Thai Chicken and Vegetable Stir Fry

10 m
Prep Time
20 m
Cook Time

Ingredients 4 Servings

  • 1 tablespoon canola oil
  • 1 lb chicken breasts, boneless, skinless, cut into 1/2-inch slices
  • 1 onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 1 small sweet potato, peeled, quartered lengthwise and thinly sliced crosswise
  • ¾ cup green beans, cut into 1-inch pieces
  • 1/4 cup Gourmet Garden Gourmet Garden™ Thai Seasoning Stir-In Paste, Stir-In Paste
  • ¼ cup cashews
  • 1/3 cup vegetable, stock
  • 2 green onions, chopped
  • 2 cups jasmine rice, cooked


(per Serving)

This recipe has no significant nutritional value.


  • 1 Preheat oven to 425°F. Mix 5 teaspoons of the Garlic Paste, olive oil, cumin, salt and pepper in small bowl. Place cauliflower florets in large bowl. Drizzle with oil mixture; toss to coat well. Spread cauliflower in single layer on large foil-lined shallow baking pan.
  • 2 Roast 30 minutes or until cauliflower is tender and golden brown, stirring halfway through cooking. Meanwhile, mix yogurt, Gourmet Garden Lightly Dried Cilantro and remaining 1 teaspoon Garlic Paste in small bowl. Season with additional salt, if desired.
  • 3 Transfer roasted cauliflower to serving bowl. Sprinkle with 1/3 cup of the pomegranate seeds and pine nuts; gently stir to combine. Top with remaining pomegranate seeds and serve with cilantro yogurt sauce.


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