Wok of Chicken and Sautéed Vegetables
4 pers. | 
20 minutes
Ingredients:
- 600g chicken fillet, cut into strips
- 1 onion, quartered
- 250g green beans, cut into pieces
- 1 bunch of asparagus, cut into 5-inch-long pieces
- 2 large zucchini, cut into 5cm strips
- 250g snow peas (without the ends)
- 300ml of AYAM ™ coconut milk
- 80g of AYAM ™ Garlic and Ginger pepper sauce
- 2 tablespoons of AYAM ™ Fish sauce
- 80ml of water
- 80ml of lemon juice
- 2 tablespoons of Mirin (available in some supermarkets and some Asian caterers. You
- can also use sweet white wine or sherry vinegar.)
- 1 tablespoon brown sugar
- 2 tablespoons of vegetable oil
- 80g chopped basil
- 4 servings of AYAM ™ instant noodles
Instructions:
- Combine the coconut milk, the chilli sauce, the Nuoc Mam sauce, the water, the lemon juice, the mirin and the sugar.
- Heat oil in a wok, add onion, beans, asparagus, zucchini and snow peas, sauté 2 minutes or until vegetables are almost tender.
- Add the chicken and sauté until the chicken is almost cooked.
- Add the coconut milk mixture, sauté for 1 minute or until the vegetables and chicken are cooked and tender.
- Add the basil.
- Prepare noodles according to package directions and serve with sautéed vegetables.
