Ingredients:

For the sauce:

• 1/4 cup Cashew Butter Bio Garden
• 1/4 cup chicken broth
• 2 tbsp. soy sauce
• 2 tbsp. hoisin sauce
• 1 tbsp. honey
• 1 tsp. Sesame Oil Bio Garden
• 1 tsp. cornstarch

For the stir-fry:

• 500 Grams boneless, skinless chicken breasts, cut into bite-sized pieces
• 2 tbsp. vegetable oil
• Salt and pepper, to taste
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 small onion, sliced
• 2 cloves garlic, minced
• 1 tbsp. grated fresh ginger
• 1/4 cup chopped cashews, for garnish
• Cooked rice, for serving

Directions:

1. In a small mixing bowl, whisk together the cashew butter, chicken broth, soy sauce, hoisin sauce, honey, sesame oil, and cornstarch. Set aside.
2. In a large wok or skillet, heat the vegetable oil over high heat.
3. Season the chicken pieces with salt and pepper, and add them to the hot wok. Stir-fry for 5-6 minutes, or until browned on all sides and cooked through.
4. Remove the chicken from the wok and set aside.
5. In the same wok, add the sliced bell peppers, onion, garlic, and ginger. Stir-fry for 2-3 minutes, or until the vegetables are crisp-tender.
6. Add the cooked chicken back to the wok with the vegetables.
7. Pour the cashew butter sauce over everything in the wok, and stir to combine.
8. Cook for another 2-3 minutes, or until the sauce has thickened and everything is heated through.
9. Serve the stir-fry over cooked rice, garnished with chopped cashews.

RECIPE CARD

PREPARATION METHOD

1. Heat Bio Garden Basil Oil in a sauté pan and cook garlic until it releases its flavor in the oil, take the garlic off and discard
2. Add the cherry tomato and sauté briefly for 1 min
3. Add the Bio Garden Tomato Juice and simmer for 4 min
4. Add the Boiled spaghetti to the mixture
5. Cook for 2 minutes until the tomato sauce thickens
6. Season to taste with salt, freshly milled black pepper and Bio Garden Chili Oil
7. Garnish with 1 basil sprig and Grated Parmesan Cheese
8. Serve Immediately