Monthly Archives: July 2014

Apres Vacay

I am so, utterly obsessed with Thai food right now. It’s getting bad. I mean I think if I try to serve Josh one more dish of peanut sauce linguine, or another bite of lemongrass and ginger chicken, he’s going to throw it at me.

This admission, however, doesn’t mean I’m going to stop anytime soon.

After returning from a 10-day trip to Canada (post coming soon on that one), I had a very sparsely populated cupboard, but it had been literally 10 days since I had had any Thai food, so obviously I was pretty desperate. I had half the ingredients for sweet and sour pork — except for the pork. Sub in chicken, add a few other pantry items, and the recipe made itself. It was so damn good, we were pretty much licking our plates clean.

Apres Vacay Sweet and Sour Chicken
with Sticky Coconut Rice

2 tbsp olive, peanut or sesame oil
3 cloves garlic, minced
1 small yellow onion, sliced into rings
Boneless skinless chicken breasts or thighs (Can also use pork), cut into chunks
Julienned carrots (I happened to have a bag of already cut carrots in the fridge)
2 tbsp fish sauce
2 tbsp rice vinegar
2 tbsp ketchup
Shiracha to taste
2 tbsp brown sugar or honey
1/3 cup coconut milk
1 tbsp corn starch mixed with 2 tbsp warm water
Chopped fresh basil

In a large skillet, saute onion and garlic over medium heat until translucent. Turn up heat slightly and add chicken, stir frying until cooked through. Add carrots and stir fry until they soften slightly. Mix fish sauce, vinegar, ketchup, shiracha and honey or sugar in a small bowl until blended. Pour into stir fry.

Cook, stirring often until sauce coats mixture. Add coconut milk and bring to a boil. Cover and simmer for 15 minutes. Remove lid. If sauce doesn’t thicken, add corn starch with water and allow to simmer, stirring every so often for five mintues more. Remove from heat, and allow sauce to thicken slightly. Serve with sticky coconut rice, and garnish with fresh basil.

I definitely recommend going the extra mile and making the sticky coconut rice. I used most of the can, and then used the rest in the recipe. It’s so sweet and creamy. Way better than just using water. Josh makes an awesome, perfect sticky rice every time, so I always let him take care of the rice. 

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