Palisa Anderson

Thai Chicken, Chilli & Cashew Stir-fry

Palisa Anderson
PREP 15 MIN
COOK  30 MIN

DF

EF

GF

Number of servings
2
Ingredients

12 tsp olive oil

350g skinless chicken thighs (fully trimmed) cut in 2-3cm strips

12 red pepper deseeded, quartered & cut in strips

12 white onion diced

2 garlic cloves finely chopped

13 cup (80ml) chicken stock

1 tbs soy sauce (or tamari if gluten free)

1 tbs sweet chilli sauce

12 tbs fish sauce

8 cashews, roasted roughly chopped

4 spring onions cut in 5cm pieces

23 cup (100g) pre-cooked brown rice cooked according to packet directions

Methodbased on 4 servings
1

Heat a non-stick wok or frypan over high heat, add oil and chicken and stir-fry until golden brown.

2

Add red pepper, onion and garlic, toss and cook for a few minutes.

3

Add stock and sauces and continue to cook until chicken is cooked through and sauce has reduced and thickened.

4

Turn off heat, add spring onions and cashews and toss well.

5

Divide stir-fry and rice between bowls and serve immediately.

Nutritional Informationper serving

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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