1 bag Taylor Farms Pad Thai Stir Fry Kit
680g Chicken Breast
Spring Onions, sliced
Brown rice, for serving
1 Tsp Olive Oil
1 Thumb of ginger, minced
3 Fresh garlic cloves, minced
1 Tbsp of honey
1 Tsp sesame oil
1 Tbsp soy sauce
2 Tbsp rice wine vinegar
2 Tsp fish sauce
1 Tbsp red chili sauce
2 Tbsp corn starch
Red Chili Flakes (add to your own spice level!)
1 Cup cashews, unsalted
In a small bowl whisk together olive oil, fresh ginger, fresh garlic, honey, sesame oil, soy sauce, rice wine vinegar, fish sauce, red chili sauce, corn starch, and red chili flake.
Coat chicken with cashew chicken sauce and marinate for 20-30 minutes.
Preheat oven to 190°C, line a large baking paper on baking tray. Add chicken and cashews to half of the baking sheet and cook for 8-10 minutes.
Remove chicken from oven and add in vegetables. Drizzle vegetables generously with olive oil and return the baking sheet to the oven for an additional 8-10 minutes or until the chicken is cooked thoroughly.
Drizzle vegetables and chicken with Taylor Farms Pad Thai Sauce, top chicken and vegetables with sliced green onions, sesame seeds, and brown rice.
Recipe by The College Housewife