Spicy Thai Chicken Recipe

As promised in past post here is the recipe for the Spicy Thai Chicken Recipe.  Actually I meant to post this a little while ago but it slipped my mind till we feasted on the succulent beast again last night.

You will need the following: 11/2 to 2lbs of Chicken, 2 Red Peppers, 1 Onion, 4 Green Onions, 1 Clove of Garlic, 2 TSP of Fresh Ginger, 1 Jalapeno, Thai Style Chili Sauce (I use Kikkoman), 2 TBSP Rice Wine Vinegar, Vegetable Oil, Salt and Pepper, Sugar.

Serve this dish with a white rice.  I recommend starting your rice first as this dish takes only 20-30 minutes

Step 1 : Heat Oil in a large size pan.  When warm throw your chicken in and fry for about 5-10 minutes. I make sure that the majority of the chicken is lightly cooked outside and slightly pink inside before moving on to step 2.  Watch closely as you don't want to over cook chicken.  You can use any type of chicken you desire.  On the bone adds a lot more flavor to this recipe.

Step 2:  Add garlic and ginger chopped finely.  Cook for about a minute. 

Step 3: Throw in your chopped Onion, Salt and Pepper, 2 Green Onion, Red Peppers, Jalepeno seeded and finely diced.  

*** Note when chopping the Jalepeno make sure you wear gloves.  Touching the pepper with open soars or rubbing your eyes will really burn***

Step 4:  Stir fry the ingredients for about 4 minutes stirring regularly.

Step 5: In a bowl Mix the Chili sauce (I use one jar of Kikkoman for this dish) about 1 cup and 2 TBSP of Rice Wine Vingear.  Stir for a minute or until well mixed. 

Step 6:  Mix in the pot and reduce heat to a medium. If you find that the sauce is too juicy you can always add a little cornstarch to thicken.  This dish has kick especially with fresh Jalapeno.  If you find that the sauce is too hot you can add some sugar to cool the heat a little.  Serve once the peppers are crispy.  Top with the remaining 2 Green Onions before serving.

Serve with rice 
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