Chicken & Cashews with Broccoli
Season the thinly sliced chicken pieces with salt & pepper.
Heat half of the peanut oil, with the sesame oil in a wok or a large frying pan. Stir fry the chicken in batches, depending on the size of your pan, until browned, for around 2-3 minutes, with a splash of teriyaki sauce. Now set aside.
Heat the remaining peanut oil in the wok, stir fry the red onion, garlic, leek, carrot and broccoli until leek is soft. Add the carrot and broccoli and cook for 5 minutes.
Pour boiling water into your measuring jug with half a chicken stock cube, then mix in your corn flour.
Return the chicken to the wok with the chicken stock and teriyaki sauce. Stir and check for taste, seasoning if necessary.
Stir fry for about 8 minutes, then sprinkle with the roasted cashew nuts, toasted sesame seeds and fresh coriander.
Serve with your choice of brown rice or gluten-free noodles.
2 tbsp peanut oil
1 tsp sesame oil
500g chicken breast fillets, sliced thinly
1 clove garlic, crushed
1 small leek, sliced thinly
1 red onion, sliced thinly
1 medium carrot, sliced thinly
250g broccoli, chopped coarsely
1 tsp cornflour
125ml chicken stock
2 tbsp teriyaki sauce
75g unsalted roasted cashews
toasted sesame seeds
250g black gluten-free noodles