Tuesday, October 26, 2010

Sweet Chili Chicken Fried Rice.

This is what I usually do with leftover cooked chicken. It's easy, fast, comforting and of course very tasty!
I think the first time I made this was when I lived in Whistler, one of my roomates had a bottle of sweet thai chili sauce in the fridge and I tried it in a stir fry, to make a change (because when I lived out west I used to eat A LOT of stir fry...), and I became hooked. That sauce makes this dish! Without it it's just another chicken fried rice. So next time you're in the asian food aisle at the grocery store, pick up a bottle you wont regret it! It's really good on shrimp too, or as a dipping sauce for spring rolls.
So here's one of my favorite chicken stir fry E-V-E-R:

Start by cooking a pot of rice. Then sautee some onions, garlic and celeri in a little bit of olive oil until they get soft. Season with a bit of salt and pepper.
Add the cooked shredded chicken and a good squeeze of sweet thai chili sauce. Then add the rice and a bit of soy sauce and mix it and sautee until all the ingredients are well aquainted. Then at the end, if you wish, throw in some fresh basil or oregano, or even tarragon would be nice. This time it was basil.

As it happens, this is the last dish I made with my fresh basil....the plant is dead...the sun is not strong enough anymore to help it stay alive, so no more fresh basil...'til next spring...

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