two skinny jenkins


090603 – Thai chicken
090603, 9:19 pm
Filed under: DINNER | Tags: , , , ,

Thai Chicken

Guest cook in the kitchen tonight – Joe Jenkins!  (Just kidding, Joe)

1 lb chicken breasts
1 tablespoon cornstarch
2 tablespoon oyster sauce (we use the vegetarian oyster sauce)
1 can  coconut milk
2 teaspoons curry powder
1 tablespoon sugar
3 tablespoons peanut butter or Harris Teeter thai peanut sauce
bag of baby spinach
1/2 a red bell pepper, diced
handful peanuts


Cut the chicken into bite sized cubes. Mix 1/2 tablespoon oyster sauce with the corn starch and a little bit of water. Pour the mixture on the chicken and let sit for a few minutes.

Meanwhile pour about half the can of coconut milk into a skillet and mix together with the curry powder. Heat over med-low heat until it starts to simmer. Add the chicken into the sauce and let it cook for 3 or 4 minutes.

In a bowl, mix the coconut milk the rest of the oyster sauce, the sugar, and peanut butter. I had some extra Harris Teeter brand Thai peanut sauce from a previous meal so I added that in too.  Pour the concoction into the pan. Cook together with the chicken for about 8 minutes or until the chicken is cooked all the way through. Add in the spinach until it wilts. Serve with rice and garnish with red pepper and peanuts.



090511 – Thai Peanut Curry Chicken
090511, 9:51 pm
Filed under: DINNER | Tags: , , ,

Thai Peanut Curry ChickenBusy day in the jenkins kitchen.  the Anadama bread nearly took up my whole day! I mixed in some chili galic sauce with my chicken, and it was so good, i would have added it to the pot from the beginging.

  • 1 lb boneless, skinless chicken breasts
  • 1 T corn starch
  • 1 T oyster sauce (from an Asian grocery store)
  • 1 can unsweetened coconut milk (reduced fat is okay)
  • 1-1/2 to 2 t curry powder
  • 3 T oyster sauce
  • 3 T sugar
  • 1/4 C peanut butter
  • 1 T lime zest
  • 7 ounces fresh spinach
  • 1/2 C finely diced red bell pepper
  • 1/2 C finely diced onions
  1. Trim excess fat from meat and cut into thin strips or small chunks as appropriate. Whisk the cornstarch with the half-tablespoon of fish sauce and pour over meat. Toss lightly to coat. Set aside for 10 to 15 minutes.
  2. Pour about 1/2 cup of the coconut milk into a medium sized saucepan and bring to a simmer over medium-low heat. Whisk the curry paste into the simmering coconut milk and blend until smooth. Add the meat and continue to simmer gently.
  3. In a separate bowl, whisk together the remaining coconut milk, fish sauce, sugar and peanut butter. Add this mixture to the pan, along with the lime zest. Simmer gently for about 5 to 7 minutes to blend the flavors and cook the meat through. Taste for heat and add more curry paste if desired.
  4. Add the spinach leaves, a handful at a time, and stir in to wilt in the hot liquid. Serve immediately, topping with the red bell pepper and onions. Serves 4.