Sunday, April 17, 2011

Thai Peanut Chicken and Egg Rolls

 I got to cheat a little today on my diet. I left the salt out but I did deep fry my egg rolls. Inside them is cabbage, onion, hamburger and tofu. I browned the hamburger and onion. I then drained the grease and added shredded cabbage. I cooked it until the cabbage was tender. When assembling them I added tofu to half of them. I then folded them together and fried them until golden brown and delicious.
Here is a Southern Version of Thai Peanut Chicken. I baked the chicken breast until done. I then made a peanut sauce and poured over them and baked.

The peanut sauce was a little bit of a this and that recipe. I do not have access to fish sauce and probably will never unless someone sends me some. (I live in a food void)  I added 1/4 cup of coconut flakes, one clove garlic, half small onion and about 2 tablespoons of vegetable oil to a blender and took it for a spin. I then added 3 tepin peppers (Very very hot peppers from Mexico  Thank you @Deray!!!.) 1/2 cup of chunky peanut butter, a tablespoon soy sauce (yes I am on low sodium but this is a must have and a little goes a long way) I blended it until I had a paste. When I put it on the chicken I just brushed a little on the top of the chicken with the back of a spoon. I put the rest in a pint jar. I was going to serve it over noodles but my kid dipped their chicken in it.


Pam said...

oh man this sounds so good!