1 carrot – cut into matchsticks or cubed
½ red bell pepper – cut into match sticks or cubed
½ orange\yellow bell pepper – cut into match sticks of cubed
½ red onion – chopped
2 green onions (scallions) – chopped
1 TBSP fresh ginger – run through a small shredder
1 TBSP cloves garlic – run through a small shredder
½ Jalapeño cut down the center and sliced
1 TBSP vegetable oil
1 TBSP butter
Salt and pepper
3 chicken thighs
Water, 2 cups strain and retain for chicken broth, use ½ cup of chicken stock
½ cup white wine
1 can Thai Kitchen coconut milk
1 cup rice
Dash (2 TBSP) of cilantro leaves. (Pull leaves from stem)
Sriracha at the end
Start the rice to cook, should be 30 minutes in a rice cooker.
In a large sauce pan, place the chicken in with water up to the chicken. Boil the chicken until almost cooked, still a little pink. Remove the chicken, remove the skin and debone the meat, cutting into bite size pieces and place pieces in a bowl and set aside. Strain the chicken broth and keep the natural stock.
In a large Dutch oven add vegetable oil and butter and sauté red onion, green onion, garlic and ginger. Add the carrots, bell pepper and Jalapeño. Cook on medium several minutes. Add the wine and de-glaze. Add the chicken broth. Cook several minutes.
Add the can of coconut milk and stir. Cook on medium heat a few more minutes. Add S&P. Return the chicken.
Serve: When the chicken is cooked, place rice in a bowl, spoon the Thai chicken and sauce over the rice, add the cilantro and even add a little Sriracha if you like a little heat.
As of 5/15/21