One thing I can say about all of the food that we’ve been eating is that it’s so flavorful. If you don’t cook with spices, I really challenge you to start. Start with a small amount of spice, like a tsp and then work your way up to more. I almost never measure my spices, I just sprinkle them in. In the case of the chicken dish below, I sprinkled the chicken with the Bangkok Blend from Penzey’s Spice Company until it was well coated and then I even added additional spices after I added in the vegetables. It had a nice kick but wasn’t too spicy for my taste buds.
If you’ve never heard of Penzey’s Spice Company, I highly recommend them. Their prices are great and they offer a great variety of spices and spice blends, like the Bangkok Blend. This isn’t a sponsored post and I’m not getting anything from Penzey’s for this shout out – just a good place to do business with. They have some stores around the country, none here in Vermont though so I order online. Free shipping if you order $30 worth.
What spice could you not live without?
Bangkok Chicken Stir-Fry
4oz Chicken, sliced
2oz Celery, sliced
2oz Onions, sliced
1 garlic clove, minced
Penzey’s Bangkok Blend
1 tsp Fresh Cilantro
1 tsp Fresh Basil
Sprinkle Bangkok Blend on chicken. Cook chicken in a medium skillet until cooked. Splash water into the pan to keep it from sticking. Add in garlic, celery and onions. Add about 1/4 cup of water and saute in the pan for about 5 minutes. Vegetables should be softened. Sprinkle the mixture with additional Bangkok Blend, if you’d like. Mix in cilantro and basil. Remove from heat and serve.
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