Easy Creamy Coconut Chicken

Nutrition per serve

Ingredients

• 1pcs carrot
• 1head broccoli
• 1clove garlic
• 1bunch coriander
• 20g roasted peanuts
• 300g free-range chicken breast fillet
• 150g vermicelli noodles
• 200ml coconut milk
• 20ml fish sauce
• 10g fried shallots
• 15ml neutral-flavoured oil
• 15ml white vinegar
• 10ml sugar

Method

1. Step 1 — Prep ingredients
   Quarter the carrot lengthwise and cut into chunks. Coarsely chop the broccoli stem, then cut the head into small florets. Crush or finely chop the garlic. Finely chop the coriander, including the stems. Coarsely chop the peanuts.
2. Step 2 — Prep chicken
   Bring a medium saucepan of water to the boil for the noodles. Bring a small saucepan of water to the boil for the vegetables. Cut the chicken into 2cm chunks, then lightly season with salt and pepper.
3. Step 3 — Brown chicken
   Heat 2 tsp oil in a medium deep frypan over medium-high heat. Cook the chicken, stirring regularly, for 3 mins or until browned. Remove from the pan, reserving the pan.
4. Step 4 — Cook noodles
   While the chicken is browning, cook the noodles in the medium pan of boiling water for 7 mins or until tender. Drain, then rinse under hot water to prevent the noodles from sticking.
5. Step 5 — Make sauce
   Meanwhile, heat 2 tsp oil in the reserved frypan over medium-low heat. Cook the garlic and half the coriander, stirring, for 1 min or until fragrant. Add the coconut milk, 3 tsp fish sauce*, 1 tbs white vinegar and 2 tsp sugar and bring to a simmer. Add the chicken and cook, stirring regularly, for 3 mins or until cooked through. Remove from the heat.
6. Step 6 — Cook vegetables
   While the chicken mixture is cooking, add the carrot to the small pan of boiling water and cook for 2 mins. Add the broccoli and cook for a further 2 mins or until tender. Drain the vegetables over the noodles. Divide the noodles, vegetables and chicken mixture among bowls. Scatter with the fried shallots, peanuts and remaining coriander to serve.

Allergens

Peanut, Fish