Our healthier take on a Thai style chicken, cashew stir-fry. This quick and easy one-pan dish does not lack in flavour and is full of veggies, ginger, garlic, chilli and avoids store-bought sauces that are laden with refined sugar, vegetable oils and preservatives.
This Week
2 Dec - 8 Dec
Meal Prep Guide
Prepare the vegetables.
- Cut one head of broccoli into florets and store in an airtight container in the fridge.
- Remove the ends of the green beans and store them in an airtight container in the fridge.
Make the sauce.
Ingredients:
- 3 Tbsp tamari
- 1 Tbsp fish sauce
- 1 Tbsp rice wine vinegar
- 1 Tbsp coconut sugar
Method:
- Combine all ingredients into a small glass jar and shake well to combine. Store in an airtight container in the fridge.
Tips
Tips
- Cooking the vegetables alone first is key to getting them cooked through but not overcooked like they sometimes can be in a stir-fry. It also means that the chicken can cook alone which allows it to nicely caramelise.
- Keep an eye on the cashews when cooking as they turn golden brown very quickly when cooking in the coconut oil.
- If you’d prefer you can steam the greens first before adding them to the stir-fry at the end.
Shortcuts
Vegetables
- One of the great things about stir-fries is that you can use almost any vegetables you like carrots, capsicum, bok choy, sweet corn, cauliflower. So feel free to any veggies you like or anything you’ve got on hand that needs using.
Protein
- For a vegetarian option swap out the chicken for 300g of firm tofu. Simply cut into strips and fry off first in coconut oil until crispy and then set aside. Cook the onion with the garlic and chilli and then add the tofu back in with the cashews, veggies and the sauce and stir-fry for a few minutes before serving.
Other
- You can swap out the jasmine rice for egg noodles or rice noodles.
Ingredients
- 2 Tbsp coconut oil
- ½ cup of cashews
- 1 red onion (sliced lengthways)
- 1 clove of garlic (crushed)
- ½ fresh chilli (finely sliced)
- 1 Tbsp ginger (grated)
- 500g chicken thighs or breast (sliced into thin strips)
- 1 broccoli (cut into small florets)
- 1 handful of green beans (ends removed)
- 1 Tbsp coconut oil
- 3 Tbsp tamari
- 1 Tbsp fish sauce
- 1 Tbsp rice wine vinegar
- 1 Tbsp coconut sugar
- ½ chilli
- ½ bag of mung beans
- ½ cup of basil (roughly chopped)
Method
- Heat a tablespoon of coconut oil in a large pan or wok over medium heat. Once the oil is hot add the cashews and cook for 2-3 minutes until golden brown. Remove the cashews and set them aside.
- Add a little more coconut oil to the pan (if needed) and cook the broccoli over medium heat. You can add a little water and a lid to help cook the broccoli quickly without burning.
- Once the broccoli has cooked through but still has a nice crunch to it then remove from the pan and cook the beans the same way. Remove and set aside.
- With the pan still on over medium heat add the onion, ginger, chilli and garlic and cook for a few minutes until the onion has softened.
- While the onions are cooking, cook the jasmine rice as per packet instructions.
- Turn up the heat to high and add the chicken and stir-fry until golden brown and almost cooked through around 7 minutes.
- Add the tamari, fish sauce, rice wine vinegar and coconut sugar and cook for a few more minutes until the sauce has reduced and caramelised the chicken.
- Add the veggies back in and toss them together with the sauce and chicken. Remove from the heat and add the basil, cashews and mung beans.
- Serve into bowls with jasmine rice and a garnish of extra chilli.
Variations
Vegetables
- One of the great things about stir-fries is that you can use almost any vegetables you like carrots, capsicum, bok choy, sweet corn, cauliflower. So feel free to any veggies you like or anything you’ve got on hand that needs using.
Protein
- For a vegetarian option swap out the chicken for 300g of firm tofu. Simply cut into strips and fry off first in coconut oil until crispy and then set aside. Cook the onion with the garlic and chilli and then add the tofu back in with the cashews, veggies and the sauce and stir-fry for a few minutes before serving.
Other
- You can swap out the jasmine rice for egg noodles or rice noodles.
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