Ingredients

· 115 g Thai coconut & lemongrass rice

· 1 teaspoon chicken stock powder

· 2 tablespoons vegetable oil

· 500 g chicken fillets

· 1 brown onion

· 1 red capsicum

· 150 g green beans

· 30 g chicken & cashew stir-fry base

· 75 g unsalted cashews

· ½ cup coriander leaves

· Lime wedges, to serve

Method

Cook the rice with stock powder, one teaspoon of the oil and 310 ml water in a saucepan following packet directions. Meanwhile, heat half the remaining oil in a wok over high heat. Stir-fry the chicken, in batches until just cooked through. Transfer to a plate. Heat the remaining oil in wok over medium-high heat. Stir-fry the onion until soft. Add capsicum and beans. Stir-fry until beans are just tender. Combine stir-fry recipe base and ½ cup water in a jug. Return chicken to the wok with recipe base mixture and cashews. Stir-fry until the sauce thickens. Serve with rice, coriander and lime wedges.