I am asked quite often why it is that I write so rarely about Thai food when, after all, I live in Thailand. And though I had first thought that this blog would focus on my explorations into making Thai food, it just never seemed to make sense. Why make Thai food at home when it is so fantastic (and cheap) to eat it on any corner in Bangkok?
The fact is though, we will be leaving Thailand in a little over a year, and I keep reminding myself that I had better learn to cook my favorites before we leave. With this realization in mind, it was kismet that Claire asked if I would write a guest post on her lovely blog, Claire K Creations. I knew immediately that I wanted to recreate one of my favorite Thai lunches (from a small family-run restaurant near my office). The resulting recipe is every bit as good as the one I so often order here in Bangkok.
Claire is an amazing cook and baker, and somehow manages to keep her blog entertaining and full of fun, unique ideas for the kitchen, all while planning her upcoming wedding! Please stop on over at Claire K Creations to see my Thai-style Chicken With Fresh Herbs and while you’re there, check out some of her other beautiful recipes (like Salted Caramel Chocolate Tarts…mmmm, yes please).
Thai-Style Chicken with Fresh Herbs
for the sauce:
- 1 Tablespoon soy sauce
- juice squeezed from 1 small lime (about 1 Tablespoon of juice)
- ½ teaspoon fish sauce
- ½ teaspoon siracha (more or less, to taste)
- pinch of sugar (scant ⅛ teaspoon)
for the chicken:
- ¼ cup all-purpose flour
- 1 Tablespoon roasted rice powder
- 2 boneless skinless chicken breasts (about 14 oz/400 grams total),
- chopped into bite-sized pieces
- 2 Tablespoons vegetable oil
- 3 green onions, finely sliced (about ¼ cup)
- 1 large bunch cilantro, roughly chopped (about ⅓ cup)
for serving (optional):
- 2 fried eggs
- 1 cup cooked white rice
- Prepare the sauce by whisking together the soy sauce, lime juice, fish sauce, siracha, and sugar. Set aside.
- Place a wok or large skillet over medium-high heat. While the skillet heats up, combine the flour and roasted rice powder in a large bowl. Add the chicken and toss to coat the pieces evenly.
- Pour the vegetable oil into the wok. (The oil should shimmer when it hits the pan – if it doesn’t, turn the heat up a bit.) Working quickly, add the chicken to the hot wok (be careful as the oil may splatter a bit). Stir the chicken to break apart the pieces and to allow it to cook evenly. When the chicken is golden brown and cooked through, remove the pan from the heat. Add green onions and cilantro, tossing gently to combine. Drizzle with the reserved sauce, tossing again to coat the dish.
- Serve immediately, with a fried egg and steamed rice.