CORIANDER & CHICKEN STIR FRY
Serves 4: Prep 10 mins | Cook 15 mins
2 tbsp peanut oil oil
500g chicken stir-fry strips
6 green onions, sliced thickly
125g baby corn, halved lengthways
125g sugar snaps, trimmed
2 tbsps soy sauce
2 x Jase’s Kitchen® Coriander dropins™
2 x Jase’s Kitchen ® Chilli dropins™
¼ cup chopped cashews
steamed rice, to serve
- Heat half oil in a wok over high heat. Stir-fry chicken in 2 batches, 3-4 minutes each, until browned. Set aside.
- Heat remaining oil in wok on high. Stir-fry onion 30 seconds. Add corn and sugar snaps, stir-frying 1 minute.
- Stir in combined sauce and Coriander and Chilli dropins™. Stir-fry 1-2 minutes until corn is tender.
- Return chicken to wok, tossing well 1-2 minutes to heat through. Scatter with cashews and serve with steamed rice.
TIP
If liked, toast the cashews by tossing in the hot wok 1-2 minutes before adding the oil in step 1.