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Creamy Thai pesto chicken stir-fry
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Prep Time:
15 minutes
Cook Time:
25 minutes
Total Time:
40 minutes
Thai pesto cream stir-fry with chicken and colorful vegetables.
Ingredients:
  • 1 x 250g punnet small cherry tomatoes, halved
  • 4 (about 800g) single chicken breast fillets, thinly sliced
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 300ml Cooking Cream
  • 60ml (1/4 cup) water
  • 80g baby spinach leaves
  • 1 x 150g chunky exotic Thai dip
  • Thai basil leaves, to serve
Instructions:
  • Heat oil in a smoking hot wok. Stir-fry tomato until just starting to soften, about 1-2 minutes. Transfer to a plate. Stir-fry half of the chicken until golden, about 2-3 minutes. Transfer to the plate and repeat with the remaining chicken, making sure to heat the wok between batches.
  • Heat the rest of the oil in the wok on high heat. Stir-fry capsicum and garlic for 2-3 minutes until capsicum softens slightly. Add tomato, chicken, cream, water, spinach, and half of the dip. Stir-fry for 1-2 minutes until spinach wilts and sauce thickens slightly.
  • Pour the rest of the dip into the wok and stir delicately until almost mixed. Sprinkle with fresh basil and enjoy with steamed rice.

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