This dish is one of Kat's favourites and as we can't go out we thought let's have a take in!
We love cashew nuts and chicken so this dish is one of our favourites too and we hope you enjoy this version as much as your local take away one.
Organic skinless chicken thighs (1 pack for two people)
2 courgettes spiralised
2 carrots spiralised
1 red pepper thinly sliced seeds removed
2 spring onions chopped thin and small
Handful of green beans sliced thinly
1 garlic clove crushed
Handful of crushed cashews
Thumb size grated ginger
1 small red chilli (medium heat unless you like really hot ones) with seeds out and chopped finely (wash hands after doing this!)
3 tbsp of tamari
1 thumb top size of grated ginger
1 garlic clover grated
1.5 tbsp of coconut oil
1.5 tbsp of sesame oil
2 tbsp of sesame seeds for garnish
Prepare all the vegetables and add together.
Make the hot dressing by adding the ginger, tamari, garlic and sesame oil.
Heat the coconut oil in a pan, place the vegetables in the pan and cook for a few minutes, add the hot dressing.
Not longer than 5 minutes, add the chicken and add the cashews. Cook it for a further 7 minutes. Check the chicken is cooked.
Taste test and if needed add more tamari.
Place in large serving bowls top with sesame seeds.
Serve with brown basmati rice in small bowls acting as a side dish.
Enjoy your take in!