Chicken has chilled in the fridge all day, and is ready to go in the oven. So, I set the oven to broil, and while it was getting up to temperature, I pulled the chicken out of the Pyrex and put it on a foil lined baking sheet.
While I had the chicken broiling, Virginia was getting busy making the peanut-butter sauce that goes with this whole she-bang.
About 5 minutes on each side did the job… but I imagine it’d vary according to how thick you cut the chicken… also, what height you have the oven rack at. I was in the middle oven rack spot.
I went with the chicken on a bed of (short-grain) sticky rice, with cilantro on top and the peanut sauce on the side.
Virginia went with lettuce on the side, as well as the peanut sauce with a bed of sticky rice and cilantro.
Either way, it made a good looking meal…
Notes:
- Cut chicken across grain.
- The peanut sauce makes a TON. Be prepared to make more chicken soon, although Rachel says that it will keep for a month.
- I’d like to try going a bit longer on the broil… but wonder about drying out the chicken… I’d like to have a slightly browned outside on the chicken… I suppose that’s why you’re actually supposed to do it on a grill… on a grill, I bet it’s be kickass, but without the foil it’d be messy.
So I make something similar, and top it with any of the following:
ReplyDeletechopped peanuts or raisins, bananas, red peppers, mango, pears or granny smith apples, cucumer slices....
I'm def. going to have to try this recipe. Mine is a few years old, from Real Simple.
You can steam some broccoli and cook some thai noodles [or spaghetti, if you want]. The toss everything together with the peanut sauce. That's what I do when I don't want to cook.
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