Quick Chicken Stir-Fry
Cut 1 lb. (450 g) boneless skinless chicken breasts into strips; stir-fry in 1 Tbsp. hot vegetable oil in nonstick wok or large skillet on medium-high heat 4 min. or until chicken is no longer pink. Add 1 pkg. (227 g) sliced fresh mushrooms and 1 chopped sweet red pepper; stir-fry 4 to 5 min or until chicken is done. Add Easy Peanut Sauce and 1 cup trimmed snow peas; stir-fry 1 to 2 min. or until heated through. Makes 4 servings, 1-1/2 cups (375 mL) each.
Thai Noodle Salad
Cook 220 g rice stick noodles as directed on package. Drain, then rinse under cold water. Place in large bowl. Add Easy Peanut Sauce and 3/4 cup each matchlike-cut carrots, cucumbers and radishes; mix lightly. Top with 2 Tbsp. each chopped fresh cilantro and dry roasted peanuts. Makes 4 servings, 1-1/2 cups (375 mL) each.
Shrimp Satays with Peanut Sauce
Reserve 1/4 cup Easy Peanut Sauce for another use. Heat broiler. Thread 1 lb. (450 g) uncooked deveined peeled large shrimp onto 8 skewers. Reserve half the remaining peanut sauce to serve with the cooked shrimp; brush shrimp with remaining peanut sauce. Broil, 4 inches from heat, 3 to 5 min. or until shrimp turn pink, turning occasionally. Serve with remaining peanut sauce. Makes 4 servings, 2 skewers (90 g) and 1 Tbsp. (15 mL) sauce each.