Name: Thai chicken and green bean stir-fry
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4
Ingredients: 2 tablespoon vegetable oil; 500 gram chicken thigh fillets, trimmed, thinly sliced; 1 small brown onion, cut into wedges; 250 gram green beans, halved crossways diagonally; 1 small broccoli, cut into florets; 1 large carrot, halved lengthways, thinly sliced diagonally; 1/3 cup bought lime, lemongrass and soy marinade; 2 tablespoon water; 1/3 cup basil leaves, plus 1/4 cup small leaves extra; 3 cup cooked jasmine rice, to serve

Thai chicken and green bean stir-fry

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Serves 4

Prep

Cook

15M

Total

20M

Ingredients

2 tablespoon vegetable oil

500 gram chicken thigh fillets, trimmed, thinly sliced

1 small brown onion, cut into wedges

250 gram green beans, halved crossways diagonally

1 small broccoli, cut into florets

1 large carrot, halved lengthways, thinly sliced diagonally

1/3 cup bought lime, lemongrass and soy marinade

2 tablespoon water

1/3 cup basil leaves, plus 1/4 cup small leaves extra

3 cup cooked jasmine rice, to serve

Method

1.Heat a wok or large frying pan over high heat.

2.Add half the oil; swirl to coat surface. Add chicken, in 2 batches; stir-fry 2-3 minutes each batch, or until just cooked. Transfer to a heatproof bowl.

3.Add remaining oil, onion, beans, broccoli and carrot to wok; stir-fry 3 minutes, or until almost tender.

4.Return chicken and resting juices to wok. Add marinade and water; stir-fry 2 minutes, or until heated. Add basil; toss to combine.

5.Spoon rice into serving bowls; top with stir-fry. Serve sprinkled with extra basil.

You’ll need to cook about 1 cup jasmine rice Have everything ready, then stir-fry just before serving.
Note

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