Cashew Nut Butter Chicken

If you love cashew nut butter, you are gonna love this thai infusion chicken dish.  Cashew nut butter is full of protein, fibre and healthy fats, so don’t feel too guilty about this mini addiction so many of us seem to have.

Serves 2 / calories per serving =300 cals

Macros per serving:

  • FAT – 15g
  • CARBS – 11g
  • PROTEIN – 30g

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Ingredients:

  • 200g chicken breast, diced into large chunks
  • 240g Sainsbury’s tender-stem stir-fry veg (or equivalent)
  • 20g Meridian Cashew Butter
  • 1 red chilli, deseeded and chopped
  • 1tbsp ginger, chopped
  • 1 garlic clove, minced
  • 2 tbsp soy sauce
  • 1 tsp fish sauce
  • Juice of ½ lime
  • 2 tsp coconut oil

How to cook:

  1. Take ½ the chopped chilli and ½ the minced garlic and fry off in a small pan with 1 tsp. of the coconut oil for around 2 minutes stirring continuously.
  2. Remove from the heat and add the following ingredients to the pan with the chilli and garlic and mix into a paste: cashew nut butter, 1 tbsp. soy sauce, fish sauce, lime juice and set aside.
  3. Coat the chicken pieces in the nut butter paste and skewer the chicken pieces on sticks and cook on a griddle pan for around 15-20 minutes, turning every few minute.
  4. Meanwhile, heat the remaining coconut oil in a large wok and throw in the stir-fry veg with the ginger and remaining garlic and chilli. Stir-fry for about 5 minutes to retain crispness in the veg, add a dash of water to the pan to help steam the veg if too dry. Before removing the veg from the heat, throw in the final tbsp. of soy sauce for added flavour and serve immediately with the now cooked chicken skewers.

Enjoy.

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