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eastern essentials: asian chicken thingy

Recipe by
Andy Anderson !
Wichita, KS

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.

yield 3 - 4
prep time 4 Hr
cook time 20 Min
method Bake

Ingredients For eastern essentials: asian chicken thingy

  • PLAN/PURCHASE
  • chicken, white or dark, boneless, skinless
  • MARINADE/SAUCE
  • 4 Tbsp
    coconut cream
  • 2 Tbsp
    tamari sauce, or liquid aminos
  • 2 Tbsp
    coconut sugar
  • 2 Tbsp
    lime juice
  • 2 Tbsp
    fish sauce
  • 2 tsp
    sriracha sauce
  • 1/2 tsp
    dried basil
  • 1/2 tsp
    cumin powder
  • 1/4 tsp
    ginger powder
  • 1/4 tsp
    garlic powder
  • 1/4 tsp
    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

  • 1
    PREP/PREPARE
  • 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.
  • 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.
  • 4
    Gather your ingredients (mise en place).
  • 5
    Place all of the marinade ingredients into a mixing bowl and whisk until combined.
  • 6
    Cut the chicken into bite size pieces.
  • 7
    Add them to the marinade and toss to thoroughly coat.
  • 8
    Cover and place into the fridge for 3 – 4 hours.
  • 9
    Do not skip this step… Those few hours in the fridge really make a difference in the flavor of the chicken.
  • 10
    Place a rack in the lower position and preheat the oven to 350f (175c).
  • 11
    Add the chicken, including all of the marinade/sauce, into a baking dish or ovenproof skillet.
  • 12
    Place, uncovered, into the preheated oven.
  • 13
    Bake until chicken begins to brown, and the internal temperature reaches 165f (73c), about 20 – 25 minutes.
  • 14
    PLATE/PRESENT
  • So Yummy
    15
    Serve nice and warm, using some of the above suggestions. Enjoy.
  • Stud Muffin
    16
    Keep the faith, and keep cooking.

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