Sim­ple, spicy meal uses few in­gre­di­ents

Calgary Herald - Calgary Herald New Condos - - Weekend Life -

taste the sauce just as it fin­ished re­duc­ing, I tem­po­rar­ily for­got that boil­ing sugar is the cook­ing equiv­a­lent of molten lava and burned my tongue. I tweeted the sad re­sults of my im­pa­tience, likely look­ing for sym­pa­thy. What I got in­stead was some­one ask­ing for the recipe. (It’s even so easy, it can be given in 140 char­ac­ters.)

And then, since I thought I should share it even more widely, I de­cided to do some sleuthing to see if it did have an orig­i­nal some­where other than my own recipe folder. It does. My Sticky Thai Chicken is orig­i­nally a Donna Hay recipe that ap­pears to have been around for almost 10 years. Her method dif­fers from the one I had to cre­ate in the ab­sence of in­struc­tions. And, of course, I had to add garlic be­cause, well, I just have a thing for garlic.

Chile, ginger, lime juice, fish sauce, brown sugar: They’re all things I almost al­ways have on hand in one form another. (Sure, in a pinch, I’ve swapped slices of fresh red chili for a squirt of Sriracha or dol­lop of Sam­bal Olek. And some­times I’ll use ginger paste when the fresh stuff I have has be­come wrinkly and un­rec­og­niz­able; if I’ve for­got­ten the trick of peel­ing it, then wrap­ping tightly and throw­ing in the freezer.) That means, this is one of those recipes that I can pull out of my back pocket after long days or when there doesn’t ap­pear to be the mak­ings of din­ner in the fridge and cup­boards.

With some rice and steamed greens, it’s a com­plete and com­pletely tasty meal.

Sticky Thai Chicken

No fresh red chilies? No prob­lem, just add a bit of chili paste with the garlic. Spice lovers, dou­ble up on the chilies (or triple, if you re­ally want to add some heat). This works just as well with thighs — which Donna Hay’s orig­i­nal recipe calls for — just use two per per­son. For cilantro haters, Thai basil or even a lit­tle bit of chopped mint is nice as a sub­sti­tute. But no herbs are nec­es­sary. 4 bone­less, skin­less chicken breasts

Salt 1 to 2 tbsp (15 to 30 mL) veg­etable oil

1 red chili, sliced thinly

1 tbsp (15 mL) minced ginger 2 cloves garlic, minced 3 tbsp (45 mL) fresh lime juice

Lightly sea­son the chicken with salt.

In a large pan set over medi­umhigh heat, warm the oil un­til it shim­mers, swirling so it coats the en­tire pan. Add the chicken breasts and saute un­til cooked through, turn­ing once. Re­move the chicken from the pan and set aside. Add the chili, ginger and garlic and saute un­til fra­grant, about 1 or 2 min­utes. Pour in the lime juice and fish sauce and scrape up any of the de­li­cious brown bits on the bot­tom of the pan. Let it come to a bit of a bub­ble and then add the brown sugar, stir­ring it un­til dis­solved. Let the sauce cook, stir­ring fre­quently, un­til it re­duces by half and is syrupy. Add the chicken back to the pan and spoon over the sauce un­til it coats the chicken.

Re­move the pan from the heat and serve, spoon­ing over the sauce and sprin­kling with the cilantro. Serves 4.

Gwen­dolyn Richards/Cal­gary Her­ald

Sticky Thai Chicken has a recipe sim­ple enough to tweet. 3 tbsp (45 mL) fish sauce 1/3 cup (80 mL) brown sugar 2 tbsp (30 mL) chopped cilantro, op­tional

Newspapers in English

Newspapers from Canada

© PressReader. All rights reserved.