29 December 2010
I have been making this for a while, from the collection of quick chicken dishes with sauces from Cooking Light.
Thai Fish Sauce and Lime Chicken
Brown Rice
Oven Roasted Broccolini
The first time I made it I thought it a bit wimpy. Since then I have spiked it up with a bit of David’s Devil Dust on the chicken along with the salt, and then used both a Sweet Chile Sauce and a Hot and Sweet Chile Sauce.
Recipe calls for four 6 -ounce chicken breasts. Good luck finding those. The smallest Bell & Evans ones I found last week at the store were around 9 ounces each. So I cut the chicken before serving. If you have the time you can buy whole fryers and cut them up yourself and have a “personal” sized breast. But who has that much time?
This time Kathy made her Oven Roasted Broccolini with Balsamic and Oil which went with it perfects, the sweet and spicy and hot flavors all went together.
Kathy has a Bittman recipe for cabbage that she would like to try next time, when we have some fresh ginger.
On 7 April 2008 I made it with Grilled Hearst of Romaine chopped with a Smoky Ranch Dressing and that was very good as well.
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