Sweet & Sour Chicken Black-Eyed Pea

I had seen a pouch of black-eye pea in a pantry, my husband have it very long time. I just thought how to cook it because I never seen this kind of pea in Thailand before. Maybe I could find some recipes on the internet. Then I got more than expected. I started to soak it all and left it overnight.I intended to make it for lunch in the next day. In the next morning, it was boiled in a large pot, adding one teaspoon salt; it took about an hour at the medium-high heat then soaking in cold water and move to a colander bowl. The recipe I got needs some ingredients that I do not have so I had to modify the recipe by using what I have in the pantry and see how the taste would be. I named it Sweet & Sour Chicken Black-Eyed Pea

Ingredients:

8 Ounce Boiled black-eye peas

2 Boneless, skinless chicken breasts (About 1/2 pound)                 

½ Onion, sliced lengthwise.

2 Cloves    Garlic, chopped

½ Cup  Tomato ketchup (8 ounce) mixes with ½ Cup Sweet chili sauce

1 Tbsp Vegetable oil

1 Tbsp Kikkoman soy sauce

1 Tsp Ground black pepper; grinded

2 Tbsp Green onion; cut into small pieces

3 Baby carrots; diced or sliced)

Cooked Spaghetti (as you like) 

Make it:

• Rinse chicken and fermented with Kikkoman sauce, vegetable oil and ground pepper left it at least ten minutes
• Heat oil in a 10-inch skillet over medium-high heat.
• Browned chicken with onion and garlic.
• Add peas, baby carrots and green onions then stir for a minute.
• Add tomato ketchup mix with sweet chili sauce, water or vegetable soup or chicken broth.
• Cover and simmer 7-10 minutes then topped on Spaghetti serve for two.

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THAI SPICY CHICKEN

Servings:          2-3 Servings

Ingredients:

300 g.    Boneless skinless chicken breasts

½ cup    Chili sauce

1 tbsp.   Kikkoman sauce

1 cup     Coconut Milk or Whipping Cream

1 tbsp.   Vegetable Oil

1 tsp.     Sugar

½ cup    Milk/Reduced Fat Milk

1 tbsp.   Garlic, finely chop

½ cup    Onion, finely chop

1 tsp.     Dried Bay leaves (Better if you use 2-3 Fresh Bay leaves)

1 tsp.     Dried Basil leaves, crushed (Better if you use Fresh Basil leaves for decorating on top)

Make it:

• In nonstick skillet, heat oil over medium-high heat place garlic, onion and chicken stir until the chicken meat half-done or until chicken is no longer pink then set aside.
• In saucepan, melt coconut milk 1 min. then scoop out two tablespoons, (Reserve for topping) then add Chili sauce mixed well two minutes, stirring occasionally.
• Add the stir-fried chicken, mixed well, bring to boiled.
• Add milk, Kikkoman sauce, Sugar, Bay and basil leaves stir 2 min or until chicken is done.
• Transfer to a dish, top with the remaining coconut milk. You can serve over rice, for two or three. 

Enjoy!

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Thai Potatoes Chicken Spicy Soup

Yummy!!! 

Beside enjoy eating Creamy Potatoes Chicken Casserole, I and my husband also favor the following menu that I'm gonna share you guys. This recipe is medium spicy and sour. Let’s see.

Serving:           2-3 servings with rice 

Ingredients:

6-8          Small Potatoes; peeled and cut into four pieces

2             Boneless skinless chicken breasts; cut into bite‐size pieces

1 ½ Cup Water (or Chicken broth)

1 Cube    Chicken flavor (Don’t need if you use Chicken broth)

1 Cup      Baby carrot; half cut crosswise then lengthwise

1/4          Onion; cut 0.5-Inch lengthwise

1 Stalk    Green onion; cut into 1/2‐Inch

2 Tbsp.   Tomato sauce

1 Tbsp.   Chili sauce

1 Tbsp.   Vegetable Oil

1 Tbsp.    Lemon juice

1 Tbsp.    Kikkoman sauce (or other Soy bean sauce)

½Tsp.      Fresh Basil leaves (I use dried Basil leaves flake because no Fresh leaves)

1 Tsp.      Sugar

                Salt to taste

Make it:

1. In a 5- to 6-qt saucepan or stockpot boil water, potatoes,  carrot and chicken flavor cube in medium-high heat just half done then transfer from heat set aside.
2. In another a 7-qt saucepan or stockpot, heat oil on medium, add onions and sauté, stirring occasionally, 5 to 7 minutes until tender.
3. then add chicken sauté for 2 more minutes or until the color pink disappear
4. Stir in Tomato sauce and Chili sauce 1 minute or more.
5. Pour all potatoes and carrot boiled into, increase heat to medium-high. Bring to a boil, then reduce heat to a simmer and cook until potatoes and carrot tender uncovered, 5 minutes or more.
6. Season with salt, Kikkoman sauce, sugar, lemon juice, Green onion and Basil leaves stirring and transfer from heat. Serve with rice. (If your prefer more spicy just add red pepper or more Chili sauce)

I sometime served with Cooked Rotini or spiral pasta. My husband like this very much, he drank lot water every time having spicy foods.

Thank you for visiting

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