A sweet, citrussy chicken stir fry, scattered with red chilli, cashew nuts and Thai basil leaves.
Gluten free
Serves2
CourseMain meal
Prepare5 mins
Cook15 mins
Total time20 mins
Ingredients
1 tbsp sunflower oil
300g fruity mango, coconut and lime British chicken breast strips
300g fine green beans, trimmed
300g coconut sticky rice stir fry
1/2 x 25g pack Cooks’ Ingredients Thai Basil, leaves picked
1 Cooks’ Ingredients Red Chilli, seeds left in, thinly sliced
Roasted cashew nuts, to garnish
Method
Heat the oil in a non-stick wok or frying pan, then add the chicken and fry for 10 minutes, stirring now and again, until cooked through and deep golden.
Meanwhile, bring a pan of salted water to the boil. Add the beans and bring back to a simmer. Cover and cook for 4 minutes until just tender, then drain.
Fold the beans, rice and half the Thai basil through the chicken and stir fry for 2-3 minutes, or until the rice is hot and the chicken is cooked through with no pink meat.
Scatter with the shredded chilli, cashew nuts and remaining basil to serve.
