| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Grains, Dairy, Vegetables |
|
Jude2 |
4 |
servings |
INGREDIENTS
| 500 |
g |
Boneless chicken breasts; skinned |
| 2 |
ts |
Oil |
| 1 |
|
Onion; sliced |
| 1 |
pk |
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 |
tb |
Oil; (1 to 2) |
| 3 |
c |
Sliced mixed vegetables; eg, carrots, (3 to |
|
|
4) |
|
|
; broccoli, |
|
|
; cauliflower, pak |
|
|
; choy, onion |
| 1 |
ts |
MAGGI Garlic Stock Powder; (1 to 2) |
| 1 |
tb |
Water; (1 to 2) |
INSTRUCTIONS
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.
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