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Course
Main Course
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Prep time
30 Mins
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cook time
25 Mins
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servings
4-6
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Author
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1
Cook rice according to directions on package.
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2
Meanwhile, chop chicken and marinate in cornstarch and rice wine for 30 mins. Keep refrigerated.
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3
In a large pan, heat coconut oil over medium-high heat and stir fry chicken until thoroughly cooked. Remove from pan and set aside.
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4
Add onion, carrot, and peppers to same pan and stir fry for ~4-5 mins until carrot is soft. Add garlic chili paste and stir.
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5
Add broccoli and stir, then add soy sauce, fish sauce, sugar, water, and rice vinegar and stir before adding cooked chicken back to the pan. Stir fry for one minute.
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6
Sprinkle with cashews and basil before serving over cooked rice. Garnish with green onion.
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