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.

Thai Cole Slaw with Ginger Peanut Dressing

 

IMG_0051Hello all– I was excited when I came across this recipe– so many of my favorite flavors tumbled into one crunchy, bright, cheerful bowl of slaw!!  I’m a cole slaw fan–  but add in peanuts, honey, sweet chili sauce and cilantro– better yet!

OK, is can see you’re saying–“too many exclamation points!”  But try and maybe you’ll exclaim as well.  It really is a scrumptious addition to any summer meal!!

THAI COLE SLAW WITH GINGER PEANUT DRESSING

Dressing:
1/4 cup honey
1/4 cup olive oil
1/4 cup rice vinegar
1 tab. soy sauce
2 tab. peanut butter
1/2 tsp. salt
1/2 tsp. Thai sweet chili sauce*
1 tsp. ground ginger**
2 cloves garlic, minced fine

Add all ingredients into a container with a tight fitting lid and shake, shake until it’s all well blended.

Cole Slaw:
4 cups cabbage, shredded
1 cup carrot, peeled & grated
1/2 cup red bell pepper, cut to tiny bright bits
1 cup edamame
2 green onions, green parts, chopped
1/2 cup peanuts, coarsely chopped
1/2 cup cilantro, chopped

Add together all the ingredients for the cole slaw and pour over the dressing.  Mix to coat it all well.  Set it into the fridge until your ready to eat.  Then stir it up again for get all that dressing that’s settled to the bottom and eat up!

*The recipe I worked from called for 1 tsp. of Siriacha sauce– but that’s a little too much heat for wimpy me.  I like this sweet chili sauce a lot.
** You can used fresh ginger if you have it on hand (I didn’t).

IMG_9994

 

Thai Chicken and Noodles

IMG_8015Hi all– Love this spicy, flavorful dish because it’s so bright and colorful!  And it has some of my favorite flavors– garlic, cilantro, peanuts…  It goes together quickly.  Just add a bright salad and it’s dinner.

THAI CHICKEN AND NOODLES
Chicken:
2 tab. canola oil
2 chicken breasts, cut into bits
salt & pepper
2 cloves garlic, minced
1/4 cup cilantro, chopped fine
zest of one lime
2 tab. rice vinegar

Combine the oil, dashes of salt and pepper, garlic, cilantro, lime zest and vinegar.  Put the cut up chicken into the mixture and coat it thoroughly.  Let it marinate 20 to 30 minutes.
Then saute the chicken in a nonstick pan until pretty and browned.

Noodles:
8 oz. chinese noodles or thin spaghetti noodles
dash oil
salt
2 tab. canola oil
1 tab. fresh ginger, minced
2 cloves of garlic, minced
a small pinch of red pepper flakes
1 cup chicken broth
1 tab. Thai sweet chili sauce*
1 tab. rice vinegar
2 green onions, green and white parts sliced thinly
salt & pepper to taste
1 carrot, grated
1/4 cup peanuts, chopped
1/4 cup cilantro, chopped

Cook the noodles with the dash of oil and salt, according to package directions.  Heat canola oil in a pan.  Add in the ginger, garlic, red pepper flakes.  Cook 2 minutes.  Then mix in the broth, chili sauce, vinegar, green onions.  Simmer for 5 minutes.  Next add in the cooked, drained noodles.  Salt and pepper to taste.  Finally, mix in the carrot, peanuts and cilantro into the noodles and top it all with the cooked chicken.

*I use 1 tab. Thai chili sauce because I’m a wimp.  If you like spicy, add another!