Very often, I’ll eat a sample at the grocery store. Very rarely, I will buy the product and cook it up as directed. Last week was the exception. The cooking section at the grocery store was making and sampling chicken made from a jar of Thai Panang Curry, panko bread crumbs and a pork rub. When I tried it, it was the curry flavor I wanted, so I bought the jar, intending to cook it without the breading. When I go home, I discovered seasoned panko breadcrumbs I had previously forgotten about and since they were seasoned, I figured that was enough and I could scrub adding a rub.
This is not the most low-fat recipe, for sure, but the ingredients themselves and prep work are so simple, I can make it after work in 20 minutes.
Panang Chicken with Peas
Great for: quick family dinner
Prep: 5 minutes
Cook: 15-20 minutes
1 Jar Thai Panang Curry(Global Palate or similar)
2-3# Boneless, skinless breasts, split and trimmed (optional: flattened)
1 pack frozen peas (petite preferred, but your choice)
1C Panko bread crumbs (seasoned, or plain. If plain, consider using an Thai rub on the chicken)
1/2C olive oil
- Rub chicken with some of the olive oil and a coat in bread crumbs—I use a pie plate for the bed of crumbs.
- Add about 1/4 C oil to fry pan and heat until hot, on medium high.
- Add each chicken breast as you go and add remaining oil when all breasts are coated.
- Brown chick on on both sides until done (about 5 minutes each side).
- Add Panang Curry and peas.
- Simmer until heated through.
Serve with brown rice.