Pad Thai Fried Rice & Cilantro Thai Chicken

I think I’ve made this meal 3 times in the last month, because it’s beyond good!  I have a weakness for Thai food, especially Thai food infused with citrus…and then you add some salty peanuts and cilantro on top and I’m sold!

This dish is extremely flavorful with crisp, clean flavors. It’s one of those dishes that are so good you need to stop yourself from hunching over your plate while shoveling it in!

Cook’s Note: This recipe calls for Ponzu (pictured below), which is basically soy sauce infused with citrus juices. I have personally fallen in love with the product and now prefer it over soy sauce. If you don’t have Ponzu on hand or can’t find it at your local grocer (I found mine at Food Lion, and also noticed that my local Target carries it), then you can substitute it for soy sauce. 

If you want to add some veggies to this dish, add some bean sprouts atop the rice after you take the rice off of the heat to steam.

Pad Thai Fried Rice & Cilantro Thai Chicken

 

Ingredients:

2 C Jasmine rice, uncooked
2 T brown sugar
2 T fresh lime juice, plus wedges for serving
3 T Ponzu (*see Cook’s Note above)
1-2 t Sriracha Chili Sauce
2 t vegetable oil
3 green onions, white and green parts, separated and thinly sliced
1 garlic clove, minced
2 large eggs, light beaten
1/2 C fresh cilantro, chopped
1/4 C chopped roasted, salted peanuts

Directions:

Cook the Jasmine rice according to the package, fluff and set aside.

While the rice is cooking make the sauce, whisk together brown sugar, lime juice, Ponzu, and Sriracha Chili Sauce in a small bowl. Set aside.

In a Wok or deep, large skillet (like this one), heat oil over medium-high heat. Add the whites of the green onions and garlic and cook, stirring constantly, until fragrant (about 30 seconds).

Add the eggs and cook, scramble until the eggs are almost set (they should still be a little wet), about 30-60 seconds. Transfer egg, onion and garlic mixture to a small bowl.

Next add the fluffed rice, the green parts of the onions, and sauce to the skillet. Cook, tossing/stirring constantly until the rice is well coated with the sauce (about 1-2 minutes). Add the egg mixture and toss to coat, breaking up the eggs gently as you go.

Serve the rice with lime wedges, and topped off with chopped cilantro and peanuts.

Serves 4

Source: A Food, Folks and Fun Original

Cilantro Thai Chicken

Ingredients:

2 garlic cloves, coarsely chopped
1/2 C cilantro
2 T soy sauce or Ponzu (*see Cook’s Note above)
1 T toasted sesame oil

4 boneless skinless chicken breasts, or 8-10 boneless skinless chicken tenders

Directions:

To make the marinade place the garlic, cilantro, soy sauce or Ponzu, and sesame oil in a food processor and process until smooth.

Pour marinade over chicken breast and let flavors sink in for 30-60 minutes in the refrigerator.

Prepare your grill or broiler. Cook until temperature registers 165F on the meat thermometer. Let the chicken breasts rest for 5 minutes before serving, this prevents the meat from drying up.

Serves 4

Source: adapted from Artsy-Foodie