Copyright 2011 LtDan'sKitchen blogs |
The recipe below is actually not an experiment on my part. This is really published in one of my cookbooks and it uses leftover roast turkey or chicken. The flavor is Thai-inspired with additional notes on how to add more spice to make the dish on the fiery side. As it is, it is already a wonderful dish but feel free to adjust the flavors to suit your taste buds. You might just like this dish you'll end up buying a roast chicken just to make this dish.
Thai Chicken Stir-Fry - Adapted*
Copyright 2011 LtDan'sKitchen blogs |
breast meat
5 green onions, sliced in
half inch lengths
1 red pepper, julienned
2 garlic cloves, minced
2 tbsp soy sauce
2 tbsp chopped cilantro
1 tbsp honey
1 1/2 tsp curry powder
1 tsp sesame oil
1/2 tsp cornstarch
1/4 tsp red pepper flakes
1/3 cup water
pinch of cayenne (optional)
salt and pepper
1 tbsp canola oil
cilantro, diced green onions and/or toasted sesame seeds for garnish
1. Coarsely shred chicken breast meat. Julienne red pepper and slice green
onions. Set aside.
2. In a small bowl, combine the garlic, soy sauce, chopped cilantro, honey,
curry powder, sesame oil, cornstarch, red pepper flakes, cayenne and
water. Mix well.
3. In a large skillet over medium high heat, saute the red pepper strips in
the canola oil. Season with salt and pepper and cook for about 3 minutes.
Add the green onions and saute for another minute.
4. Add the chicken pieces and mix well. Add the spice mix and cook until the
sauce thickens and almost dry and the pan starts to sizzles.
5. Turn off the heat and top with more cilantro leaves, chopped green
onions and a sprinkling of toasted sesame seeds. Serve right away with
steamed rice.
* Westmoreland, Susan: editor, Good Housekeeping: Step-by-Step Main Dishes, Hearst Books, New York: 1999
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