Name: Coconut Curry with Chicken and Asian Vegetables
Prep time: 10 min
Cook time: 10 min
Ingredients: 500g chicken, diced; 2 baby Bok Choy, washed & quartered; 100g snow peas, trimmed & halved; 1 red capsicum (200g), sliced; 250g Birch & Waite Stir Fry Coconut Curry; Rice or noodles, to serve

Credit

AMY EDWARDS

Credit

AMY EDWARDS

500g chicken, diced
2 baby Bok Choy, washed & quartered
100g snow peas, trimmed & halved
1 red capsicum (200g), sliced
250g Birch & Waite Stir Fry Coconut Curry
Rice or noodles, to serve

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Stir-fry chicken in 1 tablespoon of oil. Remove from pan, set aside.
Add a little extra oil, stir-fry baby Bok Choy, snow peas and capsicum until they are cooked through. Return cooked chicken to pan.
Add contents of the Birch & Waite Stir Fry Sauce, cook and stir for 1 minute.
Serve with rice or noodles.

Stir-fry chicken in 1 tablespoon of oil. Remove from pan, set aside.
Add a little extra oil, stir-fry baby Bok Choy, snow peas and capsicum until they are cooked through. Return cooked chicken to pan.
Add contents of the Birch & Waite Stir Fry Sauce, cook and stir for 1 minute.
Serve with rice or noodles.

Stir-fry chicken in 1 tablespoon of oil. Remove from pan, set aside.
Add a little extra oil, stir-fry baby Bok Choy, snow peas and capsicum until they are cooked through. Return cooked chicken to pan.
Add contents of the Birch & Waite Stir Fry Sauce, cook and stir for 1 minute.
Serve with rice or noodles.

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