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The Global Kitchen
Bow-Thai Chicken (Inspiration: Thailand[?])
Bow-Thai Chicken |
Ingredients: |
Bow-Thai Chicken (serves four to five)
(1) 4 cups of pasta (8 ounces)
(2) 1 flattened teaspoon curry powder
(3) 3 teaspoons soy sauce
(4) 1 lb chicken breast
(5) 2 tablespoons Vegetable Oil
(6) 3 medium green onions (sliced)
(7) 1 bag (~1 lb) frozen Szechuan stir-fry meal starter
(8) 2 teaspoons lime juice
(9) 1 cup Alfredo sauce
(10) 3 tablespoons coconut (Shredded)
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Preparation and Cooking:
- Cut chicken into stir-fry strips cross-wise, wash and set aside.
- In a large saucepan, bring 5 cups of water to a boil, add teaspoon of oil, add pasta, stir and let cook until done (about 10 minutes), drain, cover to keep warm.
- Meanwhile, in medium bowl, mix curry powder and soy sauce. Add chicken; toss to coat.
- Using 10-inch skillet or wok, heat oil over medium-high heat. Add coated chicken; cook and stir 4 to 5 minutes or until no longer pink in center.
- Add frozen sauce and vegetables from meal starter; heat to boiling. Reduce heat; cover and cook 6 to 9 minutes, stirring frequently, until vegetables are crisp-tender. Stir in lime juice.
- Add onions and stir
- Stir Alfredo sauce into cooked pasta; mix properly. Spoon vegetable mixture over pasta mixture; stir until well mixed.
- Serve onto individual serving plates; top with coconut.
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Bon appétit! |
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