Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Chicken Stir- Fry Simmered In A Spicy Coconut Milk Sauce

on April 10, 2015

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I’m going to start with the Basmati rice. Now what I like to do is, to remove some of the natural starch from the rice and this is the way I do this;

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I place 1 cup of Basmati rice into a large bowl and cover it with 2 cups of water. Let the rice stand in the water for a couple, three minutes. I repeat this process, four times until the water, with the rice in the bowl is clear.

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In a pot, that has a tight fitting lid, I pour in the 1 cup of rinsed Basmati rice, 2-1/2 cups of low sodium chicken broth, 1 teaspoon of Kosher salt, and a little olive oil. I also add in 1/2 a cup of dried sweet cherries. The cherries will plump up in the cooking process of the rice. Bring all this up to a boil, reduce to a low simmer, and place the lid on. Do not peek at the rice during the cooking process no matter how bad you want to. Let the rice cook for 20-25 minutes. After that time is up remove from the heat, take the lid off and fluff the rice with a fork. A great vegetarian side dish option.

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Now, for some crunch and texture in this wonderful sweet rice. This going to be the bed for our spicy chicken stir fry. About 1/4 cup of pistachios, rough chopped, I throw into the rice with the cherries. Just mix the pistachios gently through with a fork  Place the lid back on the pot and set aside while making the stir fry. Generally a stir fry is a dish that cooks quickly. That’s a good reason to get the rice finished and out of the way first. Also right before serving I like to add 1-2 tablespoons of fresh chopped cilantro to the rice.

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Now for the chicken. I like to marinate the chicken, this way I can prep all the veggies while the chicken is doing it thing in the frig. I bought a package of 3 boneless- skinless chicken that I’ve cut into strips, and places into a glass bowl.  I’m using a neutral flavored oil, grape seed oil, 1/3 of a cup in the marinate. Next I grate 3 garlic cloves over the chicken. 1 tablespoon of Kosher salt and 1 teaspoon of black pepper.  I toss all the chicken this simple marinate until everything is coated. Cover with plastic wrap, and place into the frig while I get the veggies ready.

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For this dish I have 2 cups of frozen thawed peas, a julienne, yellow and orange bell pepper, a minced and seeded Fresno chili, and 1/2 a thinly sliced red onion. Once all the veggies are prepped, it’s time to make the sauce for this stir fry. The sauce is just 4 simple ingredients.

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I-15 once can of coconut milk, 2 tablespoons of Siracha, 1/4 cup of sugar, and the juice of 1 lime. I whisk all this together in a bowl and that’s it. Now, the Basmati rice is warm on the stove, the veggies are prepped, and the sauce is ready for the dish. This is why it’s important to have everything ready to go, once you start to cook the chicken. To stir fry, as you know, is a very quick way of cooking, and that’s what makes it so great.

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I’m doing this in a cast iron skillet this time, but you could also use a Wok. You want the skillet to be very hot, so I turn the burner on to med high heat, with no oil in the skillet. The chicken has oil in the marinate, so there is no need to add oil to the pan. Once the skillet had reached temperature, almost to the smoking stage, carefully add the marinated chicken to the skillet. Using a pair of tongs, spread the chicken around in one even layer and let it cook. Don’t touch it or turn it. Let it brown naturally. After 2-3 minutes or so, start flipping the chicken with your tongs to brown all sides. Now what you’ll notice is liquid will release from the chicken and the marinate and it will look as though the chicken is steaming. Let the chicken do its thing and that liquid will evaporate and the chicken will get some nice color on it. This process will take maybe 10-15 minutes. Once all the chicken has caramelized, remove the chicken from the pan and place onto a dish for a minute. Add all the veggies, to the pan except for the peas. I add those in at the last minute. I don’t add any more oil to the pan when adding the veggies, because the chicken released its oil from the marinate, so there is enough to saute the veggies in, at this high heat. Plus I like the veggies to have some crunch and not to be sauteed completely. Toss the veggies through getting them coated with all the yummy chicken bits that are stuck to the bottom of the pan. I season the veggies with a teaspoon of Kosher salt at this point. Saute for 3-5 minutes.

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Turn the skillet down to med heat and add the cooked chicken back in to the skillet with the veggies, Pour the spicy coconut milk mixture into the skillet and let simmer until sauce naturally thickens. I switch a wooden spoon here and stir continuously as the sauce thickens. This will only take a couple or minutes or so. Once the sauce has naturally thickened, I add in the peas, stirring those through. Lastly, turn off the heat, add some fresh chopped cilantro leaves to the rice, and garnish chicken with cilantro.

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In the bowl that I’m serving the spicy chicken stir fry in, I spoon in a generous portion of rice in the bottom and ladle some of the chicken with the spicy sauce over the top, and garnish with a few cilantro leaves.
Yields: 4 servings
Prep Time: 20 minutes for veggies
Inactive Prep Time: 20 minutes for marinating chicken
Recipe For Rice: (instructions and ingredients at the beginning of this post)
Ingredients For Stir- Fry
3 boneless- skinless chicken breasts sliced into strips
1 tablespoon of Kosher salt for chicken marinate plus 1 teaspoon sauteing the veggies
1 teaspoon of black pepper
1/3 cup of grape seed oil
3 cloves of grated garlic
1  julienne orange and yellow bell pepper
!/2 a thinly sliced onion
1 minced seeded and minced Fresno chili
1-15 ounce can of unsweetened coconut milk
1/4 cup of sugar
1 lime juiced
2 tablespoons of Siracha
1/2 a cup of chopped fresh cilantro leaves for garnishing each serving
Directions:
Make the Basmati rice, the directions at the beginning of this post. Place a lid on to keep warm. Right before serving, add in chopped fresh cilantro leaves to the rice and stir through. Cut the chicken into strips and place into marinate, covered in a bowl, in the frig for 20 minutes. While the chicken is marinating, cut all the veggies and prepare the spicy cocoa nut milk sauce. Have the skillet on med high heat until almost smoking, and add in the chicken. Saute for about 10-15 minutes. Remove the chicken from skillet, and add the veggies in, season them with Kosher salt, and let them saute for 3-5 minutes still on med high heat. Add the chicken back in toss through with the veggies. Add the spicy coconut milk mixture in, turn the heat down to med. Using a wooden spoon stir and simmer until the sauce naturally thickens. Finally, turn the heat off and add in the peas and stir those through. The heat from the sauce will warm the peas. Spoon in the sweet and crunchy rice in the bottom of a bowl. Ladle the chicken stir- fry with the spicy sauce over the top and garnish with cilantro.


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