A delicious sweet and sour Chinese Chicken stir-fry with roasted Cashews and crunchy Vegetables. I make two variations of this dish, one with Red Peppers and Mangetout, and the other with Carrots and Celery (how my mother used to make it). You can pretty much add whatever Vegetables your kids will eat!

Organic Ingredients: Serves 4

• 2 Pastured Breasts Chicken, cut into small bite size pieces

• 6 Spring Onions, finely chopped into rings, white parts and green parts separate

• 6 Cloves Garlic, peeled and finely diced to a mince

• 5 Carrots

• 4 Celery Stalks

• 1 Tsp. Sesame Oil

• 1 Tsp. Sugar

• 3 Tbsp. Avocado Oil (for cooking)

• 1 Cup Cashew Nuts, unroasted and unsalted

• Celtic Sea Salt and Black Pepper, to taste

Sauce

• 1 Cup Water

• 5 Tbsp. Hoisin Sauce - make sure you use a flavorful, thick and sticky Hoisin Sauce as this will make all the difference to your final flavor

• 2 Tsp. Corn Flour

• 3 Tbsp. Soy Sauce

Method

Roast your Cashew Nuts in your wok stove top with no oil for a few minutes until they start to color. Remove from heat and set aside.

Mix all Sauce Ingredients well.

Heat wok to high heat with Avocado Oil. Using kitchen tongs, add in Chicken pieces one by one, season lightly with Salt & Pepper and cook until they get some color before turning. Approx. 4 minutes per side, seasoning lightly again when you turn. Be careful not to over crowd the Chicken, do this in batches if there’s not enough space in your pan. Remove from pan and set aside. Add White Part of Spring Onions, Carrots and Celery and saute for a minute. Add in Garlic and saute for 30 seconds. Add Chicken, Cashews, Sauce and Sugar. Cook for a 2-3 minutes while the Sauce incorporates and thickens. Remove from heat, add in Green Parts of Spring Onion and Sesame Oil. Serve with Steamed Jasmine Rice.

Related Recipes:

1. Chicken Vegetable Soup

2. Simple Roast Chicken

3. Sunday Roast Chicken Salad For A Summers Day

4. Chicken Curry With Potato & Egg