Using the Thai Chilli Sauce this is a classic spicy stir fry that gets the tastebuds racing ... ENJOY!!!
Put the chicken in a bowl and stir through the sesame oil
Heat a wok on high on your stove and add 2 tbsp of the canola oil
Cook the chicken until coloured all over then set aside
Heat another 2 tbsp canola oil until smoking and add the vegetables
Stir fry the vegetables for 2 minutes
Add a cup of water and cover the wok - cook for 4 minutes or until the vegetables are tender
Return the chicken to the wok and add the Thai Chilli Sauce and the cashew nuts or peanuts
Stir through until everything is coated by the sauce and the chicken is cooked through
Serve over noodles or rice with a couple of fresh coriander leaves for garnish
Nutritional analysis per serving (8 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
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