- Serves 4
- Preparation Time 10MINS
- Cook Time 20MINS
2 tbs olive oil
750g chicken thigh fillets, thinly sliced
1 bunch spring onions, sliced
2 tsp ginger, grated
2 garlic cloves, crushed
2 tbs kecap manis (sweet soy sauce)
250ml (1 cup) Campbells Real Stock- Chicken
1 tbs sambal oelek ( Indonesian chilli paste)
3 (300g) Carrots, peeled, cut into thin matchsticks
100g sugar snap peas
1 tbs corn flour mixed with 2 tbs water
cup (75g) roasted unsalted cashews, roughly chopped
cup basil leaves, shredded
STEP 1 Heat oil in a wok or large, deep frypan over high heat. Stir fry chicken, in batches for 5 minutes, or until cooked through and golden. Add ginger, spring onions and garlic, cook for 1 minute.
STEP 2 Add kecap manis, Campbells Real Stock chicken and sambal oelek, then cook for 2 minutes.
STEP 3 Add carrots and sugar snap peas, cook for a further 2 minutes. Add cornflour mixture and simmer for 2 minutes. Add cashews and basil, stir to combine.
STEP 4 Serve with steamed rice.