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.

Orange Chili Chicken

FullSizeRenderHi all– You’d think that now that all our kids are grown and far flung around the country and Larry and I are on our own, that we’d have all the time in the world.  I should have hours to cook leisurely gourmet dinners that we would linger over by candlelight.

But that’s not happening.  So any super yummy and quick to fix dinner I can find is just fine with me. This marinade/glaze has so much flavor– sweet, citrusy and just enough heat.  And it’s ready in about 20 minutes.  I’ll be making it again and again.

ORANGE CHILI CHICKEN
3 boneless chicken breasts
1/4 cup olive oil + 2 tablespoons

marinade/glaze:
1/2 cup fresh squeezed orange juice (about 1 large orange)
1/2 cup orange marmalade
1/4 cup honey
2 tab. hoisin sauce
2 tab. soy sauce
2 tab. red wine vinegar
2 tab.brown sugar
2 tsp. Thai sweet chili sauce*
2 cloves garlic, minced
1 tsp. ground ginger
1 tsp. salt
1 tsp. freshly ground pepper

garnish:
green onions, sliced
zest from one orange

Grate the zest from the orange and set aside sealed in a baggie.

In  mixing bowl whisk together all 12 (!) ingredients for the marinade/glaze.

Slice the chicken breasts horizontally to produce 6 flatter filets.  Put them into a heavy zip loc bag along with 1/2 cup of the marinade and 1/2 cup olive oil.  Set into the fridge for at least an hour or up to overnight.  Refrigerate the remaining marinade/glaze.

When your ready to get dinner going, heat the 2 tab. of olive oil in a skillet and set the chicken into the pan.  Cook just about 2 minutes on each side to brown the chicken.  Then add in the remaining marinade and simmer on low for about 10 minutes until the chicken is cooked through.

Serve up the chicken on a pretty platter (maybe with some brown rice) and cover with the glaze from the pan.  Garnish with the green onion and grated orange peel.

* The recipe I worked from calls for sriracha sauce, but I like this milder chili sauce.  It depends on how much heat you like, and what you have in the fridge!