Chicken, cashew and ginger stir fry
 
 
Author::
Recipe type: Asian
Ingredients:
  • 1kg chicken breast (you could use thigh if you prefer)
  • 1 large red capsicum
  • 2 bunches broccolini
  • 2 large carrots
  • 125 gms snow peas
  • 3 garlic cloves
  • 3 tsp freshly grated ginger
  • 1 cup cashews, roasted
  • 3 tsps arrowroot (or cornflour)
  • 3 tbsp Pureharvest Tamari soy sauce (or regular soy sauce)
  • 1 tbsp coconut oil, melted
  • 2 tbsp olive oil
  • ⅓ cup good quality veggie or chicken stock
  • Rice to serve
Method:
  1. Finely grate ginger, chop carrots, capsicum and trim snow peas and trim and halve broccolini.
  2. Slice chicken into thin pieces. Combine the arrowroot (or cornflour), 1 tbsp coconut oil and 1 ½ tbsp Tamari soy sauce in a medium bowl and mix. Add the chicken and mix again.
  3. If you are having rice, prepare as per preferred method.
  4. Heat olive oil in wok or frying pan. Add garlic and ginger and stir for a minute or two.
  5. Add chicken mixture and brown stirring frequently. Once chicken is cooked add all vegetables stir fry for a minute or so. Then add the stock and remaining tamari soy sauce and cook for a few minutes until thickened.
  6. Turn off heat, add cashews and stir through.
  7. Serve as is or on a bed of rice.
Notes:
This makes a large meal, feeding our family of 7 and enough for one lunch the next day.
Recipe by Planning With Kids at https://planningwithkids.com/2015/03/16/chicken-cashew-and-ginger-stir-fry/