Let's Dish With Linda Lou

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Spicy Chicken Stir-Fry Over Basmati Rice

2015-03-19 18.00.23

This dish is full of flavor. The balance of sweet peas and spicy coconut milk is a roller coaster for your taste buds. This is my Spicy Chicken Stir-Fry Over Basmati Rice.

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Red Onion

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Prep Time: 20 minutes
Inactive Prep Time: 20 minutes (marinate the chicken)
Cook Time: 45 minutes
Total Time: 1 hour 25 minutes
Yields: 4 servings
Equipment: 1 (6-quart) saucepot with a tight-fitting lid, 1 (3-quart) saucepot, aluminum foil, 1 (12-inch) cast-iron skillet, 2 large mixing bowls

Ingredients For Basmati Rice:
1 cup of Basmati rice, rinsed and drained
2 1/2 cups of chicken broth, unsalted
1 tablespoon of olive oil
1 teaspoon of Kosher salt
1/2 cup of dried sweet cherries
1/4 cup of pistachios, roughly chopped
2 tablespoons of cilantro leaves, roughly chopped

Ingredients For Stir-Fry:
3 boneless skinless chicken breasts, sliced into strips
1 tablespoon of Kosher salt plus 1 teaspoon
1 teaspoon of fresh ground black pepper
1/3 cup of grapeseed oil
3 cloves of garlic, freshly grated
1 teaspoon of ginger, freshly grated
1 orange bell pepper, seeded and julienned
1 yellow bell pepper, seeded and julienned
!/2 an onion, sliced very thin into half-moons
1 Fresno chili, seeded, cut into thin rings
1 1/2 cups of frozen sweet peas, thawed
1 (15-ounce) can of unsweetened coconut milk
1/4 cup of granulated sugar
1 lime, juiced
2 tablespoons of Siracha
1/2 a cup of fresh cilantro leaves for garnish

Directions For Basmati Rice:
I’m going to start with the Basmati rice. Now what I like to do is, to remove as much of the natural starch from the rice. Repeat the process until the water runs clear.

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.

In the larger saucepot, add pour in the rinsed Basmati rice. In a smaller saucepot over medium heat, add the chicken broth, dried sweet cherries, Kosher salt, and olive oil. Once the chicken broth has come up to a low boil, pour the hot broth into the pot containing the Basmati rice.

Transfer that pot over to the burner already set on medium heat. Bring all this up to a boil, reduce the heat to the lowest setting. Tightly cover the pot with a piece of foil (refer to the pictures above) and secure the saucepot’s lid on tight. Do not peek at the rice during the cooking process. Allow the rice to cook for 15 minutes.

At the end of 15 minutes, cut the heat. Let the rice sit for an additional 5 minutes. Fluff with a fork. You should see that every grain of rice has grown a little longer and is separate from all the other longs grains of rice.

To finish, add chopped pistachios gently stir to combine. Place the lid back on and set aside. Right before serving, add the fresh chopped cilantro, again gently toss to combine.

Directions For Marinating Chicken:
In a large mixing bowl add the chicken breast strips, grapeseed oil, freshly grated garlic, and ginger, 1 tablespoon of Kosher salt, and fresh ground black pepper. Toss until all the chicken is coated. Cover with plastic wrap and transfer to the refrigerator for 20 minutes.

Prepping The Vegetables:
While the rice is simmering and the chicken is marinating start prepping the vegetables. Julienne the orange and yellow bell pepper, thinly slice the red onion into half-moons, seed, and sliced the Fresno chili. Transfer to a plate and set aside.

In a large mixing bowl pour in the unsweetened coconut milk, Siracha, fresh lime juice, and sugar. Stir to combine.

Preheat the cast-iron skillet over medium-high heat until smoking hot add the marinated chicken. Stirring frequently, cook for 10 to 15 minutes until the chicken is brown and caramelized. Remove the chicken from the skillet and onto a plate.

Place the skillet back over medium-high heat, add the julienned peppers, sliced red onion, and Fresno chili season with 1 teaspoon of Kosher salt and 1 teaspoon of freshly ground black pepper. Stirring frequently, cook for another 3 to 5 minutes before adding the chicken back into the skillet, toss to combine.

It’s time to add the spicy coconut milk to the skillet, stir, and reduce the heat to medium. Simmer, occasionally stirring until the sauce naturally thickens, another 3 to 5 minutes. Finally, turn the heat off and add the peas and stir to combine. The heat from the sauce will warm the peas through.

In a porcelain serving bowl, spoon a helping of the prepared rice into the bottom of a bowl. Ladle the Spicy Stir-Fry Chicken over the top. Garnish with cilantro leaves. Ther you have it my Spicy Chicken Stir-Fry Over Basmati Rice.

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Orange Glazed Pork Stir-Fry

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My Orange Glazed Pork Stir-Fry is a really flavorful dish. As with any Asain-syle recipe, prep is key. It’s really important to have all your prep done in advance of starting this dish. I previously bought a 3-pound pork loin and divided it into 3 1-pound pieces. I wanted to make three completely different dishes using the same pork loin. This is the first of three really delicious and easy recipes.



Olive Oil

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Onions and Peppers

Chicken Broth

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Jasmine Rice (2)

Jasmine Rice (1)

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Orange And Soy Glazed Pork Stir-fry

Orange And Soy Glazed Stir-fry

Prep Time: 15 minutes
Inactive Prep Time: 1 hour
Cook Time: 8 minutes
Total Time: 1 hour 23 minutes
Yields: 2 to 4 servings
Equipment: chef’s knife, large mixing bowl, 1 (12-inch) cast-iron skiller, 1 (8-inch) sauté pan, 2 (3-quart) saucepots, 1 (1-quart) sauce pot, foil, 1 (1-gallon) ziplock baggie

Ingredients For Jasmine Rice:
cup of Jasmine rice, uncooked and rinsed
2 teaspoons of olive oil
1 tablespoon of ginger, freshly grated
1 1/2 cups of chicken broth, unsalted
3/4 teaspoon of Kosher salt
1/2 yellow bell pepper, seeded and diced
2 tablespoons of green onions, thinly sliced on the bias

1 pound of a pork loin, thinly sliced
2 cups of soy sauce, low-sodium
2 cup of orange juice, no pulp
1 tablespoon of ginger, freshly grated
1 tablespoon of garlic, freshly grated
1 cup of light brown sugar, lightly packed
2 Fresno chilis, both seeded, 1 minced, 1 thinly sliced into rings for garnish
2 tablespoon of cornstarch
2 tablespoons of peanut oil (substitute Canola oil)
2 tablespoons of green onions, both white and light green parts
2 tablespoons of the green onion tops sliced on the bias for garnish

Start by placing the pork loin into the freezer for 30 minutes. This will ensure the pork will be easy to thinly slice.

Note: While the pork is in the freezer start by making the marinade and prepping the rice. In a large mixing bowl add the 1 cup of rice. Cover with cold water. As the water becomes cloudy, drain the water. Repeat this process until water runs clear.

In a small saucepot over medium heat, add low-sodium soy sauce, orange juice, freshly grated ginger, grated garlic, minced Fresno chili, and light brown sugar, stir to combine. Allow the marinade to reduce by half, around 20 minutes. Allow the mixture to cool completely before whisking in the cornstarch. Continue to whisk until cornstarch is totally dissolved.

After 30 minutes, remove the pork from the freezer. Using a sharp chef’s knife thinly slice (as thin as possible) the pork loin, transferring the slices into a large ziplock baggie.

Pour half of the cooled marinade into the baggie containing the sliced pork. Transfer the baggie to the refrigerator for 30 minutes. Reserve the remaining marinade, set aside. Start the rice for this dish.

Directions For Jasmine Rice:
In a medium saucepan over medium-high heat bring the chicken broth to a hard boil. Add 1 teaspoon of olive oil,  Kosher salt, and grated ginger, stir to combine. In another medium-size saucepan over low heat add the rinsed Jasmine rice as seen above. Pour the hot chicken broth over the rice. Cover tightly with foil. Place the lid securely on top of the foil. Simmer for 15 to 18 minutes until all the liquid is absorbed. Remove from the heat and fluff with a fork.

While the rice is cooking, in a small sauté pan over medium-high heat, add 1 teaspoon of olive oil, the diced yellow peppers, and a pinch of Kosher salt. Cook for 2 to 3 minutes or until the diced peppers soften then turn off the heat.

Add the sautéed peppers and sliced green onions to the rice, again fluff with a fork to combine. Cover to keep warm.

Preheat a cast-iron skillet over medium-high heat. Carefully add the peanut oil. Once the oil shimmers, add the first half of the marinaded pork to the skillet. Sear the pork on both sides, 2 to 3 minutes. Remove the first half, transfer to a plate, then add the remaining pork (dicard the marinade) and repeat. Add the first batch of seared pork slices back into the cast-iron skillet. Pour the marinade, reserved from earlier, over the pork, toss to coat. Bring the sauce up to temperature while tossing, 1 to 2 minutes. Remove the wok and turn off the heat.

Finish by adding the green onions, and sliced Fresno chili rings to garnish.

To serve, ladle a good helping of the cooked Jasmine rice into the bottom of a serving bowl. Spoon the Orange Glazed Pork Stir-Fry over the top. Garnish with a few of the chili rings and a sprinkle of green onions. Serve hot.

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