Curried Chicken with Peanut Sauce…

 

I took this recipe from Food Lion grocery store and it is not too bad. As you have heard me say so many times, I hate peanut butter, especially sandwiches, but make a peanut sauce, and I will gobble it down. The recipe today is posted as it is written, I like to double the sauce, add pea pods and serve over spaghetti noodles.

4 Boneless Skinless Chicken Breasts

1 teaspoon Yellow Curry Powder

1/2 teaspoon Salt

1/4 teaspoon Pepper

2 tablespoon Vegetable Oil

1/4 cup Chopped Green Onions

1 cup Creamy Peanut Butter

1/4 cup Red Wine Vinegar

1/4 cup Soy Sauce

2 tablespoon  Honey Barbecue Sauce

1/2 teaspoon Cayenne Pepper

 

Pound chicken with a meat mallet about 1/2 inch thick. Cut chicken into two-inch-wide strips. Season with spices on both sides.

 Heat oil in a medium-sized pan on medium heat.

 Place chicken in pan and cook, turning once, until chicken is completely cooked through.

 Prepare peanut sauce by combining creamy peanut butter, red wine vinegar, soy sauce, honey barbecue sauce, cayenne pepper and a pinch of salt.

 Add all ingredients to a medium bowl and mix well.

 Serve chicken with peanut sauce and garnish with green onions.

Asian Coleslaw, inspired from HEB’s Central Market

 

When we were stationed in Texas there was a grocery store called Central Market. Central Market had specialty foods from around the world, as well as a huge section of premade foods from their kitchen. The best way to describe this section would be to say a to-go buffet/ deli. They had everything from stuffed grape leaves, Diablo Chicken, Sushi, pizza, fresh fruit, salads, humus and soup.

 Some items were seasonal, like their Asian Coleslaw. For some reason they would only make this in the spring, even though I would beg and plead year round for it. I could eat this coleslaw by the pound. The family would enjoy eating it too. Sometimes I would stop on the way to work, just to have it for lunch.

The recipe below is close to what I remember it tasted like, it has been two years since I last had it.

 

Ingredients

4 cups thinly sliced Napa Cabbage

½ cup thinly slice green onion

½ cup red bell pepper, diced

1 cup cucumber, diced

2 Tablespoon jalapeño peppers, diced

¼ cup cilantro, chopped

 

Dressing

½ cup seasoned rice vinegar

3 Tablespoons canola oil

1 Tablespoon fresh ginger, chopped

2 teaspoons sesame oil

1 teaspoon sugar

Salt and pepper to taste

2 teaspoons sesame seeds (optional)

Directions

Combine cabbage, onion, pepper, cucumber, cilantro, and jalapeno in a large bowl.
In a small bowl, whisk together rice vinegar, oil, ginger, sesame oil and sugar.
Season to taste with salt and pepper.
Drizzle over salad and toss to coat.
Sprinkle with sesame seeds.