James Martins Thai Chicken And Cashew Stir Fry With Charred Limes Recipes
JAMES MARTIN'S THAI CHICKEN AND CASHEW STIR-FRY WITH CHARRED LIMES RECIPE
Try James Martin's chicken stir-fry recipes plus other stir-fry recipes and James Martin recipes from Redonline.co.uk
Time 10m
Yield 4
Number Of Ingredients 12
Steps:
- First, place the rice and salt in a pan with 500 millilitres of cold water. Bring to the boil, reduce the heat and simmer for 12 minutes, until tender. Remove from the heat and keep warm.
- 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.
- Heat the oil in a wok, season the chicken with salt and pepper, then stir-fry it for three to four minutes, until golden. Add the curry paste and all the vegetables, then add 50 millilitres water and cook for two to three minutes, stirring frequently.
- Meanwhile, cut the limes in half and heat a griddle pan. Cook the limes, cut-side down, in the hot pan for two to three minutes, until charred.
- Sprinkle the cashew nuts over the stir-fry, and serve with the charred limes and rice.
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