CHICKEN AND CASHEW STIR-FRY WITH THAI RICE

AuthorGeo FoodsCategory

Ingredients

 115 g Thai coconut & lemongrass rice
 1 tsp chicken stock powder
 2 tbsp vegetable oil
 500 g chicken fillets
 1 brown onion
 1 red capsicum
 150 g green beans
 30 g chicken & cashew stir-fry base
 75 g unsalted cashews
 ½ cup coriander leaves
 Lime wedges, to serve

Preparation

1

Cook the rice with stock powder, one teaspoon of the oil and 310 ml water in a saucepan following packet directions. Meanwhile, heat half the remaining oil in a wok over high heat. Stir-fry the chicken, in batches until just cooked through. Transfer to a plate. Heat the remaining oil in wok over medium-high heat. Stir-fry the onion until soft. Add capsicum and beans. Stir-fry until beans are just tender. Combine stir-fry recipe base and ½ cup water in a jug. Return chicken to the wok with recipe base mixture and cashews. Stir-fry until the sauce thickens. Serve with rice, coriander and lime wedges.

Related Recipes

Ingredients

 115 g Thai coconut & lemongrass rice
 1 tsp chicken stock powder
 2 tbsp vegetable oil
 500 g chicken fillets
 1 brown onion
 1 red capsicum
 150 g green beans
 30 g chicken & cashew stir-fry base
 75 g unsalted cashews
 ½ cup coriander leaves
 Lime wedges, to serve

Directions

1

Cook the rice with stock powder, one teaspoon of the oil and 310 ml water in a saucepan following packet directions. Meanwhile, heat half the remaining oil in a wok over high heat. Stir-fry the chicken, in batches until just cooked through. Transfer to a plate. Heat the remaining oil in wok over medium-high heat. Stir-fry the onion until soft. Add capsicum and beans. Stir-fry until beans are just tender. Combine stir-fry recipe base and ½ cup water in a jug. Return chicken to the wok with recipe base mixture and cashews. Stir-fry until the sauce thickens. Serve with rice, coriander and lime wedges.

CHICKEN AND CASHEW STIR-FRY WITH THAI RICE

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