Sweet Chili Chicken Cashew Stir-Fry

Ingredients

• 455 g chicken thighs
• 1 red bell pepper, sliced
• 170 g snap peas
• 60 ml sweet chili sauce
• 320 g cooked rice and 25 g cashews
• 15 ml oil
• 2 garlic cloves, minced

Method

1. Step 1

   Cut 455 g chicken thighs into thin pieces so it cooks quickly and evenly.

2. Step 2

   Heat the oil in a large skillet or wok over high heat and add the protein.

3. Step 3

   Cook the protein for 3 to 4 minutes until browned, then add the garlic and stir for 30 seconds.

4. Step 4

   Add 1 red bell pepper, sliced and 170 g snap peas and stir-fry them for 2 minutes until crisp-tender.

5. Step 5

   Pour in 60 ml sweet chili sauce and toss everything until the pan ingredients are glossy.

6. Step 6

   Spoon the stir-fry over 320 g cooked rice and 25 g cashews.

7. Step 7

   Serve the stir-fry right away while it is hot.