• Cooking Time: 10
  • Servings: 2
  • Preparation Time: 45


  • 1 1/4 pounds boneless skinless chicken breast, sliced thinly crosswise
  • Spicy Asian dressing (follows)
  • 1 Tablespoon vegetable oil
  • 1/2 cup uncooked rice
  • 1 carrot chopped into matchsticks
  • 1 small cucumber chopped into matchsticks (avoid the seeds.)
  • chopped peanuts, lime, scallion greens for garnish
  • Spicy Asian Dressing
  • Combine in a bowl:
  • 4 thinly sliced scallion whites
  • 2 cloves minced garlic
  • 1/2 cup soy sauce
  • 1/4 cup rice vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon lime juice
  • 1/4 heaping teaspoon red pepper flakes


  • Place chicken and 1/2 Spicy Asian dressing plastic bag and marinate for 30 minutes at room temperature or over night in fridge.
  • Cook rice according to package directions and cover to keep warm.
  • Heat oil in large skillet over medium high heat, and cook chicken, in batches if necessary until done. (Liquid may not cook out, be careful not to overcook.)
  • Top rice with chicken. Have garnishes and dressing at table for people to use as they wish.


Adapted from Everyday Food Magazine. Better, faster, and fresher than take out.

Categories: Dinner  Stove  Thai 

Author Credit: Everyday Food

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