Kajang Stir Fry

Kajang Stir Fry


ALTERNATE RFSC BLENDS: Shankir, Hanalei, Montego


2 Chicken Breasts—diced (thin sliced beef, white fish or tofu can also be used)

1 Sweet Red Bell Pepper Chopped

1 CUP Green Beans

1 White or Yellow Onion Chopped

 4 TBSP Roaring Fork Spice Kajang

1/2 CUP Sweetened Coconut Milk, or Sweetened Coconut Water

1 TSP Soy Sauce or Tamari

1/4 CUP Chopped Cilantro

1 TBSP Fresh Lime Juice


1. In large, heated and oiled skillet (with cover), add, bell pepper, green beans, onion. Cook for about 5 minutes (until tender).

2. Add coconut milk, soy sauce, cilantro, lime juice, Kajang Thai Spice Blend, and chicken. Stir well. Cover and simmer, stirring occasionally—until chicken is cooked thoroughly (165° internal temperature).

3. Serve over rice or noodles.

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