Ingredients
- 200g (1 cup) jasmine rice
- 375ml (1 1/2 cups) cold water
- 1 tablespoon peanut oil
- 300g chicken stir-fry strips
- 1 x 400g pkt fresh stir-fry vegetables
- 1 1/2 tablespoons cold water, extra
- 1 x 275g pkt Thai red curry stir-fry sauce (Simply Stir-Fry brand)
- 1/3 cup loosely packed fresh coriander leaves
Method
- Step 1Rinse the rice under cold running water. Place the rice in a saucepan with the cold water. Cover and bring to the boil over high heat. Reduce heat to low and cook, covered, for 14 minutes. Remove from heat and set aside, covered, for 10 minutes. Use a fork to gently separate the grains.
- Step 2Meanwhile, heat the oil in a wok or a heavy-based frying pan over high heat. Add the chicken and stir-fry for 2 minutes or until just cooked through and brown. Transfer to a bowl.
- Step 3Add the vegetables and extra water to the wok and stir-fry for 1 minute or until the vegetables are just tender. Add the cooked chicken and the Thai red curry sauce and cook, stirring, over medium-high heat for 2 minutes or until the sauce boils and the mixture is heated through.
- Step 4Remove from heat and stir through half the coriander leaves. Spoon the rice onto serving plates and top with the chicken and vegetable stir-fry. Garnish with remaining coriander leaves.
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
- Vegetarian
Nutrition
1961 kj
Energy
19g
Fat Total
7g
Saturated Fat
6g
Fibre
24g
Protein
50mg
Cholesterol
446.99mg
Sodium
4g
Carbs (sugar)
47g
Carbs (total)
All nutrition values are per serve
Notes
Prep: 5 mins (+ 10 mins standing time) Tips: This recipe is very versatile. Try substituting the Thai red curry sauce with sweet chilli, honey sesame, teriyaki or black bean sauce (Simply Stir-Fry brand) and omit the coriander. Try substituting hokkien noodles (Simply Stir-Fry brand) for the rice, and beef or lamb stir-fry strips for the chicken. Scatter toasted unsalted cashew nuts over the stir-fry just before serving, if desired.
- Author: Amanda Kelly
- Image credit: John Paul Urizar
- Publication: Australian Good Taste
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