My daughter ate this meal! I was so shocked I about fell off my chair. Either she was really hungry or she’s finally starting to eat more types of food. I’m guessing she was hungry, but I’ll still take it as a battle won in this weary war.
Spicy Thai Lime Chicken & Rice
Lime and garlic chili sauce bring this dish to life.
1 tablespoon light colored oil
4 to 5 thin sliced chicken breasts (Or pound your own to 1/2” thick)
Freshly cracked black pepper
2 cups snap peas, ends trimmed
1 cup chicken broth
1 tablespoon chili garlic sauce
1 tablespoon brown sugar
2 teaspoons fish sauce
1/4 cup fresh lime juice
1 tablespoon creamy peanut butter
3 tablespoons chopped unsalted roasted peanuts
1 to 2 scallions, chopped
Lime wedges for serving
Rice for serving
1. Season chicken well with salt and pepper. Heat the oil in a large nonstick skillet over medium high. Carefully add the chicken and cook until golden on each side and chicken is cooked. Move chicken to a plate and cover to keep warm.
2. Add snap peas to the skillet and cook for two to three minutes. Add the broth, chili sauce and fish sauce and boil until reduced. About 5 minutes. Move the snap peas to a small bowl and set aside.
3. Stir in lime juice and peanut butter into the skillet and cook for a minute or two. Turn off heat.
4. To plate. Place the rice on a platter. Place chicken on top of rice and spoon sauce over the chicken. Tuck lime wedges into the rice and sprinkle top with peanuts and scallions.
Recipe and photograph by Laura Flowers.