Thai Chicken and Vegetable Stir Fry

10 m
Prep Time
20 m
Cook Time
11
Ingredients

Ingredients 4 Servings

  • 1 tablespoon (15 mililiters) 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 mililiters) green beans, cut into 1-inch (2 1/2-cm) pieces
  • 1/4 cup (60 mililiters) Thai
  • 1/4 cup (60 mililiters) cashews
  • 1/3 cup (75 mililiters) vegetable stock
  • 2 green onions, chopped
  • 2 cups (500 mililiters) jasmine rice, cooked

NUTRITION INFORMATION

(per Serving)

This recipe has no significant nutritional value.

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.

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