Penang Chicken

Method

1. Cut chicken into thin strips. Cut onion in quarters then slice thinly.
2. Sauté chicken with the garlic and ginger in a large non-stick wok or frypan that has been generously coated with cooking spray until chicken is nearly cooked. Remove from pan and leave to one side.
3. Sauté onion, carrots, beans, zucchini and cauliflower in same frypan and coat generously with cooking spray and cook 2 minutes.
4. Add Panaeng paste stir well, cook 3 to 5 minutes until vegetables are just cooked.
5. Add fish sauce, sugar and basil to pan with cooked chicken.
6. Combine cornflour, evaporated milk, skim milk and coconut essence in a small bowl then pour into pan, stir continuously Once boiled take off heat as evaporated milk can separate when over boiled. 

NOTE: Serve with Basmati rice or noodles (for a lower carb count use glass noodles). Not included in nutritional information below.

NOTE: An adapted version of this recipe is also in Cooking for 1 or 2 people

Variation: Omit peanuts and reduce fat count by 2.3g per serve

Suitable to be frozen for 2-3 weeks.

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