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Thai Chicken

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Enjoy this previously published Zola classic!

It’s funny how trends change.

In the 1950’s, you could not watch a movie without seeing just about every character in it smoking a cigarette. In the 1960’s, most sales were done over a 3 martini lunch. Very few now. That’s pretty much frowned upon.

Most trend changes like these are precipitated by a group of adults who decide something is "bad" and decide to change it. But for the long run, for the change to stick, you have to get it in the heads of kids.

I’m trying to start a new trend (along with several medical professionals). I want to make sugar the next “bad” thing. I’d like to see the kids of this generation come home and tell their parents that sugar is bad. How do we do it? With video productions like this one...



Thai Chicken

This dish is super easy. Serve with green beans and eat them with your fingers if you dare. This can be a one pan job if you have a cast iron pan. Otherwise you’ll have to transfer your chicken to a heat proof pan you can put in the oven and under the broiler.


3 Tbl of butter
4 boneless chicken thighs (You can also do this with breast pieces)
1/2 cup of Hoisin sauce
1/4 – 1/2 tsp of hot chili oil. (To your taste. I just use the oil and no flakes)
2 Tbl of coconut aminos or Braggs aminos or tamari
2 tsp of minced garlic
1 Tbl of fish sauce
1 Tbl of grated ginger (jar ginger will work)
1 Tbl lemon or lime juice
1/4 cup of peanuts, chopped (optional)
Sriracha (optional)


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