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Coconut Curry with Chicken and Asian Vegetables
- 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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