I was happy to participate in the “Cooking with the Candidates” segment of the Hampton Roads show on WAVY. While I haven’t had as much time to cook recently, I always enjoy having a home-cooked meal with my family. When I have the time, I like to cook Sunday dinners. I must admit, some dishes are more successful than others!
On the show I cooked Coconut Thai Chicken. The recipe is from “Toast to Tidewater,” the Junior League of Norfolk’s cookbook. When cooking, I typically try to use recipes from either a cookbook or the Wednesday food section of the Richmond Times-Dispatch.
Check out the recipe below along with full footage from my time on the show!
Thai Coconut Chicken:
1/2 cup crushed peanuts
1 small onion chopped
1 yellow pepper diced
1 red pepper diced
1 clove garlic, crushed
1 tsp grated lemon peel
1 tsp salt
1 tsp cayenne pepper
4 skinless chicken breasts (approx 6 oz each)
15 oz cream of coconut
Soy sauce to taste
-Mix peanuts, onion, garlic, lemon peel, sugar, salt and cayenne in small baking dish.
-Coat chicken with peanut mixture.
-Heat olive oil over medium-high heat.
-Cook coated chicken 3 minutes per side in skillet.
-Stir in cream of coconut and soy sauce to taste. Cook 10 minutes on low heat.
-Serve over cooked jasmine rice.
-Garnish with diced yellow and red peppers