Bangkok Chicken Stir-Fry

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.

Omni Drops Program – Phase 2 Recipe