90g chicken breast fillet, cut into strips
2x tsp. peanut oil
½ tsp. ginger powder
¼ tsp. garlic flakes
Pinch of salt (to taste)
1x cup sugar snap peas
2x cup mixed lettuce leaves
¼ green pepper, sliced
2x spring onions, diced
1x tbsp. cashew nuts (25g, preferably unsalted)
Optional extra: ¼ tsp. chili flakes
Heat your peanut oil over a medium to high temperature. Toss in your diced chicken, ginger, garlic and salt. Stir-fry for 5-8mins until the chicken has turned golden brown. Add your sugar snaps and reduce heat and simmer for approximately 3-5mins.
Plate your lettuce, green pepper and spring onions. Add your chicken mixture and garnish with the cashew nuts.