Peanut Chicken Stir-Fry with Coconut Milk

chicken stir-fryLet me tell you about my relationship with peanut butter. I feel like peanut butter has my back. It’s always there for me, waiting in the pantry when I need it. It never lets me down, it never disappoints. Whether on a spoon, a piece of toast, of dipped with fruit, it is a delightful part of most days. I eat it, I bake with it, I cook with it. Simply put, I love it. If I see a recipe that uses it, that recipe is added to my ever-growing collection. Usually, these recipes get added to the menu more quickly than some of the other recipes, not containing this loved ingredient. So peanut stir-fry. In addition to being a quick meal to whip up on one of the days that I am playing chauffeur to one of my kiddos, it had peanut butter. It was delightful. In general, I prefer fresh veggies in my stir-fry, but there are certainly days the ease of a frozen package, is just so so worth it.

Thanks to Taste and Tell for the recipe! – very slightly adapted

  • 1 (14-oz) can unsweetened light coconut milk
  • ⅓ cup smooth peanut butter
  • ½ teaspoon salt
  • ½ teaspoon pepper
  • ½ teaspoon ground ginger
  • 1½ lbs boneless, skinless chicken breasts, cut into 1-inch pieces
  • 1 tablespoon vegetable oil
  • 1 (12-oz) bag mixed unseasoned stir-fry vegetables
  • ½ cup frozen mixed vegetables
  • chopped peanuts, for serving
  • hot cooked rice, for serving
  1. Place first 5 ingredients in blender. Whiz around until mixed.
  2. Heat oil in large skillet or wok. Cook chicken until browned and cooked through. Remove from skillet. Keep in bowl, covered to keep warm.
  3. Add vegetables to skillet and cook over med-high for 5 minutes. Add peanut butter mixture, and chicken. Stir and cook until sauce is warmed through.
  4. Add rice to bowl. Top with stir-fry, then peanuts.
  5. Eat and enjoy!

Sweet and Sour Ground Pork Stir-Fry

pork stir-fryStir-Fries, a lovely dinner. They have lots of veggies, and come together quickly. Hubby liked the meat ratio in this one. The sauce was also nice served over rice. Not much to say today, apparently, so on to the recipe.

Recipe found at Allrecipes

  • 1 lb. ground pork
  • 1 onion
  • 2 carrots
  • 1 bell pepper
  • 2 cups broccoli
  • 1/2 cup rice vinegar
  • 1/3 cup ketchup
  • 1/4 cup white sugar
  • 2 tsp. soy sauce
  • hot cooked rice
  1. Fry meat until brown. Drain fat. Add carrots and onions (both peeled and chopped) and cook until onion is tender.
  2. Combine last 4 ingredients. Pour over pork. Add bell pepper and broccoli (again, chopped).
  3. Cover and cook for 7 minutes, stirring often, or until broccoli has reached desired tenderness.
  4. Serve over hot cooked rice.
  5. Eat and enjoy!

Asian Chicken Lettuce Wraps

Chicken WrapBeef has been really expensive again lately, so we have been eating a bit more poultry. Usually it’s opposite, so we have been enjoying our chicken. I found this recipe in a magazine, Taste of Home December/January 2011. We slightly adapted it. Changed out Turkey for Chicken. It was cheaper. And it has a bit more flavour in my humble opinion. Plus we added rice. It fills our bellies a bit more. So a slightly adapted recipe, that we all quite enjoyed. Serve with a side of napkin, because this one is messy!

  • 2 lbs. ground chicken
  • 1 pkg. (16oz.) frozen stir-fry veggies
  • 1/3 cup teriyaki sauce
  • 1/4 cup hoisin sauce
  • 3 Tbsp. peanut butter
  • 2 Tbsp. minced ginger
  • 1 Tbsp. rice vinegar
  • 1 Tbsp.sesame oil
  • 3 garlic cloves, minced
  • 4 green onions, chopped
  • lettuce leaves (we used green leafy)
  • hot cooked rice
  1. Stir fry chicken until cooked through. Add veggies with next 6 ingredients. Cook over medium high heat for 5 minutes. Add garlic. Cook 1 more minute.
  2. Layer a lettuce leaf with rice, then chicken mixture. Top with green onion.
  3. Eat and enjoy!

Simple Sweet & Sour Meatball Simmer

MeatballsAs we have entered into by far the busiest season of our lives, I have come to appreciate quick meals more and more. The quicker the better. This meal was one of the meals that came together the absolute fastest. I started the rice cooking in the rice cooker, and then started the mommy chauffeur service. When I got home this was a quick flash in the pan to get dinner on the table. Although hubs, prefers homemade meatballs to store-bought, everyone else really liked it. I am sure hubs will be having it again sometime, it is just to easy to pass up putting it on the menu plan.

Recipe from What’s Cooking Spring 2008

  • 1/2 (680 g) pkg. frozen meatballs
  • 3 cups frozen mixed peppers – The bag I bought had about 4 cups so I just used the whole thing
  • 1/4 cup apricot jam
  • 1/4 cup Catalina dressing
  • 2 Tbsp. soy sauce
  • Rice for serving – optional
  1. Combine ingredients in large skillet.
  2. Cook over medium-high heat for 10 minutes, sauce will be bubbly and meatballs and peppers cooked through.
  3. Eat and enjoy!