Friday, January 9, 2009
Thai Chicken, Revisited
I posted this recipe from Blog Princess G back in April of last year.
It has become a regular Manor favorite and I made it again Sunday
afternoon. I'll have to confess, I did alter it just a tad. This is my
version of a wonderfully scrumptious dish. It's my kind of recipe,
simple, quick and delicious. Thanks, BPG!
Thai Chicken with Vegetables
1-2 lb. skinless, boneless chicken thighs, cut in chunks
1 tsp black pepper
1 tsp ground cumin
1 tsp ground coriander
½ tsp turmeric
1 clove garlic, chopped finely or crushed
1 tbsp veg oil
1 tbsp soy sauce
1 tbsp fresh lemon juice
1 tsp fish sauce
Marinate the chicken in the mixture for for several hours or
overnight in the fridge. Saute chicken in oil in large skillet until
golden and cooked through. Remove chicken from pan and pour
off all but 2 Tbsp of the oil. Add fresh chopped peppers, onions
and celery. Saute until tender crisp and add soy sauce to taste.
Serve with steamed rice.