April 26, 2017
Dinner, Main Dish, Beans,
Poultry, Chicken, Vegetables, Quick Meals, Small Batch Cooking, Weeknight Meals, Stove Top, Wok/Stir-Fry, Diabetic, Gluten-Free, No Eggs, Non-Dairy, Green Beans, Zucchini, Boneless Pieces more
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"From Australian B.H. & G. Diabetic Living Nov./Dec.'16."
Heat oil in a large wok over a medium heat and add onion and cook, stirring for 6 to 7 minutes or until onion begins to soften and then add chicken and spices and increase heat to high and cook, stirring for 1 to 2 minutes or until chicken changes colour and then add cashews, coconut milk and combined stock powder and water and cover and bring to a simmer over a medium heat.
Reduce heat to medium-low and cook, covered for 5 minutes, stirring once and then add beans and zucchini and cook, uncovered for a further 10 minutes until vegetables are just tender and chicken is cooked through.
Meanwhile, cook noodles in a small saucepan of boiling water for 3 to 4 minutes or until tender and drain well a set aside.
Add noodles to the chicken mixture and toss to combine and then add fish sauce, lime juice and sugar and stir to combine.
Divide the mixture between shallow serving bowls and sprinkle over coriander leaves and serve.
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Delicious!! I didn't have cashews so I used whole almonds. Next time I will season the chicken with a little salt before cooking.