Monday, July 25, 2011

A Recipe From Me

When I first got married, I borrowed a cookbook from my sister (Desperation Dinners by Beverly Mills and Alicia Ross).  This is one of the recipes I tried and it is one of Honey's favorite meals to eat. From beginning to end it takes less than 30 minutes to cook.  Why not try it out for yourself? You can find the cookbook here on GoogleBooks.

Tempting Thai Chicken
2.5 cups instant rice
4 chicken breast halves (boneless, skinless,
Spicy Peanut Sauce (see below)
2 tsp. vegetable oil
1 Tbsp. minced garlic
1 Tbsp. chopped ginger
3/4 c. chopped scallions
1 can sliced bamboo shoots (8 oz., drained) *I don't include this
1/3 cup unsalted peanuts, chopped
1 Tbsp soy sauce
1 Tbsp sherry
1 tsp. sugar

Heat the oil in a non-stick skillet over high heat.  Cut the chicken into short strips about 1/2 in. wide, adding them to the skillet as you cut.  Add the garlic and ginger and cook until the chicken is no longer pink, about 5-7 minutes, stirring frequently.

When the chicken is no longer pink, add the remaining ingredients.  Stir well and then add the Spicy Peanut Sauce and stir well again.  Cook until heated through, about 2 minutes, and then serve over a bed of rice.
serves 4

Spicy Peanut Sauce
1.5 Tbs. creamy peanut butter
2 Tbs. vegetable oil
2 Tbs. soy sauce
2 Tbs. sugar
2 tsp rice wine vinegar or white distilled vinegar
1/2 tsp. dark sesame oil
1/8 tsp. cayenne pepper
Combine and whisk.
makes about 1/2 cup

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