- 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.