Preparation
- 1 Heat vegetable oil in wok or large fry pan. Stir-fry onion and 1 tbsp. of Gourmet Garden Thai Stir-In 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 tbsp. Gourmet Garden Thai Stir-In 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.
