Creamy Thai Chicken Stir fry...

Last night I used a Masterfoods flavour sachet to create this yummy stir fry. The rice noodles need to be soaked in hot water for 20 minutes so that's the first job. Then I chopped up some mushrooms, carrot, zucchini, butter beans, capsicum and onion and had some bean sprouts too.
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Add a tablespoon of good olive oil to the very hot wok and fry off the onion...
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Add in the diced up chicken tenderloins and fry them off too.
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Add in the mushrooms first for one minute then add all other vegetables...
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At this point, I added about 4 tablespoons of water and put the lid on the wok for a minute or two. This helps steam the veggies so the beans etc are tender but not soggy.
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Now its time to pour in the sauce...
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... and the coconut milk...
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Stir through to combine and bring back to boiling ...
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...and serve over the Thai rice noodles. After chopping up the vegetables and chicken (about 5 minutes), this dish took exactly 15 minutes from stir-frying those onions right through to plating up. Stir-fries are a quick and easy meal to prepare and you can hide lots of veggies in there. It's a one pot meal too!
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Sunrise on Wednesday morning (7.06am)

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I've made another batch of the cherry shortbread cookies this morning, some for my niece this time.
They are about to come out of the oven and smell wonderful - I might have to keep a couple...
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Cheers - Joolz