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Recipe for :

Thai Chicken
 

This recipe comes from the the Bitchin Kitchen web site which is run by Faith Heinauer. This is what she said in describing Bitchin Kitchen:

" I grew up in a household that loved not only food, but also the creative process of cooking and entertaining. My father is a professional chef and my mother was a former pastry chef. After earning my degree in hotel and restaurant management, I joined my father's catering business and started teaching cooking classes. Growing up in the restaurant scene offers a lot of culinary observations; add my knack for experimenting in the kitchen, and you've got my collection of recipes and tricks of the trade. So, if you want to talk food, get a great recipe or hear the latest culinary scoop, you're at the right place!"

"A savory fusion of lime juice, chilis, ginger and soy sauce contribute to this tangy, flavorful and fabulous chicken dish!"

Ingredients

4 chicken breasts, each cut into 3 even strips lengthwise
1/3 cup olive oil
1/3 cup packed brown sugar
1/2 cup fresh lime juice
2 fresh Serrano chiles, minced
2 Tablespoons soy sauce
2 garlic cloves minced
2 teaspoons ginger, minced

Method
  • Heat the olive oil in a large heavy-duty skillet, over medium-high heat. Season the chicken with salt and pepper and cook until golden brown on both sides and fully cooked, about 8 to 11 minutes.
  • Transfer the chicken to a platter.
  • Add the brown sugar, lime juice, chilis, soy sauce, garlic and ginger to the pan. Cook for one minute, stirring constantly.
  • Place the chicken back in the pan and cook for 2 - 3 minutes.
  • Transfer to a platter and serve over Jasmine rice (make sure to ladle extra liquid over the rice).

Servse 4

 
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