STIR-FRY CRAZY!
CHICKEN & SNAKE BEAN STIR-FRY
SERVES 4 PREP & COOK 20 MINUTES
2/3 cup jasmine rice
1 tbsp peanut oil
800g chicken thigh fillets, thickly sliced
2 onions, thickly sliced
3 garlic cloves, crushed
1 tsp five-spice powder
400g beans, cut into 5cm lengths
½ cup oyster sauce
2 tbsp light soy sauce
½ cup cashews, toasted
½ cup loosely packed fresh Thai basil leaves
1 fresh long red chilli, thinly sliced diagonally
1 Cook rice according to packet directions until tender; drain.
2 Heat half the oil in a wok over high heat, stir-frying chicken in batches until browned all over and cooked through. Remove from wok.om wok.
3 Heat remaining oil in wok, stir-frying onion, garlic and five-spice powder for 3 minutes or until onion softens. Add beans and cook for 4 minutes or until tender.
Return chicken to wok with sauces and cashews.
