The wonderful thing about this recipe is that no matter what you throw at it, it always comes out smiling! I’ve been known to use quickly stir-fried chicken on its own mixed with the pesto, and ta-da! – a delicious meal in minutes. Adding asparagus, spring onions and a handful of greens gives the dish a wonderful spring feel, and a great mixture of textures.
Prep Time: 10 minutes
Cooking Time: 10 minutes
Dietary Info: Wheat Free, Gluten free
- 1 tablespoon groundnut oil
- 2 spring onions, ends removed, roughly chopped
- 200g free-range chicken breasts, skinned and cut into thin strips
- 100g asparagus fine tips, trimmed
- 100g bok choy / spinach
- Juice of ½ a lime
- 1 portion coriander pesto (see below)
- Wedges of lime
- 1 tablespoon coriander, finely chopped
- 1 tablespoon cashew nuts, roughly chopped
- Heat the oil in a wok, or large non-stick pan, and then add the spring onions. Stir-fry over a high heat for 3 minutes.
- Add the chicken strips to the wok.
- Once the chicken begins to brown, add the bok choy or spinach and the asparagus.
- When the green leaves have started to wilt, add the lime juice, stir through, and take off the heat.
- Add the pesto to the chicken mix and place back on the heat for a couple of minutes to warm through. Stir well for a couple of minutes.
Spoon the stir-fry into serving bowls and sprinkle the coriander and cashew nuts on top. Serve immediately with the lime wedges on the side.
- Carb Sides: Coconut rice, stir fry noodles
- Vegetable Sides: Ginger and vegetable stir fry; Braised fennel
A good rule of thumb for stir-fries is to use two main vegetables and one protein. If asparagus and greens aren’t your favourite, mix and match any of the following: Broccoli, sugar snap peas, carrots (chopped into thin sticks), finely sliced peppers, sliced mushrooms, or even courgette shavings. A handful of cherry tomatoes is a nice option too.
For the coriander pesto:
- 1 tablespoon coriander seeds
- 40g cashew nuts, unsalted
- 60g fresh coriander
- 1 green chilli, deseeded and chopped
- 3 tablespoons olive oil
- 2 tablespoons Parmesan
- Toast the coriander seeds in a dry, non-stick frying pan, shaking occasionally, until they are browned, but not burnt.
- Mix the remaining ingredients in a blender until you have a smooth paste.
- Mix the paste with the toasted coriander seeds.
This recipe comes from Jennifer’s book The Diet for Food Lovers
The Orion Publishing Group, ©Weidenfeld & Nicolson.