Friday, June 3, 2011

Creamy Thai Chicken Stir fry...

Last night I used a Masterfoods flavour sachet to create this yummy stir fry. The rice noodles need to be soaked in hot water for 20 minutes so that's the first job. Then I chopped up some mushrooms, carrot, zucchini, butter beans, capsicum and onion and had some bean sprouts too.
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Add a tablespoon of good olive oil to the very hot wok and fry off the onion...
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Add in the diced up chicken tenderloins and fry them off too.
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Add in the mushrooms first for one minute then add all other vegetables...
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At this point, I added about 4 tablespoons of water and put the lid on the wok for a minute or two. This helps steam the veggies so the beans etc are tender but not soggy.
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Now its time to pour in the sauce...
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... and the coconut milk...
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Stir through to combine and bring back to boiling ...
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...and serve over the Thai rice noodles. After chopping up the vegetables and chicken (about 5 minutes), this dish took exactly 15 minutes from stir-frying those onions right through to plating up. Stir-fries are a quick and easy meal to prepare and you can hide lots of veggies in there. It's a one pot meal too!
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Sunrise on Wednesday morning (7.06am)
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I've made another batch of the cherry shortbread cookies this morning, some for my niece this time.
They are about to come out of the oven and smell wonderful - I might have to keep a couple...
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Cheers - Joolz

3 comments:

  1. Mmmm.. can you send some Cherry Shortbread bikkies to me? ;-)

    ReplyDelete
  2. We make this in our home also, usually on Brentons footy night. Quick, healthy, tasty and beats take away any time.

    ReplyDelete
  3. The cookies on your header look amazing! OH I have such a sweet tooth! Is that chicken very spicey? It looks so yummy but I have never been a spicey sort of gal. My poor hubby has to season everything because I am so horrible at seasoning while I cook, when I cook, if I cook LOL.

    ReplyDelete

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