March 15, 2009

Chicken and veggies with Thai chili sauce

This is sort of like chicken soup with out the soup. I would usually serve this with rice but we did not have any. That was a good thing because we really are trying to eat less rice and bread and tummy pouch causing foods.

So this dish starts with the same ingredients that I usually buy and the fruiteria. We always buy the same basics and then a few random things. As always, I used my mini-chopper (my favorite kitchen helper) to chop up some onion, red pepper, garlic and jalapeno. I cut up some broccoli, carrots and cauliflower and got all my spices out and ready. I have decided that a major part of my joy of cooking is dependant on preparing all of my foods. It also makes the dishes easier.

This dish was also nice because it was all cooked in 1 pan.

I started by making a little chicken stock. Once that was ready I put it in a bowl to the side and started on the veggies. I sauteed the onion, red pepper, and jalapeno until soft. I then added the chicken and the garlic. I let that cook just for a moment and then added the chicken stock.

After allowing it to cook for a few more minutes I added the carrots. I have really been focusing more on when and how long I let certain veggies cook because I have noticed how much more I enjoy slightly crispy veggies.

In goes in the broccoli and cauliflower. At all sorts of random times I add salt, pepper, Pappy's and and Thai sweet chili sauce. (I love this sauce)

Once everything was cooked it was ready to eat. We pulled all of the food out and left the liquid. After serving up the kids I added some more chili sauce to spice it up.

There was some left overs and it reheated on the stove very easily. We do not have a microwave so we reheat everything on the stove. This reheated very well.

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