Ingredients
- 1½ tablespoons salt reduced soy sauce
- 1 tablespoon chilli jam
- 400 g skinless, boneless chicken breast fillets, trimmed of any fat
- 2 tablespoons sunflower oil
- 1 onion, cut into thin wedges
- 1 large carrot, halved lengthways, thinly sliced
- 200 g green beans, ends trimmed, cut into 4 cm lengths
- 1 red capsicum, roughly chopped
- ⅓ cup roasted unsalted cashews
- ½ cup fresh Thai basil leaves (see tips)
- 200 g brown rice vermicelli
Method
Step 1
Combine soy sauce, chilli jam and 1 tablespoon water in a small bowl.
Step 2
Cut chicken into very thin slices. Drizzle with 1 tablespoon oil and toss to coat.
Step 3
Heat a large wok or non-stick frying pan over a high heat. Add half the chicken. Stir-fry for 2-3 minutes, until lightly golden and just cooked. Transfer to a clean bowl. Repeat step with remaining chicken.
Step 4
Heat remaining oil in same wok. Add onion and carrot. Stir-fry 2 minutes. Add beans and capsicum. Stir-fry a further 2 minutes.
Step 5
Return chicken to wok with sauce mixture. Stir-fry 1 minute, or until hot. Sprinkle with cashews and basil.
Step 6
Meanwhile, prepare noodles as directed on packet. Drain.
Step 7
Serve stir-fry with noodles.
Tips
- Substitute a 450 g pouch microwaveable brown rice for brown rice vermicelli, if preferred.
- Thai basil can be replaced with regular basil or coriander.
- Speed up the prep time by using 400 g pre-sliced chicken breast stir-fry strips, available from the refrigerated meat section in supermarkets
