Or maybe it's exactly what you need: light, fast, a little sweet, a little tang on the tongue.
It comes, unadulterated, from Thailand: The Beautiful Cookbook. It's a small-ish recipe, but doubles well.
Thai Chicken with Young Corn
Enough cooked rice for your family (I usually do 2 cups for the five of us)
3 Tablespoons oil
1 lb. boneless chicken breast, cut into bite-sized slices
3 garlic cloves, crushed
1 cup baby corn
1/2 cup sliced mushrooms (straw or otherwise)
2 Tablespoons oyster sauce
2 Tablespoons fish sauce
2 Tablespoons sugar
1/2 teaspoon freshly ground peppercorns
2 green onions, cut into 1-inch pieces (or smaller, if you have fussy buggers)
- Cook rice according to instructions.
- Cut up your chicken and slice your mushrooms.
- Rinse the baby corn. This helps give it a fresher taste
- In a small bowl, mix together oyster sauce, fish sauce, sugar, and peppercorns.
- Heat your wok or skillet to high heat. Add oil.
- Stir-fry chicken and garlic for 2 minutes.
- Add everything else. Stir-fry for two more minutes.
- Serve hot over rice.
Will, who really is starting to develop an appetite: 10
Lucy, who was fighting the flu: 7
Jamie, who is becoming a fussy butt: 8
Ellen, who's not crazy about mushrooms: 10
Paul, who still resents the fact that he wasn't able to go to Thailand because of the red-shirt revolution: 10