Quick Teriyaki Chicken
- 01 Feb - 07 Feb, 2025
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.
COMMENTS