Thai Chicken and Vegetables

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• • Thai Chicken and vegetables

  • Adapted from Slender Kitchen - Click on pan of Thai Chicken to go to to Slender Kitchen.
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• Sauce
• 1/4 cup reduced sodium soy sauce
• 1/4 cup water
• 1/4 cup Hoisin Sauce
• 1/4 cup honey
• 2 cloves garlic, minced
• 1/4 cup Iron Chef Asian Garlic Sauce
• 2 tbsp cornstarch

Make sauce - add ingredients. Heat on low until thick. Can make ahead and put in refrigerator.

Chicken

• 6 boneless skinless chicken breast, chopped 
• Season with Mrs. Dash, garlic, soy sauce, Hoisin sauce, salt and pepper. Cook and then refrigerate overnight.
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• Cookie Sheet Prep for Dinner - rinse and cut vegetables into bite size pieces
• 1 bunch bok choy 
• Carrots
• Snap peas
• Tomatoes
• Red and orange peppers
• 1 cup cashews

Place on two foil wrapped cookie sheets.  Put all vegetables around the outside of the pan and the chicken in the middle.  Spoon sauce over all.

Bake 400° for 25 minutes. Makes 12 servings. 5 Smart Points each.

Thai Chicken and Squash

Thai Chicken and Squash

Pat and I both liked this.

4 servings - 8 SP each

Cube a butternut Squash 

Line cookie sheet with foil, spray with Pam

Roast 400 until done 45 - 60 min.

Chicken - I used slow cooked that I had frozen

Warm up 12 oz chicken with 2 tsp Tumeric 

Microwave 2 containers of prepared rice - serves 4

Place rice, squash, chicken in thirds in four flat bowls. Drizzle 3 TBS Peanut Sauce over each.

Peanut Sauce - makes 8 servings of 3 TBS each - can refrigerate up to a week

1/2 cup PB2

Make a thick paste with water

2 TBS Red Curry Paste

2 TBS Apple Cider Vinegar

3/4 cup canned coconut milk

1 tsp minced ginger

1 tsp sugar

Whisk together and drizzle over food. Refrigerate leftover sauce.