Spicy Coconut Chicken And Stir-fried Vegetables
| 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)
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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