CHICKEN WITH A LITTLE SOUTH IN YOUR MOUTH ENJOY DAN:

            THAI THREE-CUP CHICKEN by CHEF DAN:

Serves 4

INGREDIENTS:

1 pound boneless, skinless chicken breast

1 teaspoon cornstarch

2 teaspoons soy sauce

1 teaspoon Sichuan peppercorns

1 cup coconut milk

2 tablespoons toasted sesame oil

5 garlic cloves, thinly sliced

1 thumb-size fresh ginger, thinly sliced

2 shallots, thinly sliced, divided

1 tablespoon red curry paste

2 tablespoons honey

1/2-cup dry sherry

1/3-cup soy sauce

3 tablespoon rice wine vinegar

1 handful fresh basil, chopped

DIRECTIONS:

1.  Toast peppercorn in a dry skillet over high-heat, 1 minute.

2.  Place in coffee grinder and grind till course.

3.  Combine cornstarch and soy sauce in a bowl.

4.  Add chicken and stir to coat, marinate for 20-30 minutes.

5.  Combine coconut milk, dry sherry, soy sauce, rice wine vinegar, and honey in a bowl.

6.  In a wok add 1 tablespoon oil over high-heat, add chicken breasts and cook for 4 minutes, flip and cook 2 minutes.

7.  Remove chicken to a plate.

8.  Add 1 tablespoon olive oil, add red curry paste, when bubbling add 1/2- the shallots, all the garlic and ginger, cook for 1 minute.

9.  Add crushed peppercorns cook for 20 seconds.

10.              Add the coconut milk mixture and cook 2 minutes.

11.              Add the chicken and stir with the sauce to coat.

12.              Throw in half the basil and simmer for 12-14 minutes.

13.              Top with reaming shallots and basil.

ENJOY DAN:                         BON-APPETITE!!