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.

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