Not just high on the yum factor, but the fact it only takes about 20 minutes, makes this meal a favourite. Plus it’s super kid friendly.
I use Thai Basil, as it goes well in my garden, if you like just use plain basil. If mangos aren’t in season, simple, just drop them for the recipe and you still have the most perfect simple, but delicious meal.
Serve it with cooked basmati rice.
| Servings | Prep Time | Cook Time |
| 4serves | 10minutes | 10minutes |
| Servings | Prep Time |
| 4serves | 10minutes |
| Cook Time |
| 10minutes |
Ingredients
- 750 grams chicken thigh cut into strips
- 1/4 cup Hoisin sauce gluten free
- 1/4 cup tamari sauce or gluten free soy sauce
- 2 tbsp sesame oil
- 4 garlic cloves minced
- 1 inch fresh ginger peeled + grated
- 150 grams raw cashews
- 200 grams green beans trimmed
- 1/2 broccoli head, cut into florets
- 1 bunch Thai basil or regular basil
- 1 mango seed removed peeled + sliced
Servings: serves
|
Ingredients
Servings: serves
|
Instructions
- Add the chicken to a bowl and toss with the hoisin sauce and soy sauce. Let the chicken marinate 10 minutes.
- Heat a large skillet or wok over medium. Add 1 tablespoon sesame oil. Add the garlic, ginger , cook 30 seconds or until fragrant.
- Increase the heat to medium high and add the chicken chicken. Stir-fry over medium high heat until cooked through, about 5 minutes.
- Stir in the, green beans, broccoli and cashews and cook another 2-3 minutes. Remove from the heat and stir in Thai basil.
- Serve the chicken with cooked basmati rice, with fresh mango slices and extra basil.
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