Ingredients
- 3/8 cup (6 tablespoons) vegetable oil
- 3/8 diced cup red onions
- 2 tablespoons chopped shallots
- 1 1/2 pounds chicken breast, cut into strips
- 3 bananas, cut lengthwise
- 3/4 cup walnut halves
- 3/4 cup bourbon whiskey
- 3/4 cup canned cream of coconut
Directions
In a large saute pan, heat vegetable oil to medium high heat. Saute onions and shallots for 1 minute. Add the chicken and saute until almost cooked, about 4 to 5 minutes. Add the bananas and walnuts. Remove from the heat and deglaze the pan with bourbon. Add the cream of coconut and simmer for 2 minutes. Serve immediately.
* Professional Recipe
This recipe was provided by a chef, restaurant or culinary professional and makes a large quantity. The Food Network Kitchens chefs have not tested this recipe in the proportions indicated and therefore cannot make any representation as to the results.
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By jill.antos_11671730
Baltimore, MD
on February 16, 2009
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I followed the advice of the first reviewer and added mushrooms, a red pepper, extra onion and garlic. Since it bulked the dish up, I used the full can of coconut milk (steered clear of the cream of coconut. Instead of vegetable oil, I used infused white truffle oil to give it an earthier taste and threw in some spice to round out the flavor. The dish came out ok, it was pretty tasty, but it was still missing something. I'd love to try it again if I can put my finger on what's missing.
By ewo33256_6722039
Miami, FL
on March 20, 2007
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I think you should substitute coconut milk for the cream of coconut. It made the dish toooooo sweet. I will add other vegetables...mushrooms, red pepper and more onion.
Has possiblities, but needs work.
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