Coconut water Stir fry


3 Tbsp oil or a splash of stir fry oil

2 roughly chopped onions

1 Tbsp garlic & ginger

2 tsp Dessert Himalayan Herb Salt

½ tsp Saville Red Chilli Paste (optional)

2 chicken breast fillets cut into bite size portions

1 Tbsp Tahini

2 Tbsp Soy sauce

2 Tbsp brown sugar

I cup green pepper

2 cups red cabbage

1 cup sliced carrots- use a vegetable peeler to get nice slithers

½ cup Coconut water or tap water

1 tsp mixed black & white sesame seeds

½ cup cashew nuts- roasted in oven


For stir fry’s, always make sure you have all the ingredients prepped as it’s a quick meal ready in minutes.

1. Fry up onions and garlic & ginger in oil for 3 minutes on medium temperature

2. Add in Dessert Himalayan Salt and combine (This brings out the flavours of the salt)

3. Add Chilli paste (Optional) for a hot kick

4. Add the chicken cubes and the soy sauce, tahini and brown sugar

5. Stirring continuously, allow to cook for a short while until chicken has taken in the soy sauce to make it a rich colour and is cooked through

6. Now add the carrots and red cabbage and fry for 2 minutes.

Make sure the carrots don’t cook too long as we don’t like soggy vegetables in a stir fry

7. Now add the coconut water and cook for 3 minutes allowing the water to make a sauce combining all the flavours together

Serve on noodles topped with sesame seeds and roasted cashew nuts

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