A very indulgent meal, made that little bit better for you!

My favourite low-carb alternative is cabbage, and I’ve used shredded cabbage in this recipe as a replacement for the traditional rice noodles. Of course, if you are making this meal for family and friends you can still incorporate rice noodles into the occasion, but where low-carb eating is concerned it’s the perfect substitute.

This is dish is one of many delicious meals that are part of our 8 Weeks to Thrive Group Program starting Feb 4.

Time: 30 minutes, Feed: 4

Ingredients

500g of chicken breast, sliced

2 capsicums – both red or a combination of different colours

1 bunch spring onions

¼ cup cashews

1/3 cup corn flour or besan flour

½ green cabbage
Olive oil

Dressing

3 tbsp sweet chilli sauce

3 tbsp of oyster sauce

1.5 tbsp kecup manis

1 tsp of honey (optional)

Method

1. Make stir-fry sauce: combine all ingredients in a bowl, stir well, and set aside.
2. Cut chicken into 1-2cm thick strips. Place corn flour or besan flour in a bowl and toss chicken through until well coated.
3. Heat fry pan (or wok) over a high heat. Add oil and chicken. Stir-fry for 3-5 minutes or until chicken is golden. Remove from fry pan and transfer to a bowl. You may need to do so in 1-2 batches, depending on the size of your fry pan.
4. While the chicken is cooking prepare the onion and capsicum. Cut the spring onion in 2cm pieces, using predominately the whites. Cut the capsicum into 1cm wide thick strips.
5. In the same fry pan, add the onions, capsicum and cashews. Stir-fry for approx.. 5 minutes or until soft and slightly golden.
6. While the veggies are cooking, thinly slice the cabbage.
7. When the veggies are nearly done, add the cabbage and cook for a further 2-3 minutes until soften.
8. Add the chicken and sauce. Cook until chicken is reheated and ensure the cabbage, veg and chicken are well coated.
9. Serve and enjoy!