Orange Basil Chicken with Creamy Coconut Rice -

This one was a real keeper - served with a side of Sweet-hot Thai style Cucumber Salad:


Ingredients:
  • 1 lb boneless skinless chicken (breast, tenderloin or thighs)
  • 2 teaspoons fish sauce (You can omit this if you do not like or can't find)
  • 3 teaspoons cornstarch, divided
  • 1/3 cup orange juice
  • 1 tablespoon lime juice
  • 1 tablespoon hoisin sauce
  • 1 tablespoon Thai chili sauce
  • 2 tablespoons vegetable or peanut oil
  • 4 green onions, cut into 1/4-inch pieces
  • Zest of 1/2 orange
  • 1 cup basil leaves, loosely packed
  • Strips of orange peel for garnish
Whisk the fish sauce and 1 teaspoon of cornstarch together in a medium bowl. Cut the chicken into bite-sized pieces and add to the cornstarch mixture. Toss to coat and set aside at room temperature for 15 minutes.
In a separate bowl, combine the orange juice, lime juice, hoisin sauce and Thai chili sauce and set aside. In another small bowl, combine the remaining 2 teaspoons of cornstarch with 1 tablespoon of water and set aside.
Heat the vegetable oil in a wok or very large skillet over high heat. Add the chicken and stir-fry, stirring constantly, for 3 minutes. Add the green onions and stir-fry for an additional 30 seconds.
Stir in the orange juice-hoisin mixture and orange zest and cook until bubbly, about 1 minute. Quickly add the cornstarch-water mixture and cook for an additional 30 seconds to thicken the sauce. Stir in the basil leaves and remove from the heat.
Serve over Creamy Coconut Rice and garnish with strips of orange peel and additional basil.

Creamy Coconut Rice
  • 1 cup uncooked Thai jasmine rice
  • 1-1/4 cups coconut milk
  • 1/2 cup orange juice
  • 1/4 teaspoon salt
  • 1/2 tablespoon butter
Place all ingredients in a saucepan with a tight-fitting lid. Bring to a rapid simmer over medium-high heat. Cover and reduce the heat to low and cook, stirring occasionally, until all the liquid is absorbed and the rice is tender, about 15 to 18 minutes. Fluff with a fork before serving.
  
Sweet-Hot Thai-Style Cucumber Salad

Ingredients:
  • 2 tablespoons rice vinegar
  • 2 tablespoons fresh lime juice
  • 2 tablespoons Thai sweet-chili sauce
  • 1/2 teaspoon sambal
  • 4 cucumbers, peeled, halved lengthwise and sliced into 1/4-inch slices
  • 3 scallions, sliced thin
  • 1/4 cup fresh cilantro, chopped
  • Table salt and ground black pepper
  • 2 tablespoons chopped unsalted peanuts
Whisk together rice vinegar, lime juice, Thai sweet-chili sauce and sambal in a medium mixing bowl. Add the sliced cucumbers and scallions and toss to coat with the dressing. Season to taste with salt and pepper. Set aside for about 10 minutes to allow the flavors to blend.
Drain any excess liquid that may have accumulated, then add the chopped cilantro, reserving a bit for garnish. Toss the salad lightly and transfer to a serving dish. Top with chopped peanuts and remaining cilantro. Serve immediately.


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