Peanut butter melds with classic Asian flavors to lend this one-dish meal a Thai flair. Lime makes a perfect accent.
Yield 8 servings (serving size: 1 cup stew, 1 tablespoon green onions, about 1/2 teaspoon peanuts, and 1 lime wedge)
Ingredients Stew: 2 pounds boned pork loin, cut into 4 pieces 2 cups (1 x 1/4-inch) julienne-cut red bell pepper 1/4 cup teriyaki sauce 2 tablespoons rice or white wine vinegar 1 teaspoon crushed red pepper 2 garlic cloves, minced 1/4 cup creamy peanut butter Remaining ingredients: 6 cups hot cooked basmati rice 1/2 cup chopped green onions 2 tablespoons chopped dry-roasted peanuts 8 lime wedges
Preparation To prepare stew, trim fat from pork. Place pork and next 5 ingredients (pork through garlic) in an electric slow cooker. Cover with lid, and cook on low-heat setting for 8 hours. Remove pork from slow cooker, and coarsely chop. Add peanut butter to liquid in slow cooker; stir well. Stir in pork.
Combine stew and rice in a large bowl. Top each serving with onions and peanuts; serve with lime wedges.
Nutritional Information Calories:412 (30% from fat) Fat:13.6g (sat 3.6g,mono 6.2g,poly 2.5g) Protein:28.9g Carbohydrate:42.3g Fiber:2.1g Cholesterol:64mg Iron:2.9mg Sodium:425mg Calcium:37mg
Prep: 20 min., Chill: 8 hr., Soak: 30 min., Grill: 16 min. Stir up a superfast peanut sauce, and marinate the chicken before you head out for the day. The remaining ingredients can be quickly put together when you get home from work.
Yield Makes 4 to 6 servings
Ingredients 1/2 cup creamy peanut butter 1/2 cup lite soy sauce 1/4 cup firmly packed light brown sugar 1 tablespoon lime zest 1 teaspoon dried crushed red pepper 1 1/2 pounds skinned and boned chicken breasts, cut into 1-inch pieces 8 (12-inch) wooden or metal skewers 1 bunch green onions, cut into 2-inch pieces 1 large red bell pepper, cut into 1-inch pieces 1 large yellow bell pepper, cut into 1-inch pieces 32 fresh snow peas 16 basil leaves
Preparation 1. Whisk together first 5 ingredients and 1/2 cup water in a large shallow dish or zip-top plastic freezer bag; reserve 3/4 cup. Add chicken to dish, turning to coat. Cover or seal, and chill 8 hours, turning occasionally.
2. Soak wooden skewers in water 30 minutes.
3. Preheat grill to 350° to 400° (medium-high). Remove chicken from marinade, discarding marinade. Thread chicken, onions, and next 4 ingredients alternately onto wooden skewers, leaving 1/4 inch between pieces.
4. Grill kabobs, covered with grill lid, over 350° to 400° (medium-high) heat 6 to 8 minutes on each side or until done. Remove from grill, and baste with reserved 3/4 cup marinade.
Spicy Thai Pork Kabobs: Substitute 1 (1.5-lb.) package pork tenderloin, trimmed, for chicken. Proceed with recipe as directed.
