I'll share my recipe, if you'll share yours, June 20, 2011

12 years ago

Thai-Style Chicken with Basil and Pineapple

RachaelRay.com

Ã¯Â¿Â½ 4 Servings

Ingredients:

2 3/4 cups chicken stock

2 tbsp. butter

1 1/2 cups jasmine or other white rice

Peanut or vegetable oil, for stir-frying

1 1/2 lbs. skinless, boneless chicken breast or thigh meat chopped into bite-size pieces

Finely ground white or black pepper

1/4 pineapple, trimmed and sliced into thin, bite-size pieces (1 cup)

1 bell pepperÃ¯Â¿Â½seeded, quartered lengthwise and thinly sliced

1 red fresno (milder) or thai (hotter) chile pepper, seeded and thinly sliced or finely chopped

1 piece (1 1/2 inches) fresh ginger, grated or minced

3Ã¯Â¿Â½4 large cloves garlic, chopped

About 2 tbsp. kecap manis (an Indonesian condiment), or substitute 2 tbsp. tamari plus 1 tsp. sugar

1 1/2 tbsp. fish sauce

1 cup basil leaves (about 20 to 24), torn

1 lime, 1/2 juiced and 1/2 cut into wedges, plus 1 tsp. zest

Directions:

In a medium saucepan, bring the chicken stock and butter to a boil, then stir in the rice and return to a boil. Lower the heat, cover and simmer until tender, 16 to 18 minutes.

Fluff with a fork.

When the rice is about ready, heat a thin layer of oil, about 1 1/2 tbsp., in a large nonstick skillet over high heat. Pat the chicken dry and season with pepper. Add the meat to the pan in a single layer and do not touch for 2 minutes; stir-fry until golden, about 3 minutes more.

Transfer to a plate.

Add a little more oil to the skillet and heat up, then add the pineapple, bell pepper, chile pepper, ginger and garlic and stir-fry until crisp tender and the pineapple pieces are light golden at the edges, about 3 minutes. Stir in the kecap manis (or tamari and sugar) and fish sauce. Add the chicken and toss to coat.

Turn off the heat and add half the basil leaves to wilt.

Stir in the lime juice and zest and toss again to combine.

Serve with the rice and garnish with the lime wedges and remaining basil.

Comments (3)

jannie
12 years ago
I had a nice salad in a local restaurant. Lettuce, cubes of cucumber and watermelon with a lime vinegraitte dressing. Very summery.
patti43
12 years ago
I made this Saturday. It's very good, but unless you're feeding a whole lot of people, I'd cut the recipe in half. I will probably be happy I have so much of it in the freezer next fall and winter.

CHICKEN NOODLE CASSEROLE (KitchenLink)

1/2 c plus 2 T butter, divided
1/2 c all-purpose flour
3 c rich chicken stock
2 c sour cream
1/2 c white wine
dash nutmeg (make it a big dash)
salt and freshly ground black pepper, to taste
1 lb egg noodles, cooked 6 to 7 minutes
4 1/2 c cooked chicken, cut into pieces
1 lb mushroom, sliced and cooked
1 c soft bread crumbs
2 Tbsp. butter
1/2 c Parmesan cheese, freshly grated

Preheat oven to 350 degrees F. Clean and slice the mushrooms and sautÃÂ© in a 2 tablespoons butter until soft and slightly browned, about 7 minutes. Remove crusts from 2 or 3 slices of fresh bread and with steel blade in food processor, process bread until soft crumbs form.

Melt 1/2 cup butter in a saucepan, over medium heat, and whisk in the flour. Cook 1 minute. Gradually add
stock, sour cream and wine. Cook until thickened, stirring constantly. Add nutmeg, salt and pepper to taste and blend well. Arrange the noodles in an ovenproof casserole. Layer chicken, mushrooms then sauce to cover.

Melt remaining 2 tablespoons butter and mix with the bread crumbs. Top the casserole with the buttered crumbs and sprinkle with Parmesan. Bake for 30 minutes, or until heated through and bubbly. PattiÃ¢ÂÂs note: I added 4 stock of celery, sliced to the mushrooms and also added a 7 oz. jar of drained pimentos for color. Didn't use the cheese.
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paula_pa
12 years ago
I might have posted this one before. It's one of my favorites. It's a Cooking Light recipe. I haven't tried it on the grill but I bet it would work - just be sure to put the honey glaze on at the very end because it will burn otherwise.

Spicy Honey-Brushed Chicken Thighs

2 teaspoons garlic powder
2 teaspoons chili powder
1 teaspoon salt (too much, IMO)
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon ground red pepper
8 skinless, boneless chicken thighs
Cooking spray
6 tablespoons honey
2 teaspoons cider vinegar

Preheat broiler.

Combine first 6 ingredients in a large bowl. Add chicken to bowl; toss to coat. Place chicken on a broiler pan coated with cooking spray. Broil chicken 5 minutes on each side.

Make sure chicken is cooked completely before brushing with the honey mixture!

Combine honey and vinegar in a small bowl, stirring well. Remove chicken from oven; brush 1/4 cup honey mixture on chicken. Broil 1 minute. Remove chicken from oven and turn over. Brush chicken with remaining honey mixture. Broil 1 additional minute or until chicken is done.

Here is a link that might be useful: Spicy Honey-Brushed Chicken Thighs

I'll share my recipe, if you'll share yours, June 20, 2011

Comments (3)

jannie

patti43

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paula_pa

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