• 500g Chicken thigh minced
  • 2 onions
  • 1 capsicum (colour of your choosing)
  • 1 zucchini
  • 4 baby carrots
  • Half head of Cauliflower Blended to rice size.
  • Cashews
  • Olive oil
  • Sauce
  • Chillies
  • Tamari
  • Garlic
  • Lime juice


Dice onions and capsicum.
Cut carrots into thin strips.
Heat pan and add oil.
Add meat and brown. Don’t cook it all the way through as you will add it back in at the end. Nothing worse than dry meat!
Take the meat out and let it sit.
Heat pan and add oil.
Brown onions in garlic, salt, pepper, then add the cauliflower rice and a splash of tamari.
Cook for around 3 minutes.
Add your carrot strips and capsicum until cooked but still crunchy
. Place the meat back into the wok and add more tamari and chilli. Add the lime right at the end just before you turn the heat off.
You might want to do this in small batches as it stir-fry’s better.