Donna's Thai Chicken Street Rice

18 January 2016:  International food is typically filled with wonderful flavors but sometimes can take time to prepare.  Although there are quite a few ingredients with my version of this tasty dish, mainly in the chicken marinade, the rest of it comes together quickly when you are ready to stir-fry.  And it is a meal all by itself!  Enjoy.  Best, Donna:

Donna's Thai Chicken Street Rice 

Ingredients:

1 pound boneless, skinless chicken breasts, cut into pieces

1/4 cup milk

1/3 cup sweet chili sauce

2 Tablespoons brown sugar

4 teaspoons garlic, minced

1 Tablespoon lemongrass purée

2 teaspoons Tamari (or soy) sauce

2 Tablespoons olive oil

1/2 sweet onion, chopped

3 cups cooked rice

3 cups cole slaw mix

2 Tablespoons basil leaves, chopped

1 teaspoon dried cilantro 

Salt and pepper to taste 

1/4 cup unsalted peanuts, chopped

1 lime, cut into wedges

Method:

Place chicken pieces in a marinating container, mix together the next 6 ingredients, and stir 1/4 cup of this mixture into chicken.  Marinate in refrigerator for at least one hour or overnight.

Heat wok or large frying pan and add olive oil.  Stir-fry chicken just until meat turns white and remove to plate.  Add onion to pan and cook until softened.  Add rest of ingredients (except peanuts and lime) and remaining marinade.  Stir well and cook for a few more minutes, until heated through and chicken is done.  Serve immediately with lime wedges, and peanuts sprinkled on top.

Serves 4.

Copyright 2016.