Ingredients:

• 1/2 cup Thai Kitchen® Coconut Milk
• 2 tablespoons Thai Kitchen® Premium Fish Sauce
• 2 tablespoons Thai Kitchen® Red Curry Paste
• 1 pound boneless skinless chicken breasts, cut into 3/4-inch strips
• Bamboo skewers

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. 

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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.

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Ingredients:

• 2 pounds chicken wing pieces
• 1 pouch Simply Asia® Spicy Kung Pao Stir-Fry Sauce

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.

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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.

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