Tag: Thai

Asian Dishes · Salads

Thai Quinoa Salad with Peanut Dressing

cathysmahaLeave a comment

Thai flavors are so delightful that I can’t seem to get enough. This Thai Quinoa Salad with Peanut Dressing is so delicious and packed with protein. I used spinach and the salad kept well for a couple of days. You could optionally serve the dressing only at the time of serving to better preserve the lettuce or spinach. A delicious favorite of mine!

Thai Quinoa Salad with Peanut Dressing

INGREDIENTS:
  • For the Salad:
    • 1 cup cooked quinoa
    • 2 big handfuls mixed greens OR baby spinach
    • 1/2 red bell pepper, chopped or thinly sliced
    • 1/2 cup shredded carrot
    • 1/2 cup shelled edamame
    • 2 green onions, chopped
    • 3 tablespoons peanuts, minced
    • handful fresh cilantro, chopped
  • For the Peanut Dressing:
    • 1/4 cup peanut butter
    • 2 tablespoons honey
    • 1-1/2 Tablespoons gluten free Tamari
    • 1 tablespoon rice vinegar
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon sesame oil
    • heaping 1/4 teaspoon ground ginger
    • 1 large or 2 small cloves garlic, pressed or minced
    • juice of 1/2 lime (other half sliced into wedges)
    • 1/8 teaspoon salt
    • 1/8 teaspoon pepper
    • 2 Tablespoons hot water
DIRECTIONS:
  1. For the Peanut Dressing: Add all ingredients to a bowl or mason jar with a tight fitting lid then whisk or shake well to combine. Set aside.
  2. Divide remaining salad ingredients between two bowls then drizzle with dressing and serve with lime wedges.
  3. Optional: Cook quinoa in chicken stock for more flavor. You can also add chicken or another protein.

Recipe from Iowa Girl Eats

Asian Dishes · Poultry

Baked Thai Peanut Chicken

cathysmahaLeave a comment

My love of Thai food leads me to new Thai recipes. This Baked Thai Peanut Chicken is so easy and so quick, it could easily be in a weekday rotation. While the chicken was baking, I steamed the black rice with a vegetable basket of broccoli and squash. Voila! In 30 cooking minutes, dinner was done. I was so hungry, I forgot to add the sprinkle of cilantro and chopped peanuts.

Baked Thai Peanut Chicken

INGREDIENTS:
  • 5 chicken thighs , boneless skinless
  • 1/2 can coconut milk , 7 ounces1/3 cup creamy peanut butter
  • 2 tablespoons soy sauce , low-sodium
  • 2 tablespoons honey
  • 1 tablespoon rice wine vinegar
  • 1 tablespoon lime juice
  • 1/2 teaspoon sesame oil
  • 3 cloves garlic , minced
  • 1 tablespoon ginger , minced
  • cilantro , for garnish
  • chopped peanuts, for garnish
DIRECTIONS:
  1. Preheat the oven to 375 degrees F.
  2. In a large bowl mix the chicken, coconut milk, peanut butter, soy sauce, honey, rice wine vinegar, lime juice, sesame oil, garlic and ginger.
  3. Place the chicken, smooth side down into your baking dish.
  4. Pour the sauce over it.
  5. Cook for 30-35 minutes or until the chicken is cooked through (to 165 degrees F).
  6. Optional: Add diced cilantro and chopped peanuts to the top of the baked chicken.

Recipe from DinnerthenDessert

Asian Dishes · Poultry

Chicken Lettuce Wraps

cathysmahaLeave a comment

Chicken Lettuce Wraps are delicious and a little different than the lettuce wraps I have experienced at local Asian restaurants. I like this recipe and feel it would be wonderful over cooked rice.

Chicken Lettuce Wraps

INGREDIENTS:
  • 1.5 lbs. boneless, skinless chicken thighs, cubed
  • 3 tbsp olive oil
  • 1 large carrot, julienned
  • 1/2 cup cashews, roasted
  • 1/2 yellow onion
  • 3 garlic clovers
  • 1 inch piece of fresh ginger
  • 1/4 cup soy sauce
  • 1/4 cup sweet chili sauce
  • 1 lime, juiced
  • small pinch of salt (note, soy sauce is salty)
  • 1 tsp sesame oil, to finish
  • black pepper
  • green onions for garnish
  • fresh cilantro, for garnish
  • sesame seeds (optional)
  • Bib Lettuce or Butter Lettuce for serving
DIRECTIONS:
  1. Julienne carrots and chop onions.
  2. Sauté chicken thighs in olive oil with a bit of salt and black pepper, until lightly caramelized and set aside.
  3. In the same pan sauté onions until softened, shred ginger and garlic, bring the chicken back along with carrots and cashews; add sweet chili sauce, soy sauce and lime juice, stir well and cook for a few minutes.
  4. Finish with the chopped green onions and cilantro.
  5. Serve with lettuce wraps and enjoy!

Recipe from VessysGourmetKitchen

Appetizers · Asian Dishes

Thai Peanut Sauce

cathysmahaLeave a comment

My first visit to a Thai restaurant includied Thai Peanut Sauce with fresh carrots, similar to chips and salsa at a Mexican restaurant. I loved it! It’s easy to make and keeps well in a refrigerator for a few days. I used chunky peanut butter, because I was out of smooth, and blended it. It was delicious. Perhaps this is a healthy snack that kids/grandkids would enjoy.

Thai Peanut Sauce

INGREDIENTS:
  • 1/3 cup natural peanut butter, if your peanut butter is thick, microwave is for about 15 seconds first
  • 1/4 teaspoon ground ginger, or 1/2 teaspoon freshly minced ginger
  • 1 tablespoon maple syrup
  • 2 tablespoons low sodium soy sauce
  • 1 teaspoon rice wine vinegar
  • 1/2 teaspoon sesame seeds
  • 2 tablespoons to 1/4 cup hot water
  • 1/4 teaspoon crushed red pepper flakes, optional
DIRECTIONS:
  1. Whisk all the ingredients (minus 2 tablespoons of the hot water) together in a bowl, a jar with a lid (shake vigorously) or a small blender or food processor until smooth.
  2. Add the extra water a little at a time depending on whether you need this for a sauce, dip or a dressing to your desired consistency.
  3.  This can be made ahead of time and stored in the fridge, or used immediately!

Recipe from Jessicainthekitchen

Family Favorites · New Favorite

Thai Crunch Salad with Peanut Dressing

cathysmahaLeave a comment

Thai food is a favorite, especially if it includes a peanut dressing. I love the IowaGirlEats.com blog and, again, this one did not disappoint. It would be a great side salad, sans the chicken, as well. It’s so yummy! You can make the salad, adding dressing only to the portion you are currently eating. This is a new favorite for my menu planning!

Thai Crunch Salad with Peanut Dressing

INGREDIENTS:
  • 3 cups coleslaw mix (green cabbage, red cabbage, carrot mix)
  • 1/2 red pepper, sliced into thin matchsticks
  • 1 chicken breast, cooked then shredded
  • 2 green onions, chopped
  • 3 Tablespoons peanuts, finely chopped
  • 3 Tablespoons chopped cilantro
  • For the Thai Peanut Dressing:
    • 4 Tablespoons smooth peanut butter (I used Smucker’s Natural)
    • 2 Tablespoons honey
    • 2 Tablespoons warm water
    • 1-1/2 Tablespoons gluten-free Tamari or soy sauce (dish will not be GF if using traditional soy sauce)
    • 1 Tablespoon rice vinegar
    • juice of 1/2 large lime (slice remaining 1/2 lime into wedges)
    • 1 teaspoon toasted sesame seeds
    • 1 teaspoon toasted sesame oil
    • heaping 1/4 teaspoon ground ginger
    • 1 large or 2 small cloves garlic, pressed or minced
    • salt and pepper
DIRECTIONS:
  1. Add ingredients for Thai Peanut Dressing into a mason jar or bowl then shake or whisk to combine. Taste then adjust lime juice and/or add water to thin if necessary.
  2. Add remaining ingredients into a large bowl. Drizzle desired amount of dressing on top then toss well to combine. Scoop into bowls then serve with lime wedges.

Recipe from Iowa Girl Eats