I was so proud of myself. I got home at 5:45 the other night and by 6:15 I had a beautiful, gourmet-looking, faux-Thai dinner on the table, invented out of my own brain. Here's what I did.
Chicken with Peanut Sauce over Flat Noodles
Thaw in microwave:
1/2 lb chicken breast tenders
Bring water to boil to cook:
1 pkg egg noodles (that's the part that is really not authentic Thai but it's what I had around!)
Use fabulous new chef's knife (which I got from my mother-in-law for Christmas) on:
4 green onions, white and green parts, cut in matchsticks
1 small bell pepper, diced
12 cherry tomatoes, cut in half
1/2 c frozen petite peas
Whisk together: 1/4 c crunchy peanut butter (I use a natural kind with no added sugar; I think it's better)
2 tbsp vegetable oil
2 tbsp rice vinegar
2 tbsp soy sauce
1 small clove garlic, minced
1 small spicy pepper, such as serrano, minced
1 inch fresh ginger, minced, or 1 tsp dried ginger
Dice chicken and marinate with:
1 tbsp lemon juice
sprinkle of salt
Heat 1 tsp vegetable oil in skillet or wok on high heat. Stir fry chicken until no pink parts remain. Add green pepper; stir and cook 30 seconds. Add other veggies and peanut sauce. Heat through; veggies should all be tender-crisp. Serve over noodles.
My kids did not like the chicken & sauce but nuts to them. They had plain buttered noodles and loved it, and all the more good stuff for DH and me.