Check out a recipe from one of our weekend classes a couple of weeks ago! Chef Matt from Oola Restaurant and Red Dog took our kids on a “culinary adventure” to Thailand with this Asian inspired dish! We bet you can find all of these ingredients right in your pantry!
- 2 c rice of choice
- 1 can coconut milk
- 2 c water
- 1 tsp salt
- 1 1/2 pounds skinless, boneless chicken breasts, cut into 1-inch pieces
- 1/2 cup coarsely chopped shallots
- 2 limes (or kaffir lime leaves)
- 1 small red Thai chili, thinly sliced (or any chili)
- 1 garlic clove, thinly sliced
- 2 teaspoons fish sauce (such as nam pla or nuoc nam)
- 1 teaspoon kosher salt
- 3 tablespoons cooking oil
- ***Many other veggies could be added to this recipe depending on what is available! Carrots, celery, zucchini, bell peppers would all be delicious additions.
- 1/3 cup fresh lime juice
- 2 tablespoons fish sauce
- 2 tablespoons (packed) light brown sugar or other sweetener
- 3 chili peppers (depending on desired spiciness)
- 8 small iceberg lettuce or hearts of romaine leaves
- Cilantro tender leaves and stems
- In a medium-large pot, combine rice, coconut milk, water and salt. Bring to a boil then reduce to heat to low. Simmer for 45 minutes or until rice is done.
- Cut chicken breasts into 1-inch pieces. Mince garlic. Chop onions and any other veggies. Make sauce for the chicken combining lime juice, chili, and oil.
- Heat 2 Tbsp. oil in a large heavy skillet over medium–high heat. Add chicken mixture and sauté, breaking up into small pieces with the back of a spoon, until chicken is starting to turn golden brown and is cooked through, (about 6 minutes.)
- Combine all sauce ingredients in a bowl or jar. Whisk or shake together until well combined.
- To serve: place 2 lettuce leaves on each plate. Top leaves with chicken mixture, dividing evenly. Garnish with cilantro and spoon chili sauce over top.