An exotic Thai pesto mixed with cream, chicken and bright vegies is the genius in this stir-fry.


  • 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 cooking cream
  • 60ml (1/4 cup) water
  • 80g baby spinach leaves
  • 1 x 150g ctn Wattle Valley Chunky Dips Exotic Thai
  • Thai basil leaves, to serve
  • Steamed white rice, to serve


  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.
  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.
  3. Add the remaining dip to the wok and gently stir until almost combined. Sprinkle with the basil and serve with steamed rice.