Stir fry with chicken

chicken (any part), I use thigh, because I don't like the taste of breast meat
half cabbage head (small)
4 carrots
3 spring onions
handful of snap peas
handful of Morning Glory (water spinach)
2 small red chillies (thai)
3 cloves of garlic
some mushrooms
oyster sauce
coconut milk
coconut oil
salt, pepper, coriander

(I use small red Thai chillies, to make the dish spicy, so if you like non spicy or less spicy food, take 1 or half of the chilly) if you eat very spicy (real Thai style spicy, take 3 chillies)

Cook the chicken in water until it is done (I cook for 1 hour, then it is soft and goes off the bones very easy)
while it is cooking, cut the vegetables

cut the garlic and the chillies

crush the garlic and chilies to release the flavours

heat the olive oil and add the garlic and chillies, then add all other vegetables

while they are frying, cut the chicken in small pieces and add to the pan

then add some tablespoons of oyster sauce and coconut milk, coriander, other spices and salt to the taste

Serving Size: 4 cup servings

Number of Servings: 4

Recipe submitted by SparkPeople user GIDITANGO.