For twenty years, I’ve been making dinner for our children, and while I think I’ve “finally” gotten the hang of it, the majority of these meals have pretty much stayed within the realm of comfort foods.
I stray outside that box every once in awhile, but not nearly enough, until the last few years. Since I’m working my way through a period of Whole Foods, with no processed sugar, carbs and limited dairy, I’m trying to get creative with my protein options and flavors.
When I first made these Peanut Butter Noodles for our family a few years ago, I tried a unique twist on them by adding a bit of grape jelly. It was a meal that topped the budget at around $5, and I had all the ingredients on hand.
So taking that peanut butter twist, this Thai Mushroom Chicken Stir Fry also became part of the meal plan. Loaded with lots of proteins and vegetables, it is a great choice for my No Carb meals. I serve it over rice or noodles for the kids, but omit that for myself.
Now I am going to admit that I have never been a huge mushroom fan, and it makes me mad at myself that I don’t cook with them more often, since I know I am creating that same distaste for our kids. 4 out of 5 children enjoyed this, but it’s also an option to omit the Mushrooms and swap it out with peppers if you are still trying to get lots of veggies onto the plate.
Since I am trying to eliminate additional sugars for a time being, my homemade teriyaki sauce is incredibly easy to mix up. It’s an inexpensive, healthy option with amazing flavor.
While you may see many steps to this recipe, the only time consuming factor is all the chopping and mincing of the veggies. Get those kids to help and it goes super fast.
I encourage you to double the meat and veggie mixture for a great C.O.S.T Cooking option. Wrap up your own lettuce wraps for the Take 2 meal.
Enjoy this subtle introduction to Thai flavors.
Are you adventurous with your flavor palette or do you tend to cook some of the same meals like I do?
Recipe: Thai Mushroom Chicken Stir-fry
Summary: A wonderful introduction to the unique flavor variations of Thai Food
- 2 large boneless skinless chicken breasts, cut into strips
- 3 T olive oil, divided
- 1/2 cup peanut sauce
- 1/2 cup homemade teriyaki sauce (or store bought)
- 1/4 cup crunchy peanut butter
- 2 tsp Worcestershire sauce
- 1 tsp sesame oil
- 1 tsp ground black pepper
- 1 large sweet onion, chopped
- 3 large celery ribs, chopped
- 3 carrots, sliced
- 2 cans (6 oz) sliced mushrooms
- 4 tsp fresh ginger, minced
- 3 garlic cloves, minced
- 1/2 cup green onions, thinly sliced
- 1 cup uncooked rice
- 2 cups chicken broth
- Thaw and slice chicken. Set aside.
- Chop onion, celery, and carrots, and combine in a medium mixing bowl. Set aside.
- Peel and mince gingerroot and garlic. Combine in small mixing bowl with mushrooms. Set aside.
- Combine peanut sauce, teriyaki sauce, peanut butter, and Worcestershire sauce in a small bowl. Stir and set aside.
- Stir-fry chicken in a large wok in 1 tablespoon of olive oil and sesame oil. Sprinkle with pepper, and cook until no longer pink.
- Remove from heat, place in medium mixing bowl, and cover with foil to keep warm.
- Meanwhile, cook rice according to package instructions, but substitute chicken broth for water.
- Stir-fry the sweet onions, celery, and carrots in remaining oil for about four minutes.
- Add the mushroom, garlic, and ginger mixture, and cook for another five minutes.
- Stir frequently.
- Stir sauce mixture again to thoroughly combine, then add to the wok.
- Bring mixture to a boil, then stir for two minutes, or until sauce thickens.
- Reintroduce the chicken, and heat through. Since teriyaki is naturally salty, I did not include any. Taste mixture and salt to taste, if desired.
- To Serve: Spoon about 3/4 cup of rice into a bowl to serve as a bed, then spoon stir-fry mixture on top. Sprinkle with green onions to garnish if desired.
Preparation time: 20 minute(s)
Cooking time: 20 minute(s)
Number of servings (yield): 4