Chickashew Stir Fry

Stir-fries are great as they are quick, simple and nutritious. Here is a protein-based recipe that contains cashews, which could be removed in case of allergy, or add other nuts of your choice

Preparation time: 15 minutes before cooking
Cooking time: 10 minutes
Serves: 2

Chickashew Stir Fry

2 free-range skinless chicken breasts
1 carrot
1 red pepper
1 orange pepper
1 yellow pepper
1 leek
½ onion
Two handfuls of beansprouts
Two handfuls of cashew nuts
Extra virgin olive oil
Soy sauce
Filtered water

(Optional extra starter: carrot and coriander soup)

1. Cut the chicken into 2cm strips, grate the carrot, shred the leek, and finely slice the peppers and onion
2. Heat up 2 tablespoons of olive oil in a wok or large frying pan on a medium-high heat and stir in the chicken
3. Cook until tender, remove from pan and set aside
4. In the same pan, add the onion and cook until golden brown
5. Stir in the carrot, leek and peppers, and cook for two minutes
6. Add the beansprouts and cashew nuts, plus two tablespoons of filtered water and a tablespoon of soy sauce
7. Cook for another two minutes, stir in the chicken and serve
8. A chickashew stir fry goes well as a main course after a bowl of carrot and coriander soup (made with pumpkin instead of potato)

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