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Chicken, Cashew and Almond Stir Fry


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

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.


Serves 4 – 33g nuts per serve


NUTRIENT content per serve

Energy 3050kJ (730kcal), Protein 53g, Total fat 28g, Saturated fat 4g (14% of total fat), Monounsaturated fat 18g, Polyunsaturated fat 5g, Carbohydrates 68g, Fibre 11g, Sodium 660mg


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