Thai stir-fry with chicken and Castello® Greek Style Cubes

Name: Thai stir-fry with chicken and Castello® Greek Style Cubes
Total time: 15 min
Yield: 4 servings
Ingredients: 1 pack Castello® Greek Style Cheese Cubes in Brine 430g, drained; 1 onion, finely chopped; 3 garlic cloves, minced; 30 g fresh ginger, grated; 50 ml sunflower oil; 400 ml coconut milk; tsp ground turmeric; 125 g baby corn; 150 g green beans; 25 g fresh coriander, chopped; 50 g cashews, plus extra to serve; 250 g chicken fillet; eggs noodles; 50 ml water; 1 lemon; salt

Cook 15 min 4 servings

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ingredients

1 pack Castello® Greek Style Cheese Cubes in Brine 430g, drained
1 onion, finely chopped
3 garlic cloves, minced
30 g fresh ginger, grated
50 ml sunflower oil
400 ml coconut milk
tsp ground turmeric
125 g baby corn
150 g green beans
25 g fresh coriander, chopped
50 g cashews, plus extra to serve
250 g chicken fillet
eggs noodles
50 ml water
1 lemon
salt

preparation

Preparation

1. Pre-heat the wok on a high temperature before adding the oil. When the oil starts smoking, add the chicken fillets and stir-fry until golden brown.

2. Remove the chicken from the wok, add the onion and stir-fry until lightly browned. Add the ginger and garlic and stir-fry for another minute. Add the turmeric, coconut milk, the finely ground cashews and water. Bring to a simmer and add the green beans, baby corn and chicken and continue simmering for 3-5 minutes. Season to taste with lemon juice and salt.

3. Prepare the egg noodles according to the instructions on pack and add them to the wok along with the Castello® Greek Style Cubes, red bell peppers and chili.

4. Garnish with coriander and some extra cashews.

Tips & Tricks

The Castello® Fetta explodes with flavour as it soaks up the coconut milk, turmeric and ginger and combines it with its own tangy and salty taste. Add the crumbled cashews after serving to keep them crunchy.