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How to make Creamy Thai pesto chicken stir fry

Yield = 4
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 2 tablespoons olive oil
  • 1 x 250g punnet small cherry tomatoes, halved
  • 4 (about 800g) single chicken breast fillets, thinly sliced
  • 1 red capsicum, halved, deseeded, thinly sliced
  • 2 garlic cloves, crushed
  • 300ml Bulla Cooking Cream
  • 60ml (1/4 cup) water
  • 80g baby spinach leaves
  • 1 x 150g chunky exotic Thai dip
  • Thai basil leaves, to serve
  • Steamed white rice, to serve

Method

  • Step 1 Heat half the oil in a wok over high heat until just smoking. Add the tomato and stir-fry for 1-2 minutes or until the tomato just starts to soften. Transfer to a plate. Add half the chicken to the wok and stir-fry for 2-3 minutes or until golden. Transfer to a plate. Repeat with the remaining chicken, reheating the wok between batches.
  • Step 2 Heat the remaining oil in the wok over high heat. Add the capsicum and garlic, and stir-fry for 2-3 minutes or until the capsicum softens slightly. Add the tomato, chicken, cream, water, spinach and half of the dip, and stir-fry for 1-2 minutes or until the spinach just wilts and the sauce thickens slightly.
  • Step 3 Add the remaining dip to the wok and gently stir until almost combined. Sprinkle with the basil and serve with steamed rice.