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CHICKEN, CASHEW RAINBOW STIRFRY

February 26, 2017

The perfect "end of week" dish. I use this to use up all the leftover vegetables in my fridge. It is super tasty and I think the little kids like it as it is so colourful? Quick and easy as always. Any leftovers my teens will happily take for school lunch the next day. This serving is for 8 as we are a big family of 6 and always want two servings left over for lunches. Easy to make a 1/2 portion use recipe below.


 

Gluten Free l Grain Free l Refined Sugar Free l Paleo

 

Serving: 8 I Prep time: 20 minutes I Total time: 45  minutes 

 

INGREDIENTS

 

1 onion

 

2 garlic cloves

 

1kg chicken thighs

 

1 tbsp olive oil (I use avocado oil)

 

5 cups of chopped vegetables: Here I used: purple cabbage, zucchini, red capsicum, yellow capsicum, carrot, spinach and kale.