Thai Stir Fry

Do you find that when you're at the grocery store you by similar food each time you go? Have you ever realized that you're so focused on what you're buying that you don't even notice the other food in the store that you never look at? I came to that realization the last time I was at the store. Our Wal Mart is reorganizing. They've moved a few things around and, quite frankly, some of it doesn't make sense. Some of it annoys me. But, it's also good for me because it makes me see the food that I've never even noticed before. Like the Bird's Eye Thai Stir Fry kit in the frozen section. Never even noticed it! And it's a huge bag. When I picked up the bag I thought to myself, "This bag of veggies is so big I bet it will take us months to eat, but I wanna try it." So I did. This is what I made. It turned out just like what I would put together if I made my own meal at that stir fry place....Um what's the name?? Oh, Flat Top. Oh ya. I love that place, but the hubby hates it, so we never eat there. Bummer dude! I need to get some of my girlfriends to go out there for a MNO sometime (Girls, I know you're reading this. Let's get something on the calendar). Anyway. Here's the recipe. D didn't like the peanut sauce. I always forget he doesn't like peanut sauce. The kit comes with a ginger soy sauce that I thought I could use as a back up for D to eat, but it is suuuuper spicy! Next time I'll have to pick up a bottle of sweet-n-sour for D and I'll make the peanut sauce for myself.

Stir Fry

1/2 bag Bird's Eye Thai Stir Fry (Eat the spicy sauce if you so dare!)

Cubed cooked chicken (for the hubster)

Scrambled eggs (I'd prefer eggs over chicken in my stir fry)

Brown rice

I used like every pot and pan in my house and made all of the above in separate dishes. That was bad when it came time to do the dishes, but it was good because that allowed me to cook each item when I had the time. I made the rice the night before. I made the chicken during nap time. I made the sauce and eggs right before we ate it. I suppose you could make the sauce a day in advance and reheat it just like you'd reheat the rice. I served this buffet style so each person could assemble their own dish.

Thai Peanut Stir-Fry Sauce

Courtesy Food.com

4 tablespoons creamy peanut butter

4 tablespoons rice wine vinegar

4 tablespoons soy sauce

2 tablespoons brown sugar

2 teaspoons garlic powder

1/4 teaspoon ground ginger

2 to taste cayenne pepper

Combine above ingredients and stir until creamy. (It helps to soften the peanut butter in the microwave.)

Add sauce to the stir-fry during the last minute of cooking, stirring to coat food evenly. (Please note these measurements are written after I multiplied the amounts so the sauce would cover the whole meal.)