Chicken Cashew Stir-Fry
This is a quick and easy recipe that incorporates a variety of healthy food groups (wholegrains, veggies, protein and healthy fats!). It freezes and reheats well so is a good option for meal prepping too.
100g raw chicken breast, diced
1 tsp extra virgin olive oil
25g raw cashews
1/4 cup uncooked brown basmati rice
75g carrot, sliced
1 cup chopped Asian greens, i.e. bok choy, shredded
1 whole spring onion, chopped
1 tsp cornflour
2 tsp sweet soy sauce
1 tsp rice wine vinegar
1 tbsp water (more if required)
Cook the rice as per package instructions.
Heat half of the oil in a fry pan at medium to high heat.
Add the cashews, tossing continuously until toasted. Remove from the fry pan.
Add the other half of the olive oil to the fry pan and the diced chicken.
When the chicken no longer has any pink showing, add the carrot.
While the chicken and carrot are cooking, mix the sweet soy sauce, rice wine vinegar, cornflour and water in a small bowl.
When the carrot is softening add the bok choy, spring onion and soy sauce mixture. Add extra water as required.
Mix the cashews through and serve on a bed of the cooked rice.
Saturated Fat: 4g
Please note: although this is a one serve recipe it is not to say this is the perfect nutritional quantity for a meal. Everyone has individual requirements and therefore the right serving size may vary depending on your needs.
Let me know if you try this recipe and/or tag me in your re-creation on Instagram. If I see it, I'll be sure to repost on my story! :)