Dinner is ready in a flash with this honey-soy chicken stir-fry recipe. Easy, flavourful and filling, it ticks all the boxes.
Serves44
Cook time10 mins10 minutes
Prep time10 mins10 minutes
Ingredients
2 tbsp peanut oil
500g Coles RSPCA Approved Chicken Breast Fillets, thinly sliced
5 spring onions, cut into 4cm lengths
120g pkt honey & soy stir-fry sauce
350g pkt Coles Brand Australian Mixed Stir-fry Vegetables
1/3 cup (50g) roasted cashews
Steamed jasmine rice, to serve
Coriander sprigs, to serve
Lemon wedges, to serve
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat 1 tbsp oil in a large frying pan over high heat. Cook, chicken, in 2 batches, for 2 mins or until browned all over. Transfer to a heatproof bowl.
Step 2
Heat remaining oil in the pan over high heat. Cook onion for 1 min or until starting to brown. Return chicken to pan with stir-fry sauce and vegetables. Cook for 2 mins or until chicken is cooked through. Stir in half the cashews.
Step 3
Sprinkle stir-fry with remaining cashews and serve with rice, coriander and lemon wedges.
500g Coles RSPCA Approved Chicken Breast Fillets, thinly sliced
5 spring onions, cut into 4cm lengths
120g pkt honey & soy stir-fry sauce
350g pkt Coles Brand Australian Mixed Stir-fry Vegetables
1/3 cup (50g) roasted cashews
Steamed jasmine rice, to serve
Coriander sprigs, to serve
Lemon wedges, to serve
Description
Dinner is ready in a flash with this honey-soy chicken stir-fry recipe. Easy, flavourful and filling, it ticks all the boxes.
Method
Step 1
Heat 1 tbsp oil in a large frying pan over high heat. Cook, chicken, in 2 batches, for 2 mins or until browned all over. Transfer to a heatproof bowl.
Step 2
Heat remaining oil in the pan over high heat. Cook onion for 1 min or until starting to brown. Return chicken to pan with stir-fry sauce and vegetables. Cook for 2 mins or until chicken is cooked through. Stir in half the cashews.
Step 3
Sprinkle stir-fry with remaining cashews and serve with rice, coriander and lemon wedges.
