Thai Italian Fusion

April 12, 2020April 12, 2020 evanesqThai Italian Fusion 0 Comment
  • 6 chicken breasts, cut into bite sized pieces
  • 1/2 c flour
  • 5 eggs, beaten
  • salt & pepper
  • Oil for Frying
  • 2 tbsp margarine
  • hot peppers
  • 2 cans Cream of Coconut
  • 1 1/2 c Marinara
  • 2 cups broccoli florettes
  • Chopped Peanuts
  • Chopped Cilantro
  • 3 cups water
  • 2 cups Jasmine Rice
  • 1 tsp margarine
  • pinch of salt
  1. Heat a frying pan with about 1/2″ of oil until the oil shimmers.
  2. Add salt and pepper to the flour and stir well.
  3. Dredge the chicken in the flour, and then one by one, dip in the egg, and place in the frying pan.  Turn over each piece as the sides start to brown.  Then drain on cardboard or paper towel.
  4. Add water and rice to a separate pot.  Add margarine and salt.  Cover and bring to a boil, then turn the heat to low, and allow to sit cooking for 11 minutes.
  5. Heat a wok or short pot over medium heat, melt margarine and add hot peppers.  Allow to cook for 2-3 minutes.
  6. Add Cream of Coconut and heat until more translucent.  Then add marinara and stir well.
  7. Bring wok to a hard simmer, and add chicken and cover.
  8. Check the time for the Rice!  Turn off heat and leave covered when done.
  9. Steam Broccoli in a covered bowl with a little water in the microwave.
  10. Add Broccoli and chopped Peanuts (hold back a little bit) into the wok and stir well.  Take off the heat and set aside.
  11. Fluff Rice with a fork, transfer chicken to a serving bowl.  Sprinkle chicken with remaining Peanuts and the Cilantro and serve.