John's Improv Chicken Thai Recepie
This may have been my best attempt yet at a chicken dish
1 T of dark sesame oil
1/2 cup minced onion
2 cloves of garlic
1 T of fresh minced ginger
4 chicken breasts cut into about 1" strips
4 T of Vietnamese ginger sauce
1/4 cup of rice vinegar
1 tsp kosher salt
Black pepper to taste
1 T of red pepper flakes
4 T of parsley (cilantro would be even better)
1/4 cup of peanut butter
1/4 cup of unsalted cashews
splash of very dry sherry (to keep the peanut butter from burning and getting too sticky)
juice of 1/2 a lime
So I just heated the oil on high in a non-stick pan added the onion garlic and ginger sauteed until onions are translucent. Add chicken cook until nearly done then add ginger sauce and rice vinegar, red pepper flakes, salt and pepper and parsley or cilantro. Cook until chicken starts to stick together from the garlic sauce then add peanut butter, cashews, sherry and lime juice (liquid amount here is really just to keep the peanut butter from taking over you want it to be sticky and not a runny liquid so use liquids wisely). I also turn the heat down once I add the peanut butter to prevent burning the sugars in the peanut butter. Finally, I served the whole thing over a bed of spaghetti noodles that had been seasoned with a pinch of kosher salt and a extra virgin olive oil... It was super yummy. If you cook this let me know what you think.
1 T of dark sesame oil
1/2 cup minced onion
2 cloves of garlic
1 T of fresh minced ginger
4 chicken breasts cut into about 1" strips
4 T of Vietnamese ginger sauce
1/4 cup of rice vinegar
1 tsp kosher salt
Black pepper to taste
1 T of red pepper flakes
4 T of parsley (cilantro would be even better)
1/4 cup of peanut butter
1/4 cup of unsalted cashews
splash of very dry sherry (to keep the peanut butter from burning and getting too sticky)
juice of 1/2 a lime
So I just heated the oil on high in a non-stick pan added the onion garlic and ginger sauteed until onions are translucent. Add chicken cook until nearly done then add ginger sauce and rice vinegar, red pepper flakes, salt and pepper and parsley or cilantro. Cook until chicken starts to stick together from the garlic sauce then add peanut butter, cashews, sherry and lime juice (liquid amount here is really just to keep the peanut butter from taking over you want it to be sticky and not a runny liquid so use liquids wisely). I also turn the heat down once I add the peanut butter to prevent burning the sugars in the peanut butter. Finally, I served the whole thing over a bed of spaghetti noodles that had been seasoned with a pinch of kosher salt and a extra virgin olive oil... It was super yummy. If you cook this let me know what you think.
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