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