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Thaï-spiced chicken with courgettes: Submitted by: admin | Date Added: 11 Jan 2011
Listed in: Main Courses

• 500 g (1 lb 2 oz) skinless boneless chicken breasts, cut into strips
• 1 clove garlic, finely chopped
• 2.5 cm (1 in) piece fresh root ginger, peeled and finely chopped
• 1 small fresh red chilli, seeded and finely chopped
• 2 spoon light olive oil
• 1 small red pepper and 1 small green pepper, seeded and diced
• 1 courgette, thinly sliced
• 2 teaspoons cornflour
• 3 spoon unsweetened apple juice
• 2 spoon dry sherry
• 2 spoon light soy sauce
• 1 spoon Thai 7-spice seasoning
• Salt and freshly ground black pepper, to taste
• 225 g (8 oz) can bamboo shoots, drained
• 2 spoon chopped fresh coriander

Cooking Instructions

Place the chicken, garlic, ginger and chilli in the ActiFry pan, then drizzle the 1 oil evenly over the top. Cook for 5 minutes.

Add the peppers and courgette to the ActiFry and cook for 5 minutes.

Meanwhile, in a small bowl, blend the cornflour with the apple juice, then stir in the sherry, soy sauce, 7-spice seasoning and salt and pepper.

Add the cornflour mixture and bamboo shoots to the ActiFry. Stir gently to mix. Cook for 7-8 minutes or until the chicken is cooked and tender. Stir in the chopped coriander and serve with cooked rice or egg noodles.

• Use turkey breast steak in place of chicken.
• Use Chinese 5-spice seasoning in place of Thai 7-spice seasoning.

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Visitor Comments (1):

Sound yummy can't wait to try. Left by: Norma Bailey (7 Jul 2017)


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