Chinese-style chicken casserole

Preparation

1. Peel and chop the potatoes and carrots into edible size pieces
2. Cut the bacon into 1-2cm squares
3. Cut the chicken into edible size pieces
4. Cut the onion and celery finely so they become part of the sauce rather than big chunks
5. In a frying pan fry the bacon in the oil until it is browned, then set aside
6. Brown the chicken in the oil left by the bacon, then set aside
7. Fry the onion for 7-8 mins until softened then add the celery and carrot and cook for a further 5-6 mins
8. Readd the chicken and onion
9. Stir in the sauce mix
10. Add the coconut cream, stock, and potatoes and cook for approx 30 minutes - until the potatoes are cooked, but before they turn mushy
11. Serve with crusty bread

Notes

Ingredients

• 2tbsp oil
• 500g chicken breast
• 250g bacon
• 2 carrots
• 2 sticks celery
• 1 large onion
• 2 potatoes
• 500ml chicken stock
• 200g coconut cream
• Sauce mix
• 1tbsp chilli
• 2tbsp garlic-ginger paste
• 1tbsp brown sugar
• 3tbsp dark soy sauce
• 1tsp chinese five spice

Equipment

Nutritional Facts

• Serving size: 759.2g
• (39% / 49%)   Calories: 971kcal
• (96%)Total fat: 53g
• (125%)   Saturated fat: 25g
• (65%)   Unsaturated fat: 22.9g
•     Mono: 17g
•     Poly: 5.9g
• (52%)   Cholesterol: 157mg
•   Trans Fat: 0g
• (21%)Total carbohydrates: 64g
•   Starch: 0g
• (30%)   Sugars: 9.1g
•     Sucrose: 1.3g
•     Glucose: 2g
•     Maltose: 0g
•     Lactose: 0g
•     Fructose: 1.9g
•     Galactose: 0.1g
• (18%)   Fibre: 4.5g
• (122%)Protein: 61g
• Salts
• (103%)   Sodium: 2.1g
• (72%)   Potassium: 2.5g