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[SaitoH]

Chicken stir fry with a peanut satay sauce. Been having it a lot lately. I'll take a picture next time.

;;

 

[B'z-chan]

Spicey Chinese Chicken Noodles:

6 chicken breast tenders (cut up into small 1/2 inch pieces)
peanuts, peanut oil, crushed pepper oil, mixed with some onion (green or white, i usually use green) get it hot enough to where the onions are cooked. Add chicken.
Get soft noodle package from supermarket (raw, quick noodle) I usually dont cook it (dont ask) so i just heat it with the rest and let the oil do the work for a little bit.

Its enought for two people, but if your me you get cabbage and some malt vinigar add some cut fresh bell pepper and some more peanuts and you've got a great Asian Chicken Salad as a second meal for lunch the next day.

Olimario man you've made me proud man. Using the george grill to the fullest. And loosing pounds in the process.

 

[seismologist]

2 Teaspoons Olive Oil
1 cup thinly sliced onion
4 cloves of garlic, minced
1 cup of thinly sliced green bell pepper
1 cup of thinly sliced red bell pepper
1/2 cup drained canned chopped mild green chilies
1 teaspoon ground coriander
1 teaspoon ground cumin
3/4 teaspoon dried oregano
1/2 teaspoon salt
1 1/2 pounds skinless, boneless chicken thighs
1 cup of chicken broth
1/4 cup of water
1 1/2 teaspoons cornstarch
1 tablespoon fresh lime juice.

Steps:

1. In a medium Dutch oven or large saucepan over medium heat, warm oil until hot but not smoking. Add onion and cook for 4 minutes. Add garlic and cook an additional 2 minutes. Stir in bell peppers and green chilies, and cook 5 minutes, or until vegatables are softened.

2. Stir in coriander, cumin, oregano, and salt. Add the chicken and stir to coat. Add the chicken broth and water and bring to a boil. Reduce heat to low, cover, and simmer until the chicken is cooked through, about 20 minutes. With a slotted spoon, transfer 2 chicken thighs to each of 4 shallow bowls.

3. In a small bowl, combine cornstarch and lime juice. Add the cornstarch mixture to the suacepan and stir to combine. Bring to a boil and cook until the sauce has thickened, about 1 minute. Spoon the sauce and vegetables evenly over the chicken.

Serve with sliced baguette bread, with a saucer of Balsamic Vinegar for a dipping sauce.

Thanks for the recipe. I've been eating leftovers for the past few days. It actually tasted better reheated.

I sort of messed up some placed.

1) Chicken didn't get cooked all the way through in the sauce. I had to finish cooking it in the oven.

2) Tried to use flour instead of corn starch and it made the sauce a little lumpy.

Other than that it was good!