This stirfry is a favourite of my boyfriend and I and because its so easy to whip up and really healthy its a regularly reoccurring dinner, which also ends up as delicious leftovers for lunch.
- 1 red capsium
- 1 small head of broccoli
- 2 chicken breasts
- 2 carrots
- 1 onion
- 1 small can bamboo shoots
- 2 tbs tamari soy sauce
- 2 tbs oyster sauce
- 1 1/2 tsp white pepper
- 2 tbs fish sauce
- 2 tsb minced garlic
- Cashews, to sprinkle on top
- Rice to serve, I used basmati
- Chop all the vegetables into bite-sized pieces
- Slice the chicken and then fry in a large work with the minced garlic and some olive oil
- Once the chicken is cooked through, add all the vegetables, sauces and pepper
- Stirfry until the vegetables are cooked to your desire. Try to stop cooking while the vegetables have still retained some crunch - this ensures that they retain as much of their nutrients as possible.
- Serve with cooked basmati rice and sprinkle with some cashews
This is a great balanced meal. It provides lean protein from the chicken breast, vitamins, minerals and fibre from the vegetables, complex carbohydrates from the basmati rice (other types of rice are predominantly considered 'simple' carbohydrates), and nourishing fats from the cashews. It is also a great alternative to thai takeaway, which is often filled with sugar and harmful fats.