Asian-style chicken

all details

A quick recipe involving dried cranberries

Asian-style chicken
Photo: Estelle Judah

Ingredients

  • 2 chicken breast fillets
  • Place 75g rice vermicelli
  • 2 small carrots (cut into matchsticks)
  • 2 sticks celery (cut diagonally)
  • 1 cup bean sprouts
  • 1/2 cup coriander leaves
  • 4 green onions (cut diagonally)
  • 100g dried cranberries 
  • 1 tbsp vegetable oil
  • 3-4 tsp red curry paste
  • 1 tsp brown sugar
  • ¾ cup coconut milk
  • 1 tbsp soy sauce
  • 1 large red chilli (sliced)

Method

Poach 2 chicken breast fillets over low heat for 10-15 minutes, then cut into strips. Place 75g rice vermicelli in a bowl. Cover with boiling water for 5 minutes. Refresh under cold water and drain. Combine chicken, vermicelli, 2 small carrots (cut into matchsticks), 2 sticks celery (cut diagonally), 1 cup bean sprouts, 1/2 cup coriander leaves, 4 green onions (cut diagonally) and 100g dried cranberries. Heat 1 tbsp vegetable oil in a pan. Stir 3-4 tsp red curry paste over low heat for 1 minute. Add 1 tsp brown sugar and ¾ cup coconut milk. Stir until sugar has dissolved, then add 1 tbsp soy sauce. Pour sauce over chicken and vegetables and toss together. Top with 1 large red chilli (sliced).

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  • Main Ingredients - Chicken
  • Cuisine - Malaysian
  • Course - Lunch
  • Occasion - Family meals

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