Lime & Ginger Chicken Stir Fry
One of the things I eat every single week, at least twice, is a stir fry! They are one of the the simplest, quickest and tastiest ways to pack your meal full of nutrients. You can put pretty much anything in a stir fry, I often use chicken or turkey mince, or simply the vegetables on their own, but you could add vegetarian alternatives, salmon, beef, lamb, pork, prawns… the world is your stir fry oyster! Sometimes I have this on its own for a low carb meal, or with some brown rice noodles, quinoa or rice.
- 2 chicken breasts
- 1 onion
- 2 cloves of garlic
- 1 piece of ginger, around 2 inches
- 1 red chilli
- A selection of vegetables, I personally use a combination of peppers, mushrooms, courgette, broccoli, kale and green beans but you can choose whatever you like – try and get some green in there though!
- 1 tbsp coconut oil
- 1 tbsp soy sauce
- Juice of 2 fresh limes
- A large handful of chopped fresh coriander
- 25 g finely chopped cashew nuts
- Salt and pepper to season
- Start by heating your coconut oil in a wok over a medium heat, then add in your onions, garlic and ginger until it is sautéed – but not brown. Add in your chopped chicken and stir until it is cooked through – it usually takes 5 minutes or so. At this point I like to add in the chilli and half of the lime juice, along with some salt and pepper to season – I find that the chicken absorbs more of the zesty lime juice this way. Next step is to add all your vegetables and cook for 5 – 10 minutes until it is all soft, but not too mushy – I like a bit of bite to my stir fry! Then add in the soy sauce and the remaining lime juice, stir through for a minute or so and serve with the fresh chopped coriander and a sprinkling of cashew nuts.