July 9

Thai-Style Chicken Fried Rice

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• Thai-Style Chicken Fried Rice [View Recipe]

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  Ingredients

  • 3/4 pound chicken
  • 2 tablespoons lime juice
  • 1 tablespoon oil
  • 4 cloves garlic (divided, 2 peeled and crushed)
  • black pepper
  • fish sauce
  • 1 medium shallot
  • 1/2 large bell pepper
  • 1 medium chile pepper
  • 6 medium scallions (rinsed)
  • 2 tablespoons fish sauce
  • 1 tablespoon soy sauce
  • 2 tablespoons rice vinegar
  • 1.5 tablespoons brown sugar (firmly packed)
  • 1/2 cup peanuts
  • 1 tablespoon oil
  • 1 tablespoon ginger (minced)
  • 2.5 cups rice
  • 2 cups bean sprouts (picked over and rinsed)
  • 1 lime (cut into wedges)
  • 2 tablespoons thai basil (washed and dried)

  Instructions

  We start by pre-heating the oven to 350 degrees. Then we quickly marinate the chicken. In a resealable plastic bag, we combine the lime juice, olive oil, the crushed garlic cloves, freshly ground black pepper and a splash of fish sauce. We add the chicken cutlets and let marinate at room temperature for 15 minutes. We then wash our hands well and begin prepping the ingredients. We mince the rest of our garlic, our shallot and green pepper, yielding 1 tablespoon, 2 tablespoons and 3/4 cup respectively. We also slice our chile pepper and scallions and put them in separate prep bowls. We mix the fish sauce, soy sauce, rice vinegar, and brown sugar in a medium bowl for the sauce. Then we put the frozen peanuts on a foil-lined cookie sheet and bake for 3 minutes. When done, we remove to cool. We also have the bean sprouts and ginger in separate bowls.

  We turn on our gas grill and when the chicken has marinated for 15-30 minutes, we pat them dry and place on a hot, oiled, grill. We wash our hands well again, and grill the chicken for a few minutes a side. We want the chicken to be just cooked through.

  Meanwhile, we heat the oil in a large pot over medium heat. We add the shallots, garlic, and ginger and stir-fry for a minute. Then we add the green pepper and stir for another minute. We add the rice, breaking up the lumps, and stir for a minute. We add the sauce, scallions, and sprouts and stir for another couple of minutes. We turn off the heat, add a squeeze of lime and the thai basil and swerve sprinkled with the peanuts and chile pepper.

  We slice the chicken and serve it on top of the stir-fried rice.