thai chicken

Gluten Free Fitness

Thai Chicken (Bulk recipe)

Recipe by
40 min.
Prep: 20 min. | Cook: 20 min. | Servings: 20+

Ingredients

  • 2 kg chicken filet
  • 1 kg carrots
  • 2 zucchini
  • 1 leek
  • 4 tins (ca. 1 litre) coconut milk
  • 1 tin (ca 300ml) chopped tomatoes
  • 2 capsicums
  • 250g mushrooms
  • 250g sugar snap peas
  • 250g green beans
  • 1 tin mini corn cobs
  • 1 tin sliced bamboo shoots
  • 1 tin sliced water chestnuts
  • 2 stalks of lemon grass
  • Ginger
  • Thai spices
  • Salt and pepper

Directions

  1. Slice chicken and fry in a large pot. Season with thai spices, salt and pepper.
  2. Chop all vegetables and add once the chicken is cooked through. Wait until the end to add mushrooms.
  3. Add coconut milk and chopped tomatoes.
  4. Bring to boil, adding more seasoning to taste. The vegetables should be crunchy, never soft.
  5. Add mushrooms.
  6. Serve with rice, and portion out into freezer bags. Makes 20+ portions!

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