
Luckily, today I stumbled upon it for a dollar a bunch at a local produce market and decided to mix it up Thai style in some peanut sauce with some chicken and lo mein noodles. Here's what I concocted:
Rummy's panko breaded chicken thighs with stir fried edamame, leeks, mushrooms, and baby bok choy in a Thai peanut sauce:
Stuff:
3 to 4 bunches of baby bok choy
1/2 bag of fresh or frozen edamame
1 leek sliced thin
1 package or can of mushrooms any type (all I had on hand today was canned but some fresh shitake mushrooms would be dynamite in this dish)
2 or 3 Tablespoons of peanut or sesame oil
1 bottle of Thai peanut sauce
1 package of lo mein noodles
1 pound of boneless skinless chicken thighs
panko bread crumbs
salt, pepper, sesame seeds, garlic powder
egg beaters
cooking spray
crushed peanuts
To do:
Spray glass baking dish with spray and preheat oven to 350.
dip thighs in eggs, then panko
drop onto dish, season, and place in oven for 30 minutes.
Heat a pot of water for noodles, heat wok on medium high, add oil
throw veggies in the wok when hot, add more oil if needed
season
When bok choy is getting soft and tender, add peanut sauce. I used a little more than 1/2 a bottle and covered wok with lid, turning heat to medium low. Stir that baby occasionaly.
Add noodles to pot when water is boiling and cook 5 minutes, drain and add to wok
Add more sauce if you like. You can add crushed red peppers if you like it spicier. The bottled sauce is slightly spicy.
Spoon the bok choy, noodle mixture onto the plate, add slices of chicken on top, add a drizzle of sauce, and garnish with sesame seeds and crushed peanuts
Eat, enjoy
Make your husband clean up the mess and have a nice glass of dry Reisling with this tasty Thai Tuesday meal!
I loved this. Highly recommended !!!!
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