Let’s hear it for a quick dinner recipe that doesn’t require marinating the meat ahead of time! My husband and I often make stir-fries using his mom’s recipes for quick weeknight meals. They are great, but sometimes we pull the chicken out of the freezer and forget to marinate it in the morning for it to be ready for dinner.
Luckily, I came across a recipe in Soup Addict’s blog. It solves the problem of not having time to marinade something, but still wanting something tasty and worthy of rice or noodles.
Here is her recipe that I followed almost perfectly: http://soupaddict.com/2012/02/thai-chicken-with-rice-noodles/
Start by deciding if you want rice or noodles. Both would work really well with this recipe, but obviously noodles are faster. Start the water for the noodles, or plug in that rice machine! Then, cut up the chicken (thighs) into chunks and add in sliced shallots. (I think regular onions would work to, if that’s what you have on hand.) Season the chicken with some salt and pepper.
Next, prepare the sauce: brown sugar, water, rice vinegar, garlic, peppers, and ginger. I also cut up the cilantro at this step. We left out the curry paste and fish sauce. I thought I added hoisin, as the recipe dictated, but I added oyster sauce instead. It still tasted yummy. We used the serrano pepper, but for our two-star palates it was still a bit spicy, so next time we might just add a few red pepper flakes for our heat instead.
After the chicken is mostly cooked, add the sauce:
You’re supposed to add the cilantro at the end, but I added a little at a time, all the way up until the end.
As the sauce thickens, you can decide whether you want to add some corn starch/water into it. To do this, mix a teaspoon or so of corn starch in a small bowl and add just enough water to dissolve it. Then, stir the whole mixture in. This way, you won’t get clumps, but you’ll still thicken the sauce.
Once it’s thick enough for you and the noodles or rice are done, you’re ready to serve!