I hope you are having a great summer! It’s going too fast, isn’t it? I apologize for being m.i.a. on the blog scene this summer. We are having too much fun playing and I am finding cooking around here has become very simple and easy. I wanted to share a summer friendly recipe that my family all loves. This is a recipe one I love to pack and bring to a park, to sporting events and a good one to wrap for times you need a grab and go meal. Not to mention, it’s Thai food which I LOVE, LOVE, LOVE! The peanut sauce also freezes great, so when I make it, I usually double the recipe and then keep containers of it in my freezer to help with dinner prep in the future. This is a simple, fresh recipe that’s perfect for summer–no oven needed 😉 Enjoy!
Ingredients
- 3 cup cooked white or brown rice
- 3 boneless skinless chicken breasts cut into 1 inch cubes
- 2 Tbs. yellow curry powder
- 1 small red cabbage shredded thin
- 1 bunch cilantro stems removed
- 2 stalks green onions diced
- 8-10 flour tortillas
- Peanut Sauce:
- 1 can coconut milk
- 3/4 cup creamy peanut butter
- 1/3 cup soy sauce
- 1/2 cup brown sugar
- 1 tsp. ginger powder or fresh
- 1/2 tsp. curry powder or curry paste
- 1/2 tsp. cayenne pepper
Instructions
- Saute chicken cubes in a medium sized pan with a little olive oil and season with the curry paste/powder and some salt and pepper. Set aside. Cook rice and set aside. Make peanut sauce by combining the peanut butter, coconut milk, sugar, and spices in a sauce pan and let simmer until becomes thick. If sauce is too thick, you can add a little water until it is the consistency you would like. You can adjust the sauce spice to have either more spice or more sweetness by adding more sugar or red pepper flakes. Make wraps by putting 1/4 c. rice, 1/4 c. cooked chicken, green onions, cilantro, and a handful of red cabbage in each tortilla. Add a generous amount of peanut sauce to your wrap to serve.
