LEMONGRASS, CHICKEN AND CASHEW STIR-FRY | SA Garden and Home
This tasty stir-fry platter is ideal for spur-of-the-moment occasions.
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Ingredients
- 120ml brown sugar
- 30ml fresh lime juice
- 45ml Thai fish sauce
- 30ml light soy sauce
- 2 stalks lemongrass, halved lengthwise
- 30ml vegetable oil
- 2 garlic cloves, crushed
- 15ml fresh ginger, finely grated
- 1–2 fresh red or green chillies, thinly sliced
- 500g chicken fillets, thinly sliced
- 100g cashew nuts
- 1 bunch spring onions, thickly sliced
- 100g green beans, cut into thirds
- ½ red pepper, sliced
- milled black pepper, to taste
- basmati rice, cooked
- toasted black and/or white sesame seeds
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