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1 large or 2 small onions
2 red bell peppers
750-g shiitake, oyster or button mushrooms, or a combination
398-mL can coconut milk
1/4 cup cornstarch
2 tbsp soy sauce
2 tbsp oyster sauce, or teriyaki sauce
1 tbsp chili-garlic sauce
1 tbsp dark sesame oil
6 skinless, boneless chicken breasts
1 tbsp vegetable oil
3 tbsp grated fresh ginger, or 1/4 cup minced fresh ginger or 1 1/2 tbsp bottled chopped ginger
1 tbsp salt
4 green onions
1/2 cup fresh cilantro leaves
4 sheets phyllo pastry
2 tbsp butter, melted
2 tbsp sake or dry sherry, or 1 tbsp freshly squeezed lime juice (optional)
Coarsely chop onion. Core and seed peppers, then cut into 1-inch (2.5-cm) pieces. Thickly slice mushrooms. They should measure about 8 cups (2 L). In a medium- size bowl, whisk coconut milk with cornstarch, soy and oyster sauces, chili-garlic sauce and sesame oil until cornstarch is dissolved. Trim any fat from chicken. Slice meat into 1/2-inch- (1-cm-) wide strips.
Heat vegetable oil in a large wide saucepan, preferably non-stick, set over medium-high heat. When hot, add onions, peppers, mushrooms and ginger. Saucepan will be quite full, but volume will reduce during cooking. Cook, stirring often, until onions are soft, from 8 to 10 minutes. Reduce heat to medium-low. Whisk coconut milk mixture, then pour into pan. Stir constantly until sauce is bubbling hot and starts to thicken, about 2 minutes. Add chicken pieces, stirring to evenly coat and submerge in sauce. Stir in salt. Cover and reduce heat to low. Simmer, stirring occasionally, until chicken is just cooked through, from 20 to 30 minutes. Be careful not to overcook chicken because you'll toughen it. Thinly slice green onions diagonally and finely chop coriander. Set aside until chicken is cooked.
Meanwhile, to prepare pastry, preheat oven to 400F (200C). Place 1 sheet of phyllo on a cutting board. Cover remaining phyllo with plastic wrap or a damp cloth until ready to use. Lightly brush top of phyllo with butter, then cover with another sheet of phyllo, making sure to line up all edges. Repeat with 2 more sheets of lightly buttered phyllo to form a stack of 4 sheets. With a sharp knife or pizza cutter, cut stack in half. Slice each half into 3 rectangles. Slice each rectangle diagonally into 2 triangles. Place phyllo pieces on 2 ungreased baking sheets. Bake one sheet at a time in preheated 400F (200C) oven until lightly golden, from 3 to 4 minutes. Remove from oven and cool on a wire rack. (Phyllo can be baked up to 1 day ahead. Store at room temperature in an airtight container.)
Once chicken is cooked, stir in green onions and coriander. Stir in a little more chili-garlic sauce, if you want it hotter, as well as sake, sherry or lime juice, if using, to heighten flavour. Divide mixture between 6 or 7 large individual ramekins or wide, shallow serving bowls. Serve with phyllo triangles set on surface or on the side in a small bread basket.
Calories 669, Protein 52.7g, Carbohydrates 35.2g, Fat 36.4g, Fibre 4.1g, Sodium 687mg.
We updated chicken à la king with an infusion of Southeast Asian flavours. Instead of serving it up in stodgy pastry, we substituted stylish, crisp phyllo triangles on the side. You can make the filling a day or two ahead and reheat for stress-free dining.
Prepare recipe up to the point of adding green onions and coriander. Don't overcook chicken. Immediately refrigerate, uncovered. Once cool, cover and refrigerate up to 2 days. Reheat chicken in a saucepan set over medium heat. Stir frequently until mixture is just hot, from 4 to 5 minutes. Stir in green onions and coriander. Taste, then stir in chili-garlic sauce and sake, sherry or lime juice, if using.