Going back to a recipe I developed more than 20 years ago is like seeing a dear friend. Lately, I’ve been revisiting recipes from my first cookbook, “Desperation Dinners!” (Workman, 1997). It was written at a time when preparing dinner in less than 30 minutes was simply not done, unless you ate leftovers or swung through a drive-thru on the way home from work.

My goal (and co-author Beverly Mills’ goal) at the time was to create delicious meals that took only 20 minutes to prepare. But now I have more time in the kitchen than I did then, so for today’s Tempting Thai Chicken, I’ve opted to use regular rice and fresh chicken, instead of frozen. Other than that, the recipe is much the same, just reduced to two servings instead of four.

The recipe doubles very easily and can still be done in only 20 minutes. Just use instant rice, and if you use frozen chicken, partially defrost it in the microwave before slicing it and cooking it in the skillet.

No matter how you make this delicious dinner, I hope you get to sit down and enjoy it.

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