Asian Chicken Treat

Serves

6

Ingredients

• 3 tablespoons butter

• 1 teaspoon garlic, finely chopped

• 1 tablespoon curry paste

• 400g chicken breast fillets, cut into strips

• 1 small wineglass of brandy

• 100ml Trident Coconut Cream

• 1 lemon, juice and grated rind

• 2 tablespoons Trident Stir-Fry Fish Sauce

• 3 shallots, coarsely chopped

• 1 tablespoon grated ginger

• 2 tablespoons Trident Sweet Chilli Sauce

• 410g can Trident Baby Corn Spears

• Handful snow peas

• 1 tablespoon each of chopped fresh coriander, mint & basil

• 4 x 175g packets Trident Singapore Noodles

Instructions:

• In a heavy pan on a high heat melt butter and fry garlic and curry paste. Cook for 1 minute, stirring all the time.

• Add chicken, cook 2-3 minutes and then flame with the brandy. Add Trident Coconut Cream, lemon juice and rind and Trident Stir-Fry Fish Sauce. Cook for another 2-3 minutes.

• Add shallots, ginger, Trident Sweet Chilli Sauce, Trident Baby Corn Spears and snow peas. Cook for another 2 minutes. Toss in herbs.

• Serve with Trident Singapore Noodles.