Pad Thai Fried Rice & Cilantro Thai Chicken

I think I’ve made this meal 3 times in the last month, because it’s beyond good!  I have a weakness for Thai food, especially Thai food infused with citrus…and then you add some salty peanuts and cilantro on top and I’m sold!

This dish is extremely flavorful with crisp, clean flavors. It’s one of those dishes that are so good you need to stop yourself from hunching over your plate while shoveling it in!

Cook’s Note: This recipe calls for Ponzu (pictured below), which is basically soy sauce infused with citrus juices. I have personally fallen in love with the product and now prefer it over soy sauce. If you don’t have Ponzu on hand or can’t find it at your local grocer (I found mine at Food Lion, and also noticed that my local Target carries it), then you can substitute it for soy sauce. 

If you want to add some veggies to this dish, add some bean sprouts atop the rice after you take the rice off of the heat to steam.

Pad Thai Fried Rice & Cilantro Thai Chicken

 

Ingredients:

2 C Jasmine rice, uncooked
2 T brown sugar
2 T fresh lime juice, plus wedges for serving
3 T Ponzu (*see Cook’s Note above)
1-2 t Sriracha Chili Sauce
2 t vegetable oil
3 green onions, white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten
1/2 C fresh cilantro, chopped
1/4 C chopped roasted, salted peanuts

Directions:

Cook the Jasmine rice according to the package, fluff and set aside.

While the rice is cooking make the sauce, whisk together brown sugar, lime juice, Ponzu, and Sriracha Chili Sauce in a small bowl. Set aside.

In a Wok or deep, large skillet (like this one), heat oil over medium-high heat. Add the whites of the green onions and garlic and cook, stirring constantly, until fragrant (about 30 seconds).

Add the eggs and cook, scramble until the eggs are almost set (they should still be a little wet), about 30-60 seconds. Transfer egg, onion and garlic mixture to a small bowl.

Next add the fluffed rice, the green parts of the onions, and sauce to the skillet. Cook, tossing/stirring constantly until the rice is well coated with the sauce (about 1-2 minutes). Add the egg mixture and toss to coat, breaking up the eggs gently as you go.

Serve the rice with lime wedges, and topped off with chopped cilantro and peanuts.

Serves 4

Source: A Food, Folks and Fun Original

Cilantro Thai Chicken

Ingredients:

2 garlic cloves, coarsely chopped
1/2 C cilantro
2 T soy sauce or Ponzu (*see Cook’s Note above)
1 T toasted sesame oil

4 boneless skinless chicken breasts, or 8-10 boneless skinless chicken tenders

Directions:

To make the marinade place the garlic, cilantro, soy sauce or Ponzu, and sesame oil in a food processor and process until smooth.

Pour marinade over chicken breast and let flavors sink in for 30-60 minutes in the refrigerator.

Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

Serves 4

Source: adapted from Artsy-Foodie

Thai Peanut Slaw In Won Ton Cups

This is a delicious side dish that goes along great with Chicken in Spicy Thai Peanut Sauce.

Thai Peanut Slaw In Won Ton Cups

Ingredients:

18 won ton wraps
1 (12 oz) package of rainbow slaw
1/4 C smooth peanut butter
2 T sugar
1/3 C water
1 T soy sauce
1 T sesame oil
1/4 t garlic powder
1/4 t crushed red pepper flakes
1 lime, juiced
3 green onions, green parts only, diced
1/3 C peanuts, chopped
1 T toasted sesame seeds

Directions:

Preheat oven to 350 degrees. Turn two (12 cup) muffin tins over and lightly spray cup bottoms with cooking spray. Spray one side of won ton with cooking spray and drape lightly (sprayed side down) over each muffin cup, molding it gently around the cup to shape it. Lightly spray the won ton cups again with cooking spray and place pan in oven. Bake for 5-6 minutes or until edges are brown. Remove and cool on wire rack before removing cups from pan.

In a microwave-safe bowl combine the peanut butter, sugar, water, soy sauce, sesame oil, garlic powder and crushed red pepper flakes. Microwave on high for one minute. Stir well until smooth. Add lime juice and stir again. Set aside to cool slightly.

Place slaw mix into a medium size mixing bowl. Combine slaw with dressing. You may or may not need all the slaw or all the dressing depending on how "dressed" you like your salads.

Fill won ton cups with salad mixture. Top with green onions, peanuts and sesame seeds. Makes 18 Mini Salads.

Source: Adapted from The Other Side of 50

Chicken in Spicy Thai Peanut Sauce

For the past three years, we lived in a part of Arlington, Virginia called Crystal City. Crystal City is situated directly across the Potomac from Washington D.C. and is home to many businesses and residences in high rise buildings. One perk to living in Crystal City is all of the restaurants to accommodate people living and working in the high rises. With Virginia being the melting pot that it is, we had easy access to pretty much any cuisine imaginable: Ethiopian, Afghan, Italian, Brazilian, Indian, Peruvian, Mexican, Lebanese, Vietnamese, Greek, Thai, etc.  Thai food is one of my favorite cuisines ever, and we had three Thai restaurants within walking distance of where we lived. Unfortunately, we can’t say the same here in Arizona, but it did lead to me trying this deliciously spicy recipe! This dish goes great with Thai Peanut Slaw in Won Ton Cups.

Chicken in Spicy Thai Peanut Sauce

Ingredients:

2 T canola oil

1 lb boneless skinless chicken breast, cut in 1-inch pieces

1 T garam masala seasoning

3-4 cloves garlic, minced

1 small yellow onion, diced

2-3 scallions, thinly sliced

1 T Thai red curry paste

1 1/2 C light coconut milk

1/2 C chicken broth

1/2 C peanut butter

1 T Thai fish sauce

2 T lime juice (about the juice of one lime)

chopped cilantro and a few chopped peanuts for garnish

Directions:

Toss the chicken and garam masala in a bowl and let sit for a few minutes while the oil heats up in a heavy frying pan over medium heat. 

Sauté the chicken until cooked through and nicely browned – about 4 minutes per side.  Remove the chicken to a bowl and set aside.

Sauté the garlic, onion, and green onions until tender – about another 5 minutes.  Remove from the pan and set aside.

Turn the heat up under the skillet and add the Thai red chili paste, coconut milk, and the chicken broth, stir and bring to a low boil. Add peanut butter, stirring until lumps are gone.

Finally add the fish sauce, the lime juice, and stir well, then return the chicken and onion/garlic/shallot mixture to the pan. Reduce the heat to a simmer for about 15 minutes to allow the flavors to blend together.

Serve over rice or noodles and garnish with chopped cilantro and peanuts.

Source: Adapted from Kara Cooks