Serves 4
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2 skinless organic chicken breast fillets, cut into 1cm thick strips
3 tablespoons vegetable oil
2 cloves garlic, crushed
50g unsalted cashew nuts
2 long red chillies, thinly sliced
6 spring onions, sliced
250g asparagus, cut into bite-size pieces
250 mangetout or sugar snaps, topped, tailed and sliced lengthways 80ml chicken stock
2 tablespoons of chia seeds
juice of 1 lime
METHOD
1. Heat a wok over a high heat, Add half the oil and,when ho tadd the chicken, garlic and cashew nuts and stir-fry for 3-4 minutes or until the chicken is almost cooked through. Remove from the wok and set aside.
2. Pour the remaining oil. Add the chillies, spring onions,mangetout or sugar snaps and asparagus and stir-fry for 2 minutes. Add the stock and stir-fry for a further 2 minutes.
3. Return the chicken, garlic and cashews to the wok, and stir-fry until heated through. Stir in the chia seeds. Poor over the lime juice and serve immediately.
The Carousel thanks the Clean & Lean Diet Cookbook for this recipe, $24.95, Available at Bodyism.com
