Chicken and cashew stir-fry with Thai rice

Cooking Meat Chicken and cashew stir-fry with Thai rice

Dinner can be ready in just under half an hour with this speedy chicken stir-fry.

Lables: Egg free Fish free Lactose free Milk free Shellfish free Wheat free
  1. Cook the rice with stock powder, 1 tsp of the oil and 1 1/4 cups (310ml) water in a saucepan following packet directions.
  2. 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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115g pkt Continental Thai Coconut & Lemongrass Rice
1 tsp Continental Chicken Stock Powder
2 tbsp vegetable oil
500g Coles RSCPA Approved Chicken Breast Fillets, thinly sliced
1 brown onion, thinly sliced
1 red capsicum, seeded, thinly sliced
150g green beans, ends trimmed, halved horizontally
30g pkt Continental Chicken & Cashew Stir Fry Recipe Base
1/2 cup unsalted cashews, toasted
1/3 cup coriander leaves
Lime wedges, to serve

Adv

Autors
Preparation time
10
Cooking time
15
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Meat
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