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Bangkok Chicken with Pineapple Rice and Spicy Peanut Sauce

Food Network Canada
YIELDS
4 servings
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Ingredients

For the Bangkok Chicken

2
whole chickens, de-boned and quartered
1
Tbsp Thai red curry paste
Cilantro leaves
Sliced garlic
Sliced ginger
Thai basil
Sea salt

Garnish

8
pieces grilled bok choy
1
cup peanuts, toasted and chopped
¼
bunch Thai basil, chopped

For the Pineapple Rice

1
cup basmati rice
2
cup chicken stock
1
tsp turmeric
Sea salt, to taste
1
cup grilled pineapple chunks
2
Tbsp chopped scallions
1
egg, cooked as a plain omelet and cut into ribbons

Spicy Peanut Sauce

1
oz sesame oil
¼
cup peeled and chopped ginger
¼
cup peeled and chopped garlic
1
pint soy sauce
¼
cup mirin
½
cup plum wine
½
cup rice wine vinegar
½
cup sugar
½
cup honey
1
piece star anise
4
pieces kaffir lime leaves
1
stalk lemongrass, cut into 1-inch pieces
1
red pepper, seeded and diced
1
cup peanut butter
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Directions

Step 1

On a clean work surface, with the chicken skin side up, gently poke a finger under the skin. Place a few leaves of cilantro and Thai basil under skin. Repeat with garlic and ginger. Flip pieces over and rub with Thai curry. Cover and reserve.

Step 2

In a small saucepan bring rice, stock, turmeric and salt to a boil. Lower heat, cover and cook for 15 minutes. Remove from heat. Drain and cool to room temperature. In a large sauté pan over high heat, sauté rice, pineapple, and scallions for 5 minutes. Add egg ribbons. Remove from heat and keep warm.

Step 3

In a large stock pot over high heat, heat sesame oil and add the ginger and garlic. Saute for 2 minutes. Deglaze pot with soy sauce, mirin and plum wine. Add remaining ingredients except peanut butter and bring a boil. Reduce heat to simmer and cook 1 hour. Remove from heat and whisk in peanut butter.

Step 4

Preheat grill. Season chicken with salt and cook until just done, about 6 to 8 minutes per side. Remove and keep warm. In the centre of four large dinner plates, place chicken, 2 pieces grilled bok choy, and drizzle with peanut sauce. Garnish with chopped peanuts and Thai basil.

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