Updated: Aug 16
From our free high-performance recipe books.
🥗Cashew Chicken Stir Fry
💡Good for: Lower activity days, weight management
Fuel: Medium low
Fats: Medium low
▪️1 tbsp of extra olive oil
▪️450g of skinless chicken breasts, chopped
▪️3 cloves of garlic, crushed
▪️200g of broccoli
▪️1 red bell pepper, deseeded and sliced
▪️100g of sugar snap peas
▪️50g of carrots, sliced
▪️30g of unsalted cashew nuts
▪️4 spring onions, sliced
▪️4 tbsp of tamarind
▪️3 tbsp of peanut butter
▪️2 tbsp of honey
▪️1 tsp of sesame oil
▪️1 tbsp of ginger paste
▪️2 tbsp of water
Begin making the sauce by whisking together tamarind, peanut butter, honey, sesame oil ginger paste and water in a small bowl. If the sauce is too thick simply add a splash more water to the mixture. Once it reaches your desired consistency
set the sauce aside.
In a large wok heat add the oil and add the chicken breasts. Season them with salt and pepper and sauté them for around 5 minutes, or until they are beginning to brown.
Add garlic to the wok and fry for 30 seconds making sure that it does not burn. Add vegetables and mix them through the chicken.
Cook for 5 minutes, or until the vegetables have softened but are still crunchy and fresh. By this point the chicken will be cooked through and you can remove the wok from heat.
Before serving, mix through the sauce and throw in a handful of cashews and spring onions for some added texture.