Recipe of the Week

Using chicken, FIVE vegetables, and light coconut milk, this is a great warming winter meal!

Thai Coconut Chicken Stir-fry

Ingredients (serves 4)

  • 500g chicken breast fillets, thinly sliced
  • 2 cloves garlic, finely chopped (or 1tsp minced garlic)
  • 1 large onion, cut into wedges
  • 1 large red capsicum, sliced
  • 1 cup mushrooms, sliced
  • 100g green beans, trimmed, halved
  • 1 small courgette, halved and thinly sliced
  • 1/2 cup light coconut milk
  • 1/4 cup chicken stock
  • 1 Tbsp fish sauce
  • 1 Tbsp lime juice
  • 4 cups cooked brown or white rice, to serve

Heat 1 tablespoon of olive oil in a wok or large frying pan over medium heat. Stir-fry the chicken for 2 minutes or until browned. Transfer to a bowl. Add onion, capsicum and courgette.

Stir-fry for 4-5 minutes or until capsicum has softened. Add mushroom and beans. Stir-fry for 1 minute and return chicken to wok.

Add coconut milk, stock, fish sauce and lime. Allow to simmer until chicken and sauce is heated through. Serve with rice.

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