PepperFool.com Home Back to Recipe Main Page Back to Appetizer Recipes
Skillet Chicken and Rice with Peppers
  Back To Index
    Skillet Chicken and Rice with Peppers

  • 1 lb chicken breast
  • 1 cup mushrooms, chunked
  • 3 carrots, cleaned and roll cut
  • 3/4 cup Thai rice
  • 1 small onion chopped
  • 2 serrano peppers, chopped seeded
  • 2 garlic cloves, chopped
  • 1 cup chicken stock
  • 1/2 tsp salt or less
  • Cut up the chicken into bite sized pieces, and marinate in one tbls dry sherry, dash of salt, 1/2 tsp sesame oil and one tbls cornstarch, more or less. Let this marinate in the fridge for up to 24 hours. In a 2 qt saucepan, add about one tbls peanut oil, and stir fry the chicken pieces until browned. Hint...get pan HOT before adding the oil, and then it will not stick. When meat is browned, remove and add vegetables, and stir this around for a minute or two, then add the rice, salt and stock, bring to simmer, and put chicken on top, cover and simmer for 15 minutes, timed. When timer goes off, remove from heat, and let stand, covered for another five to ten minutes....serve this with the curry, and Nectarine Chutney which I posted either last year or the year before....anyone wants it again, holler! Cheers, Doug in BC

    From: Doug Irvine
    Posted By: Doug Irvine, dougandmarie@shaw.ca
    Post Date:

    *BACK TO DOUG IRVINE*







[ HOME ]   [ RECIPES ]  [ PHOTOS ]  [ PRODUCTS ]  [ HOT BOOKS ]  [ HOT SAUCE ]
[ FRESH & DRIED CHILES ]  [ CHILE SEEDS ]  [ RESTAURANT REVIEWS ]

PepperFooltm
Copyright 1996 - 2002
10153 1/2 Riverside Dr. #459
Toluca Lake, California 91602
USA
323 * 578-5603
Email: RobL@PepperFool.com


PepperFool.com