"Recipes are meant to be shared"...Ann Thibeault

Sunday, December 13, 2009

Spicy Asian Chicken

I called Moe from work on Friday and asked him to take some boneless chicken breasts out of the freezer.   I wasn't sure what I was going to make with them but was leaning towards Italian or Chinese.   Chinese won out. Something quick and simple.

I used Ken Hom's marinade for his Classic Lemon Chicken, and a sauce made with fresh ginger, garlic, hot garlic chili sauce, a touch of Thai sweet chili sauce, rice wine vinegar  and a little chicken broth.     The chicken was still slightly frozen making it easy to slice it thin.  

The chicken marinated for about 30 minutes and then was quickly sauted in a hot wok in peanut oil.  The chicken was drained and set aside, the wok wiped clean and the sauce made by sauting the garlic and the ginger in a little peanut oil, adding the chili sauces, rice wine vingear and the chicken broth.   Thicken slightly with a little cornstarch mixed with chicken broth.   Simmered for a couple of minutes  and then the chicken was added to the sauce to reheat.  Tossed in some sliced green onions and served over rice.


  1. Ann , that looks mighty tasty...
    I am so hungry right now....I would love a bite!

  2. Oh my goodness, wouldn't we love this. Chinese food is much appreciated here. Beautiful pix with much eye appeal.

  3. Hi Ann, That was quick and simple. and it looks very pretty too!

  4. Ann, this is right up my alley. I love Asian flavors, and your dish looks perfect to me!!

  5. Oh dear, now there you go again --- have me craving your delicious food right after breakfast!

    It's beautiful, I love Asian flavors too and you present the components in such an attractive way. Very, very nice.


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