Hi friends! I wanted to take a moment to say hi to my old and new visitors… HI!!! Weeknite Meals is approaching it’s 200th posting, still can’t believe it’s only been a little over 2 years. My pet project of keeping up with recipes, and practice cooking techniques has turned into a place of friendship. I am thrilled with visitors from different parts of the world, it’s amazing how much we can learn, not just about food, but culture and kindness and encouragements in the food blogging community, thank you again for visiting!
Due to the ridiculous gas prices and general sluggish economy, I try hard to grocery shop every other week. Last week we made the mistake of deciding to eat out and buy a bird feeder on Wednesday (we are in a losing battle with the vicious squirrels), the meal was around $20 (which is reasonable), but everyone knows going to Super Target for 1 item, you will end up pushing a whole cart of stuff home… So that’s exactly what happened to us… After that trip I’ve decided to get even more diligent about not eating out during the week, if we stay in the neighborhood, after dinner there’s actually time to take a nice stroll and get some exercise in, surely beats spending $100 on crap we didn’t need in the first place right?
OK, it’s time to share this simple and flavorful recipe. Hubby planted some lemon grass in the backyard for me, their stalks are not as thick as the ones from the market, but they are fragrant, and apparently mosquitoes hate the smell, so we are killing 2 birds with 1 stone here! If you don’t have access to lemon grass, just use some more garlic and herbs of yours choice, I am sure the sauce will turn out yummy anyway!
1.5 Pound Chicken Tender, cut into bite size
1 T Cornstarch
1 T Rice Wine
1 T Cooking Oil
2 t salt
2 T Chopped Lemongrass
2 T Teriyaki Sauce (or Soysauce)
1 T Fish Sauce
1 T Sugar
1 t Hot Pepper Flakes
1 T Chopped Garlic
2 Hot Chili Peppers (seeded)
1 Onion, sliced
20 Thai Basil Leaves
1/2 Cup Coconut Juice
- Marinate the chicken with salt, rice wine and cornstarch
- Combine cooking sauce ingredients in a bowl
- Heat oil in wok, stir fry chicken over medium high heat, until brown.
- Add cooking sauce, stir for another 1 minute.
- Stir in onion, basil and coconut juice, cook for about 2 minutes, turn down heat and simmer for 5 minutes to cook down the sauce. Serve over white rice. Enjoy!
Adapted from “Quick & Easy Vietnamese Home Cooking for everyone”