|Chicken and Cashews with Noodles|
This one was even more yummy than the first and was the first time I've used Pak Choy (Bok Choy), listed as 'Moderate' in Salicylates. I used the same sauce of golden syrup, water and corn flour, but tinkered as I went to get it right. In the end, there was too much sauce, but never mind. Obviously, in a stir fry, you put in whatever you have in your fridge or is in season. Any combination of this and the first noodle recipe would be just lovely.
This time I have used 3 vegetables listed as 'Moderate' in the RPAH Elimination Diet handbook, but I decided it was worth the risk. Let's face it, Ms C is going to eat the chicken, the noodles and the cashews and avoid the vegie stuff anyway. So, minimum risk really.
- 500g chicken breast
- 1/2 Leek
- 2 cloves Garlic
- 2 medium Carrots*, cut into teeny matchsticks
- 2-3 sticks Celery, finely sliced
- 4-5 Asparagus* stalks, sliced
- 1 Pak Choy* plant, leaves chopped once and stalked chopped 3 times
- 100-125g raw Cashews
- 1 tab corn flour
- 1/2 cup water
- 2 tabs golden syrup
- Prepare sauce by combining all ingredients, mixing well and set aside
- Chop garlic and leek in TMX on about Speed 7 for about 4 seconds
- Scrape down, add a little oil and saute for 2 minutes on 100degC, Reverse Speed Soft
- Add diced chicken and cooked on 100degC, Reverse Speed Slow for about 5 minutes
- Remove chicken mix from TMX
- Add carrot, celery, asparagus and pak choy stalks
- Cook for 10 minutes, 100 degC on Reverse Speed Soft, scraping down bowl occasionally
- Add chicken, cashews and sauce and cook further 5-10 minutes 100 degC Reverse Speed soft until sauce thickens and it is well combined. Use spatula to help it along.
- Add Pak Choy leaves and again use spatula to really mix it in, cooking a further 3-5 minutes.
- Serve on Rice Noodles
More vegies to try:
- Choko, sliced finely
- Spring onion
- Butternut Pumpkin, in matchsticks
- Bamboo Shoots