Title: Spicy Coconut Chicken And Stir-Fried Vegetables
Categories: Jude2
Yield: 4 servings

---------------------------SPICY COCONUT CHICKEN---------------------------
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)

---------------------------STIR-FRIED VEGETABLES---------------------------
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)

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.

Converted by MC_Buster.

Converted by MM_Buster v2.0l.