Phik King Chicken at Honey's Thai Pavilion

PELHAM BAY (WABC) -- Someone from the Fiske family will be on hand whenever you go to Honey's Thai Pavilion - a name inspired by the affection Ellen and Charlie Fiske show each other.

Those working and living in the area are sharing the love, happy that a Thai restaurant has opened in Pelham Bay.

The chefs have been on hand since Honey's opened 4 years ago, turning out noodles, soups, salad and lamb and chicken dishes, Phik King Chicken.

You can find out more about the restaurant at http://www.honeysthaipavilion.com.

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Phik King Chicken

Ingredients: (serves 1)

1 chicken breast (sliced)
3 TBS flour
4 TBS vegetable oil
2 TBS phik king curry paste (can purchase in Asian speciality markets)
2 cloves garlic, minced
½ cup sliced carrots
½ cup string beans
½ cup bell peppers, sliced
Sugar
2 TBS Fish sauce (can be found in Asian speciality markets)
2 Lime leafs ¼ cup Water

Directions:

Slice chicken breast, dredge in flour and sauté in 2 TBS oil in wok over medium high heat. Once golden brown remove from oil and drain on paper towel.

In same wok, add garlic and remaining oil and phik king paste. Sauté for 1 minute. Add vegetables, sugar, water and fish sauce. cook for another 3 minutes and then return chicken to the wok. Cook for one more minute stirring everything together.

Serve with lime leaf chiffonade (thinly sliced) on top.

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recipe, bronx, neighborhood eats, lauren glassberg

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