Sweet chilli chicken and lime stir fry

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How to make Sweet chilli chicken and lime stir fry

  • Yield : 4
  • Prep Time : 0:06
  • Cook Time : 0:11
  • Total Time : 0:17

Ingredients

  • 2 tablespoons vegetable oil
  • 1/3 cup raw cashews
  • 1/4 cup sweet chilli sauce
  • 2 tablespoons lime juice
  • 2cm piece fresh ginger, peeled, finely grated
  • 500g Lilydale Free Range Chicken Breast Stir Fry
  • 200g green beans, trimmed, halved diagonally
  • 1 bunch broccolini, cut into thirds
  • 1 small red capsicum, sliced
  • 3 green onions, cut into 2cm lengths
  • 2 teaspoons lime zest
  • 450g packet 2 1/2-minutes jasmine rice

Method

  • Step 1 Heat a wok over high heat. Add 1/2 the oil. Swirl to coat. Add cashews. Stir-fry for 1 minute or until golden and toasted. Using a slotted spoon, transfer to a bowl lined with paper towel to drain.
  • Step 2 Combine sweet chilli sauce, lime juice and ginger together in a small bowl. Place chicken in a separate bowl. Add 2 tablespoons sauce mixture. Toss to combine. Stir-fry chicken, in 2 batches, for 2 to 3 minutes or until cooked through. Transfer to a heatproof bowl. Cover to keep warm.
  • Step 3 Add remaining oil to wok. Swirl to coat. Add beans, broccolini and capsicum. Stir-fry for 2 minutes or until vegetables are just tender. Add onion, chicken and remaining sauce. Stir-fry for 2 minutes or until heated through. Roughly chop cashews. Add lime zest to cashews. Toss to combine.
  • Step 4 Heat rice following packet directions. Serve stir-fry with rice, sprinkled with cashew mixture.

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