Chicken & Cashew Stir Fry

Chicken & Cashew Stir Fry

I have spent a while pondering on whether to post my favourite stir-fry recipe. Is it too basic? Is it something that everyone just does as a quick go-to dinner? After much deliberation I have decided to post one of my very tried-and-tested recipes which is a staple here in the Clean Little Tummies household because I think it is a tasty, easy dish, full of colour, and is quite simply a winner dinner!

It is a recipe born out of a recipe in the Baby Led Weaning book which was one of my bibles when I first weaned Belle. I've tweaked, added and taken away, and nowadays this is how we do it. I think the best thing about this stir fry is that you can hide as many vegetables in it as you like. We are all always trying to get our Clean Little Tummies to eat as many vegetables as possible, and this is great way - mainly down to the way the vegetables are prepared. By adding lots of variety of vegetables into the stir fry, the colours are bright and inviting and your Clean Little Tummies will be keen to investigate - I hope!

I have a clever little tool, not quite a spiraliser, but the effect is similar. Something I picked up at the Ideal Home Exhibition long before children. Little did I know that it would come in to such good use! It makes the vegetables into ribbons which cook quickly and blend in with the noodles. Very inviting and easy to eat if you're a toddler (or even a grown up). I always make my courgettes and carrots into thin ribbons, cut the peppers very finely and give a good sprinkle of sweetcorn at the end for an extra dash of colour. You can add any vegetables you like to this dish to go with the chicken, but I encourage you to add as many as you can and that you think your Little Tummies aren't always keen on. Presented in a different way will often mean they are eaten. (Belle will not tolerate sweet potato in a stew or curry but chop it up into sweet potato fries and it's a win). If you don't have my clever little ribbon maker then either slice the courgette and carrot very very finely or grate them.

 My Ribbon Maker

My Ribbon Maker

We serve our stir fry with noodles - my three love the silliness of sucking up noodles which, when mixed in with courgettes and carrots, is fine by me! But serve it up with a wholesome bowl of brown rice or some soba noodles if you'd prefer. Of course, substitute the chicken for beef or another meat or prawns if you'd prefer, and if cashew nuts aren't your thing, leave them out.

What you will need for a family of 4:

2 chicken breasts cut into small pieces

1 red pepper

1 yellow pepper

1 courgette

1 carrrot

For the marinade

1 tbsp chopped coriander

2 spring onion finely chopped

1 tbsp sesame oil

1 red chilli finely chopped (optional)

1 cm fresh ginger grated

To serve

4 nests of egg noodles

a handful of toasted cashew nuts to serve (optional)

What to do

Cook the noodles according to the instructions - usually 4-5 minutes in boiling water.

Mix the chopped coriander, sesame oil, chopped chilli and grated ginger together in a bowl. Mix in the chicken (or other protein you may be using). Leave to marinate as long as possible. A few hours works perfectly but if you have a few minutes then don't worry.

Heat a non-stick frying pan or wok and add the chicken and marinade to the pan. Stir fry quickly until the chicken browns nicely and begins to cook through.

Add all the vegetables you have chosen and continue to stir until the chicken is cooked through and the vegetables are starting soften.

Stir in the cooked noodles, sprinkle with cashew nuts if you using and serve immediately.

Enjoy quite simplest one of the quickest dinners on offer! Hope you & your clean little tummies enjoy it.

Love From

Caroline & The Clean Little Tummies Gang xxxx

 The chicken marinating

The chicken marinating

 Ribbon Vegetables 

Ribbon Vegetables 

 Stir Frying 

Stir Frying 

 

 

 

 

 

Clean Little Smoothie Bowls

Clean Little Smoothie Bowls

Fajita Bowls

Fajita Bowls