‘Chicken’ & Cashew Stir Fry

Serves 1 | Prep time: 10 mins | Cooking time: 30 mins

INGREDIENTS

• 1/3 cup brown rice
• 2/3 cup water
• 1/4 brown onion, sliced into small wedges
• 1 garlic clove, crushed
• 1/2 cup plant-based meat (e.g. Tofurkey, Fry’s or Vegie Delights chick’n style)
• 1 tsp sriracha
• 2 tsp soy sauce/Tamari
• 1/4 cup carrot, sliced
• 1/4 cup green capsicum, seeded and sliced
• 1/2 cup broccoli, cut into small florets
• Few stalks bok choy, trimmed
• 15g/1.23oz of roasted or raw cashews

METHOD

1. Cook the rice in a little more than 2/3 cup water in a covered pot, rice cooker or a microwave.
2. Heat oil in a wok and stir-fry onion for 2 minutes until softened. Add garlic and stir-fry further 30 seconds.
3. Add plant-based chick’n strips and cook, stirring often for about 6 minutes.
4. Add siracha, soy sauce/Tamari and vegetables, and stir-fry for 3 minutes or until veggies are tender.
5. Stir in cashews just before serving over brown rice.