Fancy the taste of a Chinese but without the added grease, and processed nasties? If so, then this recipe which serves 4 is going to be right up your street!

INGREDIENTS

• 12 oz organic boneless, skinless chicken breast cut into thin strips
• 4 tbsp organic soy sauce
• ½ tsp crushed red pepper flakes
• 3 tbsp raw cashews
• 2 tbsp avocado oil
• 5 garlic cloves slivered
• 1½ tbsp peeled fresh ginger slivered
• 1 large red bell pepper cut into thin strips
• 2 medium carrots cut into thin slices
• 4 spring onions diagonally sliced
• ½ cup freshly squeezed orange juice
• 3 cups lettuce leaves
• 3 cups baby spinach

INSTRUCTIONS

• Mix the chicken, 2 tbsp soy sauce, red pepper flakes
• Cover and set aside
• Cook cashews in a non-stick grill pan over medium heat for 3-4 min until toasted. Set aside and cool
• Heat 1 tbsp oil in a non-stick grill pan over medium-high heat
• Add garlic and ginger, stir-fry for 1-2 mins until golden
• Add chicken and stir-fry for 3 to 4 mins until no longer pink
• Transfer to a clean bowl
• Place remaining 1 tbsp oil in the same grill pan and heat over medium-high heat
• Add bell pepper and carrots, stir-fry for 3 mins
• Add spring onions, stir-fry 2 mins longer
• Continue cooking until all veggies are crisp/tender
• Return the chicken and any juices to the grill pan
• Add orange juice, remaining 2 tbsp soy sauce
• Bring to boil for 30 secs stirring
• Remove from the heat
• Mix the lettuce/spinach and place in a wide shallow bowl
• Spoon the chicken mixture on top
• Sprinkle with the cashews
• Serve immediately