Bowl of Thai coconut stir fry featuring noodles, chicken strips, capsicum, and spring onions.

Brad's Thai Coconut Stir Fry

Wok Cooking

Brad Lumb

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

  1. Combine all sauce ingredients into a jug and set aside
  2. Add diced chicken to hot oiled Ozpig Wok and cook through on Ozpig
  3. When cooked remove chicken and set aside
  4. Add onion, ginger and garlic to smoking hot oiled wok and stir fry for a couple of minutes.
  5. Add vegetables and stir fry until soft
  6. Return chicken to the wok, add basil and stir through
  7. Tip sauce mixture into the wok and stir through until hot.
  8. Prepare Hokkien noodles as directed on packet, then toss through in wok
L

Written by Lem Sy Majam

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