If you’re looking for a quick and easy dinner that is filling, satisfying and low in kilojoules, we’ve got you covered. This chicken cashew and vegetable stir fry is a simple dish of whole, fresh foods which will fill the family. It can be a great last minute dinner or cooked in a large batch for weekly lunches.
By filling your plate with a variety of coloured vegetables you are not only making your meal look amazing, you are also getting a wide range of nutrients in one hit. This vegetable stir fry recipe is a rainbow of nutrients including vitamin C from capsicum, iron and folate from leafy greens, carotenoids from carrots, vitamin K from snow peas and flavonoids from red onion.
You can swap the cashews for chestnuts and the chicken for beef or pork. Serve with basmati or brown rice, quinoa or asian style noodles for some extra carbohydrate.
Chicken, Cashew and Vegetable Stir Fry
Ingredients
- 2 tbsp oil, peanut
- 720 g chicken, breast cut into 2cm chunks
- 1 onion, red quartered, separate out all the layers
- 1 clove garlic crushed or finely chopped
- 1 tbsp ginger, fresh finely chopped into sticks
- 1 chilli, red de-seeded and finely chopped
- 1 capsicum, red cut into long strips
- 1 carrot cut into long strips
- 200 g sugar snap peas
- 1 bunch bok choy, baby ends removed
- 2 tbsp soy sauce GF if required
- ½ cup chinese rice wine
- 1 lime cut into wedges to serve
- 80 g cashews, raw
Instructions
- Heat 1 tbsp of oil in a large wok, add the chicken and toss until just golden. Remove from the wok and set aside.
- Heat the remaining oil in the wok and add the onion, garlic, ginger and chilli and toss for 2-3 minutes.
- Add the capsicum and carrot and continue to toss for another 2-3 minutes.
- Add the sugar snap peas and keep tossing. Add the cashews and the chicken back into the wok and continue to toss.
- Combine the soy sauce and chinese rice wine and add to the wok, continuing to toss.
- Add the bok choy and toss until it’s just wilted. Remove the wok from the heat and immediately serve into 4 bowls.
- Sprinkle each bowl with sesame seeds and serve with a wedge of lime. Enjoy!
