Thai Chicken and Vegetable Stir Fry

10 m
Prep Time
20 m
Cook Time

Servings: 4


  • Step 1
  • 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™ Thai Seasoning Stir-In Paste
  • ¼ cup cashews
  • 1/3 cup vegetable, stock
  • 2 green onions, chopped
  • 2 cups jasmine rice, cooked


(per Serving)

Nutrition information coming soon


  • 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 Gourmet Garden Thai Stir-In 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.