Every once in a while I come across a recipe that I will make over and over again. This is that recipe thanks to my friend Rachel, who taught me to make this delightful dish in under 30 minutes from the heart of her very own kitchen.
Born in Sichuan China where food is typically spicy, Rachel prefers to incorporate her own style of subtlety into her recipes. From authentic Chinese cooking to her eclectic creations, everything Rachel cooks is a foodie’s dream meal. Maybe that’s why I look forward to dinner at Rachel’s house. It’s a palatal experience that feels like a gift given to the eater.
The ingredients used in this recipe are some of my favorites – and best of all, they are packed with healthy goodness. From immune-boosting ginger and turmeric, to nutritionally-rich cabbage, and peppercorns packed with antioxidants, this is a meal made for good health.
The key to success with this recipe is using dark meat. Chicken thighs keep the dish moist and tender because of the higher fat content in the flesh. I made the recipe for dinner one evening using chicken breast meat I had on hand and the difference in flavor and texture was significant.
The white meat dries out faster and does not create the liquid needed to keep it moist and juicy. Fair warning, if you are not a huge fan of spicy flavors, be sure to remove the seeds (wearing gloves) and use the chili peppers sparingly.
Although Rachel’s recipe suggests using two peppers, I use only one pepper when I make this dish since Thai chili peppers can pack quite a punch. Feel free to add the second pepper if you you like it hot, and include the seeds if you really like a burst of heat, but I suggest starting out slow. Like all of Rachel’s recipes, this one is simple, healthy, and delightfully delicious!
I hope you enjoy this recipe! If you’ve made it please share it with me by tagging @culinary.butterfly on Instagram or @culinarybutterfly on Pinterest, or by using the hashtag #culinarybutterfly on Facebook
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