From Steve’s kitchen, of JewelrybySteveRiley  

Quick Chicken Stir Fry

This is a great dinner option when you don’t have much time to be in the kitchen. You can use up any left over vegetables from the day before, if they are already cooked just chop them up and throw them in at the end with the cashews to warm up.

Serves 2

Ingredients:

2 boneless chicken breasts
1/4 cup scallions
1 cup sugar snap peas
1 cup Kale
1 cup carrots
1/4 cup fresh ginger
1/2 cup raw cashew nuts
2 hot chili peppers
2 Tsp Sesame oil
Tamari soy sauce, it is gluten free & low sodium

spice mix made of:
1/2 tsp ground coriander
1/2 tsp ground cumin
1/4 tsp ground turmeric

Directions:

Heat a wok or deep frying pan to a medium high heat with 2 Tsp sesame oil (good for high heat cooking). While pan is heating chop chicken into 1 inch cubes toss in to pan with spice mix & two hot chili peppers, stir occasionally while roughly chopping scallions, ginger & carrots and add to chicken once its turned white. Stir and roughly chop Kale and cut snap peas in half, add to pan with cashews and 2 -3 dashes of Tamari soy sauce.  Stir and fry for a further 3 mins, just enough time to make sure the chicken is cooked through and the veggies are hot but al-dente.

Serve with rice or noodles and a dash of tamari soy sauce to taste.