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Thai Peanut Chicken 5 Ways

Thai Peanut Chicken.  BE WELL friends take note.

We are always looking for healthy, flavorful and most importantly…..unique lunch ideas.  I think I’ve come up with a good one here, er I mean a good FIVE!!  Take a look.

Thai Peanut Chicken 5 Ways

  1. Thai Peanut Chicken Pita Pocket
  2. Thai Peanut Chicken Rice/Grain Bowl
  3. Thai Peanut Chicken Noodle Bowl
  4. Thai Peanut Chicken Soup
  5. Thai Peanut Chicken Salad

It all begins with a nice plump Whole Roasted Chicken.  We generally buy the biggest ones we can find (6-7 lbs.)  We enjoy a delicious roast chicken dinner on the first night and then pick it clean for the glorious leftover cooked chicken to be eaten for the next couple of days.  No leftover cooked chicken?  Don’t let that stop you.  A rotisserie chicken works great for Thai Peanut Chicken.

Salted Roast Chicken2

This guy was especially lovely as we tried a new ‘salted’ method to get some nice crispy skin.  Look at all those juices which we turned into some good rich Homemade Chicken Broth.

The base for this great dish(es) is a big bowl of fresh raw veggies with a variety of colors and crunch.  I used cabbage, carrots, kale, radish, broccoli, scallions, fresh cilantro, and a handful of peanuts.  Use your favorites, this is a great chance to work through items in that veggie crisper.  I then added some shredded cooked chicken and tossed it in a little peanut sauce.  You can make your own sauce, I have a recipe here or you can use store bought (we love House of Tsang Bangkok Padang Peanut Sauce).

Tip:  To make your sauce or dressing go farther, drizzle on half of what you think you need then give your salad a shake.  That’s right, cover your bowl and shake, shake, shake.  You’ll be surprised just how far a little sauce can go.

Tip:  Make up a big batch of the chopped veggie mixture at the beginning of the week.  Then add dressing when you’re ready to turn it into a salad or stuff it in a pita pocket.  There will be no excuse not to get your 5 servings of fruits and veggies in that day.

Thai Peanut Chicken 5 Ways1

Voila!  Here’s a delicious Salad right out of the bowl or stuff this salad into a Pita Pocket for a portable lunch option.

Tip:  We love Joseph’s brand Flax, Oat Bran & Whole Wheat Pita Bread.  Only 50 calories per and just 1 WW Pts+.

Thai Peanut Chicken 5 Ways2

For the Bowls simple toss the veggie/chicken mixture with cooked Asian noodles, rice, or your favorite grains like quinoa or farro.  You may want to add additional peanut sauce for the bowls.  I love a cold noodle bowl, but you could quickly stir fry the veggies for a hot bowl of love.

Thai Peanut Chicken Noodle BowlThai Peanut Chicken Rice.Grain Bowl

And for the Soup, bring that chicken broth to a boil, then add in all but the peanuts, scallions and fresh cilantro.  Heat through, then serve in big bowls with peanuts, scallions and cilantro sprinkled on top.

I will be cooking a chicken on Sunday night so that when our office Be Well Challenge kicks off on Monday I’ll have some great Healthy Choices for lunch next week.  Loving the Thai Peanut Chicken {5-Ways}.

Thai Peanut Chicken {5-Ways}
 
Prep time
Total time
 
Author:
Serves: 2
Ingredients
  • 1 cup shredded cabbage
  • 1 carrot, shredded or matchstick cut
  • 2 radishes, sliced
  • 1 handful chopped kale
  • 1 cup fresh broccoli florets
  • 1 scallion, thinly sliced
  • 1 handful fresh cilantro
  • 2 Tbl. peanuts
  • 2 Tbl. peanut sauce (recipe link in post)
  • Optional pita pockets, cooked Asian noodles, cooked rice or grains, or chicken broth.
Instructions
  1. Toss shredded and chopped veggies in peanut sauce.
  2. Serve one of five ways: enjoy as a salad, filled pita pockets, tossed with cooked Asian noodles, tossed with cooked rice or grains, or in chicken broth as soup.
Notes
For the pita pocket add 50 calories. For the Asian noodles add 125 calories. For most grains add about 150 calories. For soup add 30 calories.
Nutrition Information
Serving size: ½ salad recipe Calories: 133 Fat: 6.8 Saturated fat: 1.3 Carbohydrates: 14.4 Sugar: 5.6 Sodium: 138 Fiber: 4.5 Protein: 5.7 Cholesterol: 0

 

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