Thai Chicken, Chilli & Cashew Stir-fry
PREP 15 MIN•COOK 15 MIN
DF
EF
GF
Number of servings
2
1⁄2 tsp olive oil
350g skinless chicken thighs (fully trimmed) cut in 2-3cm strips
1⁄2 red pepper deseeded, quartered & cut in strips
1⁄2 white onion diced
2 garlic cloves finely chopped
1⁄3 cup (80ml) chicken stock
1 tbs soy sauce (or tamari if gluten free)
1 tbs sweet chilli sauce
1⁄2 tbs fish sauce
8 cashews, roasted roughly chopped
4 spring onions cut in 5cm pieces
2⁄3 cup (100g) pre-cooked brown rice cooked according to packet directions
Heat a non-stick wok or frypan over high heat, add oil and chicken and stir-fry until golden brown.
Add red pepper, onion and garlic, toss and cook for a few minutes.
Add stock and sauces and continue to cook until chicken is cooked through and sauce has reduced and thickened.
Turn off heat, add spring onions and cashews and toss well.
Divide stir-fry and rice between bowls and serve immediately.
Energy (kJ)
1641 kJ / 393 cals
Protein
37 g
Fat
14.3 g
Sat. Fat
3.5 g
Carbs
27.3 g
Sugar
9.7 g
Fiber
3.4 g
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