Creamy Thai pesto chicken stir-fry

Creamy-Thai-pesto-chicken-stir-fry

Prepare Time: 0:15 | Cook Time: 0:25 | Difficulty: EASY

An exotic Thai pesto mixed with cream, chicken and bright vegies is the genius in this stir-fry.

Ingredients

Nutrition

Energy

2650kJ

Fat saturated

14.00g

Fat Total

48.00g

Carbohydrate sugars

g

Carbohydrate Total

9.50g

Dietary Fibre

3.00g

Protein

41.00g

Cholesterol

mg

Sodium

mg

All nutrition values are per serve.

Method

  1. Heat half the oil in a wok over high heat until just smoking. Add the tomato and stir-fry for 1-2 minutes or until the tomato just starts to soften. Transfer to a plate. Add half the chicken to the wok and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.

  2. Heat the remaining oil in the wok over high heat. Add the capsicum and garlic, and stir-fry for 2-3 minutes or until the capsicum softens slightly. Add the tomato, chicken, cream, water, spinach and half of the dip, and stir-fry for 1-2 minutes or until the spinach just wilts and the sauce thickens slightly.

  3. Add the remaining dip to the wok and gently stir until almost combined. Sprinkle with the basil and serve with steamed rice.


Australian Good Taste – March 2008 , Page 6

Recipe by Michelle Southan
Photography by Ben Dearnley

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