Mister Toad's Thai Chicken
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
*One half yellow bell pepper, cut into strips*One half red bell pepper, cut into strips*Green onions, chopped, (optional, to taste)*One fourth of a sweet onion*Four boneless, skinless chicken breasts*One cup of dry roasted unsalted peanuts*Two (2) 11.5 bottles of House of Tsang Bangkok Peanut Sauce
11.5 oz bottle of Peanut Sauce (we use HOUSE OF TSANG brand Bangkok Peanut Sauce but I would expect that any kind will do). You can make the dish with a single bottle but my wife typically prefers that I make it runnier (in which case you would use one and one half to two bottles of sauce).
Green onions, finely chopped.
Boneless, skinless chicken breasts (allow one breast per person). Two breasts won’t seem like a lot, but remember – even with five really small breasts, our family of four always has leftovers! Plus, you can always have a salad with it. Or a scoop of real, vanilla bean ice cream served with a mandarin orange slice . . .
One half of a small or medium yellow onion, chopped or sliced into bigger pieces (you can use a sweet onion but once sautéed, they both taste sweet)
One third to one fourth of a fresh red bell pepper and the same amount of a yellow pepper. I slice them longways, into strips.
Grocery store brand ‘unsalted, dry-roasted peanuts’ (there’s so much salt in the sauce, you’ll never know they aren’t salted)
Sesame seeds, for a garnish (optional).
1. Rinse and pull the (thawed) chicken. Discard any gristle, but there’s typically very little – don’t get overzealous with every little bit of toughness that you think you feel – most tendons and etc. get cooked tender and won't be noticed.
2. Cook chicken in a medium or small pot on the stovetop on high heat, stirring frequently so that it browns on all sides. You want it golden all over but not overcooked.
3. Dump chicken into a side bowl and place sliced peppers in the same pot you cooked the chicken in. Cook for a very short amount of time (about a half a minute), stirring, then add green onions and yellow onion and cook a minute or two more. Onions cook FAST so stir and watch them carefully. You don’t want to let them get soggy or transparent – they’ll continue to cook once they’re simmering in the sauce and you want them (and the peppers) to be crisp or firm.
4. Return cooked chicken to the pot with the veg. Pour in desired amount of sauce. Lower heat to ‘low’ and simmer, uncovered, for a few minutes.
5. Add peanuts to the pot shortly before serving (so they don't get mushy) and stir into the sauce and chicken/veg mixture.
Spoon over (or beside) a fragrant thai jasmine rice. The more authentic the rice (I purchase rice imported from Thailand), the better the experience!
Serving Size: Makes approximately 6 (six) one-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MISTERTOAD.
Green onions, finely chopped.
Boneless, skinless chicken breasts (allow one breast per person). Two breasts won’t seem like a lot, but remember – even with five really small breasts, our family of four always has leftovers! Plus, you can always have a salad with it. Or a scoop of real, vanilla bean ice cream served with a mandarin orange slice . . .
One half of a small or medium yellow onion, chopped or sliced into bigger pieces (you can use a sweet onion but once sautéed, they both taste sweet)
One third to one fourth of a fresh red bell pepper and the same amount of a yellow pepper. I slice them longways, into strips.
Grocery store brand ‘unsalted, dry-roasted peanuts’ (there’s so much salt in the sauce, you’ll never know they aren’t salted)
Sesame seeds, for a garnish (optional).
1. Rinse and pull the (thawed) chicken. Discard any gristle, but there’s typically very little – don’t get overzealous with every little bit of toughness that you think you feel – most tendons and etc. get cooked tender and won't be noticed.
2. Cook chicken in a medium or small pot on the stovetop on high heat, stirring frequently so that it browns on all sides. You want it golden all over but not overcooked.
3. Dump chicken into a side bowl and place sliced peppers in the same pot you cooked the chicken in. Cook for a very short amount of time (about a half a minute), stirring, then add green onions and yellow onion and cook a minute or two more. Onions cook FAST so stir and watch them carefully. You don’t want to let them get soggy or transparent – they’ll continue to cook once they’re simmering in the sauce and you want them (and the peppers) to be crisp or firm.
4. Return cooked chicken to the pot with the veg. Pour in desired amount of sauce. Lower heat to ‘low’ and simmer, uncovered, for a few minutes.
5. Add peanuts to the pot shortly before serving (so they don't get mushy) and stir into the sauce and chicken/veg mixture.
Spoon over (or beside) a fragrant thai jasmine rice. The more authentic the rice (I purchase rice imported from Thailand), the better the experience!
Serving Size: Makes approximately 6 (six) one-cup servings
Number of Servings: 6
Recipe submitted by SparkPeople user MISTERTOAD.
Nutritional Info Amount Per Serving
- Calories: 603.1
- Total Fat: 29.1 g
- Cholesterol: 112.0 mg
- Sodium: 2,328.7 mg
- Total Carbs: 32.2 g
- Dietary Fiber: 2.1 g
- Protein: 50.9 g
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