Crunchy Thai Salad, Thai Chicken and Peanut Sauce

Inspiration from The Pioneer Woman

Below is the recipe I used from The Pioneer Woman. The Hot Chili Oil, Sesame Oil, and Rice Wine Vinegar were not on hand at our house so I snagged some from Kroger for about $3/bottle. We cook Asian food frequently in our house so it was a worthy investment. I used a 3-4lb package of chicken so I doubled the merinade ingredients and let the chicken sit in the sauce in the refrigerator with half a bunch of chopped asparagus and half an onion.  It was much easier to cook the dish in two smaller batches and then add the remaining sauce with cornstarch to the finished chicken as opposed to splitting the sauce mixture in half just to end up combining it at the end. Her recipe calls for you to only let the sauce sit in the chicken for a minute or so. I left mine on the stove for nearly half an hour on a very low heat to continue cooking and allow the chicken to get more tender. Since there were so many veggies to cut up(I used the same ones for both the salad and the wrap filling) I found letting the chicken simmer helped me be able to get some clean up done before serving up the yumminess.

Ingredients

  • 2 whole Boneless, Skinless Chicken Breasts (breast Halves)
  •  OPTION 1 MARINADE/SAUCE
  • 1 Tablespoon Rice Wine Vinegar
  • 1/4 cup Soy Sauce
  • 1 teaspoon Pure Sesame Oil
  • 1 teaspoon Hot Chili Oil
  •  Juice Of 2 Limes
  • 1 Tablespoon Minced Fresh Ginger
  • 2 Tablespoons Brown Sugar (optional)
  • 1 teaspoon Cornstarch
  • 2 Tablespoons Honey (or Brown Sugar)
  •  Peanut Or Canola Oil For Frying
  •  Wraps
  • 2 whole Whole-wheat Tortillas
  •  Green Leaf Or Other Lettuce, Leaves Left Whole Or Shredded
  • 1 whole Large Carrot, Cut Into Thin Strips Or Julienne
  • 1/2 whole Cucumber, Seeds Scraped Out, Cut Into Strips
  •  Cilantro Leaves
  •  Shelled Peanuts
  •  Optional Additions:
  •  Bean Sprouts
  •  Alfalfa Sprouts
  •  Baby Spinach Leaves
  •  Thinly Sliced Red Onion
  •  Sliced Green Onion
  •  Blanched Asparagus
  •  Salt And Pepper, to taste
  •  Sriracha

Preparation Instructions

In a bowl, mix together the rice wine vinegar, soy sauce, sesame oil, hot chili oil, lime juice, ginger, and brown sugar if using. Whisk it together, then pour off half the liquid into a separate bowl.
Dice the chicken into bite-sized pieces and put them into the bowl you used to make the marinade. Throw in the squeezed lime halves and set this aside to marinate for a bit.
Into the small bowl with the other half of the marinade, whisk in the cornstarch and honey. Set aside.
In a heavy skillet over high heat, pour in a small amount of oil. When it’s hot, add the chicken pieces in a single layer. Let it sit on one side, undisturbed, for about a minute, then stir the chicken around and cook it until it’s totally done, about 3 to 4 minutes.
Reduce the heat to low, then pour in the sauce that you mixed in a separate bowl. Stir it around; the sauce will immediately start to thicken. Cook over low heat for 1 minute, then remove from heat and allow to cool.


PEANUT SAUCE-ADAPTED FROM PIONEER WOMAN

  • 1/2 cup Peanut Butter (crunch/chunky Is Good!)
  • 3 Tablespoons Soy Sauce
  • 3 Tablespoons Honey
  • 1/2 teaspoon Hot Chili Oil
  • 1 teaspoon Crushed Red Pepper
  •  Juice Of 2 Limes
  •  Water, As Needed For Thinning

I mixed all ingredients in my Ninja and doubled all the wet ingredients (soy sauce, honey, chili oil, lime). I found mine was too thick for my liking, and I believe I added some additional red pepper for spice. This was fantastic mixed with the Sesame Ginger dressing below to be drizzled on either the wraps or the salad for an extra punch.


Crunchy Thai Salad






















INGREDIENTS
 2 heads cabbage, finely shredded
4 cups spinach
1/4 finely diced red onion
3 tomatoes-diced with juices and seeds removed
1 sliced avocado
1bag carrots, finely chopped (or used pre slivered)
1 crown broccoli, chopped (I put mine in my Ninja for a more fine chop)
1 c chow mein noodles, or other crispy Asian noodles
1 c edamame
2 chopped cucumbers
1 bunch cilantro


Combine all ingredients in a large salad bowl and top with avocado and tomato. I cut corners and bought the above dressing from the store, though you could easily make your own from the ingredients used in the chicken sauce above.

For a low carb option at dinner feel free to get rid of the wraps entirely and top the salad with the chicken and the peanut sauce/ginger dressing mix.

Note: This fed our family for a solid four meals since I doubled the recipe for both. The original recipe could easily entertain a dinner party of 6 (if you eat normal portion sizes) or a party of 4 (if you’re friends being entertained at our house–we don’t do things on a small scale.)

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