Ok everyone it’s confession time. My name is Kat and I used to have the worse take out habit! Indian, Chinese, Japanese were some of my favourites but to be honest you name it, I would have it. Every Friday like clockwork I would make sure that the take out menu was in front of Richard on his return from work. I saw it as my chance to put my feet up and have my food cooked and delivered by someone else – almost like a treat I deserved.
Second confession, is that I would over order to the extreme. When we ordered take out for two it more often looked like an order for a full on party. The scary thing is we would pretty much consume the lot. I dread to think how many calories we consumed in one meal. I’m a firm believer that you must enjoy life so I am not saying don’t get a take out, but do try to treat it like something you do a few times a year as a REAL treat.
What I do now is make my own take out. The nice thing is I know whats going into it and I still get all the dishes I like, this is always a bonus because it means I am getting my fix and its healthy. After having a health scare such as cancer you appreciate the need to look after body and mind.
I see cooking as a real treat these days and feel super proud when I can make something naughty into something healthy.
This dish is one of my favourites
I love cashew chicken so this dish is one of my favourites and I hope you enjoy my version as much as I do.
- Organic skinless chicken thighs (1 Pack for two people)
- 2 courgettes spiralised
- 2 carrots spiralised
- 1 red pepper thinly sliced seeds removed
- 2 spring onions chopped thin and small
- Handful of green beans sliced thinly
- 1 garlic clove crushed
- Handful of crushed cashews
- Thumb size grated ginger
- 1 small red chilli (medium heat unless you like really hot ones) with seeds out and chopped finely (wash hands after doing this)
- 3 tbsp of tamari
- 1 thumb top size of grated ginger
- 1 garlic clover grated
- 1.5 tbsp of coconut oil
- 2 tbsp of sesame seeds for garnish
- Prepare all the vegetables and add together.
- Make the hot dressing by adding the ginger, tamari, garlic and sesame oil.
- Heat the oil in a pan, place the vegetables in the pan and cook for a few minutes, add the hot dressing.
- Not longer than 5 minutes, add the chicken and add the cashews. Cook it for a further 7 minutes. Check the chicken is cooked,
- Taste test and if needed add more tamari. Place in large serving bowls top with sesame seeds.
- Serve with brown basmati rice in small bowls acting as a side dish.
Enjoy your take in!