Thai Chicken and Vegetable Stir Fry

10 m
Prep Time
20 m
Cook Time
11
Ingredients

Ingredients 4 Servings

  • 1 tablespoon (15 milliliters) canola oil
  • 1 pound (500 grams) chicken breasts, boneless, skinless, cut into 1/2-inch (1-cm) slices
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 small sweet potato, peeled, quartered lengthwise and thinly sliced crosswise
  • 3/4 cup (175 milliliters) green beans, cut into 1-inch (2 1/2-cm) pieces
  • 1/4 cup (60 milliliters) Thai
  • 1/4 cup (60 milliliters) cashews
  • 1/3 cup (75 milliliters) vegetable stock
  • 2 green onions, chopped
  • 2 cups (500 milliliters) jasmine rice, cooked

NUTRITION INFORMATION

(per Serving)

Nutrition information coming soon

Preparation

  • 1 Heat canola oil in a large wok or frying pan over high heat. Add sliced chicken breasts. Stir-fry for 5 to 7 minutes or until browned all over. Transfer to a plate.
  • 2 Add onion, red pepper, yellow pepper and sweet potato to pan. Stir-fry for 5 to 6 minutes or until tender.
  • 3 Add green beans to pan. Stir-fry for 5 minutes or until just tender. Return chicken to pan.
  • 4 Add Thai Paste, cashews and vegetable stock to pan. Stir and cook until heated through. Add green onions to pan and toss to combine. Serve with steamed jasmine rice.

Reviews

Related Recipes