Ingredients
- ⅓ cup raw unsalted cashew nuts
- 500 g skinless chicken breast fillets, trimmed of fat
- 1 tablespoon vegetable oil
- 2 carrots, cut into short thin strips
- 1 red capsicum, cut into thin strips
- 2 garlic cloves, crushed
- 100 g sugar snap peas, ends trimmed
- 100 g snow peas, ends trimmed
- 150 g baby spinach leaves
- 1 tablespoon salt reduced soy sauce or tamari
- 1 tablespoon honey
- 2 cups steamed white rice, to serve
Method
Step 1
Preheat oven 200 °C (180 °C fan-forced). Place cashews onto a try and cook in the oven for 5-8 minutes or until light golden and toasted. (see tips)
Step 2
Cut chicken crossways into thin slices and place into a bowl. Add oil and mix well.
Step 3
Heat a large, non-stick wok or deep frying pan over a high heat. Add ⅓ of the chicken and stir-fry for 2 minutes, or until lightly browned and cooked though. Remove to a clean plate. Repeat in two batches with the remaining chicken.
Step 4
Add carrot, capsicum and garlic to wok. Stir-fry for 2 minutes. Add sugar snap peas and snow peas. Stir-fry a further 1 minute.
Step 5
Return chicken to wok plus any juices from plate. Add spinach, soy sauce and honey. Stir-fry until chicken is hot and spinach is just wilted. Remove from heat. Stir through cashews. Serve with rice.
Tips
- Serve with brown rice instead white rice for added fibre. Replace spinach leaves with bok choy, if preferred.
- Tamari is a naturally brewed Japanese soy sauce that is slightly thicker than regular soy sauce and fermented without using wheat. You can usually find it in the health food section in the supermarket or health food stores.
- Toasting nuts in the oven is an easy method. Compared with toasting in a frying pan, they will toast all the way through to the centre and not just on the outer surface and are less likely to burn. Once cooled, store the nuts not required for immediate use in an airtight container in the freezer – this way they will stay fresh for months.
