Spicy Coconut Chicken And Stir-fried Vegetables

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David Platt

CATEGORY	CUISINE	TAG	YIELD
Meats, Grains, Dairy, Vegetables		Jude2	4	Servings

INGREDIENTS

500	g	Boneless chicken breasts
		skinned
2	t	Oil
1		Onion, sliced
1		MAGGI Spicy Coconut Chicken
		Mix
1	c	Coconut cream, using 3/4
		cup
		NESTLE Coconut Milk
		Powder mixed with
		3/4 cup warm water
1	T	Oil, 1 to 2
3	c	Sliced mixed vegetables, eg
		carrots 3 to
		4), 4
		broccoli
		cauliflower pak
		choy onion
1	t	MAGGI Garlic Stock Powder
		1 to 2
1	T	Water, 1 to 2

INSTRUCTIONS

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.

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1188 Calories From Fat: 723 Total Fat: 80.3g Cholesterol: 954.6mg Sodium: 515.7mg Potassium: 1044.3mg Carbohydrates: 6.3g Fiber: 1.1g Sugar: 2.9g Protein: 102.8g