Creamy Thai Chicken / Teriyaki Chicken Stir Fry

• portions: 2
• temps total: 20 mins

Ingrédients

Creamy Thai chicken

1 pkt MasterFoods Creamy Thai Chicken Recipe Base (Woolworths)

500 g lean Chicken thighs, sliced in strips

1/2 Red Capsicum, sliced

2/3 cup Light Coconut Milk (165 mL)

250 g Snow Peas, trimmed and cut in half diagonally if large

Rice to serve

Teriyaki Chicken Stir Fry

1 pkt MasterFoods Teriyaki Chicken Stir Fry (Woolworths)

500 g lean Chicken thighs, sliced in strips

1/2 onion, sliced thinly

1/2 Red Capsicum, sliced

100 g Snow Peas, trimmed and cut in half diagonally if large

1 1/2 T Kikkoman less salt soy sauce

Rice to serve

Instructions

Creamy Thai Chicken

Put rice on to cook.

Put snowpeas in bowl.

Pour over boiling water.

Leave for 2 mins.

Drain and run under cold water.

Heat oil in pan over medium heat and cook chicken until browned.

Add capsicum and cook until soft.

Add Recipe Base, coconut milk and snow peas. Stir through.

Simmer uncovered for 5 minutes or until snow peas are tender.

Chicken teriyaki stir fry

Put rice on to cook.

Put snowpeas in bowl.

Pour over boiling water.

Leave for 2 mins.

Drain and run under cold water.

Heat oil in pan over medium heat and cook chicken until browned.

Add onion, capsicum and snow peas.

Cook until soft.

Add Recipe Base and soy sauce.

Stir through.

Simmer 5 mins.

Notes

For soft Chinese style chicken, velvet chicken first. (See recipe)