Wednesday, December 12, 2007

Thai Peanut Chicken

This is recipe I got from my labmate and is a regular part of our "repetoire". It's not actually written out as a coherent recipe, so I'll try my best to put one together.


1/2 cup - Chicken stock
3 tbsp - Cider vinegar or rice wine vinegar
3 tbsp - sodium reduced soy sauce
3 tbsp - peanut butter (see note below)
1 tbsp - granulated sugar
1 tbsp - sesame oil
chili paste (as desired)
2 boneless, skinless chicken breasts
minced ginger (about the side of 1/4 of your thumb)
garlic (I like lots - 3-4 cloves)
broccoli, carrots, mushrooms, whatever other vegetables you want
1/4 fresh coriander (I never add this)
noodles (about 3/4 of a small box)

Cut up the chicken into bite-sized pieces. Mix together first 7 ingredients. Separate the mixture into two (1/2 to marinade the chicken with, 1/2 to save for the pasta). Marinade the chicken (I usually only do this for 1-2 hours)

You may notice that I've actually made a double recipe. In doing this, I end up with enough for about 6 portions. "Planned overs" (as opposed to left overs) are great for lunches. I'm also fairly liberal with the peanut butter and usually end up using about half a cup for a double recipe.

After mincing the ginger and garlic, I add it to a wok with hot oil.

Sautee for about a minute and then add the chicken mixture.

While the chicken is cooking, finish preping the vegetables. You'll see in the picture below that I used cauliflower...and I forgot the mushrooms. It was still good - so really, experiment with the vegetables you like.

Around the same time as you start the chicken (or 5 minutes beforehand), start boiling a pot of water for pasta. I usually use linguini or spaghetinni(adjust boiling start time accordingly).

A tip I learned from watching Jamie Oliver is...when you're going to put the pasta in the pot, hold it vertically in a bunch, put your hands in the middle and twist (softly) as though you are ringing water out of a towel. After you've twisted, drop the pasta into the water and it'll spread out evenly throughout the pot of water.

I decided to add peas to the recipe this time around and added them to the pasta a couple of minutes before the pasta was finished.

A couple of minutes after the pasta starts boiling, I add the vegetables to the chicken mixture. I wait until the chicken is cooked. But the timing of the pasta, chicken, and veggies will depend on how cooked you want your pasta and vegetables to be. I tend to like my pasta soft (about 3-4 minutes after al dente) and my veggies warm, but crunchy.

When the chicken and vegetables are ready, add the unused mixture (e.g., bowl on the right in the top picture) to the pasta.

Yeah, it looks kind of gross, but that's just because I used chunky peanut butter. Mix the pasta and mixture together and then add the chicken/vegetable mixture. Mix well. I like to keep an element on low while doing the mixing to keep everything warm (I like my food to be really hot).

I'm a bowl person, myself...but, the debate continues as to whether this recipe should be served in a bowl or plate.

The instructions may seem a bit complicated, but that's just my poor succinctness - the recipe is actually very easy. A fair bit of prep time...but easy to make.

Just note, if you don't like spicy stuff, use very little chilli sauce. R (my partner) and I have probably killed most of our taste buds with spicy food, so I tend to add more chilli sauce

I'm going to submit this post to presto past night round up. It's too good to not share! StumbleUpon


Anonymous said...

HELLO - this looks wonderful. My fave Thai restaurant makes a dish called Chicken Rhama (sp?) that is chicken and broccoli in peanut sauce. I wonder if I tried this recipe using only broccoli I could recreate the experience...
Only one way to find out! Thx for the recipe!

PG said...

Hi miss scarlett - thanks for visiting! I haven't heard of Chicken Rhama...but even if this recipe is different, it still tastes good.

Anonymous said...

I tried this recipe tonight for dinner - found it really easy to make, really yummy and easy to adapt things too. I don't think it's possible to mess this one up. I did use Thai rice noodles rather than pasta noodles and quite like the combination. It's very filling and found a single recipe enough for 4 portions. Thanks Psychgrad - what's that expression about the eggs being smarter than the chickens :)

Ruth Daniels said...

Sounds very tasty indeed!

Anonymous said...

Wow, looks really good. The chunky peanut butter is a really good idea and so is cooking the pasta extra long. I think I'll be trying this pretty soon.

PG said...

ruth - it is!

mike - thanks for visiting! I'm usually a smooth peanut butter person myself...but the chunks of peanuts really work here.