Dinner can be ready in just under half an hour with this speedy chicken stir-fry.
- Cook the rice with stock powder, 1 tsp of the oil and 1 1/4 cups (310ml) water in a saucepan following packet directions.
- Meanwhile, heat half the remaining oil in a wok or pan over high heat. Stir-fry chicken, in batches, for 2-3 mins or until just cooked through. Transfer to a plate. Heat remaining oil in wok over medium-high heat. Stir-fry onion for 2 mins or until soft. Add capsicum and beans. Stir-fry for 2 mins or until beans are just tender. Combine stir-fry recipe base and ½ cup (125ml) water in a jug. Return chicken to wok with recipe base mixture and cashews. Stir-fry for 2 mins or until sauce thickens. Serve with rice, coriander and lime wedges.
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Mixing Bowl Set
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