Stir Fried Thai Veg & Chicken with Cashew Nuts

INGREDIENTS
  • 250 g free range chicken breasts thinly sliced.
  • 1 red & yellow pepper seeded & thinly sliced.
  • 200 g mushrooms of choice.
  • 1 clove of garlic sliced in thin strips.
  • 200 g broccoli cut in florets, stems in tact
  • 75 g toasted, unsalted cashew nuts
  • lemon/lime to taste
  • salt & ground black pepper to taste
  • 50 ml olive oil
  • fresh baby salad leaves of choice
SAUCE
  • 20 ml fish sauce
  • 40 ml oyster sauce
  • 5 ml honey
  • 15 ml coconut/olive oil
  • 20 ml lime/lemon or verjuice
  • Add little chili paste or chillies for hotter flavour
METHOD
  • Saute chicken strips until slightly brown and done but still tender in olive oil
  • Add rest of vegetables, (except baby salad) lemon/lime juice, salt & ground black pepper & stir fry for 5 minutes
  • Mix sauce ingredients and keep separate
SERVE
  • Cut salad leave into thin strips or use baby salad leaves and place at the bottom of the munch bowls
  • Dish stir fry on top of salad leaves, drizzle sauce over Stir fry & enjoy with bowl!
  • If any bowl left, finish with a dip
SERVING TIPS
  • Before dishing food in a munch bowl, bake in oven for - 5 minutes at 70 - 100'C making bowl more crisp

 

 

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