Thai chicken and cashew nut stir-fry with charred limes

“Stir-fries are one of the ultimate fast foods. The secret is not to add too much oil, and to use a neutral-flavoured one such as groundnut oil, as most of the others will burn at the very high cooking temperature. Charring the limes is a great, speedy way to impart more flavour when you squeeze them over the finished dish.” - James

Image credit: Tara Fisher

Ingredients

300g white rice
5g sea salt
4 chicken breasts
1 onion
1 green pepper
100g sugar snap peas
100g cashew nuts
25ml vegetable oil
5g green Thai curry paste
4 limes
Sea salt and freshly ground black pepper

Method

Print Recipe

First, place the rice and sea salt in a pan with 500ml cold water, bring to the boil 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 3–4 minutes, until golden. Add the curry paste and all the vegetables, add 50ml water and cook for 2–3 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 2–3 minutes, until charred.

Sprinkle the cashew nuts over the stir-fry, and serve with the charred limes and rice.

Ingredients

300g white rice
5g sea salt
4 chicken breasts
1 onion
1 green pepper
100g sugar snap peas
100g cashew nuts
25ml vegetable oil
5g green Thai curry paste
4 limes
Sea salt and freshly ground black pepper

Method

First, place the rice and sea salt in a pan with 500ml cold water, bring to the boil 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.

Meanwhile, cut the limes in half and heat a griddle pan. Cook the limes, cut-side down, in the hot pan for 2–3 minutes, until charred.

Sprinkle the cashew nuts over the stir-fry, and serve with the charred limes and rice.

This recipe is from the book:

Fast Cooking: Really Exciting Recipes in 20 Minutes

“This book is a collection of dishes that are inspired by my travels, Saturday Kitchen and everyday life. We’re all leading busy lives and these simple suppers, light meals and tasty mains are the kind of food I really cook at home” - James

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