Stir-fry chicken with rice
A simple, easy and delicious mid-week meal.
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|2 tbsp||Canola oil|
|250 g||Green beans|
|1½ cups||Chicken stock|
|1 tbsp||Light soy sauce|
|¼ cup||Cashew nuts|
- Heat the oil in a frying pan, add chicken (cut into chunks) and stir-fry for 5 minutes to brown. Remove to one side. Add peeled carrots and halved beans to the pan and stir-fry for 2 minutes, then remove to one side.
- Add chicken stock, juice of one lemon, honey and soy sauce to the pan. Stir the cornflour (combined with 2 tablespoons of cold water) into the stock mixture in the pan. Stir over heat until the sauce bubbles and thickens.
- Return the chicken and vegetables to the pan and simmer gently for 5 minutes, until chicken is cooked and vegetables are tender.
- Serve with steamed rice and topped with cashew nuts and spring onions.