5 mins prep time
20 mins cook time
Serves 4 people


  • 1 tbsp macadamia oil
  • 3 small chicken breast fillets, thinly sliced
  • 1 medium onion, cut into wedges
  • 1 bunch broccolini, chopped into 5cm lengths
  • 1 tsp shredded ginger
  • 1 bunch baby bok choy, trimmed and roughly chopped
  • 75g snow peas, trimmed
  • 75g blanched raw almonds
  • 75g raw cashews
  • 2 tbsp salt reduced soy sauce
  • ¼ cup plum sauce
  • 4 cups cooked basmati rice


  1. Heat half the oil in a wok over medium-high heat. Add the chicken and cook in batches until golden and cooked through. Set aside.
  2. Add remaining oil and cook onions and broccolini for 4 minutes until tender. Add the ginger, bok choy, snow peas, almonds and cashews and stir fry for 2 minutes or until bok choy is wilted.
  3. Return chicken to the wok, along with the soy and plum sauce and toss together gently. Cook for a further minute then serve with rice.

Nutrients per serve
Energy 3050 kj
Protein 53 g
Fat 28 g
Saturated fat 4 g
Carbohydrate 68 g
Dietary fibre 11 g
Sodium 660 mg

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