Last night I thought we didn't have anything good to make for dinner. Well, that's what Jason thought, because he can't envision combining things (that on their own are very boring) into a full meal. I, on the other hand, can. Which is how I came to make Thai "chicken" with spicy garlic peanut sauce last night.
After examining every item in the refrigerator, freezer, and cupboards several times and walking away convinced we were just going to starve (or eat cereal), it came to me. Make something like that Cheescake Factory dinner (Bang Bang Chicken) that Jason liked so much last weekend! (Yes, we went there twice in four days. I refuse to be embarrassed about that.)
Thai "Chicken" with Spicy Garlic Peanut Sauce
2 bags of Morningstar Farms Meal Starters Chik'n Strips
1 onion, diced
10-14 oz. frozen veggies of your choice (I used a medley of peas, carrots, corn, green beans, and broccoli)
5 large spoonfuls of peanut butter (preferably a natural kind not loaded up with sugar, e.g., not Jif)
3 cups soy milk
2-3 large spoonfuls of chopped garlic
Prepare veggies according to directions on package. Sautée diced onion and frozen chik'n strips in olive oil (just enough to prevent anything from sticking to the bottom of the pan). In a small pot, heat soy milk and peanut butter on low heat, stirring to combine evenly. When soy milk and peanut butter have reached a saucy consistency, stir in garlic (use more if you really like garlic). Add soy sauce and chili powder to taste. I used about 10 takeout packets of soy sauce and 3-4 tablespoons of chili powder, but just keep adding and mixing until it tastes right to you. Mix thoroughly. When the chik'n strips and onion are cooked through, combine with drained cooked veggies in a large bowl. Pour sauce into bowl and mix until evenly coated. For a saucier consistency, make more sauce. Serve over rice.
Serves 2 adults with a ton of leftovers. So really it probably serves 4-6 adults.
Don't say I never taught you anything.