Thai Peanut Chicken

Prep Time: 10 Min

Cook Time: 10 Min

Serves: 4

1 Large Pan

1 Medium Bowl

3 Tbls Olive Oil
3 Boneless, skinless chicken breasts (cut into thin strips)

1/2 Cup Green Onions (chopped)

1/4 Chicken Broth 

  

Sauce

2 Tsp Ginger (minced)

2 Cloves Garlic (minced)

1 Tbls Low Sodium Soy Sauce

1 Tbls White Cooking Wine

1 Tbls Rice Vinegar 

1/2 Cup Hoisin sauce

1/2 Cup Peanut Butter (Creamy or Chunky)

1 Tsp Cayenne Pepper

2 Tbls Sesame Oil

1/4 Chicken Broth

On Medium High, heat olive oil in large skillet and cook chicken until it is no longer pink. While cooking the chicken mix all of the sauce ingredients together in medium bowl. When Chicken is done Reduce heat to low and slowly pour in the sauce mixture. Cook, stirring frequently, slowly adding in a 1/4 cup of chicken broth, until sauce is bubbly and warm. Remove from heat and sprinkle with scallions. Serve with Rice or Noodles.

This recipe tends to be pretty spicy so add less, or more, depending on how hot you want the end results to be.

Sweet Chili Slaw

Prep Time: 5 Minutes
Cook Time: 5 Minutes
Serves: 4

Medium Bowl

1/3 Cup Sweet Chili Sauce
1 Tbsp Soy Sauce
1 Tbsp Rice Vinegar
8oz plain Coleslaw
1 Pack uncooked unseasoned Ramon Noodles

Break apart Ramon Noodles into small pieces.
Put slaw in a  Medium Bowl add Ramon on top.
Pour on the Sweet Chili, Soy Sauce and Vinegar and mix until well blended.
Chill and serve.