Thai-Style Chicken Rice Bowl

Say hello to your not-so-stereotypical healthy Thursday night dinner.

Thai Chicken and Rice

I suppose it doesn't have to Thursday but seeing as it is...Here is something that's way more exciting than the same old chicken and rice with vegetables for dinner.

Thai-Style Chicken Rice Bowl

This is chicken dish that I would make any day of the week. It's full of flavour, healthy clean ingredients, and comes together in a flash. I would even serve this to company it's that tasty.

If you want to speed up the process even more you have the chicken marinating the night before. Then all you have to do when you get home is cook. Really, it's the marinade that takes this dish over the top for me. The lime juice, lemongrass and chili paste are the real stars. And while white wine vinegar may seem a bit unconventional for Thai cooking, the combination with the lime juice makes the chicken nice and tender.

Thai marinated chickenThai-Style Chicken Rice Bowl

Thai-Style Chicken Rice Bowl serves 3

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ingredients:

  • 1 pound skinless, boneless chicken breast, cubed
  • 1 red bell pepper, cut into large chunks
  • 1 cup uncooked rice
  • 6 large brussels sprouts, chopped
  • 3/4 cup chopped leeks (white and light green parts only)
  • pinch of salt and pepper
  • 1/4 cup shelled pod peas
  • 3 tbsp nuts (pistachios, cashews, or hazelnuts)

for the marinade:

  • 1/4 cup white wine vinegar
  • 2 tbsp honey
  • 2 tbsp fresh lime juice
  • 1 tbsp extra-virgin olive oil
  • 1 tsp chili paste (such as sambal oelek)
  • 1 tsp minced garlic
  • 1/4 tsp dried lemongrass

directions:

  1. Combine white wine vinegar, honey, lime juice, olive oil, chili paste, garlic, and lemongrass in a large bowl. Add chicken; cover with saran wrap and marinate in refrigerator for at least 30 minutes.
  2. Toss together zucchini, sprouts, and leeks with a pinch of salt + pepper and drizzle with olive oil. Wrap in foil and place on top shelf of pre-heated barbecue for 8-10 minutes. Be careful not to burn the veggies.
  3. Prepare rice according to directions.
  4. Remove chicken from bowl. If using wooden skewers, prepare them by soaking in water for 10 minutes. If using metal skewers, no prep is necessary. Alternate threading red pepper and chicken cubes onto each skewer until you reach the end. Brush well with marinade.
  5. Grill chicken, turning often so each side browns and has light grill marks, until cooked through, about 10-15 minutes or until chicken juices run clear.
  6. Mix cooked rice with grilled vegetables + peas.
  7. Plate rice, sprinkle with nuts and top with chicken skewers.

Thai-Style Chicken Rice BowlBoring weeknight meal averted!

Biscotti with Lavender & Orange

Seeing as I was a little quiet around here on the blog last week with no recipe to share, I thought I would offer you something sweet to make up for it. Perhaps something that goes well with an afternoon or after-dinner cup of tea or coffee?

Biscotti with Lavender and Orange

Ahh yes. The crunchy Italian cookie...biscotti.

Lavender Orange Biscotti-7.jpg

Twice Baked.

Perfect for dipping.

So crunchy and light.

Biscotti with Lavender and Orange

You'll want to fill your cookie jar with this Italian favourite for a sophisticated treat.

In this recipe I paired dried lavender with fresh orange zest. Lovely lavender is one of my favourite flowers/herbs, and is a unique ingredient to use in baking. The first time I tried lavender was a few years ago in a dessert made of fresh seasonal berries that was topped off with a lavender whipped cream. It was so delicate. I could not believe it when I was told that it was made with real fresh lavender.

Biscotti with Lavender and Orange
Biscotti with Lavender and Orange

I love the smell of the lavender mingly with the orange while the bake in the oven. It fills the house with the smell of cookies and fragrant lavender at the same time.

Now if you've never made biscotti before, fear not, it's not as difficult as you may think. Its actually quite simple.

First mix together the sugar, butter, lavender, orange zest, and vanilla until well blended. Beat in the egg whites, one at a time.

Biscotti with Lavender and Orange

Next you'll combine the flour, baking powder, and salt in a separate bowl. Gradually add this to the sugar mix until blended and stir in the currants.

Biscotti with Lavender and Orange

For the next part you want to shape the dough with lightly floured hands to form a log that's about 10 inches long and 1 inch tall. Flatten the dough and place it on the cookie sheet like you can see I've done here. Now it bakes for a good 30 minutes and cools for 5-10 minutes. So grab a good book and put your feet up while the smells fill your house.

After Baking...

Biscotti with Lavender and Orange

Once the cookie has cooled enough for you to handle it, cut the roll diagonally into 1/2 inch cookies. I find it's best to use a very long serrated knife for this. A good bread knife works well. Now put the biscotti back on the cookie sheet standing upright to bake for a second time.

These are definitely worth the time it takes to make them.

They store very well so feel free to make a double batch.

Biscotti with Lavender and Orange

Lavender Orange Biscotti (makes 12)

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Ingredients:

  • 1/2 cup natural cane sugar
  • 3 tbsp butter
  • 1 tbsp dried lavender
  • zest of 1 orange
  • 1 tsp vanilla
  • 2 egg whites
  • 1 1/2 cups red fife flour
  • 3/4 tsp baking powder
  • 1/8 tsp sea salt
  • 2 tbsp dried currants

Directions:

  1. Preheat oven to 325˚F. Line a baking sheet with parchment paper and set aside.
  2. Beat together sugar, butter, lavender, orange zest, and vanilla until well blended. Beat in egg whites, one at a time.
  3. In a medium bowl, whisk together the flour, baking powder, and salt. Gradually add the flour mixture to the sugar mixture, beating until combined.
  4. Turn the dough out onto prepared baking sheet. Lightly sprinkle your hands and the dough with flour. Shape the dough into a 10-inch-long roll; flatten the roll of dough to a 1-inch thickness. Set sheet in the oven and bake at 325˚F for 30 minutes until golden brown on top. Remove baking sheet from oven and place on wire rack to cool for 5-10 minutes.
  5. Using a spatula transfer the roll to a cutting board. Slice diagonally with a serrated knife and cut into 1/2 inch slices. Place the slices upright back on the baking sheet. Bake the biscotti slices at 325˚F for 15 minutes until golden brown on each side once again.
  6. Remove from baking sheet and transfer to wire rack to cool completely. Store in an air-tight container; they will last for up to a month.

{Notes}

  • You may also want to use a rolling pin to help with flattening the dough.
  • The biscotti can also be frozen to last for several months. Make sure they are in an air-tight container or freezer bag.