How are you spending your Fourth of July? Personally, boyfriend and I went to see fireworks on Monday, along with hearing the musical stylings of the Glenn Miller Orchestra. There were little kids running around, families picnicking on the lawn and adorable older couples dancing at the stage. Come sundown the announcer called for fireworks and we enjoyed a serious half hour of colorful explosions, loud bangs, crackling sparkles and arches of fireworks that looked like "anti-aircraft fire" according to boyfriend.
I hope you have a great Fourth and get to have some relaxing time of your own!
One Year Ago: Oatmeal Pancakes
Two Years Ago: Indian Chicken Curry
Peanut Chicken with Asian Slaw
Adapted from Bluephies New American Cookbook
I know, I'm celebrating America's birthday with a distinctively non-American meal, but I'm not very good at holiday themed posts! Maybe I'll make that a goal for this new year of blogging - "Be more holiday-appropriate!" I just had to share this meal because it is one of my most favorite meals to make. Toss the slaw in with these other ingredients and you've got a full meal. Saute a packet of Ramen noodles and slivered almonds in butter for 10 minutes and add them to just the slaw for a fabulous side dish!
2 tbsp vegetable oil
1/4 cup unsalted peanuts
1 chicken breast, precooked & chopped
2 cups Asian slaw (see below)
2 tbsp hoisin sauce
2 tbsp Thai sweet chile sauce
4 ounces rice noodles
1/2 head cabbage, shredded
3 green onions, sliced
1/2 cup tamari soy sauce
1/4 cup sugar
1/4 cup toasted sesame oil
1/2 cup vegetable oil
In a large bowl, toss together shredded cabbage and green onions. To a small container with a lid, add tamari soy sauce, sugar, sesame oil and vegetable oil. Shake to combine and pour over cabbage. Toss to combine. This slaw can be eaten as is, or added to the chicken dish as follows.
Prepare rice noodles according to package directions. Being chicken while noodles are soaking.
Heat vegetable oil in a large saute pan over medium heat. Add peanuts and roll them around in the pan until they are slightly browned. Add chicken and heat through. Add 2 cups of the slaw and cook until the cabbage is just wilted. Add hoisin and chile sauce, stir to coat. Serve over a pile of rice noodles.