Mildly Spicy Thai Style Chicken with Veggies and Brown Rice, (Wheat Free, Dairy Free, Sugar Free)
Chicken is cooked first, then removed, then veggies are cooked in the same pan. Veggies should be prepared in advance.
1 lb boneless skinless chicken tenders
1 head of garlic, peeled and sliced.
Non stick cooking spray
3 Tablespoons peanut oil
In a very large deep sided frying pan sprayed with non stick cooking spray, heat peanut oil on medium till a drop of water hisses flung at the pan from a safe distance.
Add chicken tenders and begin frying them on each side just till lightly golden browned.
Reduce heat to warm/low, add garlic slices, and cook for a few minutes. Do not brown them.
Remove chicken and garlic to a plate and allow it to rest while you cook the veggies, listed below.
While chicken is cooking, fill a 2 quart saucepan with water and bring to a boil.
Add 1 bag of boil in bag brown rice. It will be done when the veggies are done.
2 bell peppers, 1 red and one green, washed, cored, seeded and sliced into thin wedges.
2 yellow onions, medium, peeled and sliced into wedges.
1/2 cup raw spanish peanuts.
1/3 cup flax seed oil
10 baby carrots, washed, peeled and cut into matchsticks. (thin julienne).
1 heaping tablespoon sriracha chili paste
1-2 tsp Asian Fish sauce
1 tablespoon bottled ground ginger
Begin with flaxseed oil and heat to medium high. Add onions, Spanish peanuts, and bell peppers. After about 5 minutes add matchstick carrots. Heat, covered, on low, just until onions and peppers are done, and matchsticks are tender. Stir once or twice to make sure all veggies are cooked.
Add chili paste, ginger, and Asian Fish Sauce. Stir well, and then add the chicken and stir everything together. Cover the pan again and heat another 5-10 minutes. The raw peanuts must be cooked at least 15 minutes.
Serve over brown rice.
Serves 4
Please note, veggies in photo were left in the pan last night while I ate dinner, and thus appear to be overcooked.