115g pkt Continental Thai Coconut & Lemongrass Rice
1 teaspoon Continental Chicken Stock Powder
2 tablespoons vegetable oil
500g Coles RSCPA Approved Chicken Breast Fillets, thinly sliced
1 brown onion, thinly sliced
1 red capsicum, seeded, thinly sliced
150g green beans, ends trimmed, halved horizontally
30g pkt Continental Chicken & Cashew Stir Fry Recipe Base
1/2 cup (75g) unsalted cashews, toasted
1/3 cup coriander leaves
Lime wedges, to serve
Cook the rice with stock powder, 1 tsp of the oil and 1 1/4 cups (310ml) water in a saucepan following packet directions.
Meanwhile, heat half the remaining oil in a wok or pan over high heat. Stir-fry chicken, in batches, for 2-3 mins or until just cooked through. Transfer to a plate. Heat remaining oil in wok over medium-high heat. Stir-fry onion for 2 mins or until soft. Add capsicum and beans. Stir-fry for 2 mins or until beans are just tender. Combine stir-fry recipe base and ½ cup (125ml) water in a jug.
Return chicken to wok with recipe base mixture and cashews. Stir-fry for 2 mins or until sauce thickens. Serve with rice, coriander and lime wedges.