1 Tbsp coconut oil
1kg skinless boneless chicken thighs, cut into strips
3 red, orange, and/or yellow capsicums, seeded, and thinly sliced
1 red onion, thinly sliced
1 tsp finely shredded orange peel (set aside)
½ cup fresh orange juice
1 Tbsp minced fresh ginger
3 cloves garlic, minced
1 cup unsalted raw cashews, toasted and coarsely chopped
½ cup sliced shallots
8 to 10 leaves butter or iceberg lettuce
In a wok or large skillet heat the coconut oil over high heat. Add chicken; cook and stir for 2 minutes. Add peppers and onion; cook and stir for 2 to 3 minutes or until vegetables just start to soften. Remove the chicken and vegetables from the wok; keep warm.
Wipe out wok with paper towel. Add the orange juice to the wok. Cook about 3 minutes or until juice boils and reduces slightly. Add ginger and garlic. Cook and stir for 1 minute. Return the chicken and pepper mixture to the wok. Stir in orange peel, cashews, and scallions. Serve stir-fry on lettuce leaves.
Serves 4 to 6
You see it is not hard to implement healthy eating into your lifestyle! You just need to make it tasty & fun.
I am off to cook this bad boy right now!
P.S. here is the link to my latest Newsletter that also has a low carb Spagetti & Meatballs recips in it. Be sure to join the Newsletter and share amongst your friends:
CrossFit SFS Newsletter – Click here
CrossFit SFS, Hume ACT