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Annabel Karmel
Digital Weaning Course LB
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Thai-Style Chicken Stir Fry

Using core Thai ingredients like green curry paste, this stir fry has oodles of authentic flavour. Plus, it’s super quick to make.

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Prep Time: 10 minutes
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Cook Time: 10 minutes
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Serves: 4
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Great for:  12-18 Months 18 Months-2 Years Kids - 2-4 Years Kids 4+ Years
1 garlic clove, crushed
1 1/2 tsp finely grated ginger
1-1 1/2 tbsp green Thai curry paste
2 tbsp soy
2 tbsp brown sugar
2 tsp cornflour
2 tbsp sunflower oil
1 onion, sliced
250 g button mushrooms, halved
75 g water chestnuts, thinly sliced
120 g baby pak choi, broken into small leaves
2 chicken breasts, sliced into strips
50 g beansprouts
25 g peanuts, roughly chopped
  1. Mix all of the sauce ingredients together in a bowl.
  2. Put the chicken strips into a bowl. Add 1 tbsp of the sauce and season.
  3. Heat 1 tbsp of oil in a wok. Add the chicken and quickly stir fry until just cooked. Set aside.
  4. Heat the remaining oil in the wok. Add the onion, mushrooms and water chestnuts. Fry for 3 – 4 minutes.
  5. Add the sauce, pak choi and chicken and toss over the heat for 2 minutes.
  6. Spoon into a bowl and garnish with beansprouts and peanuts.

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