I served it over rice with a side salad of coleslaw. I always put some chopped up veggies in my rice and when I went to the frig yesterday the veggie bin looked pretty sad. No celery, carrots all gone, lettuce ew not in rice, cabbage nope don't think so. So in the end all I had to throw into the rice was a chopped up tomato and some chopped onion, some garlic and a little ginger. I always cook my rice in chicken stock to give it some flavor.
Here is the chicken recipe, try it and see if you like it. Sorry no picture, never thought of it and it is all gone now.
THAI HONEY PEANUT CHICKEN
1 lb. chicken cut in cubes
1/4 cup soy sauce
1 - 2 Tbs. honey
1 Tbs. lime juice
1 tsp. garlic (yah right like I measure my garlic)
1 Tbs. peanut butter (I used crunchy because that is what I had)
1/2 tsp. curry powder (didn't have, threw in a bunch of chili con limon powder)
1 tsp. sriracha (optional) (don't have so didn't use)
Mix ingredients and marinate chicken in the marinade for 2 to 3 hrs.
The recipe says to cook the chicken in the sauce for 7 to 8 minutes or until cooked. I like to make sure my chicken is cooked well so I drained it and cooked it and then added the sauce back in and reduced it until it was the consistency I wanted. I pretty much doubled more or less the marinade ingredients as I like lots of sauce for my rice.
It says you can add pre -cooked veggies if you want and heat through. I didn't.
Serve topped with sesame seeds.
Thicken sauce if desired with cornstarch. (I just reduced it).
By now I am sure that you have figured out that I pretty much don't measure a lot and kind of fly by the seat of my pants when cooking. When baking I do use measuring units.
Anyway even with my additions, deletions and substitutions it was pretty good. Not sure how it would taste with the actual ingredients; but try it and see.
On our scale of "keep recipe/make it again" it was a keeper.
