TOP TIP! Add a handful of toasted cashew nuts for extra crunch before serving
| Created by | Spinneys |
| Prep time | 10 minutes |
| Cook time | 20 minutes |
| Serves | 4 |
| Cuisine | Thai |
| Diet | Family Friendly |
| Preparation | Easy |
Nutrition (per serving)
| Calories | 520 |
| Fat | 16.2g |
| Saturates | 1g |
| Protein | 38.8g |
| Carbs | 56.8g |
| Sugars | 2.8g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Cooking Instructions
Download PDF1
Divide the rice between four bowls and set aside.
2
Crush the garlic and ginger.
3
Heat the sesame oil in a large frying pan. Add the rainbow stir-fry mix and sauté until tender. Add the garlic and ginger and stir for a further minute. Remove from the heat and set aside.
4
In the same pan, heat the leftover sesame oil and sauté the mini chicken fillets for 5 minutes. Remove from the heat and allow to cool. Shred the chicken using two forks.
5
Peel and pit the avocado.
6
Assemble the bowls by layering the shredded chicken, sautéed vegetables, avocado and coriander.
7
Drizzle with the Thai green curry stir-fry sauce and serve.
