Thai Chicken, Chilli & Cashew Stir-fry
PREP 15 MIN•COOK 30 MIN
DF
EF
GF
Number of servings
2
1⁄4 cup (50g) brown rice rinsed
1⁄2 cup (125ml) water
1⁄4 tsp salt
1⁄2 tsp olive oil
250g skinless chicken thighs 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
20ml soy sauce (or tamari if gluten free)
1 tbs sweet chilli sauce
1⁄2 tbs fish sauce
25g cashews, roasted roughly chopped
4 spring onions cut in 5cm pieces
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.
Heat a non-stick wok or frypan over high heat, add oil and chicken and stir-fry until golden brown.
Add 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)
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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