Today’s recipe has significantly less chili than I would normally use. My DS11 is finally starting to show signs of eating spicy food. So, I’m enjoying starting to cook with a bit more chili and spice again. But I’m going slow with the spice level instead of scaring him off.
Marinated Thai-style chicken and Stir Fry Green Vegetable side
My starting ingredients:
- Chicken tenderloins, 750 g
- Fresh lime juice, 3 tablespoons
- Garlic, 3 cloves crushed
- Ginger, 2 teaspoon chopped or grated
- Coriander, 1 tablespoon (I omitted this because the bunch in my fridge was really bad)
- Palm or Brown sugar, 1 tablespoon
- Fish sauce, 2 tablespoon
- Red Chili, chopped (deseeded if you prefer less spicy)
- Oil
You can choose to cut the tenderloins in half lengthwise or marinade them whole. Combine them with the lime juice, garlic, ginger, coriander, sugar, fish sauce and red chilli. Mix well, cover and refrigerate for 3 – 4 hours. You may note that I sliced my garlic, rather than crush it.
Sometimes, I thread the tenderloin on a skewer and BBQ or chargrill for about 3 – 4 minutes each side or until the chicken is cooked.
For tonight, I amended the cooking process and fried the chicken in my wok and pan friend each side for a couple of minutes.
I forgot that the sugar caramelizes, so it got real dark in the wok real quick!
But it was the sign I needed to use the rest of the marinade to make a sauce. I used the liquid only; so as not to scare DS’ palate with too much chili.
Add the marinade to the wok and simmer until about ½ of the liquid has evaporated or the marinade has become a sauce to the consistency you like.
Add the tenderloins back to the wok and toss to get an even coating of the sauce.
My chicken tenderloin dish!
Stir Fry Green Vegetables
I served the chicken tenderloins with some green vegetables.
My starting ingredients:
- Broccolini, one bunch cut into 3-4 cm long stems
- Snow peas, decent handful, topped and tailed
- Ginger, sliced
- Marinade from the chicken, 1 – 2 tablespoon
- Corn Flour, 1 teaspoon
- Water, 2 tablespoon
- Oil
Mix the marinade, corn flour and water together in a small bowl.
Heat some oil in a wok and add the broccolini and ginger. Quickly stir fry or toss for about 3 – 4 minutes.
Add the snow peas and toss for another minute or two.
Add the marinade, corn flour and water. Mix all the ingredients together for another minute or two; or until the vegetables have been cooked to your liking (I prefer mine on the crunchy side).
My Green vegetable side dish!
My dinner!
NOTE: The Tofu side recipe is also posted in this thread, following this post.