Sometimes I run into a recipe that catches me off guard by how different it is but how good it sounds. This was my reaction when I recently say Andrew Zimmern’s recipe for “Sweet & Sour Bangkok-Style Chicken.” With plenty of Thai chilies and KETCHUP, it sounded unique but absolutely delicious. And it was. I made a few minor tweaks, mainly because I couldn’t find lemongrass (I used a combination of lemon zest, ginger, and scallions). While my reproduction wasn’t exact, the essence of Zimmern’s recipe came through, and it was excellent. Although I used a few extra chilies to satisfy my spicy tastes, this recipes packs quite a bit of heat from the outset. The fact that I was able to use fresh peas that I had picked up at BB farms earlier in the weekend mad the dish that much better. Tricia and I enjoyed this dish over jasmine rice with some dry stir fried snap peas (also from BB) on the side. The recipe is here, and I definitely recommend trying it out!