Thai Chicken on Jasmine Rice

Created by Culinary Director Jeff Young.

– Serves 2 to 4 –

1 lb. boneless chicken thighs, diced
1 Tbsp. ginger, minced
2 stalks lemon grass, minced
2 red jalapeno peppers, minced
½ cup New Gewurz
8 oz. coconut milk
2 Tbsp. olive oil

Method of Preparation:
Heat a wok to high. Add olive oil and chicken and sauté for 2 minutes. Add the ginger, lemon grass and jalapeno peppers and sauté for another 2 minutes. Finally, add the coconut milk and cook for an additional 5 minutes.

Serve over Jasmine rice with steamed cauliflower.

Enjoy with a glass of Gewurz.