Thai Chicken

Thai Chicken

From Ellen's kitchen, with thanks to Pizza, by James McNair

Ingredients for marinating chicken:

• 1/4 cup each finely chopped onion, celery, and carrot
• 3 garlic cloves, minced
• 1 tbs minced shallot
• 2 tsp minced ginger root
• 1 tsp lime zest
• 1 tsp dried red pepper
• 3 sprigs cilantro
• 1 tbs brown sugar
• 1/3 cup soy sauce
• 1/3 cup lime juice
• 2 tbs crunchy peanut butter
• 2 tbs peanut oil
• 5 boned chicken breast halves

Additional ingredients if making into Thai Pizza:

• hot chili oil (optional)
• 1 1/2 cups shredded fontina cheese
• 1/2 cups shredded mozzarella cheese
• 1/4 cup shredded parmesan
• 4 green scallions, thinly sliced
• 1 medium sized carrot, peeled and julienne
• 1 1/2 cups bean sprouts
• 1/2 cup coarsely chopped dry roasted peanuts
• 1/3 cup chopped cilantro

To make the marinade:

• combine onion, celery, carrot, garlic, shallot, ginger, lime zest and juice, chili pepper, cilantro, brown sugar, soy sauce, peanut butter, and peanut oil in Ziploc bag.  Mix thoroughly and add chicken breasts.  Refrigerate at least 8 hours or 2 days.  Return to room temp before baking.

Bake:

• Place chicken and marinade in ovenproof dish, cover with foil, and bake at 350 for 1.5 hours until chicken is tender.  Let chicken cool and shred.  Or, cook in Sous Vide! :)

Pizza:

• If putting on Thai pizza, roll out dough (see recipe), brush over with hot chili oil, top with cheeses, chicken, green onions, carrot, bean sprouts, and peanuts.  Drizzle with more hot oil, if desired.

Bake:

• per oven/bbq instructions.