Thai Rice with Peanuts and Scallions

[Olga Drozd]

Thai Rice with Peanuts and Scallions

This is a delicious casserole and can be altered in many ways.  Shrimp is a great substitution.  When cooking the chicken or shrimp in the sauce, do not overcook. Use long grain rice for this recipe.

RICE:

2 cloves garlic, minced
1 Tablespoon margarine
2 cups chicken broth
1 cup long grain rice
Salt to taste

CHICKEN AND THAI SAUCE:

4 Tablespoons ketchup
2 Tablespoons sugar
3 Tablespoons margarine
2 Tablespoons "nampla" fish sauce. (Can substitute soy sauce but nampla is better.)
2 chicken breast halves, (about 4 ounces, each), boned and cut into small dice

1/4 cup chopped peanuts
1/2 cup chopped green onions

For the Rice:  In a saucepan, saute garlic in margarine.  Stir in the broth, rice and salt, cover pan and simmer mixture for about 30 minutes, or until rice is tender and liquid is absorbed.

Meanwhile make the Chicken and Thai Sauce, in a skillet, over high heat, cook together the next 5 ingredients, stirring, until chicken is opaque and sugar is melted, about 2 minutes.  When rice is cooked, toss in the Chicken and Thai Sauce, peanuts, and green onions.  Serves 4 generously.