Dinner tonight ( THai peanut Chicken) – Lunch tomorrow

THough this isn’t fully pad thai ( its rice noodles and shrimp -less) its the greatest variant of  their widespread national dish there is,and here it is;

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(non 100% scratch version)

Shabbi pad thai ;

Time ; 30mins  stir fry

I am not paid to endorse any food brands 0n these recipes unless otherwise noted -If their mentioned,then their stuff is good !)

  • 1 tblspn oil
  • Annie chuns peanut sauce
  • Annie chuns Pad thai sauce
  • Spaghetti noodles
  • 1 pound chicken breast (boneless)
  • pinch salt
  • double pinch black of black pepper
  •  broccoli
  • 1 stick butter
  • 2 cube garlic (optional)
  • 1 cube basil (optional)
  • kaiser rolls (optional)
  • Seaweed (optional)
  1. cut up chicken into strips . turn on pot water for noodles.

  2. flavor chicken strips w/salt & black pepper.add noodles to pot.

  3. add spat of oil then chicken to pan on low – medium.

  4. let chicken brown while still pink inside.turn off noodles if done.drain noodles.set aside.

  5. add half pad thai sauce and peanut sauce in pan – give it a swirl.

  6. take out chicken . leave sauce in pan add the rest of the sauce to pan – lave on medium

  7. half the strips width-wise. take noodles out of drainer and place in pan with sauce .fold in sauce.turn on water .ring to boil add broccoli.

  8. add chicken .fold in chicken. add more noodles if desired until coated evenly.leave in pan .cover.turn off heat.drain broccoli.it should look like the color it was raw.just more tender.

  9. add broccoli in bowl.then top with noodles.add seaweed to garnish.

OPtional side: toast buns.mix garlic,basil cubes in butter and spread on finished toast (DELISH) YOUR NOW GOOd TO GO !


Mandarin orange Chicken

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RECIPE For Mandarin Chicken  ( short cut ) {short cut indicates half scratch )

Serves 4 comfortably


3lbs boneless chicken breast

  • 1 tspn – salt
  • 1/2 cup -orange juice
  • cup asian barb-q sauce ( got ours form local wholefoods){our recipe later}
  • {generous flaking } crushed Red pepper flakes
  • dash black pepper
  • orange zest
  • 1 tbspn butter
  • dash corriander
  1. Evenly dice chicken breast,season with salt,pepper,and coriander ; cover let sit
  2. Turn frying /sauteing/pan (or wok) on low .add oil ,just enough to coat bottom of pan
  3. In a saucepan : add butter ,when butter melts (not brown): add chinese barbecue sauce ,followed by o.j. & red pepper flakes.
  4. Meanwhile chicken pan should have already  been pre heated ,now ts time to start [placing the chicken pieces] into the pan while raising the pan to medium heat.the chicken should start sizziling – once half-cooked (chicken), turn saucepan off then transfer sauce to chicken pan {everything should be bubbling by now (and sauce should be thicker -not burnt)} fold sauce into chicken cover no more than approx;2 mins and take off hot eye and uncover _any longer time and it may dry .
  5. Serve with asian sticky rice ,light brown rice,or jazmine
  6. place pre-cooked broccoli into sauce pan with rest of  sauce add extra liquid (i.e. chicken broth,or sauce combination as made above Not water that will cause it to be too bland not too much just enough liquid to coat bottom of  pan – cover up pan with top shake it around ,holding top so it doesnt pop or anything take top off after a few seconds.
  7. Or skip broccoli coating step and pair w/the rest of the food
  8. Serve hot on plate with sides -Enjoy ! you will we Just  know it!

Our approx: hour-long scratch recipe comin @ ya soon!