healthy choice
Chicken, Cashew and Coriander Stir-Fry with Brown Rice
recipe by
suzannah smart // smart dietetics
Using fresh ingredients for flavour (rather than relying on a pre-made packet sauce) means your stir fry will be lower in salt and sugar, without compromising on taste.
5 Serves
Dairy Free
Gluten & Wheat Free
Ingredients
- 2 tbsp peanut oil
- 1 brown onion, finely sliced
- 2 garlic cloves, finely diced
- 500g chicken breast, cut into 1cm thick slices
- 2 cups / 400g (raw weight) brown rice
- 1 large bunch bok choy, roughly chopped
- 2 zucchinis, chopped
- 2 red capsicums, deseeded and chopped
- 1 large fresh red chilli, deseeded and thinly sliced
- 1 bunch coriander, washed and roughly chopped
- 100g raw unsalted cashew nuts
Method
- Cook rice according to packet instructions.
- Meanwhile, heat one tbsp peanut oil in a large wok over a high heat. Add onion, stir one to two minutes then add garlic. Cook, stirring frequently for another one to two minutes, then add chicken. Cook about five minutes, stirring until browned, then transfer to a bowl.
- Heat the remaining oil in the wok then add vegetables. Stir frequently until just cooked then add chicken and onion back to the wok along with chilli, coriander and cashews. Serve with rice.
