Chicken, Cashew and Broccoli Stir Fry
Servings
2
Servings
2
Ingredients
  • 240grams chicken breast
  • 2heads bok choy
  • 3cups broccoli
  • 1/2cup liquid chicken stocksalt reduced
  • 1tbsp coconut oil
  • 1clove garliccrushed
  • 2tbsp unsalted cashew nutschopped
  • 1tbsp tamarigluten free soy sauce
Instructions
  1. Cut chicken into pieces and season with salt and pepper. Cut bok choy into quarters and broccoli into florets.
  2. Heat coconut oil in a frying pan or wok over medium-high heat.
  3. Add the chicken pieces and cook for 4-5 minutes or until cooked through. Remove from pan/wok and set aside.
  4. Add the garlic and cashews to the pan and cook for a minute or two, just to brown slightly. Now add the bok choy and broccoli, stir fry for one minute.
  5. Add the chicken stock and cook for another 3 minutes or until the vegetables are bright green and tender crisp.
  6. Return the chicken to the pan and add the tamari and toss all ingredients together and serve.
Recipe Notes

412 calories per serve

Print Recipe
 Chicken, Cashew and Broccoli Stir Fry
Chicken, Cashew and Broccoli Stir Fry
Votes: 164
Rating: 3.7
You:
Rate this recipe!
Course Main Dish
Servings
Ingredients
  • 240 grams chicken breast
  • 2 heads bok choy
  • 3 cups broccoli
  • 1/2 cup liquid chicken stock salt reduced
  • 1 tbsp coconut oil
  • 1 clove garlic crushed
  • 2 tbsp unsalted cashew nuts chopped
  • 1 tbsp tamari gluten free soy sauce
Course Main Dish
Servings
Ingredients
  • 240 grams chicken breast
  • 2 heads bok choy
  • 3 cups broccoli
  • 1/2 cup liquid chicken stock salt reduced
  • 1 tbsp coconut oil
  • 1 clove garlic crushed
  • 2 tbsp unsalted cashew nuts chopped
  • 1 tbsp tamari gluten free soy sauce
Chicken, Cashew and Broccoli Stir Fry
Votes: 164
Rating: 3.7
You:
Rate this recipe!
Instructions
  1. Cut chicken into pieces and season with salt and pepper. Cut bok choy into quarters and broccoli into florets.
  2. Heat coconut oil in a frying pan or wok over medium-high heat.
  3. Add the chicken pieces and cook for 4-5 minutes or until cooked through. Remove from pan/wok and set aside.
  4. Add the garlic and cashews to the pan and cook for a minute or two, just to brown slightly. Now add the bok choy and broccoli, stir fry for one minute.
  5. Add the chicken stock and cook for another 3 minutes or until the vegetables are bright green and tender crisp.
  6. Return the chicken to the pan and add the tamari and toss all ingredients together and serve.
Recipe Notes

412 calories per serve