Ingredients:
For the Protein & Marinade:
1 lb chicken breast, cut into bite-sized pieces
1 tablespoon low-sodium soy sauce
1 teaspoon grated ginger
2 cloves garlic, minced
1 tablespoon cornstarch
Vegetables:
2 carrots, julienned
2 bell peppers, sliced
2 cups broccoli florets
1 cup sugar snap peas
1 cup baby corn
1 cup water chestnuts
2 cups baby bok choy, chopped
1 red onion, sliced
Sauce:
1 cup coconut cream
2 tablespoons low-sodium soy sauce
1 tablespoon fish sauce
1 lime, juiced
1 tablespoon grated ginger
3 cloves garlic, minced
1 lemongrass stalk, bruised and chopped
1 tablespoon honey
1 red chili, finely chopped (optional)
Finishing:
1 cup roasted cashews
Fresh cilantro
Fresh Thai basil
2 tablespoons coconut oil for cooking
Instructions:
Marinate chicken in soy sauce, ginger, garlic, and cornstarch for 20 minutes.
Mix all sauce ingredients in a bowl. Set aside.
Heat 1 tablespoon coconut oil in a large wok over high heat. Stir-fry chicken in batches until golden and cooked through (3-4 minutes). Remove and set aside.
Add remaining oil. Stir-fry onions, carrots, and broccoli for 2 minutes.
Add bell peppers, baby corn, and water chestnuts. Stir-fry for 2 minutes.
Add snap peas and bok choy. Cook for 1 minute.
Return chicken to wok. Pour in sauce mixture.
Simmer for 2-3 minutes until sauce thickens slightly.
Stir in cashews.
Garnish with fresh herbs.
Chef's Tips:
Slice all vegetables similar size for even cooking
Don't overcrowd the wok - cook in batches if needed
Have all ingredients prepped before starting to cook
Use full-fat coconut cream for best results
Combine any other vegetables you like