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Thai Pistachio Chicken Crispy Recipe

Ingredients

1 tablespoon vegetable oil

5 skinless, boneless chicken breast halves

3 cloves garlic, minced

1 large orange, zested

2 tablespoons fish sauce

1 tablespoon vegetable oil

1/4 cup heavy cream

2 tablespoons stir-fry sauce

2 tablespoons heavy cream, very thick

1 tablespoon fish sauce

1 egg, beaten

1 (7 ounce) can tomato sauce with green chile

1 tablespoon chopped fresh ginger root

2 tablespoons chopped fresh orange peel

2 teaspoons sesame seeds

1 teaspoon celery seed

1/2 teaspoon cornstarch

Directions

Heat olive oil in a medium nonstick skillet. Saute chicken until browned on both sides, about 5 minutes per side; remove from skillet to platter.

Melt 2 tablespoons garlic in a large skillet. Add chicken, bean pepper, cauliflower and ginger to skillet and steadily stir.

In a large saucepan, combine sauce, oil, heavy cream, rice, mushrooms and chiles; remove from heat. Pour enough of mixture into pan to coat.

Add egg, tomato sauce, vegetable mixture, cream sauce and chicken to pan, stirring. Mix well. Pour chicken mixture over the sauces and heat through.

Comments

Morty writes:

⭐ ⭐ ⭐ ⭐ ⭐

I followed the recipe exactly making no changes and these were amazing! My husband complained when they were all gone. My only warning would be to be careful when grilling over high heat like a BBQ. Also, beware when you put a cooked skewer of this on a stick and pull. It can burn very hot.