Fresh veggies, tender chicken and Hokkien noodles come together in this easy Ozpig Thai Coconut Stir Fry. With garlic, ginger, basil and a creamy coconut sauce, it’s a quick camp cook-up that’s big on flavour.
Gear
Ingredients
- Selection of seasonal stir fry vegetables, such as broccoli, snow peas, carrots, cauliflower, beans and bok choy
- 500g diced chicken breast or thigh, or more depending on quantity needed
- 1 packet Hokkien noodles
- 1 onion, cut into Chinese-style wedges
- 2 tsp minced ginger
- 2 tsp minced garlic
- Cooking oil
- Fresh basil leaves, chopped
Method
- Combine all sauce ingredients in a jug and set aside.
- Add the diced chicken to a hot, oiled frying pan and cook through on the Ozpig.
- Once cooked, remove the chicken from the pan and set aside.
- Add the onion, ginger and garlic to a smoking hot oiled wok or fry pan and stir fry for a couple of minutes.
- Add the vegetables and stir fry until softened.
- Return the chicken to the wok, add the basil and stir through.
- Pour the sauce mixture into the wok and stir through until hot.
- Prepare the Hokkien noodles as directed on the packet, then toss them through the wok.
- Serve up and enjoy.
About the author
Ozpig
Built for camp cooks, backyard entertainers and outdoor adventurers alike, the team at Ozpig know a thing or two about cooking over fire. Their unique range makes it easy to create delicious meals and unforgettable moments wherever you set up.