Sunday, March 7, 2010
Thai Chicken with Edemame
here are your ingredients:
white wine vinegar
sesame seed oil
spiracha sauce (hot chili sauce)
pine nuts (opt)
black sesame seeds (opt)
Cut white onion and garlic, sauté.
Add cut up chicken (I used 2 large chicken breasts). season with salt, pepper, and paprika (very light)
add water (about 1 cup) and cook covered on med-high heat
in a seperate pan, add equal parts soy sauce, oyster sauce, black vinegar, white wine vinegar, brown sugar (about a tsp), honey (about 1/2 tbsp), spiracha sauce (add anywhere from a tsp on.. depending on your liking to heat), and olive oil. stir until boiling on high heat.
reduce heat, add dijon mustard (about 1 tbsp) and stir until mixed well.
add to chicken and add about 1/4 c heavy cream and a few splashes of teriyaki sauce. Next, add edemame, pine nuts, and black sesame seeds. Stir and simmer covered on med heat until done.
(I didn't use pine nuts this time, but thought it would be a nice addition to the dish)
also.. the black sesame seeds in the chicken could look kinda funny.. (like bugs in your food).. so you could just add it to the cooked rice onto your dish :)
This dish goes well with calrose rice (short grain).. yum!