- 300g white rice
- 5g sea salt
- 4 chicken breasts
- 1 onion
- 1 green pepper
- 100g cashew nuts
- 25ml vegetable oil
- 5g Thai green curry paste
- 100g sugar snap peas
- 4 limes
- sea salt and freshly ground black pepper
This Thai chicken stir fry by James Martin is the ultimate in fast food. Charring the limes is a great, speedy way to impart more flavour when you squeeze them over the finished dish.
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- First, place the rice and salt in a pan with 500ml 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 3–4 minutes, until golden. Add the curry paste and all the vegetables, then 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.
From Fast Cooking: Really Exciting Recipes in 20 Minutes by James Martin, Published by Quadrille Publishing Ltd