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Zesty thai chicken

Recipe from: 2/1/2006 12:00:00 AM
thai chicken

Ingredients 15
Servings 8
Time 20


  • 6
    chicken breast fillets cut into strips
  • 40
    marinade: sunflower oil
  • 10
    chicken masala
  • 50
    chopped fresh herbs (basil, marjoram, parsley and thyme)
  • 2
    cloves garlic, crushed
  • 15
  • 0.50
    juice of lemon
  • 40
    vegetables: sunflower oil
  • 2
    large onions, cut into wedges
  • 1
    green pepper cut into thick strips
  • 1
    red pepper cut into thick strips
  • 1
    yellow pepper cut into thick strips
  • 500
    mushrooms, halved
  • 125
    ready-made spicylemongrass sauce
  • 400
    can coconut milk


1. Place the chicken strips in a shallow dish. Combine the ingredients for the marinade, season with salt and freshly ground black pepper and pour over the chicken. Refrigerate for an hour.

2. Heat half the sunflower oil in a wok or large frying pan and stir-fry the chicken strips in batches for two to three minutes or until lightly browned. Remove from the heat and set aside.

3. Heat the remaining oil in the same pan and add the onions. Stir-fry the onions for one minute, then add the peppers and the mushrooms, and cook for another two minutes. Add the lemongrass sauce and half the coconut milk, then allow to simmer for two to three minutes.

4. Stir in the chicken and the rest of the coconut milk and heat through. Season with salt and freshly ground black pepper. Serve with egg fried rice.


Read more on: poultry  |  stir-fry

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