Palisa Anderson

Thai Chicken, Chilli & Cashew Stir-fry

Palisa Anderson
PREP 15 MIN
COOK  30 MIN

DF

EF

GF

Number of servings
2
Ingredients

14 cup (50g) brown rice rinsed

12 cup (125ml) water

14 tsp salt

12 tsp olive oil

250g skinless chicken thighs 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

20ml soy sauce (or tamari if gluten free)

1 tbs sweet chilli sauce

12 tbs fish sauce

25g cashews, roasted roughly chopped

4 spring onions cut in 5cm pieces

Methodbased on 4 servings
1

Place rice, water and salt in a saucepan and simmer, covered for 30 minutes. Remove from heat and stand for 5 minutes before fluffing with a fork.

2

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

3

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

4

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

5

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

6

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

Nutritional Informationper serving

Energy (kJ)

1753 kJ / 419 cals

Protein

28.3 g

Fat

18.8 g

Sat. Fat

4.6 g

Carbs

32.4 g

Sugar

10.1 g

Fiber

3.9 g

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