Wednesday, April 9, 2014

Not Authentic, Definitely Inspired, Thai Cuisine.

Often I do not follow recipes to the letter; I want it to be mine and I love to play with my food. Then there are those times when I just don't want to make the full effort. Yeppers, this is one of those times when I like the whole idea, but I'm not going the full route. Being a rogue, it also helps when you don't have all the listed ingredients, so need to make due with what you have.

Thai Glazed Chicken Thighs was the original recipe, but I didn't have any coconut milk nor chicken thighs; instead it was orange juice concentrate and chicken breasts. It didn't exactly come out as a "sweet and sour" dish, more like a "sweet and savory" because of the soy sauce I added as an after thought. I also was going to make a vegetable stir fry as the side dish; there was so much sauce created in the chicken cooking process, that simply cooking the vegetables in the sauce was the sensible thing to do.

...and away we go.

Thai Inspired Chicken


4 pounds boneless, skinless chicken breasts (8 at 1/2 lb. each)
1 (12 oz) container orange juice concentrate, defrosted
1/2 cup honey
2 tsp. ground ginger
4 Thai chiles, stem removed, minced
1 Tbsp. dried, crushed Thai basil
1/4 cup soy sauce



Place chicken into a 4 quart crock pot. 

In a medium mixing bowl, whisk together orange juice, honey, ginger and chiles; pour over chicken. 

Sprinkle basil and soy sauce over contents in crock pot; cover, set on low and cook for four hours.


Remove chicken from crock pot and keep warm.  Place four cups of cut up vegetables into crock pot, set on high and cook for 15 minutes.  Serve as side dish with the chicken.

 Makes 8 servings.

Mary Cokenour

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