Thai chicken & cashew stir-fry with charred limes

Thai chicken & cashew stir-fry with charred limes

By
From
Fast Cooking
Serves
4
Photographer
Tara Fisher

Stir-fries are one of the ultimate fast foods. The secret is not to add too much oil, and to use a neutral-flavoured one such as groundnut oil, as most of the others will burn at the very high cooking temperature. Charring the limes is a great, speedy way to impart more flavour when you squeeze them over the finished dish.

Ingredients

Quantity Ingredient
300g white rice
5g sea salt
4 chicken breasts
1 onion
1 green pepper
100g cashew nuts
25ml vegetable oil
5g thai green curry paste
100g sugar snap peas
4 limes
sea salt
freshly ground black pepper

Method

  1. First, place the rice and salt in a pan with 500ml cold water. Bring to the boil, reduce the heat and simmer for 12 minutes, until tender. Remove from the heat and keep warm.
  2. While the rice is cooking, cut the chicken into strips and slice the onion and green pepper. Toast the cashew nuts lightly in a dry frying pan until golden.
  3. Heat the oil in a wok, season the chicken with salt and pepper, then stir-fry it for 3–4 minutes, until golden. Add the curry paste and all the vegetables, then add 50ml water and cook for 2–3 minutes, stirring frequently.
  4. Meanwhile, cut the limes in half and heat a griddle pan. Cook the limes, cut-side down, in the hot pan for 2–3 minutes, until charred.
  5. Sprinkle the cashew nuts over the stir-fry, and serve with the charred limes and rice.
Tags:
James Martin
Saturday Kitchen
quick meals
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