Tuesday, November 22, 2011

Sweet Thai Chili Chicken with Bok Choy and Chinese Eggplant

This last week I was lucky enough to help plan a cooking class for the Dietetics and Nutrition Club.  We had a local chef from a nearby hospital come and teach us his ways!  I can honestly say it was one of the best experiences I've had with food.  The whole experience helped me confirm the fact that I NEED to go to culinary school after college.

One of the members forgot to get a main ingredient for the class which was red curry paste.  The chef quickly changed up the menu and made Sweet Thai chicken with coconut rice, a coconut chicken soup, and for dessert cantaloupe soup with cracked black pepper and a splash of heavy cream!

All of the food was heavenly.  I learned so much and couldn't wait to remake the food at home.  Now that it is officially Thanksgiving break I have sweet amazing TIME to cook!!!

Tonight I made the Sweet Thai Chili Chicken.
Excuse the poor lighting photo.

Sweet Thai Chili Chicken
Ingredients

  • 1 lb Chicken breast cubed
  • 1 finger of Ginger
  • 1 Clove of Garlic
  • 1 Curry Leaf
  • 1Tbs Sesame oil
  • 1Tbs Olive oil
  • 2 Red Thai Chilis chopped
  • Bunch of cilantro
  • 1 Tbs fish sauce
  • 1/2 cup of Sweet Chili Sauce
Preparation

  1. Heat oils in large wok over high heat.
  2. Add ginger and sauté for 1 min then add garlic, curry leaf, and thai chilis.  Sauté until brown.
  3. Add cubed chicken and cook until no pink.
  4. Add sweet chili sauce and fish sauce.
  5. Top with cilantro.


It is delicious and tastes just like the chefs version!!

xoxo,
Rachel