I think my recipe picker is off. To be honest, we usually like 95% of the meals that I make. Maybe they aren’t all home runs, but they are at least good enough to eat – and good enough to eat the leftovers for lunch the next day. But it seems like with the last few choices for Cookbook of the Month, each book has had one of the four recipes that is not-so-great. This is the not-so-great recipe from this book.
Really, it basically tastes like it looks – very bland. And when I think of Thai food, the last thing that comes to mind is bland. And I was so disappointed, because I actually made the full recipe (I usually half recipes since I’m only cooking for 2), and now I have a ton of leftovers. I didn’t really enjoy this meal the first time around, so I’m having a hard time tolerating it the second and third times around. I even tripled the chili sauce from the original recipe, but no such luck. I also added the peanuts – and they only added marginally to the flavor.
I guess they all can’t be winners!
Recipe rating: 2.25 out of 5
Corrie’s Thai-Style Chicken and Veggies
slightly adapted from The Deen Family Cookbook
3 tablespoons olive oil
1 medium yellow onion, chopped
1 1/2 pounds boneless, skinless chicken breasts, cut crosswise into strips
salt and pepper
2 cups chicken broth
1 cup unsweetened coconut milk
1 cup broccoli florets
8 ears canned baby corn, cut in half crosswise
1/2 cup drained canned sliced bamboo shoots
3 tablespoons sweet chili sauce
1 tablespoon Asian fish sauce
juice of 1/2 lime
1 tablespoon cornstarch
cooked rice, for serving
chopped peanuts (optional)
In a medium saucepan, warm the olive oil over medium heat. Add the onion and cook until translucent, 3 to 5 minutes. Add the chicken, season with salt and pepper, and cook until chicken is done. Remove chicken and reserve.
In the same pan, combine the broth, coconut milk, broccoli, baby corn, bamboo shoots, chili sauce, fish sauce and lime juice. Boil gently until the broccoli is crisp tender.
In a small cup, combine the cornstarch with 1 tablespoon water and stir until smooth. Add the cornstarch mixture to the pan and let boil, stirring, until slightly thickened, about 1 minute. Add the chicken back in and simmer until heated through.
Serve over rice and sprinkle chopped peanuts on top, if desired.