lettuce wraps

ingredients:

THE STIR FRY:

3-4 chicken breasts, precooked and chopped 

2 carrots, roughly chopped

1 onion, chopped

2 green onions, chopped

3/4 cup chicken broth 

1 Tbsp peanut oil

1 Tbsp sesame oil (if you don't have these oils, use vegetable oil.. it wont make that big of a difference)

1 tsp fresh ginger root, peeled and minced

1/3 cup soy sauce

DIPPING SAUCE:

3/4 cup soy sauce

1/4 cup rice vinegar

1 tsp sesame oil

1 Tbsp fresh ginger root, peeled and minced

2 garlic cloves minced

1 Tbsp lemon juice

1 Tbsp corn starch mixed with equal part cold water

1-2 iceberg lettuce heads, peeled apart into shell shaped pieces

rice stick noodles (come in an orange package)

directions:

Heat peanut and sesame oil in a stir fry pan. Add onions and ginger root, saute for 2 minutes or so. Add chopped chicken, carrots, broth, and soy sauce. Cook on medium heat until most of the liquid evaporates, stirring occasionally; about 10 minutes.

Combine all dipping sauce ingredients in separate bowl.

Fry rick stick noodles in very hot oil until they puff up. (see instructions on package)

ASSEMBLE: Scoop chicken mixture into lettuce leaf. Pour about 2 tablespoons of sauce over top and sprinkle with rice noodles.

Thai Chicken Pizza

this one is a keeper.

Pizza Crust:
  INGREDIENTS
   -1 pkg dry active yeast (or 2 1/2 tsp)
   -1 tsp white sugar
   -1 cup warm water
   -2 1/2 cups flour
   -2 tbsp olive oil
   -1 tsp salt


  Preheat oven to 450.  In a medium bowl, dissolve the yeast and sugar into warm water. Let stand ten minutes. Stir in salt, oil, and flour. Mix with spoon and hands until smooth. Let rest 5 minutes. Turn dough onto floured surface and roll out to the size of pan you plan to use. Transfer to pan and cook for 5 minutes in the oven.


Peanut Chicken:
   In a medium saucepan combine the following ingredients and cook on low just until combined
   -1/4 cup peanut butter
   -1/4 cup (4 tbsp) soy sauce
   -2 cloves garlic, minced
   -1 tsp freshly grated ginger
   -1/4 cup brown sugar
   -2 baked chicken breasts, diced
   -pinch of red pepper flakes (optional)


Pizza Toppings:
   -1/2 bottle of LaChoy Duck Sauce or Sweet and Sour Sauce
   -1 cucumber, peeled and chopped
   -handful of bean sprouts
   -handful of chopped cilantro
   -handful of chopped dry roasted peanuts
   -1/2 red bell pepper, chopped
   -1 carrot, julienned
   -1 1/2 to 2 cups cheese (I used Monterey Jack)


After prebaking the crust, it will be firm but slightly doughy. Remove from oven and spread a thin layer of duck sauce (or sweet and sour). Cover with shredded cheese. Top with peanut chicken, red pepper, and carrots. Bake for 9-12 minutes or until crust is browned. Remove from oven and top with cucumber, bean sprouts, peanuts, and cilantro. 

Thai Red Curry Coconut Noodles

• 6 whole Chicken - Boneless, Skinless Breasts cubed (i cook the chicken prior to adding)
• 2 cans Coconut Milk
• 2 teaspoons Red Curry Paste
• 1 Tablespoon Ginger (fresh, Grated)
• 1 Tablespoon Cilantro (fresh, Chopped)
• ¼ cups Sweet Thai Chili Sauce
• 500 milliliters Chicken Or Vegetable Broth (approx 2 cups)
• 1 package Rice Noodles
• 1 whole Onion (julienne)
• 2 whole Red Peppers (julienne)
• 1 cup Broccoli Slaw   (didn't use this)
• 1 Tablespoon Salt To Taste

Start with a large pot over medium-high heat. Scoop the cream off the top of the coconut milk, and put into the pot. The cream will be used as the “fat” instead of oil or butter. Along with the cream, add the curry paste and ginger. Let this simmer for 1 minute.

Then add the chicken. Cook the chicken through. (if you precook it, you don't have to worry about this step)


Then add the rest of what is in the coconut milk cans, sweet Thai chili sauce, cilantro, and chicken broth. Bring this to a simmer.

Then add your julienned veggies and rice noodles. Simmer this. You will see the broth slowly thicken as the rice noodles absorb it. It should only take about 5 minutes for the rice noodles to be cooked through.

Pull the pot off the heat, and let sit for about 5 minutes. It will thicken during this time. Then, it’s done. Garnish it with a bit more cilantro.

http://thepioneerwoman.com/tasty-kitchen/recipes/main-courses/red-curry-coconut-noodles/

Thai Mango Coconut Rice

I always order this at my favorite Thai restaurant in St. George... it's amazing. I decided to be a copy cat. This tastes just as good.

1 cup uncooked sticky rice (I used Jasmine)
1-2 ripe mangos, cut in slices
1 can coconut milk
1/4 cup brown sugar
1/4 tsp salt
2 tsp. coconut flavoring
1 tsp. vanilla
2 tsp. cornstarch dissolved in 2 Tbsp water


Prepare the rice as directed on the package. In a saucepan combine the coconut milk, brown sugar, salt coconut flavoring, and vanilla. Cook over medium heat for 5 minutes. Add the dissolved cornstarch and stir until thickened and smooth. When thickened, remove from heat. (You don't want to boil the sauce or you will lose the good coconut flavor) Add more sugar if desired.


To serve, spread a layer of rice on a plate. Pour coconut sauce, and top with sliced mangos.

Yum.