Relaxed mood food is prodigiously exceptional on a lovely summer Sunday and Asian fare is ideal for those days when comfort food meets culinary ambition.
As much as I’d love to bake you a tiered cake or impress you with a vanilla cream napoleon, I’m currently hooked into the tele bingeing on Austinian romantic comedies and sipping on mulled apple cider, carefree as a cat, wishing for the sound of rain on a hit tin roof!
I’m loving this sweet and spicy stir fry with hints of heat melting in every bite. A cook’s treat all for you!
- 1 chicken breast
- 1/2 cup bazmati rice
- 1/2 cup frozen peas
- 1/4 cup Thai Sweet Chili Sauce
- 2 tablespoons Extra Virgin Olive Oil
- 2 tablespoons butter
- 1 tablespoon soy sauce
- 1 carrot, peeled and diced
- 1 small yellow onion, diced
- 1 (2oz) jar pimientos, drained
- 1 small garlic clove, minced
- 1 teaspoon cilantro, julienned, for sprinkling
- 1 teaspoon Thai Sweet Chili Sauce, for drizzling
- Preheat the oven to 350°. Wash and dry the chicken breast, butterflying if the chicken is too thick. Generously season with sea salt and fresh cracked black pepper. Coat with EVOO. Roast at 350° for 30 minutes until cooked through.
- Meanwhile, in a medium saucepan, bring 1 cup of water to a boil over medium heat. Add 1 tablespoon butter, a pinch of salt and the bazmati rice. Reduce the heat, cover and cook for 20 minutes until the rice is flaky!
- In a saute pan, heat 1 tablespoon of butter and 1 tablespoon EVOO until melted. Sweat the carrot, onion, and garlic until softened. Next, add the peas and the drained pimientos. Finally add the soy and Thai sweet chili sauce, stirring to combine.
- Let's assemble the troops shall we! Add the sauce to the rice, mixing until well combined. Dice the chicken into small cubes, add them to the stir fry, taste for sauce and seasoning. Drizzle with fresh Thai Sweet Chili Sauce, sprinkle with cilantro and serve warm!
- Wonderful for leftovers, this recipe yields a generous dinner-sized portion or 3 small appetizer plates for munching!