Thai-Style Chicken Skillet
 
  • 1 1/4 c long-grain converted rice
  • salt
  • 2 c water
  • 1 package (10 oz) frozen peas, thawed
  • 2 tblsp butter
  • 3 small cloves garlic, minced
  • 3/4 tsp cumin
  • 1/2 tsp ground ginger
  • 2 tsp nuoc mam
  • 2 tblsp all-purpose flour
  • 1 c coconut milk
  • 1 1/4 c chicken broth
  • 1 1/4 lb chicken, cut into thin 1-inch strips
  • 1 tblsp unsweetened unhomogenized peanut butter
  • 1/2 tsp cayenne pepper
  • 1 c cilantro, finely chopped
  • Combine the rice, slat, and water in a saucepan and bring to a simmer over low heat. Cover and cook until the rice is barely tender, 15 minutes. Add the peas and simmer until the rice is tender and the peas are warmed through, another 2 to 3 minutes. Keep the rice warm, covered, until the chicken is done.
  • While the rice and peas are cooking, melt the butter in a large deep skillet over medium heat. Add the garlic, cumin, and ginger and saute, stirring, for a few seconds. Then add the nuoc mam and flour and cook, stirring with a wooden spoon, about 1 minute.
  • Stir in the coconut milk and broth, and, whisking continuously, slowly add to the skillet over medium heat. Bring the liquid to a simmer. Season with 1/2 tsp salt.
  • When the coconut sauce has thickened after 1 minute, stir in the chicken strips and simmer, uncovered, until cooked through, 3 minutes (or more).
  • Whisk in the peanut butter; work it in from the edge of the skillet so it is easier to blend into the sauce. Stir the ingredients together to evenly distribute the peanut butter in the sauce.
  • Remove the skillet from the heat, stir in the cayenne and cilantro, and adjust the seasoning. Serve over the rice and peas.
Source: Michele Urvater, Monday to Friday Chicken
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