I wanted to make some chicken that would complement the yellow saffron rice I wad making. I didn't feel like grilling it or baking it...a simmer sauce sounded good. So here's what I did....
Butterfly two skinless, boneless chicken breasts. Season with salt and pepper. Place a tablespoon of olive oil in a pan and brown the chicken on both sides.
Add to the pan:
1 cup (give or take) chicken broth
1/2 cup light coconut milk
1 1/2 teaspoons red chili paste
2-3 tablespoons Vidalia onion salad dressing
1 scallion, chopped
1 tablespoon chili garlic sauce
1 tablespoon sesame oil
1 tablespoon hoisin sauce
Simmer (covered) for about 20 minutes. Serve over rice and top with simmer sauce.
Yum!
No comments:
Post a Comment