"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Thai Chicken Recipe

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This recipe for Thai Chicken, by , is from The Hunter Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Peggy Hunter
Added: Thursday, August 24, 2006


1/2 cup rice wine vinegar
1 teaspoon minced fresh ginger
1/2 cup sugar
2 tablespoons extra virgin olive oil
1/2 cup golden raisins
1 pound chicken, cut into 1/2-inch strips
1 clove garlic, chopped
Freshly cooked rice OR rice noodles
1/2 teaspoon salt
Stir fry (snap peas, carrots, bell peppers)
1 teaspoon hot red pepper flakes

Combine vinegar, sugar, raisins, garlic, salt, pepper flakes, ginger, and oil in a saucepan and bring to a boil over high heat. Reduce heat and simmer until raisins are soft, about 15 to 20 minutes. Remove from heat and cool. Transfer mixture to food processor (or blender) and mix until smooth, adding water if too thick. Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry (snap peas, carrot slivers, bell peppers) until golden brown, about 3 minutes. (I cook chicken and stir-fry in separate pans and combine the two when sauce is added). Add enough sauce to coat chicken slices. Simmer about 2 minutes. Server over rice (or w/noodles) with remaining sauce on the side.




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