Thai Inspired Peanut Chicken

I would consider this an entry level Thai recipe.  My husband and I are by no means Thai experts, but we love all the herbs and flavors in this recipe.  We add Sriracha at the very end so that it's not spicy for my toddler, but enjoyable for us.

Ingredients:

1 can (13.66) lite coconut milk
3/4 C peanut butter
1 bunch green onions
1 tsp ground ginger
4 small garlic cloves (or two large)
4 Tbsp soy sauce
3/4 C cilantro leaves
2 limes
3 chicken breasts
1 bag of frozen stir fry vegetables
2 cups shelled and salted peanuts
Hot sauce to taste

Directions:

Cook and cube your chicken breasts.  I like to bake mine with a little salt and pepper at 350 degrees for 30 minutes. 

In a large pan melt the 3/4 C peanut butter into the whole can of lite coconut milk.  Add 4 Tbsp of soy sauce and turn heat to low.  Chop the green onions and mince the garlic.  Add to the pan. 

Let the sauce reduce gently while you chop your chicken.  Once sauce has reduced for about 15 minutes stirring occasionally, please add the chicken and vegetables.  Heat through.

Once the vegetables have warmed up, turn off the heat.  Stir in the chopped cilantro leaves and the juice of two limes.

Then divide into two quart containers and put 1 C of salted peanuts into a sandwich bag.

Freeze together until ready to add to your weekly meal plan.  Please allow two days for the sauce to thaw in the fridge before eating.  When you are ready to eat, then heat the sauce through on the stove and serve over rice.  Garnish with peanuts and hot sauce to taste.  Here is the finished product with nuts...

 and with hot sauce...

It was so delicious.  Between the peanut butter, the ginger, the cilantro and the lime it is just a playground of flavors.  My husband loved this meal!  With a little hot sauce he was in heaven.

I hope you enjoy this meal as much as we did!
Keeza aka Keeza

Hawaiian Chicken Foil Packets

This is my second foil chicken packet recipe.  What can I say?  It's quick to assemble and really flexible in cooking preparation.  You can grill, bake or even roast in the coals after a campfire.  You don't have to heat up your kitchen during the hot summer months.  If it pours rain you could even cook the foil packets in your crock pot on low for 4 hours.  I assembled this meal in 30 minutes.  That includes set up, making the sauce, assembly, clean up and some picture taking.  You could probably make it faster than me if you don't stop to take photos! 

Ingredients:

4 frozen boneless skinless chicken breasts
1 bag frozen stir fry vegetables
20 oz can pineapple chunks in it's own juice
1/4 C teriyaki sauce
1/2 tsp ginger powder
1 Tbsp brown sugar
Heavy duty aluminum foil

Directions:

In a large sauté pan pour the juice from the pineapple chunks.  Add the 1/4 C teriyaki sauce, 1/2 tsp ginger powder and 1 Tbsp brown sugar. 

Simmer over medium heat stirring occasionally with a whisk until the sauce gets dark brown and syrupy. 

Meanwhile set up an assembly station for your foil packets.  Lay down 4 sheets of 12-16 inches of heavy duty aluminum foil.  Place a frozen boneless skinless chicken breast in the center of each foil sheet.

Then open the bag of frozen stir fry vegetables and place 1/4 of the vegetables on each chicken breast.

Now top each foil sheet with 1/4 of the pineapple chunks.

When your sauce is reduced spoon it evenly over each chicken and vegetable portion. 

Now lift up the sides of the foil and fold over in the middle.  Fold in the sides and press to seal.  If you need to please wrap in a second sheet of foil to prevent leaks. 

Place two Hawaiian Chicken foil packets in to a gallon zippered bag and label.  Repeat with the other two packet and place in the freezer.

When you are ready to meal plan, please thaw the foil packets on the fridge or cooler for 2 days before cooking.  Then grill at medium heat for 10 minutes on each side (20 minutes total).  You can bake at 400 degrees for 20-30 minutes.  Or put in the hot coals after a campfire for 30 minutes. 

Then carefully peel open your foil packet and pour out onto a plate and enjoy!  Only one sauté pan to clean during assembly and no pots and pans to clean on cooking day!  We ate ours with some rice that I whipped up in my rice steamer.

Enjoy!
Christie aka Keeza

Dill Chicken and Vegetables in Foil Packets

As I write this post it is the middle of the summer.  It's the season for grilling and camping.  These foil packets are easy to assemble and easy to clean up.  If it's raining or chilly you can bake them in your oven.   If you are camping you can put them in the coals around the fire.  We usually grill them at home.  You can make a bunch in advance and then just take out how many you need and thaw them in the fridge or cooler. 

These easiest to make with individually frozen boneless skinless chicken breasts.  I bought a bag of 12 chicken breasts for $11.  That's 92 cents a piece. 

Ingredients:

4 frozen chicken breasts
4-8 ft of heavy duty aluminum foil
1 bag California style frozen vegetable mix
1/2 onion
4 sprigs of fresh dill
4 Tbsp margarine or butter
salt
pepper
onion powder
garlic powder
non stick spray

Directions:

Tear off a sheet of heavy duty foil and lay it on the counter.  Spray the center with non stick cooking spray.

Place one frozen chicken breast in the center of the foil.  Sprinkle with garlic powder, onion powder, salt and black pepper.

Slice the onion and place 1/4 of the onion slices on the chicken breast.  Top with 1/4 of the frozen California blend vegetables.

Chop the dill fronds until they look like a fresh pile of grass clippings.  =)  It smells amazing!

Now place 1 Tbsp of margarine or butter on top of the veggies and sprinkle with 1 heaping tsp of freshly chopped dill.  If you cannot find fresh dill you can also use dried...but it gives great flavor when used fresh.

Now carefully pull up the sides and roll down to form a seal.  Then fold the sides over and press together.  You don't want any of the buttery goodness leaking out while cooking!

If you need to you can wrap this first packet in an additional sheet of heavy duty foil to prevent leaks. Now repeat this sequence again with the other 3 chicken breasts.  Place two foil packets into a gallon zippered bag and label.  Then place the remaining two into a gallon zipper bag and label.

Put in the freezer until you are ready to meal plan.  Then thaw in the fridge or cooler for two days before cooking.  

Grill the chicken in the foil for 10 minutes on each side.  (total of 20 minutes). 

If you are camping you can nestle the foil packets down in the hot coals for 30 minutes. 

In the oven place the foil packets on the center rack and bake at 400 degrees for 20-30 minutes.

Then open the foil carefully and pour out onto a plate.  Enjoy!
Christie aka Keeza