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Thai Chicken and Vegetable Stir Fry

Name: Thai Chicken and Vegetable Stir Fry
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 tablespoon (15 ml) canola oil; 1 pound (500 g) boneless, skinless chicken breasts, cut into 1/2-inch (1-cm) slices; 1 onion, thinly sliced; 1 red bell pepper, thinly, sliced; 1 small sweet potato, peeled, quartered lengthwise and thinly sliced crosswise; 3/4 cup (175 ml) green beans, cut into 1-inch (2 1/2-cm) pieces; 1/4 cup (60 ml) Gourmet Garden™ Thai Seasoning Stir-In Paste; 1/4 cup (60 ml) cashews; 1/3 cup (75 ml) vegetable stock; 2 green onions, chopped; 2 cups (500 ml) jasmine rice, cooked

By: Club House Kitchens

Made With:

Recipe Info

Prep Time:

10m
Cook Time:

20m
Servings:

4
User Rating:

Ingredients

1 tablespoon (15 ml) canola oil
1 pound (500 g) boneless, skinless chicken breasts, cut into 1/2-inch (1-cm) slices
1 onion, thinly sliced
1 red bell pepper, thinly, sliced
1 small sweet potato, peeled, quartered lengthwise and thinly sliced crosswise
3/4 cup (175 ml) green beans, cut into 1-inch (2 1/2-cm) pieces
1/4 cup (60 ml) Gourmet Garden™ Thai Seasoning Stir-In Paste
1/4 cup (60 ml) cashews
1/3 cup (75 ml) vegetable stock
2 green onions, chopped
2 cups (500 ml) jasmine rice, cooked

Nutrition Information

(per serving)

Key products

Gourmet Garden Thai Seasoning Paste is a gluten-free product that is ready to use and should be refrigerated.

A pot of Thai soup with shrimp, corn, bok choy, and rice noodles, with a packet of Gourmet Garden Thai Seasoning Stir-In Paste.

Gourmet Garden™ Thai Paste, 80g

Instructions

Heat canola oil in a large wok or frying pan over high heat. Add sliced chicken breasts. Stir-fry for 5 to 7 minutes or until browned all over. Transfer to a plate.
Add onion, red pepper, yellow pepper and sweet potato to pan. Stir-fry for 5 to 6 minutes or until tender.
Add green beans to pan. Stir-fry for 5 minutes or until just tender. Return chicken to pan.
Add Thai Paste, cashews and vegetable stock to pan. Stir and cook until heated through. Add green onions to pan and toss to combine. Serve with steamed jasmine rice.