Ingredients
- 1/2 teaspoon olive oil
- 1 small brown onion (halved and thinly sliced lengthways)
- 200 grams boneless skinless chicken breast (fillet, cut into 3cm cubes)
- 2 teaspoons ground garam masala
- 1/2 teaspoon turmeric
- Ground chillies, pinch (optional)
- 25 grams dry roasted cashews (unsalted, finely chopped)
- 125 ml light coconut milk (TCC brand recommended, 1/2 cup)
- 1/2 teaspoon chicken stock powder (Massel brand recommended)
- 80 ml water (boiling, 1/3 cup)
- 150 gram green string beans (trimmed and diagonally sliced)
- 1 zucchini (large zucchini, cut into 2.5cm chunks)
- 60 grams dried rice noodles (stick noodles)
- 1 teaspoon fish sauce
- Lime juice (1/2 lime)
- 1 tablespoon brown sugar
- Coriander leaves, to serve
How to Make
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Step 1: 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.
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Step 2: 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.
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Step 3: Meanwhile, cook noodles in a small saucepan of boiling water for 3 to 4 minutes or until tender and drain well a set aside.
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Step 4: Add noodles to the chicken mixture and toss to combine and then add fish sauce, lime juice and sugar and stir to combine.
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Step 5: Divide the mixture between shallow serving bowls and sprinkle over coriander leaves and serve.
We hope you enjoy this recipe!
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