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Thai Chicken Rosotto Recipe

  • 1serving
  • 20minutes

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Source: www.grouprecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates
VitaminsA, B1, B2, H, C, D, E, P
MineralsFluorine, Silicon, Magnesium, Sulfur, Chlorine, Phosphorus, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/3 cup water

  2. 1 tsp sherry

  3. 3 tsp soy sauce

  4. 1 tsp chili sauce

  5. 1 tsp rice vinegar

  6. 1 clove pressed garlic

  7. 1/4 tsp cumin

  8. 1/8 tsp ground ginger

  9. 1/8 tsp onion powder

  10. 1/2 tsp sugar

  11. 1 Tbs chunky peanut butter

  12. 1 cubed chicken breast

  13. 1/3 cup diced onion

  14. 1 dices serrano chili

  15. 1/2 cup uncooked calrose rice

Instructions Jump to Ingredients ↑

  1. MINUTE REST TIME --

  2. Chop up the chicken . I usually use frozen chicken and only let it thaw out half way so it's easy to slice.

  3. If you don't like spicy food you might want to leave out the serrano. But the cooking time takes out a lot of the heat, so it's not really that hot.

  4. In a sauce pan with a tight fitting lid bring the water to a boil.

  5. While it's heating up add all of the other ingredients except for the rice.

  6. Stir it, making sure to break up the peanut butter.

  7. When it's just starting to boil, turn the heat to low, add the rice, stir it up, and put the lid on.

  8. Do NOT forget to turn the heat to low!

  9. Let the pan sit for 15 minutes.

  10. Then turn the heat off, but leave the lid on and let it sit for another 15 minutes.

  11. Don't just cook it for 30 minutes, the sitting part is important.

  12. top it with some minced cilantro and those crunchy chow mien noodles.

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