Chicken and cashew stir-fry with Thai rice

Chicken and cashew stir-fry with Thai rice

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Chicken and cashew stir-fry with Thai rice

The ingredient of Chicken and cashew stir-fry with Thai rice

  1. 115g pkt Continental Thai Coconut & Lemongrass Rice
  2. 1 teaspoon Continental Chicken Stock Powder
  3. 2 tablespoons vegetable oil
  4. 500g Coles RSCPA Approved Chicken Breast Fillets, thinly sliced
  5. 1 brown onion, thinly sliced
  6. 1 purple capsicum, seeded, thinly sliced
  7. 150g inexperienced beans, ends trimmed, halved horizontally
  8. 30g pkt Continental Chicken & Cashew Stir Fry Recipe Base
  9. half of cup (75g) unsalted cashews, toasted
  10. 1/three cup coriander leaves
  11. Lime wedges, to serve

The instruction how to make Chicken and cashew stir-fry with Thai rice

  1. Cook the rice with inventory powder, 1 tsp of the oil and 1 1/four cups (310ml) water in a saucepan following packet instructions.
  2. Meanwhile, warmth half the final oil in a wok or pan over high warmth. Stir-fry chook, in batches, for 2-3 minutes or until just cooked through. Transfer to a plate. Heat final oil in wok over medium-high warmth. Stir-fry onion for 2 mins or till soft. Add capsicum and beans. Stir-fry for 2 minutes or till beans are simply soft. Combine stir-fry recipe base and u00bd cup (125ml) water in a jug. Return fowl to wok with recipe base aggregate and cashews. Stir-fry for 2 minutes or till sauce thickens. Serve with rice, coriander and lime wedges.

Nutritions of Chicken and cashew stir-fry with Thai rice

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