Thai Green Chicken Thighs

• 1 Jar of Bay’s Kitchen Thai Green Curry Stir-in Sauce
• 4 Chicken thighs
• 200g Spinach
• 100g Beansprouts
• 30g Sesame seeds
• 15g Coriander
• 1 Tbsp Sesame oil
• 1 Lime

To Serve:

• Gluten free noodles, rice noodles or rice

Nutrition (per serve):

• Kcal – 527
• Fat – 35g
• of which saturates – 14g
• Carbohydrates – 6.9g
• of which sugars – 4.4g
• Fibre – 3.5g
• Protein – 43g
• Salt – 1.3g
• Please note the calculation does not include the Gluten Free noodles, rice noodles or rice to serve.

1. Heat a wok or frying pan on a low heat and add the sesame oil. Add the diced chicken thighs and Bay’s Kitchen Thai Green Curry Stir-in Sauce and cook for 10 minutes.

2. Add spinach and bean sprouts, heat for 5 minutes.

3. Take off the heat and add chopped coriander, lime and toasted sesame seeds.

4. Serve with noodles or rice.