1) Ingredients
2) Sauce
3) Method
4) Serve
5) Serving Tips
- 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
- 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
- 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
- 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
- Before dishing food in a munch bowl, bake in oven for - 5 minutes at 70 - 100'C making bowl more crisp
