2 lbs Raw Chicken (your choice bone in, bone out, skin or skinless)
1 Cup Kim’s Gourmet Spicy Peanut Sauce
1 Cup Water
1 small Yellow Onion Cubed (optional)
Cook on low all day (approx 8 + hours) Serve with baked potatoes, over rice or over pasta. Compliment your meal with a green salad.
(NOTE: Although the Peanut Sauce is spicy the juices from the chicken lessen the spice factor. You’ll notice this meal takes on a whole new flavor from those meals cooked with straight Peanut Sauce.
Frozen (or thawed) Chicken Wings
Deep Dish baking Pan
Kim’s Gourmet Asian BBQ sauce – enough to coat wings
Coat wings with BBQ sauce.
Place in deep dish baking dish and bake at 375 (stirring wings to re coat as well as turn wings for even baking approx. every ½ hour) for 2 to 3 hours depending on intensity of oven. (if using a convection oven this should take aprox. 1 hour).
Cooking these wings slowly gives you gooey flavorful wings with lots of the fat cooked off.
1/4 can – Coconut milk
1 tbs. – Fresh ginger- grated
2 tsp. Curry powder
1/2 lime -Juice and zest
3/4 tsp. – Salt
1/2 tsp. – White pepper
1/8 cup – Rice or white wine
Cayenne or red curry paste to taste
6 large boneless skinless chicken thighs
Fresh pineapple chunks green onion, minced
Kim’s Gourmet Spicy Peanut Sauce
Earlier in the day, combine coconut milk, ginger, curry, juice, zest, salt, pepper and wine.
Cut each thigh across the grain into three strips.
Toss meat in sauce and marinate for two hours.
Soak skewers in water for 15 minutes.
Place one pineapple chunk on each skewer then thread one
chicken slice onto end Ð the pineapple and meat should just cover top 1/4 of skewer.
Grill on an oiled grate over hot flame, turning once.
Sprinkle with green onion and serve with peanut sauce.
Mix one hour before sauté:
4 oz. Red Bird diced chicken tenders
1 oz Kim’s Gourmet Spicy Peanut Sauce
1 oz. Sliced celery sticks
.5 oz. Shredded carrots
Pinch of washed and cleaned Cilantro
Pinch of green onions
Sauté all ingredients and serve in Romaine filets Enjoy!!!!!!!!!!!!!!!