Ingredients
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
Method
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