Monday, March 7

Thai Chicken WINS this week!

Before sauce was added

While sauce was simmering
I made this recipe up when I had leftover coconut milk from a cake I had made. (Check that recipe out here) This time I served it over whole wheat linguine but rice is yummy too! This recipe is great for substituting ingredients. Don't feel like you have to have everything to make this. Examples: No sesame seed oil? Use just olive oil or peanut oil! No red bell pepper? Use just green! No scallions? Use white or yellow! Get creative!

Thai Chicken
2 chicken breasts, chopped
1 red bell pepper, chopped
1 c. scallions, chopped (I am an HUGE fan of scallions. You may want to only add 3/4 c.- 1/2 c.)

4 Tbsp lime juice
2 Tbsp sesame seed oil
4 Tbsp olive oil
1 clove garlic, smashed
S & P
dash of cayenne pepper
-Combine ALL ingredients & chicken in a medium bowl. Let sit for 30-60 minutes

3/4 c. coconut milk
2 Tbsp sesame seed oil
2 Tbsp soy sauce
1 Tbsp peanut butter (I used natural chunky. Love the peanut bits through out the meal)
1/2 tsp. curry powder
2 tsp. dried parsley
1 small garlic clove, finely chopped
-Combine all ingredients in medium bowl

-Stir fry scallions and peppers in a wok w aprox. 1 Tbsp olive oil aprox. 3 minutes. (They should still be crisp bc they will continue to cook w chicken and once sauce is added)
-Remove chicken from marinade and discard liquid. Stir fry chicken in wok aprox 5 minutes
- Add sauce and over high heat bring to a simmer, stirring occasionally. Sauce will thicken and reduce greatly. Aprox. 10 minutes.
- Serve over linguine or rice