Thai Chicken Stir-Fry
Recipe: #37257
July 16, 2021
Categories: Chicken, Cashew Nut, Onions, Asian, One-Pot Meal, Wok/Stir-Fry, No Eggs, Non-Dairy, Boneless Pieces, Chicken Dinner, more
"From our weekday newspaper The West Australian."
Original is 4 servings
Ingredients
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- FOR LIME CHILLI SAUCE
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Nutritional
- Serving Size: 1 (424 g)
- Calories 643.2
- Total Fat - 20.7 g
- Saturated Fat - 3.8 g
- Cholesterol - 369.4 mg
- Sodium - 16277.6 mg
- Total Carbohydrate - 67 g
- Dietary Fiber - 2.3 g
- Sugars - 16.1 g
- Protein - 45.7 g
- Calcium - 76.3 mg
- Iron - 5.8 mg
- Vitamin C - 17.5 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
In a saucepan of boiling water, cook noodles for 2 minutes following packet directions and then drain and keep warm.
Step 2
In a wok or large frying pan, heat half the oil on high and stir-fry chicken in three batches for 2-3 minutes each until golden and set aside.
Step 3
In the same wok, heat remaining oil on high and stir-fry capsicum, onions, broccolini and chilli for 1-2 minutes.
Step 4
For the lime chilli sauce: In a jug, whisk all the ingredients together.
Step 5
Toss chicken, cashews, sauce and half the herbs with the vegetables and stir-fry for 1-2 minutes until hot.
Step 6
Spoon on top of noodles and serve sprinkled with remaining basil and coriander.
Tips
No special items needed.
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