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Chicken and cashew stir-fry with Thai rice
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Prep Time:
10 minutes
Cook Time:
15 minutes
Total Time:
25 minutes
Whip up a quick and delicious chicken stir-fry in under 30 minutes for dinner.
Ingredients:
  • 115g pkt Thai Coconut & Lemongrass Rice
  • 1 tsp Chicken Stock Powder
  • 36.80 gm vegetable oil
  • 500g 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 Chicken & Cashew Stir Fry Recipe Base
  • 75g cashew
  • 82.50 ml coriander leaves
  • Lime wedges, to serve
Instructions:
  • Prepare the rice by cooking it in a saucepan with stock powder, 1 tsp of oil, and 1 1/4 cups (310ml) water, following the instructions on the packet.
  • Heat half of the remaining oil in a wok or pan over high heat. Stir-fry chicken in batches for 2-3 minutes until cooked through. Transfer to a plate. Heat the rest of the oil over medium-high heat. Stir-fry onion until soft, about 2 minutes. Add capsicum and beans, stir-fry for 2 minutes until beans are just tender. Mix stir-fry recipe base with ½ cup (125ml) water. Return chicken to wok with the sauce and cashews, stir-fry for another 2 minutes until the sauce thickens. Serve with rice, coriander, and lime wedges.

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