Thursday, February 20, 2014

Thai Pepper Chicken

We are a big fan of Thai Food. If we plan to go to a restaurant then our first choice would be a good Thai Restaurant. For us the flavors of any Thai food are simple and awesome. And I should not forget to mention about the “Sticky/Jasmine Rice”, which really adds extra flavor to their dishes.

My pantry is always filled up with Jasmine rice, Soy sauce, Fish sauce, Chili sauce, rice vinegar – the basic ingredients you need to make a simple Thai recipe. When I plan to make Red curry I get the necessary ingredients as needed. But there are so many different recipes you can make with just the basic ingredients.

Since I make them often, I hope that I can share as many recipes as possible. They are really easy to make and so I love making them on a weekday morning to pack them for lunch. Today I made the “Pepper chicken” with Jasmine or sticky rice on the side.



1 pound chicken breast
Half red bell pepper
Half yellow bell pepper
Half orange bell pepper
1 medium or half big red onion
2 tablespoon soy sauce
1 tablespoon rice vinegar
2-3 tablespoon pepper powder
½ a teaspoon salt
2 tablespoon sesame/vegetable oil

Wash the bell peppers and wipe them clean. Slice then into thin strips. Also slice the onions and keep them aside.

Wash and cut the chicken into thin bite sized strips. Marinate the chicken with 1 tablespoon of soy sauce and rice for at least 10 minutes. Meanwhile heat the oil in a wok or a pan. When the oil is really hot then add the marinated chicken and sauté them for about 5 minutes.

Now add the salt, sliced onions and the bell peppers and stir them. Cook them on medium flame for another 7 to 10 minutes or until the chicken is cooked thoroughly. The cooking time depends on the size of the chicken strips. When the chicken is cooked completely, add the pepper powder and the remaining 1 tablespoon of soy sauce and mix everything well until all the chicken and the vegetables are coated with the pepper. Adjust the pepper powder according to your spice level.

Switch off the flame and serve with sticky rice or Brown rice or Basmati rice.

-- Sang V 

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