Chicken Cashew Stir Fry

Benefits of Chicken Cashew Stir Fry

• Low carb - made without rice or noodles, letting the chicken and generous serve of vegetables take centre stage.
• Packed with vegetables - with broccoli, green beans, wombok, capsicum, onion and hidden mushroom blended into the sauce.
• High in fibre - with a generous combination of vegetables and cashews providing a naturally fibre-rich meal.
• Diabetes Friendly - formulated with low-GI carbohydrate sources, plenty of vegetables and fibre.
• Hidden veg - mushrooms are cooked down and blended into the savoury sauce for extra vegetable goodness without the mushroom pieces.
• Gluten free, dairy free and no refined sugar - a simple, savoury sauce with no added sweetener.

INGREDIENTS: Chicken (27%), Wombok (Chinese cabbage), Broccoli florets, Green beans, Button mushrooms, Capsicum, Chicken stock, Cashews, Brown onion, Rice vinegar, Olive Oil, Tamari, Ginger, Garlic, Tapioca starch, Sesame oil, Dried shiitake, White pepper. 

Contains: Cashew (Tree Nut), Soy and Sesame.

Stovetop: For the best result, tip the whole meal into a non-stick pan or wok over medium-high heat, keeping the cashews in. Heat for 4–5 minutes, tossing every minute, until the sauce is bubbling and glossy and the vegetables are heated through. Allow the pan to get properly hot during the final minute to help bring back some of the cashews' crispness.

Microwave: Pierce the film or lift one corner. Heat on high for 2 minutes, then stir gently. Heat for a further 1½–2 minutes. Rest for 1 minute before serving. (Based on a 1,100W microwave.)

Oven: Preheat to 190°C. Transfer the meal to an oven-safe dish and spread out. Heat uncovered for 14–16 minutes, stirring once halfway through.

Do not air fry. Do not reheat more than once. Heat until piping hot throughout.