This gluten free and dairy free dish is sure to impress your guest. 

Cooking Time: 25 minutes

Serves: 4

Ingredients:

1 tbsp. olive oil

500 g chicken breast, diced

2 tsp. minced ginger

2 tbsp. gluten free soy sauce

dash sesame oil

2 tbsp. sesame seeds

150g cashews

200 g green beans, sliced  

1 x red capsicum, sliced

1 x green capsicum sliced

2 x celery sticks, sliced

1 cup of diced cabbage

3 x baby bok choy

2 x spring onion, sliced 

Fresh coriander (garnish)

Sauce:

250g cashews

175 g can light coconut cream

½ cup water

Handful fresh coriander

2 tsp. minced ginger

3 tsp. gluten free soy sauce

Dash sesame oil

1 tsp. chicken stock powder

Method:

1. Add olive oil to large wok over a medium heat. Add diced chicken to wok, stir through minced ginger, soy sauce, sesame oil and sesame seeds. Mix and cook for 5-10 minutes until cooked through.

2. Once chicken is cooked add in cashews, green beans, capsicum, celery and cover cooking for 5 – 8 minutes.

3. Meanwhile using a Thermomix or food processor – process together all sauce ingredients on high speed for 1 minute, until combined. Then set aside for later.  

4. Add remaining vegetables, cover and simmer for 5-8 minutes until vegetables are cooked through.

5. Add sauce to chicken and vegetables, cover and simmer for a further 5 minutes.

6. Serve warm with cooked rice or quinoa and garnish with fresh chopped coriander.

Hint: try making coconut rice to accompany this meal, simply substitute coconut milk for water to cook.