My grandfather (Boppa to us) made this frequently when we kids would visit him on the weekends. It was always a hit with us, and I've continued to make it throughout the years. To me it tastes like comfort and love because I always think of my dear grandfather. Now before I share the recipe with you, I must confess that we never actually measure our ingredients when we make Thailand Chicken. But to give you a starting point, I made a batch several days ago and wrote down what I used. Still, you can always use more or less of any of the ingredients in order to fine tune the taste to suit your family.
(enough to serve 4 people)
2 boneless skinless chicken breasts or 3-4 boneless skinless chicken thighs, sliced thin
small amount of olive or vegetable oil
garlic powder and onion powder (optional, but highly recommended)
4 cups cooked egg noodles, (make sure they are still very hot)
1/8 - 1/4 cup soy sauce
1 cup shredded iceberg lettuce (although I usually use more)
In a heavy skillet or large saucepan, heat the oil and then add the chicken pieces. Sprinkle a small amount of garlic powder and onion powder over the chicken pieces and sauté chicken until thoroughly cooked.
Remove from heat and add the hot cooked noodles; add the soy sauce and stir gently. Now add the lettuce and stir just until wilted. Serve with extra soy sauce on the side if anyone wants more. The reason why iceberg lettuce is so good in this recipe is because it retains a bit of crunch even when wilted by the heat.
That's it. Like I said, it's very easy to make and the ingredients are minimal. And it's really good! I've also had great success using a pint jar of my home canned chicken. I simply heat the meat and continue with the recipe. I can then have dinner on the table in as long as it takes to cook the noodles. Just about like fast food...only better.
I hope the holidays have been joyful for you and your loved ones. Savor the time spent with family and friends!
May God's richest blessings be yours,