Crunchy Thai Chicken Salad

I was lucky enough to be selected to try the Tyson Grilled and Ready Chicken through the FoodBuzz Tastemaker Program.  Sometimes things around here get busy on weeknights so I was really looking forward to having an easy go-to food like this to create  recipes for the family.

We love Thai Peanut Chicken  and this recipe would work well not just as a salad but also a pasta dish or even just the chicken mixed with the peanut dressing over rice.  The ease of the Tyson Grilled and Ready Chicken makes it very versatile.

CRUNCHY THAI CHICKEN SALAD

Ingredients for Dressing:

1/2 Cup Peanut Butter

Juice and Zest of 1 Lime

2 Tsp Dark Sesame Oil

3 TBS Mirin

2 TBS Soy Sauce

3 TBS Light Coconut Milk

3 Cloves of Garlic, minced

1 TBS Ginger, minced

1/3 Cup Fresh Cilantro, finely chopped

1 TBS Sriracha (or less to suit your spice tolerance)

Water

Directions for Dressing:

1.  Add all ingredients to blender and blend until smooth.  Add water a little bit at a time to thin the dressing out to desired consistency.

Ingredients for Salad:

1 Package of Tyson Ready and Grilled Chicken

2 Cups Iceberg or Romaine lettuce, chopped

2 Cups Napa Cabbage Chopped

3 Carrots, Shredded

1 Cucumber, seeded and diced

3 Hearts of Celery, diced

Black Pepper Roasted Almonds (Available in produce section)

Ginger Garlic Wonton Strips (Available in produce section)

Directions for salad:

1.  Add lettuce, cabbage,carrots, cucumber and chicken to a large bowl.

2.  Add dressing a little bit at a time and toss so salad is lightly coated throughout.

3.  Top with desired amount of almonds and won ton strips before serving.

Ants Climbing a Tree

This is my take on the the Sichuan recipe for Ants Climbing a Tree.  I adapted this recipe for what I had on hand and was very happy with the results.  Most recipes for this dish call for cellophane/mung bean noodles and ground pork, neither of which I had on hand.  I substituted angel hair pasta and ground turkey.  Mr. Foodie does not care too much for cellophane noodles so the angel hair substitution was a good fit for him.  He really enjoyed this dish and ate several helpings of it.  Although I liked the ground meat with this dish and know that is part of the classic recipe, I also think the flavors would lend nicely to some thinly sliced chicken breast or even lean pork.

ANTS CLIMBING A TREE

Ingredients:

8 oz. Angel Hair Pasta

1 lb. Ground Turkey

1/4 Cup Soy Sauce

1 TBS Sesame Oil

2 Tsp Cornstarch

6 Scallions, sliced

3 TBS Canola Oil

1 TBS Ginger Paste

1-2 TBS Minced Garlic (depending on your preference)

1 TBS Sriracha

3 Cups Shredded Cabbage

2/3 Cup Chicken Broth

Freshly ground black pepper

Salt

Directions:

1.  Bring salted water to a boil, add angel hair pasta and boil for 3 minutes.  Drain, rinse and set aside.

2.  Mix the ground turkey, with ½ the soy sauce, the sesame oil and scallions in a small bowl and mix thoroughly.

3.  Heat canola oil over medium-high heat in a wok or large skillet.

4.  Add ginger, garlic and Sriracha to hot skillet and stir for about 30 seconds.

5.  Add the turkey mixture and cook for 1-2 minutes.

6.  Add the cabbage and remaining soy sauce and cook for about 2 minutes, cabbage should be slightly wilted.

7.  Add the pasta to the pan and continue to cook until turkey is cooked through.

8.  Season with salt and pepper to taste and cover pan, leaving the lid ajar just a bit.

9.  Lower heat to low and continue to cook until most of the broth is absorbed.

 

Stir Fried Bok Choy

Bok Choy is one of my favorite vegetables.  Technically classified as a cabbage, it is really popular in Asian cooking.  I love it’s mild flavor and texture.  It is a very versatile vegetable that can be used in soups, stir-fries or eaten just by itself.  I usually prepare my bok choy as a side dish to go with a meal.  It is pretty simple but we really enjoy it.  As a side note – this method can be used for other vegetables as well.

STIR FRIED BOK CHOY

Ingredients:

1 bunch of Bok Choy (about 1 lb.)  – cleaned and trimmed

2 TBS Peanut Oil

3 Cloves of Garlic, minced

1-2 Tsp Ginger, minced  (personal preference on how much ginger you like)

1/4 Cup Chicken Broth (you can use vegetable broth to keep it vegetarian)

Salt, to taste

Sesame Oil (optional)

Directions:

1.  In a wok, over medium-high heat, add the peanut oil, garlic and ginger.  Let cook as the wok heats up, until browned.  Be careful to watch this as you do not want it to burn.

2.  Add the bok choy and toss to coat.  Continue tossing constantly for a little less than a minute.

3.  Add the broth an cover. Let cook for about another minute.

4.  Add salt and sesame oil to taste, remember that a little sesame oil goes a long way!