Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 1 tbs fresh lime juice

  3. 1 tbs rice wine vinegar

  4. 2 tsp fish sauce

  5. 2 tsp caster sugar

  6. Light olive oil spray

  7. 500g chicken breast fillets, thinly sliced

  8. 3 garlic cloves, thinly sliced

  9. 1 long fresh red chilli, deseeded, thinly sliced

  10. 300g snake beans or green beans, cut into 4cm lengths

  11. 1 x 225g can sliced bamboo shoots, drained

  12. Steamed SunRice Doongara CleverRice, to serve

  13. Fresh Thai basil leaves, to serve

Instructions Jump to Ingredients ↑

  1. Place the lime juice, vinegar, fish sauce and sugar in a small bowl. Stir until the sugar dissolves.

  2. Heat a large wok or non-stick frying pan over high heat. Lightly spray with olive oil spray. Add half the chicken and stir-fry for 2 minutes or until golden. Transfer to a bowl. Repeat with the remaining chicken, reheating the wok between batches.

  3. Lightly spray the wok with olive oil spray. Add the garlic and chilli to the wok, and stir-fry for 30 seconds or until aromatic. Add the beans and bamboo shoots, and stir-fry for 2 minutes or until beans are bright green and tender crisp. Return the chicken to the wok and add the lime juice mixture. Stir-fry for 1-2 minutes or until well combined and the chicken is heated through.

  4. Spoon the rice among serving bowls. Top with the chicken stir-fry. Sprinkle with basil leaves to serve.


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