Tuesday, October 14, 2014
Bangkok chicken with Thai Honey Rice Balls
Bangkok Chicken with Thai Honey Rice Balls
This is a loosely inspired dish from a local restaurant in Southeast Texas. It combines the sweet and spicy tastes found in Thai cuisine with the more traditional Asian staples such as Soy.
Bangkok Chicken is a lively, very flavorful dish that is easy to make.
If you have the luxury of time, try to let the chicken dance with the marinade for a full day. If not, an hour is fine. I prefer to use chicken thighs but if you're a breast man (or woman) that's cool too. Just don't over cook it or it will dry out.
Ok, lets go:
Bangkok Chicken Recipe:
1 Pound boneless chicken thighs or breasts cut into 1 inch cubes
1/4 Cup Soy Sauce
1/4 Cup Thai Sweet Chili Sauce
2 Tbl Spn Olive Oil
1 Tbl Spn Garlic Powder
1 Tbl Spn Minced Ginger
1 Tbl Spn Chili Garlic Sauce
1 Tbl Spn Red Pepper Flakes
Mix well and pour half of the Bangkok Marinade over the chicken and refrigerate for at least an hour.
1/2 Red Bell Pepper
1/2 Cup Baby Carrots
In a skillet or Wok, medium high heat, stir fry the chopped veggies for about 5 minutes. Remove from stove and set aside.
Stir fry the chicken (stir constantly) until done, about 12 minutes. Return the veggies to the skillet and stir fry together for an additional 2 minutes. With the reserved Bangkok Chicken Marinade, drizzle about half it over the chicken and reserve the last 1/4 of the marinade to pour over the rice.
Thai Honey Rice Balls
1 Cup cooked rice - refrigerated
1/4 Cup chives chopped
1/4 cup Soy Sauce
1 Tsp Honey
1 Tsp Red Pepper flakes
1 Tsp Chili Garlic Sauce
2 Cups bread crumbs
Mix all ingredients together and form small balls (about golf ball size) and place on a cooking sheet and refrigerate for 20 minutes or so.
Remove from refrigerator, and roll each rice ball in the bread crumbs and place back on the cooking sheet.
Bake in a 350 oven for 15 minutes or until the rice balls start to turn brown.
Drizzle with the remaining Bangkok Marinade Sauce!