Spicy Thai chicken
If you have read the previous post, and shame on you if you haven’t, you will know that I acquired two smoked chickens from the Men of St. Paul’s BBQ leftovers. I may have impugned the men by suggesting that they lost count of how many birds they had on the smoker due to the over-serving of beer. I apologize. I really do apologize. Because had they not lost count, I would not have had the cornucopia of suppers this week for the boys with the bottomless stomachs.
I have made chicken enchiladas, chicken divan, pizza with chicken and, now, spicy Thai chicken. I am shocked that the boys are not sick of chicken, but apparently they are not. It’s all gone. Not a Tupperware container left. I will have cereal for supper.
So, spicy Thai chicken. Not exactly Southern, but I am proud to report that I had every ingredient already at hand. Is it odd that you would have coconut milk, fresh ginger, coriander, cumin and hot chili sauce sitting around? I hope not. By the way, if you think coconut milk is exotic just try it sometime. Noah actually got us hooked on it when he ordered a curry at a local Thai restaurant. It is sort of like using cream, but with emphasis. So I always have a can in the pantry now.
Sadly, my chicken odyssey is over. The only thing left are the carcasses. If I were a proper Southern woman I would make chicken stock. But I will let you in on a little secret. I think making chicken stock is crashingly boring. It takes all day and it’s not that much better than stock you can buy at the Publix. And by the time you purchase the onion, carrots, celery and everything else that goes into a proper chicken stock, it’s cheaper just to buy it. I have never been a member of the Gourmet Society of America, should such an organization exist, so they can’t throw me out.
Spicy Thai Chicken
4 cups leftover chicken, shredded
2 tablespoons oil
1 onion, diced
2 tablespoons garlic, minced
2 teaspoons fresh ginger, minced
1 teaspoon coriander
1 teaspoon cumin
1 tablespoon hot chili sauce
2 tablespoons soy sauce
2 tablespoons peanut butter
1 14-ounce can light coconut milk
1 cup frozen peas
Heat the oil in a skillet. Saute the onion until translucent, then add the garlic and ginger. Saute about 30 seconds and add the coriander, cumin, chili sauce, soy sauce and peanut butter. Stir to dissolve the peanut butter. Add coconut milk and simmer. Taste and add salt if needed. Add the chicken, peas and warm through. Serve with white or brown rice.