Online Services Government
  • Departments
  • Commissioners Court
  • Elected Officials
  • Courts
  • Justice of the Peace Courts
  • Constables
  • Residents Visitors Business Employment

    April 2013

    Asian Inspired Recipes



    Peanut Chicken with Spring Vegetables

    • 1/4 c crunchy peanut butter
    • 3 T reduced-sodium soy sauce
    • 2 T white wine vinegar
    • 2 T honey
    • 1/8 t cayenne pepper
    • 1 T olive oil
    • 1 1/2 T chopped garlic
    • 3 boneless, skinless chicken breasts cut into thin strips
    • 1 T chopped fresh ginger root or 1 t ground ginger powder
    • 3/4 c chopped green onions
    • 1 c sliced carrots
    • 1/2 head cabbage, chopped
    • 1 c sliced mushrooms



    In a small bowl, stir together peanut butter, reduced-sodium soy sauce, white wine vinegar, honey and cayenne pepper. Set aside.

    Heat oil in a skillet or wok over high heat. Sauté garlic for about one minute. Add chicken breast and ginger. Cook, stirring constantly, until chicken is golden on the outside and has reached an internal temperature of 165 degrees.


    Reduce heat to medium and add green onions, carrots, cabbage, mushrooms and peanut butter mixture. Cook, stirring frequently until carrots are tender. Reserve half of the recipe to be saved for planned-overs. Serve over 1/2 c  of cooked brown rice.

    4 servings plus planned-overs.



    Substitute sliced pork tenderloin for chicken breast. Omit meat and add 1 c sugar snap peas, 1 c broccoli and 1 c sliced green pepper. In a hurry? Use frozen Asian-style vegetables in place of fresh vegetables.





    A Planned-Over Lunch



    Peanut Chicken Wraps

    • 1/2 recipe Peanut Chicken with Spring Vegetables
    • 4 wheat tortillas
    • 2 c spinach or chopped lettuce



    Reheat Peanut Chicken with Spring Vegetables in the microwave or in a skillet. Heat tortillas using a skillet or in the microwave (about 20 seconds). Spread 1/2 c spinach or chopped lettuce on each tortilla. Divide peanut chicken vegetables onto one side of each tortilla. Fold one edge of the tortilla over the filling, and then roll the tortilla into a wrap. Cut in half.

    Serve with Ambrosia Fruit Salad and a glass of low-fat milk.

    4 servings




    Ambrosia Fruit Salad

    • 2 medium oranges
    • 1 large grapefruit
    • 1 banana
    • 1/4 c flaked coconut


    Peel, segment and chop orange and grapefruit. Slice the banana. Toss all ingredients together.

    4 servings




    An Asian-Inspired Snack Idea


    Garlic-Ginger Deviled Eggs

    • 4 eggs
    • 1 1/2 t light mayonnaise or salad dressing
    • 1/4 t low-sodium soy sauce
    • 1 clove garlic, minced
    • 1 t finely grated ginger or 1/2 t ginger powder
    • 1 green onion, diced



    Place eggs in a saucepan, and fill with water until eggs are just covered. Cook over high heat until water comes to a rolling boil. Remove from heat, cover, and let sit for 15 minutes. Drain and peel eggs. Cut each egg in half lengthwise and scoop the cooked yolks into a mixing bowl. With a fork, mash the yolks. Add light mayonnaise, low-sodium soy sauce, garlic and ginger to the yolks and mix until blended. Spoon the egg mixture into each egg half. Sprinkle green onion on the top.

    4 servings




    Crunchy peanut butter, green onion, carrots, cabbage, mushrooms, brown rice, sugar snap peas, broccoli, green bell pepper, frozen Asian-style vegetables, wheat tortillas, spinach, chopped lettuce, oranges, grapefruit, bananas, and eggs are  WIC Approved.