Chicken and Sweet Chilli Sauce Stir-Fry

Nutrition per serve

Ingredients

• 150g jasmine rice
• 1pcs spring onion
• 1clove garlic
• 1pcs zucchini
• 150g green beans
• 1bunch coriander
• 50g sweet chilli sauce
• 20ml fish sauce
• 300g free-range chicken breast fillet
• 40g roasted cashews
• 15ml white vinegar
• 10ml soy sauce
• 30ml neutral-flavoured oil

Method

1. Step 1 — Cook rice
   Rinse the rice until the water runs clear. Put in a small saucepan with 250ml (1 cup) water, cover and bring to a simmer over medium heat. Reduce the heat to low and cook for 12 mins or until tender and the water is absorbed. Turn off the heat and stand, covered, for at least 5 mins.
2. Step 2 — Prep vegetables
   Meanwhile, thinly slice the spring onion on an angle. Crush or finely chop the garlic. Halve the zucchini lengthwise, then thinly slice on an angle. Trim the beans and halve on an angle. Finely chop the coriander, including the stems.
3. Step 3 — Make stir-fry sauce
   Combine the sweet chilli sauce (sweet chilli sauce only packs a very mild chilli hit, but reduce if less heat is desired), half the fish sauce*, 3 tsp white vinegar and 2 tsp soy sauce in a bowl.
4. Step 4 — Stir-fry chicken
   Thinly slice the chicken into strips. Heat 1 tbs oil in a medium deep frypan over high heat until hot. Stir-fry the chicken for 2-3 mins until golden and cooked through. Remove from the pan.
5. Step 5 — Stir-fry vegetables
   Heat 1 tbs oil in the same pan over high heat until hot. Stir-fry the spring onion, garlic and cashews for 1 min. Add the zucchini and beans and stir-fry for 3 mins or until just tender.
6. Step 6 — Finish stir-fry and serve
   Return the chicken and any resting juices to the pan, add the stir-fry sauce and cook, stirring, for 1 min or until heated through and combined. Remove from the heat and stir in the coriander. Fluff the rice with a fork. Divide the rice and chicken stir-fry among bowls to serve.

Allergens

Soy, Fish, Cashew