Penang Chicken Cashew Stir Fry

Ingredients

• 440gram pack of noodles
• 400grams skinless chicken breast
• Cooking spray
• 1 cup carrots sliced
• 1 cup broccoli florets
• 1 cup celery sliced
• 1 teaspoon crushed ginger (in a jar)
• 1 teaspoon crushed garlic (in a jar)
• 1/2 cup of water
• 1 cup red capsicum diced
• 1x 227 gram can of water chestnuts (drained)
• 1/2 cup shallots sliced
• 1 cup sugar snap peas
• 5 tablespoons Penang curry paste (in jar)
• 1 teaspoon red curry paste
• 1 teaspoon sugar
• 1 teaspoon salt-reduced chicken stock powder
• 1x 375 ml evaporated light milk
• 1 teaspoon coconut essence
• 1/3 cup unsalted cashews (optional)

Method

1. Prepare noodles as directed on back of packet.
2. In a large non-stick frypan, that has been generously coated with cooking spray, sauté chicken until almost cooked. Remove onto a plate and leave to one side.
3. Re-spray frypan and add carrots, broccoli and celery and sauté for 3 minutes.
4. Place ginger and garlic into pan and toss through vegetables. Add water, capsicum, water chestnuts, shallots and sugar snaps and combine well, cooking for 2 minutes.
5. Add Penang and red curry paste to vegetables, then add sugar and stock powder.
6. Return cooked chicken to pan and combine ingredients together well. Add evaporated milk and essence.
7. Once boiled, fold through noodles. Once noodles are heated through, serve as soon as possible. Note if left too long, the noodles will absorb too much of the sauce.
8. Divide into 4 equal servings then sprinkle a quarter of the cashews over the top of each serve (optional).

Product used in recipe

• Valcom - Valcom Water Chestnut Sliced