Absolutely loved hosting my Thai Kitchen® Deliciously Different BBQ House Party. Everyone loved the great recipes from Thai Kitchen and House Party. We all helped out with the final parts of cooking This added to our party experience. You know learning how to make foods out of our normal menu zone.
Thai Kitchen got thumbs up all the way around. we served:
GINGER TERIYAKI LETTUCE WRAPSPrep Time: 15 minutes
Cook Time: 5 minutes
Makes: 6 servings
1 tablespoon oil
1 pound ground chicken or ground turkey
1 pouch Simply Asia® Ginger Teriyaki Stir-Fry Sauce
6 large iceberg lettuce leaves or 12 Bibb lettuce leaves
Toppings such as shredded carrots, bean sprouts,
chow mein noodles, chopped peanuts, chopped fresh cilantro and chopped green onions
HEAT oil in a large nonstick skillet on medium-high heat. Add ground chicken; stir fry 5 minutes or until cooked through. Add Stir-Fry Sauce; cook and stir until heated through.
SPOON chicken mixture into the center of each lettuce leaf. Sprinkle with desired toppings. Fold sides of lettuce over filling and roll up to serve.
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| What our food turned out like |
WITH PEANUT DIPPING SAUCE
Prep Time: 15 minutes
Refrigerate: 1 hour
Cook Time: 6 minutes
Makes: About 16 skewers
1/2 cup Thai Kitchen® Coconut Milk
2 tablespoons Thai Kitchen® Premium Fish Sauce
2 tablespoons Thai Kitchen® Red Curry Paste
2 teaspoons minced fresh lemon grass
1 pound boneless skinless chicken breasts,
cut into 3/4-inch wide strips
Bamboo skewers
1/2 cup Thai Kitchen® Peanut Satay Sauce
MIX coconut milk, fish sauce, curry paste and lemon grass in a small bowl until well blended. Place chicken in a large resealable plastic bag or a glass dish. Add marinade; toss to coat well.
REFRIGERATE 1 hour or longer for extra flavor. Remove chicken from marinade. Discard any remaining marinade. Thread chicken strips onto skewers.
BROIL or grill over medium-high heat 3 minutes per side or until chicken is cooked through. Serve with Peanut Satay Sauce for dipping.
Tip: Soak bamboo skewers thoroughly in water for at least 30 minutes before threading with chicken. This prevents them from burning when on the grill.
COLD THAI BROCCOLI SALADPrep Time: 10 minutes
Cook Time: 5 minutes
Refrigerate: 1 hour
Makes: 4 servings
8 cups water
4 cups broccoli florets
1/4 cup Thai Kitchen® Sweet Red Chili Sauce
1 tablespoon lime juice
1/2 teaspoon salt
1/2 cup shredded carrot
BRING water to a boil in a large saucepan. Add broccoli; cook 1 1/2 minutes or until tender-crisp. Rinse under cold water; drain well.
MIX chili sauce, lime juice and salt in a large bowl with a wire whisk until well blended. Add broccoli and carrots; toss to coat well. Cover.
REFRIGERATE at least 1 hour or until ready to serve.
There are so many more recipes available at Thai Kitchen Ours were all delicious and a great time was had by all. Thanks House Party and Thai Kitchen.
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