GINGER & CASHEW STIR FRY

INGREDIENTS

  • cauliflower rice:
    1/2 tbls olive oil
    1 head cauliflower s & p to taste

  • Sauce:
    3 tbls cashew butter
    3 tbsp tamari
    1 tbsp freshly grated ginger 2 cloves garlic (minced)
    3 tbsp warm water

  • Stir fry:
    2 chicken breasts (diced)
    2 cloves garlic (minced)
    1 bunch spring onions (chopped) 1 broccoli head (chopped)
    1 red capsicum (chopped)
    1 carrot shredded
    1/3 cup raw cashews (crushed)

PROCEDURE

  • Chop cauliflower. Using food processor, process into cauliflower rice.

  • Use a clean cloth to squeeze moisture out of cauliflower and set aside.

  • Whisk together the cashew butter, tamari, ginger, garlic & warm water set aside.

  • Heat wok on stovetop, drizzle with olive oil. Add chicken and cook for 5-6 minutes or until cooked. Set aside.

  • Add garlic to wok, cook for approx. 30 sec. Add white parts of spring onions, red onion, carrot, capsicum and broccoli. Cook and stir for 5-8 minutes.

  • Add chicken & sauce. Stir through & turn down heat while you make cauliflower rice.

  • Add olive oil to a large pan and heat on stovetop. Add cauliflower rice. Stir & cook for approx. 5 minutes. Serve and garnish with crushed nuts & spring onion greens

PREP TIME

Prep | 20 m
Cook | 20 m

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