| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Grains | Thai | 1 | servings | |
INGREDIENTS
| 1 | lb | Chicken breast |
| 1 | c | Mushrooms; chunked |
| 3 | Carrots; cleaned and roll cut | |
| 3/4 | c | Thai rice |
| 1 | sm | Onion; chopped |
| 2 | Serrano peppers; chopped seeded | |
| 2 | Garlic cloves; chopped | |
| 1 | c | Chicken stock |
| 1/2 | ts | Salt or less |
INSTRUCTIONS
Here are the two modified recipes from Bob Boston's MacChef collection. Cut up the chicken into bite sized pieces, and marinate in one tbls dry sherry, dash of salt, 1/2 tsp sesame oil and one tbls cornstarch, more or less. Let this marinate in the fridge for up to 24 hours. In a 2 qt saucepan, add about one tbls peanut oil, and stir fry the chicken pieces until browned. Hint...get pan HOT before adding the oil, and then it will not stick. When meat is browned, remove and add vegetables, and stir this around for a minute or two, then add the rice, salt and stock, bring to simmer, and put chicken on top, cover and simmer for 15 minutes, timed. When timer goes off, remove from heat, and let stand, covered for another five to ten minutes....serve this with the curry, and Nectarine Chutney which I posted either last year or the year before....anyone wants it again, holler! Posted to CHILE-HEADS DIGEST by Doug Irvine <dirvin@bc.sympatico.ca> on Jun 04, 1999, converted by MM_Buster v2.0l.
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