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Food
Prawn Pad Thai
Pad Thai is Thailand’s signature dish for good reason, with it’s sweet and savoury …
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5mins
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25mins
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Easy
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4
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Free Food
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FF
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2 chopped Celery stalks
2 Carrots, peeled and cut into chunks
1 Onion, thickly sliced
2 crushed Garlic cloves
1 tsp Salt
1 tsp Black pepper
1 tsp Cumin
600g Chicken breast, sliced
500ml Chicken stock
200g Potatoes, peeled and cut into chunks
1 spray Low cal spray oil
1 Warm the oil in a large saucepan over a medium heat and add the potatoes, celery, carrots, onion and garlic. Stir in the salt, pepper and cumin and cook for 5-6 minutes until the vegetables are browned.
2 Add the chicken and pour over the stock. Reduce the heat and simmer, cover and cook for 2 hours. Pour into dishes and serve while it’s hot.
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