Thai Lettuce Cups, Gingery Peanut Noodles with Chicken, Cookies, and Ice Cream

Peeling and grating the ginger.

Cook the chicken until golden.

Thai Lettuce Cups (from Everyday with Rachael Ray magazine)

2 skinless, boneless chicken breasts, cut into strips

Salt

1 tablespoon EVOO (extra-virgin olive oil)

1 red bell pepper, cut into strips

1/4 cup chili sauce

2 tablespoons honey

1 head iceberg lettuce, cut into quarters and leaves separated

1/2 cup honey-roasted peanuts, chopped

Juice of 1 lime

1/3 cup chopped fresh basil

1. Season the chicken with salt. In a large skillet, heat the EVOO over medium-high heat. Add the chicken and cook, turning once, until golden, about 5 minutes. Add the pepper and cook, stirring, until tender, about 3 minutes. Stir in the chili sauce and honey and cook until slightly reduced.


2. Arrange the lettuce cups on a platter. Divide the chicken mixture among the cups and top with the peanuts, lime juice and basil.

Gingery Peanut Noodles with Chicken

1/2 cup peanut butter

3 tablespoons rice vinegar

3 tablespoons soy sauce

1 tablespoon brown sugar

1 teaspoon grated fresh ginger

8 ounces spaghetti (1/2 box)

1 1/2 cups shredded rotisserie chicken

1 red bell pepper, sliced

1/2 English cucumber, cut into strips

2 scallions, sliced

2 tablespoons chopped unsalted roasted peanuts

1. 1. Cook the pasta according to the package directions; drain and return it to the pot.

2. 2. In a blender, combine 1 cup water with the peanut butter, rice vinegar, soy sauce, brown sugar, and ginger. Blend until smooth.

3. 3. Add the peanut mixture, chicken, bell pepper, cucumber, and scallions to the pasta pot and toss to combine. Serve sprinkled with the peanuts.