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Tempting Thai Chicken

Source of Recipe

John Lenoch - Librarian


List of Ingredients

2 1/2 c instant rice (I always use Jasmin White Scented rice)
4 skinless, boneless chicken breast halves
Spicy Peanut Sauce (see below)
2 tsp vegetable oil
1 Tbsp minced garlic
1 Tbsp chopped ginger
1 to 2 bunches scallions (green onions; for 3/4 cup chopped)
1 (8-oz) can sliced bamboo shoots
1/3 c lightly salted peanuts
1 Tbsp soy sauce
1 Tbsp dry sherry
1 tsp sugar
Spicy Peanut Sauce = 1/2 cup:
1 1/2 Tbsp creamy peanut butter
2 Tbsp canola oil
2 Tbsp soy sauce
2 Tbsp sugar
2 tsp distilled white vinegar
1/2 tsp dark sesame oil
1/8 tsp (or to taste) ground cayenne pepper




Recipe

Cook rice. Heat oil in a skillet high heat. Cut the chicken into short strips about 1/2 -inch wide, adding them to the skillet as you cut. I just cut it all at once. Add garlic and ginger and cook until the chicken is no longer pink, 5 to 7 minutes, stirring frequently. While chicken cooks, cut the scallions into 1/4 -inch slices, using the white and enough of the tender green tops to make 3/4 cup; drain the bamboo shoots and chop the peanuts. Set each aside. When the chicken is no longer pink, add the scallions, bamboo shoots, peanuts, soy sauce, sherry and sugar. Stir well (the peanut sauce), then add the Peanut Sauce and stir well again. Cook until heated through, 2 minutes. Serve over a bed of the rice. Serves 4. Enjoy!