Jan 17 A Little Spicy

27. Thai Peanut Chicken

*2 cups uncooked white rice
*4 cups water
*3 tablespoons soy sauce
*2 tablespoons creamy peanut butter
*2 teaspoons white wine vinegar
*1/4 teaspoon cayenne pepper
*3 tablespoons olive oil
*4 skinless, boneless chicken breast halves - cut into thin strips
*3 tablespoons chopped garlic
*1 1/2 tablespoons chopped fresh ginger root
*3/4 cup chopped green onions
*2 1/2 cups broccoli florets
*1/3 cup unsalted dry-roasted peanuts

Combine the rice and water in a saucepan over medium-high heat.
Bring to a boil, then reduce heat to low, cover, and simmer for 20 minutes, or until rice is tender.
In a small bowl, stir together the soy sauce, peanut butter, vinegar, and cayenne pepper. Set aside.
Heat oil in a skillet or wok over high heat.
Add chicken, garlic and ginger, and cook, stirring constantly, until chicken is golden on the outside, about 5 minutes.
Reduce heat to medium, and add green onion, broccoli, peanuts, and the peanut butter mixture.
Cook, stirring frequently, for 5 minutes, or until broccoli is tender, and chicken is cooked through.
Serve over rice.

So this may have been a tad too spicy for a 3 and 4 year old. Elise at one point was scraping her tongue with a napkin. However Dave, my friend JJ and I loved it. JJ added that she wants to make it with carrots, snap peas and so on. It was really good and make it, but be warned it has some heat in it and kids may not eat anything but the rice.

My friend Beth asked me for an older recipe that I did not post. So for you Beth....
Roasted Asparagus and Mushrooms (was number 11)

*1 bunch fresh asparagus, trimmed
*1/2 pound fresh mushrooms, quartered
*2 sprigs fresh rosemary, minced
*2 teaspoons olive oil
*kosher salt to taste
*freshly ground black pepper to taste

Preheat oven to 450 degrees.
Lightly spray a cookie sheet with vegetable cooking spray.
Place the asparagus and mushrooms in a bowl.
Drizzle with the olive oil, then season with rosemary, salt, and pepper; toss well. Lay the asparagus out on the prepared pan in an even layer.
Roast in the preheated oven until the asparagus is tender, about 15 minutes.

I dont think that I cooked them the whole 15 minutes. They cook really fast and they were really good!!!