
Chicken & Cashews with Broccoli
Step 1:
Season the thinly sliced chicken pieces with salt & pepper.

Step 2:
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.
Step 3:
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.
Step 4:
Pour boiling water into your measuring jug with half a chicken stock cube, then mix in your corn flour.
Step 5:
Return the chicken to the wok with the chicken stock and teriyaki sauce. Stir and check for taste, seasoning if necessary.
Step 6:
Stir fry for about 8 minutes, then sprinkle with the roasted cashew nuts, toasted sesame seeds and fresh coriander.
Step 7:
Serve with your choice of brown rice or gluten-free noodles.

Nutrition
306g
Carbs
89g
Protein
4
Servings
30 mins
Prep Time
30 mins
Cook time
Ingredients
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
garnish
75g unsalted roasted cashews
fresh coriander
toasted sesame seeds
250g black gluten-free noodles