Thai Chicken

This recipe is from She Simmers via The Crepes of Wrath. I’ve been really busy with school and overall just burnt out lately, so cooking is more of a nuisance than a treat for me. Therefore, I’ve been eating poorly and surviving on Lean Pockets and cereal, which is not good at all. When I read this recipe, I realized I had all the ingredients already and it was so simple that I pretty much had no excuse not to make it. So I did—and it was good!

Khao Na Gai or Thai Chicken in Brown Sauce Over Rice

2 6-ounce boneless, skinless chicken breasts, cut into bite sized pieces
2 tablespoons vegetable oil
4 tablespoons oyster sauce
4 tablespoons soy sauce
4 tablespoons Chinese rice wine
2 tablespoons cornstarch
2 teaspoons garlic powder
2 teaspoons sesame oil
1/2 cup water
ground black pepper, to taste
2 cups cooked rice, for serving

1. Mix all the ingredients, except the chicken and vegetable oil, together in a bowl. Begin to cook your rice according to instructions.

This is everything but the water. Looks tasty, right? Haha. It will be, I promise!

All mixed up and ready to go!

2. Heat the vegetable oil over medium heat in a medium nonstick pan or wok. Saute the chicken until almost cooked through.

Pour the sauce mixture into the skillet and stir. Continue to cook until the chicken is completely cooked and the sauce has thickened. If the sauce is too thick, add a little more water, a tablespoon at a time.

3. Pour the warm chicken and its sauce over steamed rice.

This is a really hearty, savory dish with a nice garlicky kick. It’s super filling, too! I wouldn’t suggest going out and buying all the ingredients (if you don’t already have them) unless you intend to do a lot of Asian-inspired cuisine, but if you love Oriental dishes, go for it! This dish was super easy to make and really satisfying. Enjoy!