Rice-Chicken Pan, Savoury-Sweet | EN

chicken breasts thai style
chicken breast w/ creamy peanut butter/coconut milk, @W.Nieke, CC 4.0    Creative Commons License

Poor presentation, I’m aware. But hopefully the taste of this little experiment can win you over:

Get some fried and sweet chilli-marinated chicken strips (about 1-2 oz per serving). Chop 1 shallot. Pour about 2 tbsp. of peanut oil into a coated pan, add about a handful of rice and the chopped shallot(s), about half a teaspoon of chilli flavored salt, 1 teaspoon of ground black bell pepper and stir-fry all at high temperature until the rice turns crispy brown. Stir and turn plenty of times to keep from burning.

In the meantime chop red pointed peppers to small strips (leave the seeds in, but remove the core at the top) and 1 dried Thai Chilli pepper.

As soon as the rice is nicely “tanned”, deglaze all using about 2-3 tbsp. of table water. Turn the heat down to a slow simmer immediately and add the chopped peppers as well as about 1 teaspoon of dark soy sauce. Keep at a low simmer while you warm about half a can of coconut milk in a separate small pot and add about 1.5 tbsp. of crunchy peanut butter. Keep stirring the peanut butter using a fork e.g. until it blends well with the coconut milk and results in a thick, creamy spread.

Turn the burners up for the stir-fried chicken strips and veggies until there is no more water in the pan. (be careful not to burn).

Serve with fresh basil leaves. Yummzer! (and bare with my self-praising, if so inclined… 😇)

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