I know a few of you have been eagerly awaiting this dish and I don’t want to cause any prolonged salivating so here it is!! Upon presenting this to my babies this week they declared I was the best cook in the world and that I should be famous! Well who can object to the opinion of my fiercest critics and who would’ve thought such a simple recipe would get such top marks. You have to give it a go and see for yourself!
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| Prep Time | 10 minutes |
| Cook Time | 10 minutes |
| Servings |
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Ingredients
- 2 handfuls of cashews preferably activated
- 1 tsp runny honey
- 2 carrots
- 2 courgettes
- 2 handfuls of shelled edamame beans fresh or frozen and thawed
- 1 handful beansprouts
- 2 spring onions chopped
- 4 handfuls of cooked chicken (or poach fry or bake a couple of breasts or thighs)
- 2 tbsp peanut butter
- 2 tbsp Coconut aminos
- zest and juice of a lime
- 2 tsp sesame oil
- tbsp approx 4water
Ingredients
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Instructions
- Preheat the oven to 200oC.
- Mix the cashew nuts in the honey, place on a baking tray and bake in the oven for about 10 minutes, taking care not to burn them. Remove and set aside.
- If you have a spiraliser, spiralise the carrots and courgettes. (Alternatively you can cut them julienne style using a mandolin or food processor, or by hand, or use a vegetable peeler to create thin strips.)
- Mix these together with the edamame, beansprouts, spring onions and chicken.
- In a small bowl, mix together the peanut butter, coconut aminos, lime zest and juice and sesame oil and add enough water to create a smooth sauce.
- Sprinkle the honey baked nuts on top and dollop on some of the sauce.
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