Loading...

Satay Partay

Make it a party in no time.

Complement our dipping sauces with a skewer or four. Marinate, then broil or grill three minutes per side. Grab one before they disappear.

Amazing Asian.
Amazingly Easy.

Chop Chop

Make real Asian meals in no time at all.

Stir your favorite meat and vegetables into this one quick dish. Taking only minutes to prep and cook, you’ll have time to enjoy what’s left: taste.

Amazing Asian.
Amazingly Easy.

Kung Wow

You make it in minutes.
They’ll remember it for days.

Throw them a party they'll hate to leave. While grilling, brush each wing with stir-fry sauce, then watch them fly off the plate.

Amazing Asian.
Amazingly Easy.

Zing Roll

Incredibly easy to make.
And to love.

This colorful party platter is the result of time well spent. Roll your favorite vegetables and noodles in rice paper. After cooling this starter in the fridge, remind your guests what fresh tastes like. 

Amazing Asian.
Amazingly Easy.

Chicken Satay with Peanut Dipping Sauce

Select a Recipe

Chicken & Vegetable Stir-Fry

Select a Recipe

Grilled Spicy Kung Pao Chicken Wings

Select a Recipe

Vegetable Spring Rolls with Stir-fry Rice Noodles

Select a Recipe

Arrow Prev

Arrow Next

Steps

1

Marinate chicken in coconut milk, curry paste and fish sauce.

2

Thread chicken on skewers.

3

Thai Kitchen

Grill and serve with Thai Kitchen® Peanut Satay Sauce or Sweet Red Chili Sauce.

Free Newsletter

Sign up to receive updates from Simply Asia® and Thai Kitchen®!

Steps

1

Mix water, seasoning, soy sauce and cornstarch.

2

Stir fry vegetables and chicken in a skillet.

3

Simply Asia

Boil sauce until slightly thickened.  

Free Newsletter

Sign up to receive updates from Simply Asia® and Thai Kitchen®!

Steps

1

Grill chicken wings.

2

Brush with Spicy Kung Pao Stir-Fry Sauce.

3

Simply Asia

Flip wings frequently.

Free Newsletter

Sign up to receive updates from Simply Asia® and Thai Kitchen®!

Steps

1

Prepare rice noodles as directed. Place in bowl with cold water.

2

Assemble rolls with noodles, vegetables, cilantro and peanuts. Fold in sides and roll tightly.

3

Thai Kitchen

Refrigerate at least 30 minutes. Serve with dipping sauce.

Free Newsletter

Sign up to receive updates from Simply Asia® and Thai Kitchen®!

Ingredients:

Cooking Instructions:

Prep Time: 15 minutes
Cook Time: 6 minutes 

Mix Thai Kitchen® Coconut Milk, Thai Kitchen® Premium Fish Sauce and Thai Kitchen® Red Curry Paste in small bowl until well blended. Place chicken in large resealable plastic bag or glass dish. Add marinade; toss to coat well. 

Refrigerate one 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 Thai Kitchen® Peanut Satay Sauce or Thai Kitchen® Sweet Red Chili Sauce for dipping.

Makes 8 servings. 

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. 

Ingredients:

  • 1 cup water
  • 2 tablespoons Simply Asia® Sweet Ginger & Garlic Seasoning
  • 2 tablespoons soy sauce
  • 4 teaspoons cornstarch
  • 2 tablespoons vegetable oil, divided
  • 3 cups assorted cut-up vegetables—broccoli florets, sliced carrots, red pepper strips, snow peas
  • 1 pound boneless skinless chicken breasts, cut into thin strips

Cooking Instructions:

Prep Time: 15 minutes
Cook Time: 10 minutes

Mix water, Simply Asia® Sweet Ginger & Garlic Seasoning, soy sauce and cornstarch in small bowl until smooth. Set aside.

Heat one tablespoon of the oil in large nonstick skillet on medium-high heat. Add vegetables; stir fry 3 minutes. Remove from skillet. Heat remaining 1 tablespoon oil in skillet. Add chicken; stir fry 5 minutes or until cooked through. Return vegetables to skillet.

Stir sauce mixture. Add to skillet. Stirring constantly, bring to boil on medium heat. Boil 1 minute or until sauce is slightly thickened.

Makes 6 servings.

Ingredients:

Cooking Instructions:

Prep Time: 5 minutes
Cook Time: 18 minutes

Grill chicken wings over medium-high heat 15 to 18 minutes or until cooked through, turning frequently and brushing with Simply Asia® Spicy Kung Pao Stir-Fry Sauce. Discard any remaining stir-fry sauce.

Makes 6 appetizer servings.

Tip: Try grilling chicken wings with Simply Asia® General Tsao or Ginger Teriyaki Stir-Fry Sauce.

 

Ingredients:

  • 1/2 box Thai Kitchen® Stir-Fry Rice Noodles
  • 12 round rice paper wrapper (8 1/2-inch)
  • 2 large red bell peppers, thinly sliced
  • 2 large cucumbers, peeled, seeded and cut into thin strips
  • 3/4 cup shredded carrots
  • 2 medium avocados, peeled, seeded and thinly sliced
  • 2 tablespoons chopped fresh cilantro
  • 1/4 cup chopped peanuts
  • Thai Kitchen® Sweet Red Chili Sauce, for dipping

Cooking Instructions:

Prep Time: 45 minutes
Refrigerate: 30 minutes

Bring large pot of water to boil. Remove from heat. Add Thai Kitchen® Rice Noodles, stirring to separate noodles. Let stand 8 to 10 minutes or until noodles are tender but firm. Drain well. Place in large bowl with cold water. Separate noodles fully. Set aside.

To assemble spring rolls, fill 9-inch pie plate with warm water. For each spring roll, dip 1 rice paper wrapper in water to wet completely. Place on work surface. Blot dry with paper towel. Place 1/3 cup drained rice noodles in bottom third of rice paper. Layer with 4 bell pepper strips, 8 cucumber strips, 1 tablespoon carrot, 2 avocado slices, 1/2 teaspoon cilantro and 1 teaspoon peanuts. Fold in sides, then gently roll tightly to enclose filling. Place spring roll on platter or tray. Cover with damp paper towels and plastic wrap. Repeat with remaining rice paper wrappers and filling ingredients to make 12 spring rolls.

Refrigerate at least 30 minutes or up to 2 hours. Serve with Thai Kitchen® Sweet Red Chili Dipping Sauce.

Makes 12 spring rolls.