Recipe by www.taste.com.au

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Add zucchini noodles to this Asian classic and you've got a healthy keto-friendly weeknight dinner.

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Ingredients

• 2 tablespoons peanut oil
• 500 g Chicken thigh fillets (thinly sliced)
• 250 g Broccoli (cut into florets)
• 4 garlic cloves (thinly sliced)
• 1 fresh red chilli (long, deseeded, finely chopped)
• fresh chilli (finely chopped, to serve)
• ¼ red cabbage (small, sliced)
• 250 g zucchini noodles
• 110 g bean sprouts (trimmed)
• 75 g roasted unsalted cashew nuts
• 2 tablespoons gluten-free soy sauce
• 2 teaspoons sesame oil
• sprigs fresh coriander (to serve)

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Method

1. Heat half the 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.
2. Heat the remaining 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.
3. 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.

View the recipe instructions at www.taste.com.au