eastern essentials: asian chicken thingy

Name: Eastern Essentials: Asian Chicken Thingy
Prep time: 4 h
Cook time: 20 min
Yield: 3
Cuisine: Asian
Ingredients: ## PLAN/PURCHASE; chicken, white or dark, boneless, skinless; ## MARINADE/SAUCE; 4 tablespoon(s) coconut cream; 2 tablespoon(s) tamari sauce, or liquid aminos; 2 tablespoon(s) coconut sugar; 2 tablespoon(s) lime juice; 2 tablespoon(s) fish sauce; 2 teaspoon(s) sriracha sauce; 1/2 teaspoon(s) dried basil; 1/2 teaspoon(s) cumin powder; 1/4 teaspoon(s) ginger powder; 1/4 teaspoon(s) garlic powder; 1/4 teaspoon(s) turmeric powder; ## SERVING SUGGESTIONS; steamed rice or noodles; peanut sauce; sour cream; crushed peanuts, sprinkled on top; small asian side salad

16 Pinches 17 Photos

Andy Anderson !

Wichita, KS

Updated on Feb 6, 2021

Like the name? Let me explain how that came about… Sometimes, just to mix it up, we each write down what we would like for the evening meal on a piece of paper and throw them into a bowl. And when I pulled out the paper it had Asian Chicken Thingy. Well, that explains it all. Anyway, this is my version of “Asian Chicken Thingy.” Chicken lovingly marinated in a creamy spicy coconut sauce and served over steamed rice. There were no leftovers. So, you ready… Let’s get into the kitchen.

Rate

prep time 4 Hr

cook time 20 Min

method Bake

yield 3 - 4

Ingredients

PLAN/PURCHASE
chicken, white or dark, boneless, skinless
MARINADE/SAUCE
4 tablespoons coconut cream
2 tablespoons tamari sauce, or liquid aminos
2 tablespoons coconut sugar
2 tablespoons lime juice
2 tablespoons fish sauce
2 teaspoons sriracha sauce
1/2 teaspoon dried basil
1/2 teaspoon cumin powder
1/4 teaspoon ginger powder
1/4 teaspoon garlic powder
1/4 teaspoon turmeric powder
SERVING SUGGESTIONS
steamed rice or noodles
peanut sauce
sour cream
crushed peanuts, sprinkled on top
small asian side salad

How To Make eastern essentials: asian chicken thingy

Step 1

PREP/PREPARE

Step 2

You will need an ovenproof skillet, or other container (baking dish, etc.) to make this recipe. I like the container to be large enough to have the chicken in a single layer and all crowded together.
Step 3

No fish sauce? No worries, you can sub an equal amount of tamari, liquid aminos, or oyster sauce. In addition, you could always boil a sheet of dry seaweed and use the liquid. No coconut sugar? Sub an equal amount of brown sugar. No Sriracha sauce? Sub some hot chili sauce, or maybe a few drops of hot sauce. Or, maybe some regular chili sauce with a drop or two of hot sauce.
Step 4

Gather your ingredients (mise en place).
Step 5

Place all of the marinade ingredients into a mixing bowl and whisk until combined.
Step 6

Cut the chicken into bite size pieces.
Step 7

Add them to the marinade and toss to thoroughly coat.
Step 8

Cover and place into the fridge for 3 – 4 hours.
Step 9

Do not skip this step… Those few hours in the fridge really make a difference in the flavor of the chicken.
Step 10

Place a rack in the lower position and preheat the oven to 350f (175c).
Step 11

Add the chicken, including all of the marinade/sauce, into a baking dish or ovenproof skillet.
Step 12

Place, uncovered, into the preheated oven.
Step 13

Bake until chicken begins to brown, and the internal temperature reaches 165f (73c), about 20 – 25 minutes.
Step 14

PLATE/PRESENT
Step 15

Serve nice and warm, using some of the above suggestions. Enjoy.
Step 16

Keep the faith, and keep cooking.
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