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23p/100mlPlease note, we take every care to ensure the product, allergen and recipe information displayed is correct. However, should a product be unavailable, alternatives may be displayed and/or a substitution provided. If you have an allergy or intolerance, please always check the product label before use.
Heat the oil in a non-stick wok or frying pan, then add the chicken and fry for 10 minutes, stirring now and again, until cooked through and deep golden.
Meanwhile, bring a pan of salted water to the boil. Add the beans and bring back to a simmer. Cover and cook for 4 minutes until just tender, then drain.
Fold the beans, rice and half the Thai basil through the chicken and stir fry for 2-3 minutes, or until the rice is hot and the chicken is cooked through with no pink meat.
Scatter with the shredded chilli, cashew nuts and remaining basil to serve.
Thai basil is gorgeously fragrant with extra aniseed flavour to it. Switch it for a handful of regular basil if you have some, or try coriander leaves if you prefer.
Typical values per serving when made using specific products in recipe
Energy | 2,995kJ/ 714kcals |
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Fat | 28g |
Saturated Fat | 8.4g |
Carbohydrates | 54g |
Sugars | 14g |
Fibre | 11g |
Protein | 55g |
Salt | 1.7g |
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