Ingredients
- 1 tablespoon (15 milliliters) canola oil
- 1 medium onion, finely chopped
- 1 pound (500 grams) boneless skinless chicken breasts
- 2 tablespoons (30 milliliters) Thai
- 1 teaspoon (5 milliliters) Thai Kitchen® Gluten Free Premium Fish Sauce
- 1/4 cup (125 milliliters) chicken stock
- 1/2 cup (250 milliliters) baby corn
- 1/2 cup (250 milliliters) green beans
- 1 medium red bell pepper, sliced
- 2 cups (500 milliliters) hot cooked rice
- 1/4 cup (60 milliliters) roasted cashews
NUTRITION INFORMATION
(per Serving)Nutrition information coming soon
Preparation
- 1 Heat vegetable oil in wok or large fry pan. Stir-fry onion and 1 tablespoon Thai Seasoning Paste for 2 minutes.
- 2 Add chicken breast to pan and stir-fry for 4 minutes or until cooked through, stirring occasionally. Remove chicken and onion to a small bowl.
- 3 To pan, add green beans, baby corn, red bell pepper, remaining 1 tablespoon Thai Seasoning Paste, and chicken stock, stir. Cover and cook for 3 minutes.
- 4 Remove the lid and stir in reserved chicken mixture and fish sauce. Serve on steamed rice and top with roasted cashews.
