Easy keto chicken chow mein

Ingredients:

• 2 tbsp peanut oil
• 500g Lilydale Free Range Chicken Thigh, thinly sliced
• 250g broccoli, cut into florets
• 4 garlic cloves, thinly sliced
• 1 long fresh red chilli, deseeded, finely chopped
• extra fresh chilli, finely chopped, to serve
• 1/4 small red cabbage, sliced
• 250g zucchini noodles
• 110g (2 cups) trimmed bean sprouts
• 75g (1/2 cup) roasted unsalted cashew nuts
• 2 tbsp gluten-free soy sauce
• 2 tsp sesame oil
• Fresh coriander sprigs, to serve

Preraration:

Heat 1 tbsp peanut oil in a large wok over high heat. Stir-fry half the chicken for 2-3 minutes or until golden. Transfer to a plate. Repeat with remaining chicken.

Heat the remaining tbsp peanut oil in the wok. Stir-fry the broccoli , garlic and chilli for 2 minutes or until tender crisp. Add the cabbage and zucchini noodles . Stir-fry for 1 minute or until just tender.

Return the chicken to the wok along with the bean sprouts , cashews , soy sauce and sesame oil . Stir-fry for 1 minute or until combined. Serve sprinkled with coriander and extra chilli.

RECIPE NOTES

Tips:

Many people toss away the broccoli stem, but you can eat it too. Make sure it’s finely sliced so it cooks in the same time as the florets.

Instead of buying zucchini noodles, you can make your own if you have a spiraliser. Sweet potato or carrot noodles would work too. Just increase the cooking time slightly until tender.