•  5 lbs. large boneless, skinless chicken breasts
•  1/4 cup vegetable oil
•  3 large onions, thinly sliced
•  1/4 cup Thai red curry paste
•  1/4 cup granulated sugar
•  1/3 cup fish sauce
•  3 tablespoons finely grated lime zest
•  2 tablespoons minced garlic
•  3 3/4 cups regular coconut milk
•  5  14 oz. cans drained California Cling Peach Slices
•  5 cups snow peas, julienned
•  5 red peppers, julienned
•  2 1/2 cups green onions, sliced thinly on the bias
•  2 1/2 cups chiffonade of Thai or regular basil leaves
•  3/4 cup chopped fresh coriander


Directions:
Cut the chicken into 3/4-inch cubes; divide into ten portions, 8 ounces each, and place in a hotel pan, separated by pieces of butcher paper. Cover tightly and reserve.

Prepare mis-en-place as indicated above, placing each ingredient in a bain marie insert.

A last-minute service:
Heat about 1 1/2 tsp. of oil in a wok or sauté pan set over high heat. Add 1/3 cup of the onion and stir-fry for 2 minutes. Add one portion of chicken and cook until the chicken is golden and almost cooked through, about 5 minutes. Add 1 1/2 tsp. red curry paste, 1 1/2 tsp. sugar, 2 tsp. fish sauce, 3/4 tsp. lime zest, 1/2 tsp. of garlic and 1/3 cup coconut milk. Stir until well mixed. Bring to a boil and reduce for 2 minutes. Add 1/2 cup each snow peas, red pepper and peaches to onion mixture. Cook, stirring, for 2 minutes. Sprinkle with green onions, basil and coriander. Serve over Thai sticky or basmati rice.

Steam table Instructions:
Heat the oil in a Dutch oven set over high flame. Add the onions and stir-fry for 2 minutes. Add the chicken and cook until the chicken is golden and almost cooked through, from 5 to 10 minutes. Add the red curry paste, sugar, fish sauce, lime zest, garlic and coconut milk. Stir until well mixed. Bring to a boil and cook for 2 to 4 minutes or until reduced. Stir in the peaches, snow peas and red peppers. Cook, stirring, for 2 minutes. Sprinkle with green onions, basil and coriander. Transfer to a hotel pan and place on steam table next to a tray of cooked Thai sticky rice or basmati rice.