Thai Chicken recipe

Khao Na Gai or Thai Chicken in Brown Sauce Over Rice
from She Simmers

2 6-ounce boneless, skinless chicken breasts, cut into bite sized pieces
2 tablespoons vegetable oil
4 tablespoons oyster sauce
4 tablespoons soy sauce
4 tablespoons Chinese rice wine
2 tablespoons cornstarch
2 teaspoons garlic powder
2 teaspoons sesame oil
1/2 cup water
ground black pepper, to taste
2 cups cooked rice, for serving (I used brown rice)

1. Mix all the ingredients, except the chicken and vegetable oil, together in a bowl. Begin to cook your rice according to instructions.
2. Heat the vegetable oil over medium heat in a medium nonstick pan or wok. Saute the chicken until almost cooked through. Pour the sauce mixture into the skillet and stir. Continue to cook until the chicken is completely cooked and the sauce has thickened. If the sauce is too thick, add a little more water, a tablespoon at a time.
3. Pour the warm chicken and its sauce over steamed rice. Enjoy! Serves 3.

Borrowed from another blog...enchiladas verdes!

Enchiladas Verdes
from Eating Out Loud

12 ounces whole chicken breast
6 cups water
4 cloves garlic, lightly smashed/crushed
1/2 small onion, cut in half
salt to taste
1 carrot, cut in large pieces
4 serrano chiles, seeded
2 lbs tomatillos, husked and cleaned
1/2 cup cilantro, chopped coarsely
12 low-carb or regular flour tortillas
1/2 cup monterey jack cheese

sour cream and salsa for serving

1. In a small pot, place the chicken, 6 cups water, 2 smashed garlic cloves, 1 half the onion cut into 2 pieces, 1/2 teaspoon salt, and the chopped carrot. Cover and simmer for about 20 minutes or until done. Reserve the stock. Place chicken onto a plate and using two forks, shred it into pieces and set aside.
2. Bring a medium sized pot of water to a boil, then add 2 garlic cloves and serrano chiles. Cook for 5 minutes and then add tomatillos. Cook for 7 minutes, then drain.
3. In a blender or food processor, puree the tomatillo mixture, adding the remaining piece of onion and cilantro. Add 1 cup of the reserved chicken stock.
4. Add tomatillo mixture to a small pan and cook uncovered over low heat for 10 minutes. Adjust seasonings. If it becomes too thick, add additional chicken stock. The resulting sauce should be pourable.
5. To prepare the enchiladas, take a tortilla and spread about 2-3 tablespoons of the tomatillo sauce in it. Place some chicken into the center of the tortilla and roll up. Place filled tortillas in a baking dish in a row (I used a 9×13). Pour remaining sauce over the top. Cover baking dish with tin foil and bake for 10 minutes at 375 degrees F. Remove from oven and sprinkle with cheese, then return to oven until cheese is melted and bubbly. Serve with a dollop of sour cream or fresh salsa. Serves 6.