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    Chicken Stirfry with Rice noodles, prawns and BiGG Coconut Satay

    September 08, 2022 1 min read

    Chicken Stirfry with Rice noodles, prawns and BiGG Coconut Satay

    Video Link:
    https://www.instagram.com/reel/CgWPAPbMqW1/

    Ingredients:

    BiGG Coconut Satay

    150g chicken thigh
    100g prawns
    50g bean sprouts
    150g rice stick noodles
    Chives
    1/2 bunch Spring onion
    1 egg beaten

    Sauce: ( combine all and set aside )
    1.5 tbsp tamarind purée
    2 tbsp fish sauce
    2 tbsp brown sugar
    1.5 tbsp oyster sauce
    1 tsp soy sauce ( for colour)

    Method:

    1. Pour boiling water over rice noodles and soak for 20 mins, rinse in cold water and set aside.
    2. Scramble one egg in a pan with a little oil and set aside.
    3. Slice chicken thigh into 1 cm strips and cut spring onion and chives into Battons and set aside.
    4. In a wok/ hot pan fry off chicken until browned then add your prawns and cook for a further minute then add the spring onion and toss together for another minute.

    5. Deglaze the pan with a splash of water then add the sauce, scrambled egg, chives and bean sprouts and toss to combine and cook for another 30 seconds and Sprinkle with BiGG Coconut Satay