Sweet Thai Chicken

 

Hey there– It’s been a week.  I’ve been on jury duty in Santa Ana– about an hour commute during traffic times.  I have to say, I’ve had jury duty so many times over the years and never been picked to be on the jury!  So spending the days in the courtroom was fascinating, learned so mucy–and working with the other diverse jurors from all over the county was just great.

So in honor of jury duty– and long days out, here’s a quick flavorful dinner, ready in about 25 minutes.  Add a bright salad.  Done.

SWEET THAI CHICKEN
1 cup brown (or white) rice
2 boneless skinless chicken breasts, cut in chunks
3 tab. olive oil
1 cup water
1/4 cup soy sauce
1/4 cup brown sugar
2 tab. cornstarch
1/2 tsp. ground ginger
1 cloves garlic, minced
3 to 5 tsp. Thai Sweet Chili Sauce*
garnish: sesame seeds, chopped peanuts, cilantro

Put the rice on to cook according to the directions on your package.  I did plain brown rice– about 20 minutes simmered with 2+ cups of water and 1/2 tsp. salt.

Heat the olive oil in a large skillet.  Put in the pieces of chicken and saute, stirring now and then until they are cooked through and slightly browned, about 4 or 5 minutes.

While the chicken is cooking, in a container with a tight fitting lid, shake together the water, soy sauce, brown sugar, cornstarch, ginger, garlic and sweet chili sauce.  Pour the mixture in with the chicken and stir for about 2 minutes until the sauce thickens.

Serve the rice and chicken on a platter, and garnish with sesame seeds, chopped peanuts and cilantro.
(My pictures are just half a recipe, since it’s just Larry and me).

*You can use more of less Chili sauce, depending on the hear you like.  Add Sriracha sauce if you want to kick it up.