Wednesday, January 12, 2011

Thai Honey Peanut Chicken and Fried Rice

I am always looking for new ways to serve chicken and rice so I was thrilled to come across this recipe on the Tasty Kitchen portion of The Pioneer Woman. So tasty and easy, with ingredients I already had on hand, this meal was definitely a winner!

Thai Honey Peanut Chicken
serves 3-4

1 lb chicken breast, cut in chunks
1/4 cup soy sauce
2 Tbsp honey
1 Tbsp lime juice
1 large garlic clove, minced
1 Tbsp peanut butter
1/2 tsp curry powder
1 tsp sriracha, or a few drops of tabasco

Mix ingredients and marinate chicken for 2-3 hours.

Cook chicken in the sauce over medium-high heat for 7-8 minutes or until chicken is done.

If the sauce starts to dry up before the chicken is cooked through, turn the heat down to medium so the sauce doesn't burn before the chicken is done.

Sprinkle with sesame seeds (I forgot to do that before I took the picture-doh!) and serve with fried rice.

Fried Rice
serves 3-4

1 cup rice
sesame oil (or canola oil)
4 scallions (green onions), chopped
2 eggs
soy sauce, powdered ginger, and pepper, to taste

Cook the rice and let cool for a few minutes.

Heat the oil in a large skillet over medium-high heat (be conservative if you use sesame oil, it has a strong flavor).

Add the onions and saute for a minute.

Dump in the rice. I do have a way with words, don't I?

Add some soy sauce, ginger and pepper.

Cook and stir for a few minutes until heated through.

Push rice to the side, add eggs and scramble.

Mix scrambled egg into rice, cook and stir for a minute or two more and serve alongside Thai Honey Peanut Chicken.

This recipe is featured in Menu Plan 7



  1. K, now I know what I'm making for supper tonight :) Thanks!

  2. Oooh, yummy! I'll definitely have to try this one!

  3. I love fried rice but never knew how to make it! I have got to try this!

  4. Oh that looks so wonderful. Is it hot and spicy at all? How about that sriracha....just the name of it sounds hot....did you use the whole 1 t? I want to make this!

  5. Jill, I didn't use the sriracha (it is a spicy sauce, you are right). I substituted tabasco and only used a few drops. I wanted to make sure my kids would still eat it and it was perfect, a bit of a kick but still mild enough for them.

  6. This looks great! I may have to try it with tofu!

  7. this looks so tempting.. i love the fried rice..yum!

  8. Oh yeh., putting this one to the to pof the list to make. WOw - what great ideas you give us!

  9. YUM! Yes, we both seem to enjoy the tasty kitchen!

  10. I made this tonight...both of them...and we loved it!! I did go to the store looking for that sauce but when I saw the big bottle in came in I just decided to go without. But yes, it was still all wonderful! Thank you.

  11. Nice. I love cooking. I am following your wonderful blog and would you mind returning the favor?

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    Thank you.


  12. That looks delicious! I'm going to have to try it.

    Thanks for the comment on my blog.

  13. Looks delightful! I will have to print it off and add it to the stash of things "to cook". That's right, I don't have a "to-do" list I have a "to-cook" list.

  14. I don't eat chicken, but that rice looks out of this world! YUM!

  15. Thank you! I made this last night for supper- yummy!!

  16. Oh, we also added some spicy peanut sauce to the chicken while it was cooking. It was a nice little punch! I didn't have sesame seeds so I topped with crushed peanuts. We love Thai inspired food! Teresa