Ginger cashew chicken (Serves 4)

• 750g chicken breast (or turkey breast or tenderloins)
• 3 Tbs tamari
• about 3 Tbs oil (either peanut oil, chicken fat or olive oil, with a tsp sesame oil if you have it)
• 2 Tbs fresh ginger
• 4 large cloves garlic
• 3 spring onions
• 1 tsp sugar free chilli sauce (eg Mama Africa’s Red Chilli)
• 1 head broccoli (or similar amount of other green vege eg. Broccolini, Bok choy, Chinese cabbage)
• 1 small tin water chestnuts, drained and sliced (optional)
• 1 cup “crispy” cashews

Dice the chicken and marinate in the tamari all day, or for at least 2 hours.

Chop broccoli (or other vege) into small pieces and put into a steamer. Slice the spring onion, and mince or finely chop the garlic and peeled ginger. Sauté the onion, garlic and ginger in 1 Tbs of the oil, then add the chilli sauce and sauté for another 20 seconds or so. Scrap out of the pan into a small bowl. Set the broccoli to steam. Cook up the chicken in a frypan the rest of the oil. When the chicken is cooked, the broccoli should be just cooked. Add to the pan, along with the garlic/ginger mix, the water chestnuts and the crispy cashews. Stir through for a couple of minutes to mix together and warm through. Serve as is, or with some basic brown rice.

If desired you can also make a gravy from some chicken stock, and arrowroot. (See Irish stew to see how)