Description
A wonderfully spicy Thai dish. I created this when I fell in love with a dish at a Thai restaurant. It is very good served over jasmine rice. Fish sauce can be found in any Asian market, or the Asian section of the supermarket.
Ingredients
- ¼ cup soy sauce
- ¼ cup fish sauce
- 1 ½ tablespoons hot pepper sauce
- 3 cloves garlic, minced
- 1 tablespoon minced fresh ginger root
- 4 skinless, boneless chicken breast halves – cut into thin strips
- 1 cup dry jasmine rice
- 2 cups water
- 1 tablespoon sesame oil
- 3 tablespoons brown sugar
- 1 small onion, quartered then sliced
- ¾ cup water
- 3 tablespoons creamy peanut butter
- 1 cup unsalted cashew nuts
Instructions
- In a resealable plastic bag
- mix the soy sauce
- fish sauce
- hot pepper sauce
- garlic
- and ginger. Place the chicken in the bag
- seal
- and marinate at least 2 hours in the refrigerator.
- In a medium saucepan
- bring the jasmine rice and 2 cups water to a boil. Reduce heat
- cover
- and simmer 20 minutes.
- Heat the sesame oil in a large skillet over medium heat. Stir in the brown sugar until dissolved. Stir in the onion
- and cook about 5 minutes
- until tender. Reserving the marinade mixture
- place the chicken into the skillet
- and cook about 10 minutes
- until browned.
- Stir the reserved marinade and 3/4 cup water into the skillet
- and bring to a boil. Continue to cook and stir 10 minutes
- or until the chicken is no longer pink and juices run clear. Thoroughly blend in the peanut butter. Serve over the jasmine rice with a sprinkling of cashews.
Prep Time: 15 mins
Cook Time: 45 mins
Total Time: 3 hrs
Servings: 4