Saturday, April 20, 2013

Paula Deen's Corrie's Thai-Style Chicken

We had this chicken from Paula Deen's family cookbook the other night, and it was a flop.  This wasn't bad, it just didn't have very much flavor, and we were all disappointed.  I followed the recipe exactly, and I don't know why, but it was super duper bland.  Aaron gave it a 3, and the boys and I gave it a 5.  The calories for 4 servings, per serving with the rice are 471 calories.

Corrie’s Thai-Style Chicken and Veggies

3 T olive oil

1 medium yellow onion, chopped

1 ½ lbs boneless, skinless chicken breasts, cut crosswise into strips

Salt and pepper

2 c chicken broth

1 c unsweetened coconut milk

1 c broccoli florets

8 ears canned baby corn, cut crosswise in half

½ c drained canned sliced bamboo shoots

1 T sweet chili sauce

1 T Asian fish sauce

Juice of ½ lime

1 T cornstarch

Rice for serving

1.       In a medium saucepan, warm the olive oil over medium heat.  Add the onion and cook, stirring occasionally, until softened, 3-5 minutes.  Add the chicken, season with salt and pepper, and cook until just done, 5-7 minutes.  Remove the chicken and reserve.

2.       In the same pan, combine the broth, coconut milk, broccoli, baby corn, bamboo shoots, chili sauce, fish sauce, and lime juice.  Boil gently until the broccoli is just tender, 3-4 minutes.

3.       Meanwhile, in a small cup, combine the cornstarch with 1 T water and stir until smooth.  Add the cornstarch to the pan and let boil, stirring, until slightly thickened, about 1 minute.  Add the chicken and simmer until heated through.  Serve with rice.

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