The other evening I decided to do some experimentation with some of my favourite flavours. I played around with a combination of chilli, ginger and cashews and it turned out brilliantly! Everything had a delicious fresh crunch and I managed to pack it with all my top seasonal vegies. Its a great crowd pleaser and a versatile dinner or lunch.
Ingredients (serves 4-6)
1 tsp coconut oil
400-500 grams of chicken boneless, skinless chicken thighs (tempeh for vegan options)
3-4 tablespoons soy or tamari
1 thumb sized piece of ginger, grated
3-4 garlic cloves, minced
1/2 tsp chilli powder
1 tbsp sesame seeds
2 handfuls of cashew
1 cup of beans (green and or white)
2 heads of bok choy
3 carrots
1 medium zucchini
liberal amounts of mung bean sprouts
Instructions
Chop chicken (or tempeh) into bite sized pieces and massage with soy, ginger, garlic and chilli leaving to sit while preparing vegetables. Slice the vegetables into bite sized chunks, leaving to the side. Heat the oil on medium-high heat in a wok and add chicken, sesame and cashew cooking for 10 minutes. Add carrots and zucchini and cook for a further 5. Finally, toss in the sprouts and green and cook 2-5 minutes (taking care to not overcook the greens). Serve on nutty brown rice or noodles. Enjoy.
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