Chicken Five Blessings & Sticky Rice
Tonight's dinner plan was set off track from the start, really. My plan for tonight (according to my all-knowing and usually fairly set in stone kitchen chalkboard weekly plan) was Thai Basil Chicken. Thai Basil Chicken is typically made with minced chicken, but I wasn't really in the mood for that, so when I went to the butcher this morning I decided to buy boneless skinless chicken thighs instead. I should have known right then that my dinner wasn't going to go as planned. When I began cooking, I started to gather my ingredients (mis en place, if you will) and as I did, I was tempted to grab things not typical to Thai Basil Chicken. As my cooking progressed, I stopped fighting the "plan" and embraced the fact that I was making up something as I went, and it was going to be great. The end result; better than I could have planned. Mid cook I got inspired by a dish that I used to eat out at a Chinese restaurant as a kid. My father (ZT"L) had a lifelong best friend who was a part-owner of a local Chinese restaurant, and we ate there often. The restaurant dishes were served family style, so we always ordered a bunch of dishes to share. This dish was always one of them, and it was called Chicken Five Blessings. I served it up with some sticky sushi rice, and some crisp broiled broccolini. My husband basically threatened me and told me that I better make this dish again soon, so... while the Thai Basil Chicken will have to be another night, I would call this dinner a success.
CHICKEN FIVE BLESSINGS
6 chicken thighs (boneless & skinless)
1/4 C green onions, finely chopped
4 cloves garlic, minced
1/3 C red onion, finely minced
1/3 C cashew pieces (somewhat crushed cashew)
3 Tbsp olive oil
1 Tbsp teriyaki sauce
2 Tbsp soy sauce
1/8 tsp sesame oil
2 Tbsp tsp brown sugar
1 tsp lime juice
4 Tbsp garlic hoisin sauce (I used VH brand, I think Soy Vay also makes one)
3 Tbsp rice vinegar
1/2 tsp salt
In a large skillet, heat 1 Tbsp olive oil on a medium-high
Gently brown the chicken thighs, until browned (not necessarily cooked through)
Remove chicken from the pan, and chop chicken into pieces, add 1 Tbsp oil and return to pan
Cook chicken through until browned on all sides, and fully cooked. Remove from pan, and set aside
Add final Tbsp oil to pan, and cook minced garlic & red onion together until the onion in translucent Add chicken back into the pan
Add teriyaki sauce, soy sauce, sesame oil, brown sugar, lime juice, garlic hoisin sauce, and rice vinegar. Mix thoroughly and allow to cook down.
Add green onion and cashews. Add salt.
Mix and cook through until sauce has thickened.
Serve with Sticky (sushi) rice, and red chili flakes for added heat.