In this recipe you have a great way to get rid of all those extra summer squash and zucchini that pile up each year. All these vegetables go well with the chicken and peanut sauce to create a dish your family will love.
I recently grabbed a bottle of San-J Thai Peanut Sauce and used it to make a delicious, vegetable-filled meal that we served al fresco. We had just arrived at a beautiful Virginia state park after a long day of driving and I needed a quick meal. After a brief shopping trip I headed into the kitchen and whipped this up and then took it all out to the picnic table so that we could continue enjoying the warm spring day and the newly leafed out trees.
I was going to say that it was a peaceful dinner, but then I remembered that one of the children crawled under the picnic table, grabbed a handful of small gravel, and then dropped it right onto his plate. I may have screamed all three of that child’s names. So, not peaceful. But it was delicious….and luckily that child was mostly done with dinner anyway.
I may be strange, but I find slicing vegetables into long strips to be quite peaceful. Especially when I’m the only one in the kitchen and the children are all outside playing superhero in the woods under the supervision of my husband. So while this meal does require some prep work, it’s easy prep work and the payoff is delicious.
(Yield: 4 servings)