WKYT - Chef Walter - Recipes

Chicken Stir Fry with a Thai Flavor Monday, June 27, 2011


3/4 cup coconut milk
¼ cup fish sauce or soy sauce
3 TBSP rice wine vinegar
3/4 tsp red pepper flakes
2 TBSP peanut butter
1 TBSP olive oil
1 medium onion, cut into thin wedges
1 medium bell pepper, cut into thin strips
3 cloves garlic, minced
2 pounds skinless, boneless chicken breast halves - cut into 1/2 inch strips
1 cup shiitake mushrooms, sliced (this is about ½ of an 8 oz pkg)
5 green onions, chopped
1 1/2 cups chopped fresh basil leaves


In a bowl, mix the coconut milk, fish sauce (or soy sauce), rice wine vinegar, peanut butter and red pepper flakes. In a skillet or wok, heat the oil over medium-high heat. Stir in the onion, bell pepper, and garlic, and cook until lightly browned. Mix in chicken strips, and cook about 3 minutes, until starting to brown. Stir in mushrooms and cook about 1 to 2 minutes. Stir in the coconut milk sauce. Continue cooking until sauce is reduced be about 1/3. Mix in green onions, and basil, and cook until heated through. Serve over cooked rice.


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