Thai Cashew Chicken Stir-fry

10 Apr

145g sliced chicken breast

50g carrot, cut into matchsticks

50g broccoli, roughly chopped

50g onion, sliced

40g zucchini, cut into half-moons

40g capsicum, thinly sliced

20g cashews

1tbsp canola oil

Heat your oil in a large pan.

Cook the chicken breast until nearly cooked through (about 3 minutes) flipping a few times.

Add all vegetables and cook another 2-3 minutes (you can add a little water if it seems too dry).

Add the Golden Sabai chili sauce and stir through.

Let your sauce come to a simmer and thicken. Toss to coat your chicken and vegetables.

Sprinkle the cashews in and cook for one more minute.

Serve immediately over rice!

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