STIR FRY CHICKEN WITH CAPSICUM AND BASIL

SERVES 4

PREP AND COOK: 20 MINS 600g chicken breast stir-fry

strips

2 tblsps peanut oil

1 onion, roughly chopped

1 red capsicum, roughly chopped

250g green beans, trimmed 2 tblsps lime juice

½ cup fresh Thai basil leaves ½ cup roasted cashews Steamed jasmine rice, to serve SAUCE

2 tblsps fish sauce

2 tblsps brown sugar

6 kaffir lime leaves,

thinly sliced

1 Toss chicken in half the oil in a large bowl. 2 To make sauce, combine all ingredients and 2 tblsps of water in a jug. Mix well.

3 Heat a large, non-stick wok over a high heat. Add chicken. Stir-fry for about 5 minutes, or until lightly browned and just cooked. Remove.

4 Add remaining oil in same hot wok. Add onion, capsicum and beans. Stir-fry for about 3 to 4 minutes, or until tender.

5 Return chicken to wok with sauce. Stir-fry for about 2 minutes, or until hot. Remove from heat. Stir in lime juice and basil.

6 Sprinkle cashews over stir-fry. Serve with rice.