500g chicken breast, trimmed and diced into 2cm cubes
4 garlic cloves, minced
1 Tbsp finely grated ginger
1 tsp salt
ΒΌ tsp freshly ground black pepper
1 tsp arrowroot flour
1 Tbsp coconut oil
1 cup Lucky Natural Cashews
1 tbsp rice vinegar
1 red capsicum, cored and thinly sliced
1 green capsicum, cored and thinly sliced
1 carrot, thinly sliced
1 brown onion, thinly wedged
For the sauce
2 Tbsp tamari
2 Tbsp oyster sauce
1 Tbsp white vinegar
1 tbsp maple syrup
2 tbsp arrowroot flour
1 cup water
LUCKY NUTS IN THIS RECIPE
METHOD
Add diced chicken to a large bowl, then add in the garlic, ginger, arrowroot flour salt and pepper. Toss to coat, then cover and set aside.
In a small bowl add the sauce ingredients of tamari, oyster sauce, vinegar and maple syrup. Mix to combine and set aside. Add water and arrowroot flour to a separate bowl and mix into a slurry until no lumps are left. Set aside.
Heat a large, deep frypan over medium heat. Add oil, then heat for 30 seconds. Pour in the chicken, then cook for 3-5 minutes, or until chicken is almost cooked through.
Add cashews, cooking for 30 seconds, then add rice vinegar and vegetables. Fry for 1minute or until vegetables are glazed.
Next add the sauce mixture, stirring through well, followed by the water and arrowroot slurry. Cook for a few minutes (stirring occasionally) or until sauce has thickened.
Add diced chicken to a large bowl, then add in the garlic, ginger, arrowroot flour salt and pepper. Toss to coat, then cover and set aside.
In a small bowl add the sauce ingredients of tamari, oyster sauce, vinegar and maple syrup. Mix to combine and set aside. Add water and arrowroot flour to a separate bowl and mix into a slurry until no lumps are left. Set aside.
Heat a large, deep frypan over medium heat. Add oil, then heat for 30 seconds. Pour in the chicken, then cook for 3-5 minutes, or until chicken is almost cooked through.
Add cashews, cooking for 30 seconds, then add rice vinegar and vegetables. Fry for 1minute or until vegetables are glazed.
Next add the sauce mixture, stirring through well, followed by the water and arrowroot slurry. Cook for a few minutes (stirring occasionally) or until sauce has thickened.
Serve immediately atop freshly cooked rice.
Add diced chicken to a large bowl, then add in the garlic, ginger, arrowroot flour salt and pepper. Toss to coat, then cover and set aside.
In a small bowl add the sauce ingredients of tamari, oyster sauce, vinegar and maple syrup. Mix to combine and set aside. Add water and arrowroot flour to a separate bowl and mix into a slurry until no lumps are left. Set aside.
Heat a large, deep frypan over medium heat. Add oil, then heat for 30 seconds. Pour in the chicken, then cook for 3-5 minutes, or until chicken is almost cooked through.
Add cashews, cooking for 30 seconds, then add rice vinegar and vegetables. Fry for 1minute or until vegetables are glazed.
Next add the sauce mixture, stirring through well, followed by the water and arrowroot slurry. Cook for a few minutes (stirring occasionally) or until sauce has thickened.
