Thai Bangkok Chicken
| 2 tbsp | butter |
| 1 tsp | chopped garlic in oil |
| 1/2 | medium onion, sliced |
| 1 | medium carrot, julienned |
| 4 | mushrooms, sliced |
| 4 tsp | Club House Thai Seasoning |
| 1 tsp | Club House Paprika |
| 1 tsp | Club House Lemon & Herb One Step Seasoning |
| 1/2 tsp | Club House Crushed Red Pepper |
| 1 cup | water |
| 3/4 cup | coconut milk |
| 1/4 cup | 35% cream |
| 1 lb | poached chicken strips |
| 2 tbsp | green onions, sliced |
| 1 tbsp | fresh cilantro leaves |
INSTRUCTIONS
In a large saucepan, melt butter over medium-high heat. Add garlic, onion, carrots and mushrooms and sauté for 1 minute. Add all seasonings and continue to cook for 1 minute. Add water, coconut milk and cream. Bring to boil then simmer for 5 minutes. Add reserved Poached Chicken strips and simmer until warmed through. Serve over jasmine rice or rice noodles and garnish with green onion and fresh cilantro leaves.
Makes 4 servings.
Recipe provided by McCormick Canada
