Thai-Spiced Chicken Kabobs

Thai-Spiced Chicken Kabobs

Ingredients

    1  small fresh pineapple ( 3 to 3-1/2 lb.)
    Nonstick cooking spray or cooking oil
    1  pound skinless, boneless chicken breast halves, cut into 1-inch pieces
    1  recipe Thai Brushing Sauce (see recipe below)
    1  tablespoon butter, melted
    1  tablespoon packed brown sugar (optional
    Hot cooked rice (optional)
    Fresh basil leaves (optional)


Methods:

1.    Cut off pineapple ends. Halve pineapple lengthwise; cut each half crosswise into 4 slices. Lightly coat pineapple slices with nonstick cooking spray or brush with oil. Set aside.

2.    Thread pineapple pieces onto 4 long skewers,* leaving 1/4 inch space between pieces.

3.    Place skewers on the grill rack directly over medium heat; grill for 7 minutes. Turn skewers; brush with 1/4 cup of the Thai Brushing Sauce. Discard any remaining brushing sauce. Arrange pineapple slices on grill rack directly over medium heat. Grill chicken and pineapple for 6 to 8 minutes or until chicken is no longer pink and pineapple is heated through, turning once.

4.    In a small bowl, combine remaining Thai Brushing Sauce, melted butter, and, if desired, brown sugar; serve with chicken and pineapple. If desired, serve with rice; garnish with basil and chile peppers. Makes 4 servings.

5.    Thai Brushing Sauce: In a small bowl, combine 2/3 cup sweet-and-sour sauce, 2 tablespoons snipped fresh basil, 1 teaspoon Thai seasoning or five-spice powder, and 1 minced clove garlic. Makes about 3/4 cup.

6.    Make-Ahead Directions: Up to 24 hours ahead, prepare Thai Brushing Sauce, cut pineapple into slices, and thread chicken onto skewers. Cover and store separately in refrigerator.

Thai Chicken Stir-Fry

Thai Chicken Stir-Fry

Ingredients

    1  pound skinless, boneless chicken breast halves
    1/4  cup rice wine
    3  tablespoons reduced-sodium soy sauce
    2  tablespoons water
    1  tablespoon fish sauce (optional)
    1-1/2  teaspoons cornstarch
    1/2  teaspoon crushed red pepper
    1  tablespoon cooking oil
    1  teaspoon grated fresh ginger
    2  cloves garlic, minced
    1-1/2  cups bias-sliced carrots (3 medium)
    2  cups fresh pea pods, tips and strings removed, or one 6-ounce package frozen pea pods, thawed
    4  green onions, bias-sliced into 1-inch pieces
    1/3  cup dry roasted peanuts
    2  cups hot cooked rice

Methods:

1.    Cut chicken into 1-inch pieces; set aside.

2.    For sauce, stir together rice wine, soy sauce, water, fish sauce (if using), cornstarch, and red pepper. Set aside.

3.    Pour oil into a wok or large skillet. (If necessary, add more oil during cooking.) Heat over medium-high heat. Add ginger and garlic to wok; cook and stir for 15 seconds. Add carrot; cook and stir for 2 minutes. Add pea pods and green onion; cook and stir for 2 to 3 minutes more or until vegetables are crisp-tender. Remove vegetables from wok.

4.    Add half the chicken to hot wok. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Remove from wok. Repeat with remaining chicken. Return all chicken to wok. Push chicken from center of wok. Stir sauce; add to center of wok. Cook and stir until thickened and bubbly. Return vegetables to wok. Stir in 1/3 cup peanuts. Cook and stir for 1 to 2 minutes more or until heated through. Serve with rice. If desired, sprinkle with additional chopped peanuts. Makes 4 servings.

Chicken and Noodles

Chicken and Noodles

Ingredients

    1/3  cup rice vinegar
    1/3  cup thinly sliced green onions
    2  Tbsp. honey
    1  Tbsp. grated fresh ginger
    2  tsp. Asian garlic-chili sauce
    2 6-oz. pkg. refrigerated grilled chicken breast strips
    12 oz. dried udon noodles or whole-wheat spaghetti
    3  Tbsp. toasted sesame oil
    2  medium yellow, red and/or orange sweet peppers, cut in bite-size strips
    Fresh cilantro

Method:

1.    In medium bowl stir together vinegar, green onions, honey, soy sauce, ginger, and garlic-chili sauce. Add chicken; stir to coat. Set aside to allow flavors to meld.

2.    Meanwhile, in large saucepan cook noodles in boiling water about 8 minutes until just tender. Drain noodles well and return to saucepan. Drizzle with oil and toss to coat. Add chicken mixture and toss to combine.

3.    Put in to bowls. Top each with pepper strips and cilantro. Makes 6 servings.