Cashew Chicken

INGREDIENTS:

• 500g chicken breast diced (can also use mince)

• 1/2 onion, diced

• 3 garlic cloves, finely diced

• 1 small head of broccoli, florets cut

• 1 yellow capsicum, diced

• 1 small carrot, peeled and diced

• 1/2 cup toasted cashews

• 1 cup jasmine rice

• 1/3 cup water

• Diced spring onion and sesame seeds (optional)

SAUCE:

• 3 tbsp tamari

• 3 tbsp coconut aminos

• 2 tsp sesame oil

• 1 1/2 tbsp apple cider vinegar

• 1 tbsp corn flour

METHOD:

1. In a medium to low heated frypan, add a splash of olive oil and fry the chicken until brown. Set aside.

2. While this browns, add all the sauce ingredients together and whisk until combined.

3. Cook rice according to packet instructions.

4. While the rice cooks, add a splash more oil to the pan and add the onion and garlic. Cook for one minute.

5. Add in the rest of the veggies with a small ladle of water. Stir Fry the veggies until cooked to your liking.

6. Add in the sauce along with the water and mix well, cook for a few minutes.

7. Add the chicken in and coat well in the sauce and veggie mixture. Cooke for another couple of minutes until chicken is cooked.

8. Divide the rice, scoop over the stir fry and top with toasted cashews.

9. Add spring onion and sesame seeds on top (optional)

GF + DF - serves 4-5