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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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It is very simple when you prepare everything in advance. Me and my girls love this recipe it is a recipe that I know my kids will enjoy. You can add chili's if you like it hot. Ingredients:
1 onion |
1 teaspoon garlic paste |
ginger |
2 cups coconut milk |
2 large chicken breasts |
1 carrot |
1 green pepper |
1 spring onion |
2 tablespoons olive oil |
salt |
pepper |
1 tablespoon soya sauce |
1/2 teaspoon ground nut oil (optional) |
1 tablespoon oyster sauce |
2 teaspoons cornflour |
Directions:
1. Dilute the corn flour in 1/4 cup of water.
2. Cut the chicken into strips.
3. Chop onion in to big chunks.
4. Cut the green pepper into big chunks.
5. Slice the carrots.
6. slice ginger strips.
7. chop the spring onion.
8. Heat the olive oil in wok/pan.
9. Then add the onions until translucent.
10. Add ginger strips and garlic paste and sautee for 1 minute.
11. Add the chicken strips and toss and cook until half cooked (when chicken becomes and white and tougher).
12. Add ground nut oil, soya sauce and oyster sauce and stir for 1 minute.
13. Add Carrots, green peppers, spring onions and chili's(opt) cook for 5 minutes.
14. Add coconut milk and the diluted corn flour.
15. Taste then add Salt and pepper to your requirement.
16. bring to the boil and then let simmer for 20 minutes.
17. Serve with rice or noodles.
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