Thai Recipes
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| Ingredients |
| 1 |
Garlic cloves (chopped and minced) |
2 |
| 2 |
Soy sauce |
1 tablespoons |
| 3 |
Vegetable oil |
1 tablespoons |
| 4 |
Pace picante sauce |
1 cup |
| 5 |
Fresh ginger (shredded) |
2 tablespoons |
| 6 |
Spinach leaves (chopped) |
2 cups |
| 7 |
Cucumber, halved lengthwise, (seeded and sliced) |
1 +1/2 cupS |
| 8 |
Coarsely chopped cilantro
|
1/4 cup |
| 9 |
Creamy peanut butter |
2 tablespoons |
| 10 |
Red bell pepper (cut into short, thin strips) |
1 cup |
| 11 |
Chicken breast pieces |
200 Grams |
| Method |
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Cook chicken and garlic in oil in skillet over medium heat until
chicken is no longer pink. Add 1/4 cup of the Pace picante sauce, soy
sauce, and ginger; continue cooking 3 minutes or until chicken is cooked
through. Chill mixture until cold, at least 2 hours. To serve: Combine
spinach; arrange on serving platter. Combine chicken mixture,
cucumber, and cilantro. Whisk together remaining 1/2 cup Pace picante
sauce and peanut butter. Toss with chicken mixture; arrange over lettuce
mixture. Sprinkle red pepper around edges of chicken mixture; sprinkle
center with peanuts. so you have a great dish.
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| Servings - 4 |
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| Introduction
of the dish |
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A
sure-fire cure for wilting warm weather appetites, it teams chicken and
vegetables with a peanut-ginger-cilantro dressing that takes its
garden-fresh jalapeno "punch" from the world's greatest picante sauce.
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