Thai Chicken Rissoto

Thai Chicken Rossoto

First of all, this isn't really Thai and it's not really risotto either. But it's sort of inspired by Thai and risotto.

I cook this a lot. It's fast, it's easy, and it's yummy. I usually make it when I'd rather be sitting at the computer instead of cooking. Please note that it's not fancy. You aren't going to impress your date with this one. You basically put everything in a pot and leave it alone.

The portions below are what I use when I'm just cooking for myself.

For the chili sauce use "sriracha" style, although I suppose any Asian chili sauce would work.

1 1/3 cup water 1 tsp sherry 3 tsp soy sauce 1 tsp chili sauce 1 tsp rice vinegar 1 clove pressed garlic 1/4 tsp cumin 1/8 tsp ground ginger

1/8 tsp onion powder 1/2 tsp sugar 1 Tbs chunky peanut butter dash of MSG 1 cubed chicken breast 1/3 cup diced onion 1 dices serrano chili 1/2 cup uncooked calrose rice

There's very little prep for this one. Chop up the chicken in any old manner. I usually use frozen chicken and only let it thaw out half way so it's easy to slice. If you don't like spicy food you might want to leave out the serrano. But the cooking time takes out a lot of the heat, so it's not really that hot.