Back in late June I picked my first jalapeno peppers from one of the three raised cedar vegetable beds (each is 3 x 6-feet) I had installed earlier this summer. I use to have a 40′ x 120′ garden (plus the corn/pumpkin patch) when we lived in the country. Some old pictures…
Travis and Bethany Watering my garden with lake water
The corn field with Denny and Joey Tommy and one of my big pumpkins
I have missed growing produce like tomatoes and peppers and finally (after 8 years of living in the ‘city’ and missing my homegrown veggies) I decided it was time!
Vegetable plants came from Matthaei Botanical Gardens Kitchen Garden Sale (I volunteered for the sale and found time to shop too!). My antique metal crow guarding the beans! Some new pictures…
A crow for good luck in my country and city gardens 🙂
Thai Chicken with Rice and Vegetables on the Grill
- 2 cups cooked rice
- 1/3 cup green onions, chopped
- 1/2 cup sweet red pepper, chopped
- 1 jalapeno pepper, minced
- snow peas, cut in half
- 1 small can of water chestnuts, chopped (optional – I always add)
- other veggies of your choice such as celery, bean sprouts or bamboo shoots
- fresh basil, minced (to taste)
- 1 lb. chicken tenderloins
- Thai peanut sauce
- 1 tbsp. low sodium soy sauce
- 1 cup low sodium chicken broth
- 1 tbsp. brown sugar
- 1 tsp. peanut oil
- 1/2 tsp. kosher salt
Marinate the 1 lb. chicken tenderloins in the above marinade for 4 hours or so; pat dry and add a little of the peanut butter sauce below and marinate for about 1 hour.
Thai Peanut Butter Sauce (see comment at end of recipe):
- 1/2 cup low sodium chicken broth (add more if needed)
- 1/2 cup creamy peanut butter
- 2 tbsp. brown sugar
- 2 tbsp. rice vinegar
- 2 tbsp. fresh lime juice
- 1 tbsp. low sodium soy sauce
- 1 tbsp. fresh ginger, minced (or use a few dashes of the powdered form)
- 1 tbsp. Thai Style Chile Sauce (or more to taste)
Combine all of the ingredients and bring to a simmer and cook for a few minutes, as it thickens; set aside.
Make the rice and then place in a large bowl. I used my Kitchen Gadgets – Breville the Risotto Plus.
Prepare all of the vegetables and add to the rice. Stir in 1/2 cup or so of peanut sauce and mix well. Place on top of a big piece of heavy duty foil and fold up around the vegetable/rice mixture; seal well.
Dab the chicken with scott towels to remove the excess marinade; brush lightly with oil. Place the vegetable/rice mixture on the back of the preheated grill. Add the chicken tenderloins and grill about 10 minutes per side depending on the thickness of the chicken.
I have three different peanut sauces that I have used in past recipes. So, I decided to do a taste test and compare the three recipes in addition to trying a bottled version. Front row left to right: Thai Peanut Sauce II, III and a bottled version. I do not encourage anyone to buy any bottled variety – the taste and the salt! In the back is Thai Peanut Sauce I.
They ranged in thickness, from very thick to use for dipping; a medium sauce which I liked the best and used in this recipe; and then two thin sauces including the bottled variety. See my recipes Peanutty Pork Kebobs (sauce III); Asian Chicken with a Peanut Butter Sauce (sauce II which I used); and Peanut Dipping Sauce (sauce I).