Lime-Coconut Chicken with Broccoli, Sugar-Snap Peas & Cashew Nuts
Light and fragrant, the coconut and lime make an amazing combination. Serve with some brown rice or quinoa, or even some green salad.
2 chicken breasts
1 tbsp desiccated coconut
juice of 1 lime (plus half a lime for dressing)
zest of half a lime
½ a broccoli (chopped)
1 cup of sugar-snap peas
4 spring onions (finely chopped)
1 clove of garlic (finely chopped)
¼ cup of cashew nuts (chopped)
a handful of fresh coriander
1 tsp sesame oil
1 tsp sesame seeds
1 tbsp coconut oil (for frying)
1. Chop up the raw chicken into bite-sized pieces and place the pieces in a bowl. Add in the desiccated coconut, and squeeze the lime over, add in the zest and stir well until all chicken pieces are coated.
2. Leave to marinate for 1 hour in the fridge. When ready to cook the chicken, heat the coconut oil in a pan (or wok if you have one) over a high heat and add the chicken pieces. Stir-fry for about 4 minutes until the pieces are golden.
3. Add in the chili, chopped broccoli, sesame seeds, sesame oil, the sugar-snap peas, spring onions and garlic. Stir well for about 1-2 minutes and then serve straight away. Garnish with some fresh coriander and chili flakes, and a squeeze of lime juice for that extra zing!