A healthy homemade stir fry sauce is guaranteed to be far lower in salt and sugar than a shop bought version, and the cashews in the recipe add some healthy fats, extra protein and a delicious little crunch!
INGREDIENTS (serves 2):
1 x large chicken breast, chopped into strips
1/2 x courgette, cut into strips
1 x small red onion, thinly sliced
1 x medium red pepper, thinly sliced
1/2 x aubergine, cut into chunks
1/2 x bag beansprouts
2 x large mushrooms, sliced
1 x red chilli, sliced
1 x dice sized cube fresh ginger, grated
1 x tsp Chinese five spice
1 x tsp soy sauce
1 x tsp honey
1/2 x tsp sesame oil
1 x tsp coconut oil
1 x handful cashews
Heat a dry frying pan and place the cashews in the pan. Leave to heat, tossing every minute, until the cashews start to brown. Turn off the heat and put to one side to cool.
Heat the coconut oil in a wok, then add the onion, chilli and ginger and cook until starting to soften but not brown. Add the chicken strips, sprinkle the five spice on top, and cook, turning regularly, until browned.
Add all the vegetables except the beansprouts and 2 tsp water to the pan. Mix well and let the whole lot cook for a few minutes, until the water has soaked up.
Drizzle the soy sauce, honey and sesame oil across the stirfry and mix well.
Cook for a further 4 – 5 minutes, stirring regularly, until the vegetables just start to soften.
Add the beansprouts and cook for a further 2 minutes.
Serve up into two big bowls, and sprinkle the toasted cashews across the tow dishes to serve.