Chicken and cashew stir-fry with Thai rice

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

Recipe «Chicken and cashew stir-fry with Thai rice» presented in category Recipes / Meat, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.