Thai for dinner

I made this for dinner tonight. It is several recipes cobbled together and tweaked a little. I look at recipes as guidelines and change it up! We enjoyed it, (we ate it all before I thought of taking a pic...sorry) hope you do too.  H.W.

Thai Chicken with Peanut Sauce

1lb Chicken breast

1 Tablespoon reduced-sodium soy sauce

1 Tablespoon Canola oil

1 Cup thawed frozen or fresh peas

coat chicken in soy and oil and grill in a dry skillet until done, about 6 minutes if cut into strips. Let rest, then dice and mix into peanut sauce return to pan, add peas and warm through (recipe follows) serve over rice with cucumber salad (recipe follows)

Spicy Peanut Sauce

• 4 tablespoons smooth natural peanut butter
• 4 tablespoons "lite" coconut milk
• 2 tablespoon lime juice
• 4 teaspoons reduced-sodium soy sauce
• 2 teaspoon brown sugar
• 1 teaspoon crushed red pepper, or to taste

Whisk together peanut butter, coconut milk, lime juice, soy sauce, sugar and crushed red pepper in a small bowl until smooth.

Thai Cucumber Salad

• 1/2 seedless cucumber, peeled, halved lengthwise and thinly sliced on an angle
• 2 cups fresh bean sprouts
• 1 cup shredded carrots, available in pouches in produce department
• 3 scallions, sliced on an angle
• 12 leaves basil, chopped or torn
• 3 tablespoons chopped mint leaves (4 sprigs)
• 1 tablespoon sesame seeds
• 2 teaspoons sugar
• salt to taste
• 2 tablespoons rice wine vinegar or white vinegar