Chicken, prawn and veggie medley

Hello lovely people, its been quite a while! Thank you for your kind messages as usual and for those who sent me messages asking for the next post! 😀

I'm coming your way today with a yummy, mouthwatering, easy to make sauce. I'm sure you can tell that I love sauces. I think this should be like the third post about a sauce on this blog! 😋

I actually love how versatile sauces are because you can have them with rice, yams, potatoes, plantain, pasta, noodles, whew! That’s like food for a whole week!! Comment below what you would pair this sauce with.

This sauce can be whipped in 30 minutes and I made it with things I already had in the house. If you don’t have any of these ingredients, they’re very easy to find in your neighborhood market.

Without further ado, let’s get started with this sauce.

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Ingredients

Boneless chicken (I just used a sharp knife to carve out the boneless part from some chicken thighs 😁. I used like 4 thighs and kept the bones for stock later)

8 to 10 prawns

5 sausages

1 medium onion

4 Fresh peppers (atarodo/ harbanero)

2 large cloves of garlic

2 sprigs of fresh rosemary

1 cooking spoon of vegetable oil

Salt and seasoning cube

1 tablespoon coarse black pepper

2 tablespoons of oyster sauce (This is optional, I just used it because I saw it laying around in my cabinet)

1 cup of coconut milk

1 tablespoon of corn starch

Mixed veggies ( I used sweet corn, carrots and bell peppers)

** NOTE: Use pepper and seasonings to your taste. My recipes are usually for 2 to 3 people.

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Directions

1. First marinate your cut up chicken, prawns and sausages with minced garlic, chopped fresh pepper, salt and seasonings, oyster sauce, black pepper and chopped onions. keep that aside for a few minutes while you prepare other ingredients.

2. Chop your carrots and bell peppers. If you have French beans, you can use these too!

3. Heat the oil in the pan and put the sprigs of rosemary into the oil. Let it sizzle for a minute or two. This infuses the lovely taste and aroma of the herb into the oil!

4. Add your marinated mix into the pan and stir-fry for 2 to 3 minutes

NOTE: If you really love to cook, I would suggest you invest in a good non stick pan! 😉

5. Almost immediately, the prawns would begin to turn pink. Take them out and keep aside in a saucer as we don't want to overcook them. (I didn't though 🤫)

6. Add a little water, like 2 cooking spoons of water, and the coconut milk. Cover pan and let simmer for like 5 minutes.

What you’re looking for is a thick sauce that can coat the back of a spoon. It may take 7 minutes or less. Just don't let it dry! We only want it to be thick.

7. Add the veggies and sweet corn.

8. Dilute the corn starch with 2 tablespoons of water to make a slurry. Add immediately and stir the sauce. It will thicken as you do so. If it gets too thick for you, you can add a little water and if it’s not thick enough, add more corn starch slurry. Simmer for just a minute or two.

Our sauce is ready!!! Enjoy your meal and take pictures If you make this! God bless you!! xoxo!