, add the peppers and shallots or onions, toss 2 to 3 minutes, add garlic and ginger, toss again, add sauce and thicken a minute or 2
• Wilt basil and mint into the dish and remove from heat
• Top rice with chicken and peppers with basil in shallow bowls and serve

THAI CHICKEN WRAP WITH SPICY PEANUT SAUCE- RACHAEL RAY

Steps:

• Heat a grill pan over high heat.
• Toss chicken with soy and oil and grill 6 minutes on each side.
• Combine cucumber, sprouts, carrots, scallions, basil, mint and sesame with a generous sprinkle of sugar and vinegar.
• Season salad with salt, to taste.
• Whisk peanut butter, soy sauce, vinegar and cayenne together.
• Stream in vegetable oil.
• Slice cooked chicken on an angle.
• Toss with veggies and herbs.
• In a very hot nonstick skillet or over a gas burner heat tortillas 15 seconds on each side.
• Pile chicken and veggies in wraps and drizzle liberally with spicy peanut sauce before wrapping and rolling.