# Experimented myself into a corner, can you help w/ chicken dish? **URL:** \ **Category:** Cafe Society\ **Created:** [May 6, 2011, 9:51pm UTC](https://boards.straightdope.com/t/experimented-myself-into-a-corner-can-you-help-w-chicken-dish/581015 "2011-05-06T21:51:19Z")\ **Posts on this page:** 9\ **Page:** 1
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [May 6, 2011, 9:51pm UTC](https://boards.straightdope.com/t/experimented-myself-into-a-corner-can-you-help-w-chicken-dish/581015/1 "2011-05-06T21:51:19Z")
With one and a half boneless, skinless chicken breasts and 4 people to feed, I was going to do my usual stretching job of cutting it into chunks, stir-frying it with veggies and serving it over rice. Usually the chicken gets marinated it in lime juice, green onions and garlic but there were so many ‘Asian’ things in my fridge and pantry I decided to experiment. Went a little ‘chuck it in there’ crazy, I did. The chicken chunks have been marinading in garlic, onions, minced fresh ginger, soy sauce, sesame oil, a dash of 5 spice and brown sugar, black bean sauce–and minced pecans. Hey, there was a quarter bag of pecans just wasting away in a ziplock bag. Now I’m not sure if this pasty marinade will fry up well and am in a quandary as to what to do with it. Any suggestions? ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [May 6, 2011, 9:54pm UTC](https://boards.straightdope.com/t/experimented-myself-into-a-corner-can-you-help-w-chicken-dish/581015/2 "2011-05-06T21:54:42Z")
Sounds fine to me. What are you worried about happening? You say it’s pasty, does that mean you’d like a little more liquid? If so, just toss in a bit of water or white wine or whatever you have lying around. Or just use more oil. I’d say it’s gonna work fine, though. It actually sounds delicious, can I come over? ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [May 6, 2011, 10:03pm UTC](https://boards.straightdope.com/t/experimented-myself-into-a-corner-can-you-help-w-chicken-dish/581015/3 "2011-05-06T22:03:23Z")
> [@Athena](#): > > Sounds fine to me. What are you worried about happening? You say it’s pasty, does that mean you’d like a little more liquid? If so, just toss in a bit of water or white wine or whatever you have lying around. Or just use more oil. > > I’d say it’s gonna work fine, though. It actually sounds delicious, can I come over? I thought the paste would burn. But if you say it’s fine, I’m happy. Thanks! ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [May 6, 2011, 10:05pm UTC](https://boards.straightdope.com/t/experimented-myself-into-a-corner-can-you-help-w-chicken-dish/581015/4 "2011-05-06T22:05:58Z")
> [@Biggirl](#): > > I thought the paste would burn. But if you say it’s fine, I’m happy. Thanks! Have some water on hand to throw in the pan if it starts to burn. But it probably won’t if your chicken is cut up into stir-fry sized pieces, and you’re not planning on cooking it for 2 hours or something. 🙂 ---
**Author:** ![Superfluous\_Parentheses](https://avatars.discourse-cdn.com/v4/letter/s/8edcca/32.png) [@Superfluous\_Parentheses](https://boards.straightdope.com/u/Superfluous_Parentheses)\ **Post date:** [May 6, 2011, 10:11pm UTC](https://boards.straightdope.com/t/experimented-myself-into-a-corner-can-you-help-w-chicken-dish/581015/5 "2011-05-06T22:11:21Z")
The combination sounds good to me. I might go for the oven instead of frying for heavily marinated chicken - should give a slightly more even heating. A fairly low temp like 170 c (340 F) for 25 ~ 35 minutes will work if you turn/stir once or twice (I don’t like to give times; just take it out when it’s done, but the temperature is good - I use it when doing chicken with lemon marinade). ---
**Author:** ![wonky](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/wonky/32/393_2.png) [@wonky](https://boards.straightdope.com/u/wonky)\ **Post date:** [May 6, 2011, 11:12pm UTC](https://boards.straightdope.com/t/experimented-myself-into-a-corner-can-you-help-w-chicken-dish/581015/6 "2011-05-06T23:12:16Z")
I think the combination sounds about right, though it might need something a bit acidic to balance it. It does sound like a bit of a scorch risk, but you’ve gotten advice on that already. But you didn’t answer the really important question: are we invited? 😃 ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [May 6, 2011, 11:20pm UTC](https://boards.straightdope.com/t/experimented-myself-into-a-corner-can-you-help-w-chicken-dish/581015/7 "2011-05-06T23:20:05Z")
Weeelllll. . . I guess I can stretch 1 and a half chicken breast to feed 6 or 7. As long as everyone is happy with one or two chunks. I’ll add a lot of broccoli and cabbage. A whole lot. ---
**Author:** ![Athena](https://avatars.discourse-cdn.com/v4/letter/a/35a633/32.png) [@Athena](https://boards.straightdope.com/u/Athena)\ **Post date:** [May 7, 2011, 3:07am UTC](https://boards.straightdope.com/t/experimented-myself-into-a-corner-can-you-help-w-chicken-dish/581015/8 "2011-05-07T03:07:46Z")
Sooo… how’d it turn out? ---
**Author:** ![Biggirl](https://sea3.discourse-cdn.com/straightdope/user_avatar/boards.straightdope.com/biggirl/32/3294_2.png) [@Biggirl](https://boards.straightdope.com/u/Biggirl)\ **Post date:** [May 7, 2011, 3:29am UTC](https://boards.straightdope.com/t/experimented-myself-into-a-corner-can-you-help-w-chicken-dish/581015/9 "2011-05-07T03:29:24Z")
I ended up using with a cup of water with a teaspoon of corn starch mixed in. It did end up needing some more liquid. I’ll make it again, only with beef instead of chicken and raisins instead of nuts.