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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.
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