Thai Peanut Chicken & Rice Slaw
Not an easy title for a recipe.
But it's a really really tasty salad.
I got a general idea of the recipe from the Aug/Sept issue of "Taste of Home" magazine. Then I used all home made ingredients, added a few extras, and changed some amounts.
I sauteed the chicken in a skillet with butter and oil, some salt and pepper, and fresh squeezed lime juice. You can use any kind of chicken you prefer, have leftover, or feel like putting together.
Peanut sauce is simple to make. You can make it sweeter or spicier or thicker or tangier, all depending on your tastes. You don't have to use coconut milk, you can just use more water. Do, however, try to make your own before you go and buy a bottle of MSG at the store with a Thai Peanut Sauce label on it.
Mkay?
This makes a HUGE bowl of salad. Halve the recipe if you like, or plan to serve it to a crowd, or plan to eat it for a few days. It won't spoil, it'll probably just get better in the fridge!
Thai Peanut Chicken & Rice Slaw
4 cups cooked and cooled long grain white or brown rice
1 cup Thai Peanut Sauce (recipe follows)
1 package coleslaw mix, or broccoli slaw mix
12 ounces cooked chicken breast meat
1/2 cup coarsely chopped cilantro
1/4 cup chopped green onions (scallions)
1 1/2 cups dry roasted, salted peanuts
red chile flakes to taste
a big squeeze of lime juice (one lime) just before serving
Combine all ingredients in a large bowl and toss well.
Thai Peanut Sauce
3/4 cup creamy peanut butter
1/2 cup coconut milk
2 tablespoons soy sauce
1 tablespoon Asian fish sauce (may omit)
1 teaspoon to 1 tablespoon Asian hot sauce or chile paste (your heat preference)
juice from one large lime
2 teaspoons ground ginger
1 crushed garlic clove
1/4 cup chopped cilantro
Whisk all ingredients together in a medium bowl. Depending on your peanut butter brand, and your desire for sweetness, a bit of sugar or honey may be added. Taste it first!
The sauce recipe makes more than you need for the salad. Save it for another day and make some Thai peanut noodles with either chicken or shrimp.
But it's a really really tasty salad.
I got a general idea of the recipe from the Aug/Sept issue of "Taste of Home" magazine. Then I used all home made ingredients, added a few extras, and changed some amounts.
I sauteed the chicken in a skillet with butter and oil, some salt and pepper, and fresh squeezed lime juice. You can use any kind of chicken you prefer, have leftover, or feel like putting together.
Peanut sauce is simple to make. You can make it sweeter or spicier or thicker or tangier, all depending on your tastes. You don't have to use coconut milk, you can just use more water. Do, however, try to make your own before you go and buy a bottle of MSG at the store with a Thai Peanut Sauce label on it.
Mkay?
This makes a HUGE bowl of salad. Halve the recipe if you like, or plan to serve it to a crowd, or plan to eat it for a few days. It won't spoil, it'll probably just get better in the fridge!
Thai Peanut Chicken & Rice Slaw
4 cups cooked and cooled long grain white or brown rice
1 cup Thai Peanut Sauce (recipe follows)
1 package coleslaw mix, or broccoli slaw mix
12 ounces cooked chicken breast meat
1/2 cup coarsely chopped cilantro
1/4 cup chopped green onions (scallions)
1 1/2 cups dry roasted, salted peanuts
red chile flakes to taste
a big squeeze of lime juice (one lime) just before serving
Combine all ingredients in a large bowl and toss well.
Thai Peanut Sauce
3/4 cup creamy peanut butter
1/2 cup coconut milk
2 tablespoons soy sauce
1 tablespoon Asian fish sauce (may omit)
1 teaspoon to 1 tablespoon Asian hot sauce or chile paste (your heat preference)
juice from one large lime
2 teaspoons ground ginger
1 crushed garlic clove
1/4 cup chopped cilantro
Whisk all ingredients together in a medium bowl. Depending on your peanut butter brand, and your desire for sweetness, a bit of sugar or honey may be added. Taste it first!
The sauce recipe makes more than you need for the salad. Save it for another day and make some Thai peanut noodles with either chicken or shrimp.
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