Chicken stir-fry with vegetables and cashew nuts
Servings: 4
Ingredients
- 2 tsp (10 ml) sesame oil
- 360 g raw chicken breasts (about 1 ½ breasts or 2 small ones)
- 1 t. (250 ml) of edamame
- 227 g ( 1 tray) white mushrooms OR oyster mushrooms sliced
- 2 medium peppers sliced into strips
- 250 g (1 tray) of bok choy
- ¼ t. (60 ml) dry-roasted cashews
- 3 tbsp (45 ml) tamari or soy sauce
- 2 tbsp (30 ml) rice vinegar
- 2 tsp (10 ml) miso
- 2 tsp (10 ml) fresh ginger grated
- ½ t. (125 ml) dry quinoa (or another dry grain of your choice)
- Fresh coriander (for garnish, optional)
Instructions
- Cook quinoa according to package directions.
Cashew sauce
- Boil cashews in boiling water for 15 minutes to soften OR soak overnight.
- In a food processor, process cashews, tamari sauce, rice vinegar, miso and ginger until smooth. Set aside for later use.
Chicken and vegetable stir-fry
- Heat the sesame oil in a skillet and cook the chicken breasts over medium heat.
- Once the chicken is cooked, add the vegetables and edamame. Cook until tender.
- Add the cashew sauce and mix well.
- Divide into 4 portions and serve with quinoa. Garnish with fresh coriander, if desired.
Notes
For a vegetarian version, replace the chicken breasts with 300g of natural, extra-firm tofu (2/3 of a block).
For a low-FODMAP version
- Replace white mushrooms with oyster mushrooms or canned mushrooms.
- Replace cashews with peanuts.