Chicken Cashew Stir Fry

INGREDIENTS

• 400g Cage Free Chicken Breasts
• Packet Teriyaki Honey Soy Ginger Marinade
• 1-2 garlic clove, diced
• 1 brown onion, diced
• 1 Chinese cabbage, cut roughly
• Packet young corn, cut roughly
• Small broccoli, cut to florets, stem removed
• Small eggplant, cut into cubes
• Carrot, peeled and cut into cubes
• 2 cups brown rice, cooked
• 1 cup cashews, salted and roasted
• Salt and pepper to taste
• Olive oil

PREPARATION

1. In a heated cast cast iron pan or pot, add a dash of oil and cook the Chicken Breasts. Add half the Teriyaki Honey Soy Ginger Marinade and simmer on a low temperature.
2. In a second cast iron pot, add all the vegetables and about 1/2 cup of water, cover and let simmer. Add the remaining Teriyaki Honey Soy Ginger Marinade, cover and let simmer.
3. Add the chicken to the vegetable pot, cover and continue to simmer until the sauce reduced.
4. Serve the rice, atop with chicken and vegetables, then sprinkle with cashews.