Friday, February 15, 2013

Thai Pizza with Peanut Slaw

 This picture is actually what I did with the leftover chicken I had from making the crockpot recipe below.  I also made the taquitos, but didn't get a picture of them.  We enjoyed the Lettuce Cups and Taquitos, but I wanted to do something different with the rest of the chicken.  I decided to make a quick pizza and top it with carrots, cilantro and chopped peanuts.   I also made a quick slaw with shredded cabbage, carrots and a peanut dressing.  I did make the peanut dressing listed with this recipe when I made the lettuce cups and taquitos, but I froze the chicken, so I had to make a different peanut sauce when we had the pizza and I didn't really follow a recipe.  I just mixed one up and it worked perfectly as the dressing for the slaw.


Crockpot Chicken Satay Lettuce Cups
by Oven Love

  • 4 chicken breasts
  • 1 can coconut milk
  • salt and pepper to taste
  • 1/2 cup roasted peanuts, chopped; plus more for topping
  • 1 clove garlic, minced or grated
  • 1 tablespoon lime juice
  • 1/4 cup cilantro, finely chopped
  • 2 green onions, finely chopped
  • 1 teaspoon fish sauce
  • 1 teaspoon fresh grated ginger
  • Bibb or Butter lettuce leaves, cilantro, limes, bean sprouts, chopped red bell pepper and peanut sauce, for serving
  1. Place chicken breasts in the crockpot. Pour coconut milk on top and season with salt and pepper. Cook on high for 4 hours. Let the chicken cool and shred- it will be very soft.
  2. In a large bowl, stir to combine roasted chopped peanuts, garlic, lime juice, cilantro, green onions, fish sauce and ginger. Fold in shredded chicken. Taste and add any salt and pepper if needed. Store in the refrigerator until ready to serve.
  3. Serve the chicken filling with lettuce leaves, cilantro, limes, bean sprouts, chopped red pepper and the peanut sauce for drizzling.

Peanut Sauce
by Oven Love

  • ½ cup creamy peanut butter
  • 3 tablespoons soy sauce
  • 3 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 teaspoon red curry paste
  • 1 teaspoon lime juice
  • 1 teaspoon sesame oil
  • 1 teaspoon fish sauce
  • 1 or more tablespoons water
  • roasted peanuts, for serving
  1. In a medium bowl, whisk peanut butter, soy sauce, honey, rice vinegar, red curry paste, lime juice, sesame oil and fish sauce. It may seem “curdled” at first, but continue to whisk and it will come together as a smooth sauce.
  2. If you would like a thinner sauce, add 1 tablespoon of water at a time and whisk until you reach the desired consistency. Spoon into a bowl, top with peanuts and drizzle over the lettuce cups.
Recipe for Thai Chicken Taquitos