1 tbs coconut oil
1 1/2 tbs finely chopped fresh garlic
5 tbs chilli paste (sambal oelek)
400g free-range chicken breasts, sliced
100g cashew nuts, toasted
2 tbs oyster sauce
2 tbs coconut-blossom nectar
1 tsp soy sauce
2 brown onions, sliced into 2cm squares
10–12 spring onions, sliced
1 tsp chilli oil
Add the coconut oil to a wok over medium heat. Add the garlic and chilli paste and stir-fry for 30 secs to 1 min.
Add the chicken and stir to coat in the sauce, cooking for 2 mins.
Add the cashews, oyster sauce, coconut-blossom nectar, soy sauce and onion, then stir-fry until the onion and chicken are both cooked, 5 mins.
Divide the stir-fry among 4 bowls with rice. Divide spring onions among the bowls and serve with a drizzle of chilli oil.
PER SERVE: 1463kJ, 19G FAT (6G SAT FAT), 19G CARBS, 3G FIBRE, 27G PROTEIN, 860MG SODIUM
This recipe was originally published in the October 2016 issue of Women's Health - for more healthy recipes pick up the latest issue of Women's Health.