Monday, September 27, 2010

Pampered Chef- Thai Chicken and Vegetable Stir Fry

Oh my. For those of you that don't know, I am a Pampered Chef consultant and have OODLES of recipes right at my fingertips. True. I have already posted a "Peanut Sauce" recipe on here that I make at least a few times a month, but I decided I was going to make all of the recipes out of the Week Day Dinners DONE! booklet this week and this was the first one I made. I enjoyed it SO MUCH I decided to share it!

Enjoy! I am including all of the tools that you can use to make it as well, for you PC Lovers. And, if you want to order any of the tools, please click on my button. Thanks!

3 Limes
1/2 cup creamy peanutbutter
1/4 cup chicken broth
3 Tbsp. Thai Red Curry Rub, divided
1 Tbsp. soy sauce
2 Garlic Cloves
1 medium cut lenthwise into quarters
1 medium red bell pepper, cut into thin strips
2 medium carrots, peeled
6 Tbsp. chopped fresh cilantro (it is worth a trip to the stor--YUM!)
2 cups cooked white rice. You can use brown, and Jasmin would have been amazing!
1 1/2 lbs. boneless skinless chicken breasts
1/2 tsp. salt
1 Tbsp. vegetable oil
1 cup frozen cut green beans, thawed

Juice two limes to measure 3 Tbs. Cut remaining lime into six wedges; set aside. * I did not measure, and just juiced two limes. To me, it was too tangy. I would just use one, and double the soy sauce.

Combine juice, peanutbutter, broth (forgot it, and I was fine) 2 Tbsp of the rub, soy sauce (double) and pressed garlic. Whisk until smooth and set aside.

Cut onion quarters croswise into strips, cut bell pepper into strips and cut the carrot with the Julienne Peeler (it was the first time I had used the peeler, and it was, of course, AMAZING!) Combine carrots and cilantro in bowl and set aside.

Cook rice. Cut chicken on the crosswise on a bais into 1/2 inch slices. Combine chicken remaining rub and salt in Classic Batter Bowl. Heat oil in Skillet over medium-high heat 1-3 minutes or until simmering. Cook chicken 5-7 minutes or until chicken is browned and centers are no longer pink, stirring occassionally.

Add onions, bell pepper and beans to skillet. Cook and stir 3-4 minutes until crisp-tender. (I put in the carrots and cilantro too!) Remove skillet from heat. Add peanut butter mixture and remaining cliantro to skillet; mix well. To serve, divide rice among plates; top with chicken and carrot mixtures. Serve with lime wedges.

COOKS TIP -- If you don't have the Thai Red Curry Rub, which I totally recommend after using it tonight, you could use Thai Red Curry Paste. Use 2 tsp. curry paste in the sauce and combine remaining 1 tsp curry paste with chicken mixture.

Sunday, September 12, 2010

Carrot Muffins

Our favorite Sunday morning thing is MUFFINS! Peter's favorite are Carrot Muffins. I have tinkered with the recipe several times, much to my husbands dismay. I think I finally have a rendition that I like!
1 1/2 cups all purpose flour
1 cup whole wheat flour
1 1/3 cup brown sugar
2 teaspoons cinnamon
2 teaspoons baking powder
1 teaspon baking soda
1/4 teaspoon salt
3 eggs
1/2 cup oil
1 tablespoon vanilla extract
4 medium carrots, grated (2 cups)
1/2 cup canned crushed pinneapple, drained
1/2 cup applesauce
1/2 cup raisins
Blend all dry ingredients and add eggs, oil, vanilla, carrots, pinneapple, applesauce and raisins. Stir with a spoon until ingredients are blended. Do not over mix. Scoop into muffin tins and sprinkle with cinnamon sugar.
Preheat oven to 350 degrees. Bake for 15-20 minutes.
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