Thursday, January 13, 2011

Spicy Thai-Style Chicken - Easy














I showed the original of this recipe to a faithful reader, planning to make it for some future dinner.  But Faithful Reader took a look and asked that I make it tonight.  Since I do whatever Faithful Reader asks (since he boosts my ego by posting positive comments), I temporarily pushed back the one I was planning to make and went with this one.

I like my version of this chicken recipe because there is no need to marinate for hours, or even minutes.  So if you are the type that barely has time to apply eyeliner in the morning (especially you women), you can toss this together quickly while the rice is a-cookin'.  You can even nuke up a veggie of your choice all at the same time!  Woo-hoo, multi-tasking!  Who says only Rachel Ray can get dinner on the table in under 30 minutes?

Speaking of veggie, you will notice that there isn't any gracing the dinner plate tonight.  TheHubby, who works from home, made a batch of chicken soup with mucho veggies while I was slaving away at a hot reference desk.  Home-made soup is truly wonderful when it's made by someone else with love.

Spicy Thai-Style Chicken - Easy
adapted from The Pioneer Woman
Serves 4

2 cups water
1 cup uncooked rice
1 Tbl. vegetable oil, divided
3 skinless, boneless chicken breasts (about 1-1/2 lbs.)
1/4 cup soy sauce
1 Tbl. honey
1 Tbl. lime juice
1 tsp. chopped garlic (bottled okay)
1 Tbl. smooth or chunky peanut butter
1/2 tsp. curry powder
1 tsp. Sriracha chili sauce (optional, but recommended; this amount won't hurt, I promise)
2 Tbl. water (if needed)
3 scallions, greens cut into 2-inch lengths
1/4 cup chopped cilantro
2 tsp. sesame seeds (optional)
1/4 cup peanuts, chopped (if you have time) (optional)

In a 1 quart saucepan over high heat, boil water.  Add rice, cover, reduce heat and simmer according to package directions.














While waiting for rice, cut chicken into 1 inch squared-ish pieces. 














Heat large skillet over medium-high heat.  When hot, add 2 teaspoons oil, wait 10 seconds, then add chicken.  Cook chicken for about 8 minutes, stirring occasionally, until chicken is almost totally cooked (there will be a tiny bit of pink color remaining if you cut open a piece).














While everything is cooking, whisk (or fork) together soy sauce, honey, lime juice, garlic, peanut butter, curry powder and Sriracha sauce until the sauce is semi-smooth. If the sauce is too thick, stir in up to 2 tablespoons water.














When chicken is almost done, reduce heat to medium.  Add peanut sauce and stir for a minute to finish cooking chicken.














Toss in scallions and cilantro.  Stir a few seconds, then remove skillet from heat.  Cover if rice isn't done yet.














When rice has finished cooking, divide rice among 4 plates.   Place a few chicken pieces next to rice.  Spoon sauce over both.  Sprinkle with sesame seeds and peanuts, if desired (omitted from youngerSon's serving shown here).  Serve hot.


















There better be some leftover for me ...

1 comment:

Tim Niland said...

Wasn't it supposed to have sesame seeds ;-) Awesome dog photo!

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