Thursday, August 28, 2014

Spicy Thai Chicken with White Rice

This was an interesting blend of spices and flavors for me. So bold yet delicate.
2 Chicken Breasts (Sliced) and seasoned with
  • Garlic Salt
  • White Pepper
  • All Purpose Seasoning
1 Packet of Coconut Powder or 1 Can of Coconut milk
1 Tbsp of Powdered Ginger
3 Stalks of Scallion (Chopped)
1 Medium Onion (Sliced)
2 Cloves of Garlic (Mashed)
Chopped Peanuts and Cashews for Garnish
1 Tbsp Maple Syrup
1 Tsp of Crushed Red Pepper
Salt to taste
Heat oil and sautee chicken for 5-7 minutes, just until the juices run clear. Remove from pan and add the onion, garlic, 2 stalks of the chopped scallion and allow to cook until the onion becomes translucent. Dissolve coconut powder in a cup of warm water and add to pan, or empty a can of coconut milk in the pan along with maple syrup and ginger. Stir and return chicken to the pan and let simmer for 2 minutes to soak up the flavor. Add the crushed pepper and salt and serve over rice. Top with remaining chopped scallion and nuts.
Deliciousness awaits!