Chicken & Cashew Nut Stir Fry

Feeds 4 hungry people

Ingredients:

3 chicken breasts 9 (cubed)
1/2 cup broccoli florets
1/2 cup cauliflower florets
1/4 cup asparagus (chopped into bite-size pieces)
1/4 cup zucchini (chopped into bite-size pieces)
10 mushrooms cut into quarters
4 cloves of garlic
1 small thumb size piece of fresh ginger (minced)
1 shallot (cut into strips)
1 red chilli (finely diced)
1 mini red pepper
1 mini yellow pepper (cut into small strips)
1 tbsp tamari *Gluten-Free alternative for soy sauce
1 tbsp raw virgin coconut oil (melted) or 1 tbsp rapeseed oil & a splash of sesame seed oil
1 Knor chicken stock pot *gluten-free
1 handful of cashew nuts (optional)

Spices:
1 teasp turmeric
1 teasp paprika
1 teasp onion salt
1 teasp garlic salt
handful of fresh parsley

Preparation is everything!

Chicken & Cashew stir-fry preparation

To Make:

Brown the chicken in a skillet pan with the coconut oil for about 8 minutes, then add the onions, garlic, chilli, ginger, mushrooms and the remaining vegetables until slightly softened this should take about 3 minutes.  Then add the tamari and the stock pot with a tablespoon of water and cook for 1 min.  Add the cashew nuts at the very end.

Serve on it’s own for a Keto-friendly meal or add brown rice, pilau rice,  jasmin rice or quinoa for a really healthy meal.