Chicken, Cashew and Almond Stir Fry

Recipe courtesy of Nuts for Life (www.nutsforlife.com.au)

Ingredients

• 1 tablespoon macadamia oil
• 3 small chicken breast fillets, thinly sliced
• 1 medium onion, cut into wedges
• 1 bunch broccolini, chopped into 5cm lengths
• 1 teaspoon shredded ginger
• 1 bunch baby bok choy, trimmed and roughly chopped
• 2 1/2 ounces snow peas, trimmed
• 2 1/2 ounces blanched raw almonds
• 2 1/2 ounces raw cashews
• 2 tablespoons salt reduced soy sauce
• ¼ cup plum sauce
• 4 cups cooked basmati rice

Instructions

1. Heat half the oil in a wok over medium-high heat. Add the chicken and cook in batches until golden and cooked through. Set aside.
2. Add remaining oil and cook onions and broccolini for 4 minutes until tender. Add the ginger, bok choy, snow peas, almonds and cashews and stir fry for 2 minutes or until bok choy is wilted.
3. Return chicken to the wok, along with the soy and plum sauce and toss together gently. Cook for another minute then serve with rice.