Chicken, cashew and almond stir fry
Chicken, cashew and almond stir fry
Ingredients
- 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
Method
- 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.
- 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.
- 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 |
| Sugars | UNKNOWN |
| Dietary fibre | 11 g |
| Sodium | 660 mg |
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