William Gerstenberger, Hy-Vee Executive Chef Servings 4-6
Ingredients: 2 lbs. of thinly sliced chicken
2 tbsp. of yellow curry powder
2 tbsp. of toasted sesame oil
2 tbsp. of chili garlic sauce “for marinade”
2 tbsp. of chili garlic sauce “ for sauce”
4 tbsp. of chunky peanut butter
1 can of coconut milk
1 tsp. of fresh ginger “crushed”
½ cup of crushed peanuts
¼ cup of red onions “sliced thin”
¼ cup of red bell peppers “sliced thin”
¼ cup of green bell peppers “sliced thin”
¼ cup of yellow bell peppers “sliced thin”
1 cup of anger hair cabbage
4-6 tortillas of choice
1 tbsp. of butter
Directions: Take the yellow curry powder, sesame oil and chili garlic sauce. Mix together all 3 and pour on to chicken and marinade for 4-6 hours. Now. To make the peanut sauce. Mix peanut butter, coconut milk, chili garlic sauce and ginger and heat on low until it all comes together. Set aside peanut sauce Remove marinated chicken from refrigerator and wash off the marinade and pat dry with paper towel. In a skillet or grill on med-medium high heat, place chicken in to or on to a well sprayed grill or skillet. Cook chicken until it's almost done and the add the red onions and peppers and cook with chicken until it's cooked through to 165 degrees internally. Serve the chicken on a tortilla and top it with some peanut sauce, crushed peanuts, onions, peppers and the cabbage.
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