Name: Zesty thai chicken
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 8 servings
Cuisine: Cooking Method
Ingredients: 6.00 chicken breast fillets strips; 10.00 ml masala chicken; 50.00 ml fresh herbs basil, marjoram, parsley and thyme; 2.00 garlic cloves, crushed; 15.00 ml honey; 0.50 ml lemon juice only; 2.00 onions large, cut into wedges; 1.00 green pepper strips; 1.00 red pepper strips; 1.00 yellow pepper strips; 500.00 g mushrooms halved; 125.00 ml spicy lemongrass sauce; 400.00 g coconut milk tinned

Recipe Disclaimer

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Ingredients (13)

6.00

chicken breast fillets — strips

marinade: sunflower oil

10.00 ml	masala — chicken
50.00 ml	fresh herbs — basil, marjoram, parsley and thyme
2.00	garlic — cloves, crushed
15.00 ml	honey
0.50 ml	lemon — juice only

vegetables: sunflower oil

2.00	onions — large, cut into wedges
1.00	green pepper — strips
1.00	red pepper — strips
1.00	yellow pepper — strips
500.00 g	mushrooms — halved
125.00 ml	spicy lemongrass sauce
400.00 g	coconut milk — tinned

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Method:

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.