I thought that Cooking Thursday would be the perfect time to share some of the recipes I made at my Thai Kitchen® Deliciously Different BBQ House Party. I was thrilled, and I mean thrilled to have been selected for this one because I love Asian cuisine, but just can’t make it at home. The Thai Kitchen and Simply Asia products are supposed to make it easier and believe me they did. They took all the “brain work” out of it. Here’s a photo of all the great samples they sent me. I can’t wait to make Red Curry, Tom Yum Soup, Coconut Rice, Spicy Thai Wings… oh, the list goes on and on!
But for my party (which happened to be a get-together for my MIL’s birthday), I tried three of the suggested recipes: Chicken Satay with Peanut Dipping Sauce, Cold Thai Broccoli Salad, and Ginger Teriyaki Lettuce Wraps (this was my favorite, and it will be going into regular rotation).
Everyone loved the Chicken Satay, and considering the peanut sauce is just straight out of a jar, I was impressed with the taste. Jake’s favorite was the Broccoli Salad (seriously — I’ve never met a nearly-9-year-old who like veggies as much as this kid). He had three helpings. The best part about these recipes is that they are fast. Don’t get me wrong — I love scratch cooking and I think you all know that. But with three kids, sometimes you just suck it up and take a little help from some packaged sauces and seasonings. And with that, here are the recipes!
1 tablespoon oil (coconut oil adds a subtle flavor, but olive or vegetable oil works too)
1 pound ground chicken or ground turkey
1 pouch Simply Asia® Ginger Teriyaki Stir-Fry Sauce
lettuce leaves (I find that Romaine or Boston lettuce works best)
Toppings: shredded carrots, bean sprouts, chopped peanuts, chopped fresh cilantro and chopped scallions
Heat oil in a large nonstick skillet on medium-high heat. Add ground turkey and cook until no longer pink. Add Stir-Fry Sauce; cook and stir until heated through. Spoon chicken mixture into the center of each lettuce leaf. Add desired toppings. Fold sides of lettuce over filling and roll up to serve.
8 cups water
4 cups broccoli florets
1/4 cup Thai Kitchen® Sweet Red Chili Sauce
1 tablespoon lime juice
1/2 teaspoon salt
1/2 cup shredded carrot
Bromg water to a boil in a large pot, add broccoli and cook just until tender. Drain and rinse under cold water. Mix chili sauce, lime juice, and salt in a large bowl with a wire whisk until well blended. Add broccoli and carrots; toss to coat well. Cover and refrigerate at least 1 hour or until ready to serve.
1/2 cup Thai Kitchen® Coconut Milk
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons Thai Kitchen® Red Curry Paste
2 teaspoons minced fresh lemon grass ***
1 pound boneless skinless chicken breasts, cut into 3/4-inch wide strips
1/2 cup Thai Kitchen® Peanut Satay Sauce
Mix the coconut milk, fish sauce, curry paste and lemon grass in a small bowl until well blended. Place chicken in a large resealable plastic bag or a glass dish. Add marinade; toss to coat well and refrigerate for at least 1 hour. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers. Grill or broil over medium-high heat until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.
***I did not have lemongrass so I substituted a bit of lemon zest and some freshly grated ginger root. It tasted great to me!
Be sure to visit Sandra at Diary of a Stay at Home Mom to check out other delicious recipes!