Chicken and Cashew Nut Stir-Fry
- 200 g Chicken Breast
- 2⅔ cup Cooked Brown Rice
- 5 tbsp Raw Cashews
- 1 cup Green Beans
- 1 cup Snow Peas
- 1 cup Mushrooms
- ½ cup Soy Sauce
- 1 clove Garlic
- 1 small knob Ginger
- ¼ tsp Honey
Cook the rice as per packet instructions.
Roughly chop the chicken.
Spray some olive oil in a frypan and place over medium heat.
Add chicken to the pan and after a minute or two add the vegetables. Cook for 8-10 minutes or until chicken is cooked through.
While the chicken and vegetables are cooking, mix the soy sauce, crushed garlic, grated ginger and a drizzle of honey in a small bowl.
Mix well and when the chicken is cooked through, pour the sauce over the stir-fry.
Place chicken stir-fry on a bed of cooked brown rice and top with roasted cashews, then dig in.
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