Spicy coconut chicken and stir-fried vegetables
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 500 | grams | Boneless chicken breasts; skinned |
| 2 | teaspoons | Oil |
| 1 | Onion; sliced | |
| 1 | pack | MAGGI Spicy Coconut Chicken Mix |
| 1 | cup | Coconut cream; (using 3/4 cup |
| ; NESTLE Coconut Milk | ||
| ; Powder mixed with | ||
| ; 3/4 cup warm water) | ||
| 1 | tablespoon | Oil; (1 to 2) |
| 3 | cups | Sliced mixed vegetables; eg, carrots, (3 to |
| 4) | ||
| ; broccoli, | ||
| ; cauliflower, pak | ||
| ; choy, onion | ||
| 1 | teaspoon | MAGGI Garlic Stock Powder; (1 to 2) |
| 1 | tablespoon | Water; (1 to 2) |
Directions
SPICY COCONUT CHICKEN
STIR-FRIED VEGETABLES
Spicy Coconut Chicken:
Cut the chicken into cubes.
Heat the oil in a frying pan. Add the chicken and brown over a moderately high heat. Remove the chicken and set aside.
Add the onion to the pan and cook for 2-3 minutes.
Combine the recipe mix and coconut cream. Add to the pan and bring to the boil, stirring constantly.
Add the chicken. Simmer the mixture for 5-8 minutes or until the chicken is cooked.
Stir-Fried Vegetables:
Heat the oil in a large saucepan or wok.
Add the vegetables. Put those that take the longest to cook in first.
Stir-fry for 3-4 minutes.
Sprinkle the stock powder over the vegetables.
Add the water and stir thoroughly. Cover the pan.
Cook for a further 2-3 minutes or until the vegetables are just tender.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.