simple, tasty and healthy camp cooking
Brad's Thai Coconut Stir Fry
Category
Frying
Cook Time
30 minutes
Author:
Brad Lumb
simple, tasty and healthy camp cooking
Ingredients
- Selection of seasonal stir fry vegetables eg: Broccoli, snow peas,
- carrots, cauliflower, beans, bok choy etc
- 500g diced chicken breast or thigh (or more depending on quantity needed)
- 1 packet Hokkien noodles
- 1 onion cut into Chinese style wedges
- 2 teaspoons minced ginger
- 2 teaspoons minced garlic
- cooking oil
- Fresh basil leaves chopped
Directions
- Combine all sauce ingredients into a jug and set aside
- Add diced chicken to hot oiled wok and cook through
- When cooked remove chicken and set aside
- Add onion, ginger and garlic to smoking hot oiled wok and stir fry for a couple of minutes.
- Add vegetables and stir fry until soft
- Return chicken to the wok, add basil and stir through
- Tip sauce mixture into the wok and stir through until hot.
- Prepare Hokkien noodles as directed on packet, then toss through in wok