Chicken With Peanuts, Stir-Fry Asparagus, and Thai Cucumber Salad

We love having people over for dinner, and this is a popular item that we make. Joel's dad originated the chicken and peanuts recipe, and it is fantastic - so much better than take-out! 

Chicken With Peanuts

• 2 lbs chicken breast, diced
• 4 slices ginger root, minced
• 2 tsp. cornstarch
• 2 Tbsp. soy sauce
• 1 tsp. salt
• 1 C. peanuts
• 8-12 dried asian red chili peppers (sold in asian markets or in the asian section of the grocery store)
• 1 tsp. sugar
• 1 Tbsp. rice vinegar
• 2-4 Tbsp. hoisin sauce (sold in asian markets or in the asian section of the grocery store)
• green onions, chopped, for garnish

Combine the chicken, ginger, cornstarch, soy sauce, and salt, and marinate in the fridge for at least 30 minutes. In a skillet or wok, heat 1 Tbsp. of vegetable oil over medium high heat. Stir fry the peanuts for 2 minutes. Remove to a bowl with a slotted spoon. Next, stir-fry the chili peppers for about 1 minute. Remove to a bowl with a slotted spoon. Add the chicken and stir fry for 3 minutes. Mix the sugar, vinegar, and hoisin, and add it to the chicken. Cook for 3 minutes more. Add the peanuts and chilis and heat through. Garnish with chopped green onions, and serve with rice.

Stir-Fry Asparagus

• 2 Tbsp. soy sauce
• 2 tsp sugar
• 2 Tbsp. sesame oil
• 2 cloves garlic, chopped
• 2 bunches asparagus, cut into small pieces

Heat oil in large skillet over medium high heat. Meanwhile, in a small bowl, dissolve the sugar in the soy sauce. Add the garlic to the hot oil and cook for about 1 minute. Add asparagus and stir-fry until tender, about 4-6 minutes. Add soy mixture and cook about 1 minute longer.

Thai Cucumber Salad

• 2 small cucumbers, halved and thinly sliced
• 1/4 C.green onions, sliced
• 1 jalapeno, finely chopped (remove some seeds depending on your heat preference)
• 1/4 C. cilantro, chopped
• 1/2 C. rice vinegar
• 2 Tbsp. sugar
• 1/2 tsp. salt

In a small bowl, mix the vinegar, sugar, and salt until dissolved. Put the cucumbers, green onions, jalapeno, and cilantro in a bowl with a lid (I use a plastic tupperware type container). Pour the vinegar mixture over top and cover. Shake gently to coat the vegetables. Refrigerate for several hours before serving.