Chicken stir-fry with wholegrain rice and cashew
Balanced Phase 4 wok with chicken fillet, wholegrain rice, crispy vegetables and cashews.
Chicken stir-fry with wholegrain rice and cashew is a quick, festive wok full of colour and crunch. Strips of chicken fillet sear quickly in sesame oil, then broccoli, peppers and ginger are tossed in briefly so the vegetables keep their bite. A splash of soy sauce brings umami and the toasted cashew nuts add a crunchy, nutty finish to this complete dish.
In Phase 4, the maintenance phase of the protein diet, it's all about a healthy, sustainable balance, and this wok fits that perfectly. The chicken fillet delivers almost forty grams of protein per serving, the wholegrain rice provides proper slow carbohydrates and the cashews add healthy fats. Together they create a filling, protein-rich meal that you can sustain without effort.
Lovely with a squeeze of lime and some fresh coriander or spring onion scattered over the wok. If you like heat, add a spoonful of sriracha or a pinch of chilli flakes just before serving.
Zo maak je het
- Cook the wholegrain rice according to the packet instructions.
- Stir-fry the chicken strips in the sesame oil until sealed.
- Add ginger, broccoli and pepper and stir-fry for 4 minutes until crispy.
- Stir through the rice.
- Deglaze with soy sauce and mix well.
- Sprinkle with cashew nuts and serve immediately.
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No time to cook? Take a look at the protein-rich foods that are suitable for this phase.
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