Ginger Peanut Chicken Wraps. This recipe can be altered to include ingredients that you favor. I often add sugar snap peas, chopped water chestnuts, and bean sprouts. No matter what you put in these wraps, you'll love them!
- 1 teaspoon olive oil
- 6 (4-ounce) boneless chicken breasts
- 1 cup chopped seeded peeled cucumber
- 3/4 cup chopped red bell pepper
- 1 1/2 tablespoons sugar
- 1 tablespoon minced peeled fresh ginger
- 3 tablespoons fresh lime juice
- 1 tablespoon soy sauce
- 1/4 teaspoon salt
- 1/4 teaspoon ground red pepper
- 1 garlic clove, crushed
- 1/4 cup creamy peanut butter
- 2 tablespoons water
- 4 tablespoons chopped fresh cilantro
- 8 (8-inch) flour tortillas
- 4 cups shredded iceberg lettuce
- Heat oil in a large nonstick skillet over medium-high heat. Add chicken; cook 5 minutes on each side or until done. Remove the chicken from pan; cool. Cut the chicken into bite-size pieces. Place chicken, cucumber, and bell pepper in a large bowl; set aside.
- Place sugar and the next 6 ingredients (sugar through garlic) in a blender, and process until smooth. Add peanut butter and water; process until smooth, scraping sides. Add peanut butter mixture to chicken mixture; stir well. Add cilantro, and toss well.
- Warm tortillas according to package directions. Spoon 1/2 cup chicken mixture onto each tortilla; top each serving with 1/2 cup lettuce, and roll up.
Ginger Chicken or Gai Pad Khing is a simple Thai dish packed with flavor. Ginger Chicken or Gai Pad Khing include ingredients which impart a flavor that will have you looking for more Thai recipes.
As with most stir-fried recipes, you can add or eliminate ingredients based on your personal taste. The flavoring agents, however (dark soy sauce, oyster sauce, and Golden Mountain sauce), are the key to this recipe's taste. Sometimes I add snow peas or red and green peppers. I also love cilantro and add it as a predominant flavor.
Make this recipe for Ginger Chicken or Gai Pad Khing with your favorite ingredients and you will add this to your favorite recipe box.
- 3 tablespoons of vegetable oil
- 2 tablespoons chopped garlic
- 1 cup chicken, cut into bite-sized pieces
- 1/2 cup fresh, white mushroom, sliced
- 1/2 cup dried shiitake mushroom
- 3/4 cup ginger, thin strips
- 1-2 teaspoons dark soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon Golden Mountain sauce
- 1/2 cup chicken stock
- a pinch of sugar
- 1/2 medium yellow onion, sliced
- 2-3 Thai chile peppers, sliced or 1/4 cup jalapeno peppers
- 1/4 cup green onion, cut into 1" pieces
- Fresh cilantro to taste or for garnish (optional)
- 2 cups of Thai jasmine rice cooked to package directions
- Soak the shiitake mushrooms in warm water for 20-30 minutes, covered. Remove from water, gently squeeze to remove moisture.
- Heat the oil in a large pan or wok, and add the chicken, onion, mushrooms, and ginger. Stir-fry this for just a minute or two, then add garlic, chile, followed by seasoning sauces.
- Add soup stock and increase heat. Stir-fry until it's cooked. Taste and alter flavors to taste. Be careful not to overcook. Add green onions, stir for just a few moments, remove from heat and serve over Thai jasmine rice.
- Serve immediately.
A day or two of cool weather and soup sounds good! Slow cooker pork with noodles hits the spot. This recipe is great for those who want to set it up and walk away. This is a nice hearty soup packed with flavor. I serve this slow cooker pork with noodles soup as a main meal. Left-overs are great as well.
The crock pot or slow cooker sure is a wonderful kitchen tool. Setting up dinner in the morning and walking in to the wonderful smells of dinner, can't be beat.
- 3 cups chicken broth
- 1/4 cup soy sauce
- 1/4 cup Chinese rice wine or dry sherry
- 3 tablespoons packed light brown sugar
- 4 cloves garlic, chopped
- 1 2-inch piece ginger, peeled and sliced
- 1 tblsp. sesame oil
- Kosher salt
- 3 pounds boneless pork shoulder
- 1 head bok choy, roughly chopped
- 3 1/2 ounces dried rice vermicelli noodles
- 1/2 cup chopped fresh cilantro
- 2 scallions, sliced
- Combine the chicken broth, soy sauce, rice wine, brown sugar, garlic, ginger, sesame oil, and 1/2 teaspoon salt in a 5-to-6-quart slow cooker.
- Add the pork, then cover and cook on low 8 hours.
- Add the bok choy to the slow cooker; cover and cook about 20 more minutes.
- Add the noodles to the slow cooker, making sure they are submerged. Cover and cook 10 more minutes.
- Remove the pork from the slow cooker and shred the meat. Divide the pork, bok choy and noodles among bowls, then ladle in some of the broth. Sprinkle with the cilantro and scallions.