Ingredients

• 1 pound/500g organic chicken breasts, sliced thinly
• 1 red or brown onion, thinly sliced
• 2 garlic cloves, crushed
• 2 tbsp ghee
• One and a half cups broccoli florets
• Quarter red cabbage
• Handful of sugar snap peas
• Half cup almonds, roasted
• 1 tbsp fish sauce
• 1 tbsp tamari

Options

• Bamboo shoots
• 1 red chilli, remove seeds and chop finely
• Bean shoots
• Sprouts (add these after the cooking, before serving)
• Green beans
• Zucchini
• Water chestnuts

Preparation

1. Heat half the ghee in a wok or fry pan and cook the chicken until browned
2. Remove the chicken
3. Add the other half of the ghee to the wok
4. Add onion and garlic, cook until soft
5. Add all the other vegetables and cook until tender, but with some crisp in them
6. Return the chicken to the wok and add nuts and sauces
7. Heat through and serve

Serve on wilted spinach and silver beet and buckwheat noodles

Serves 4