A quick meal with Oriental inspiration.
Heat 1 Tbs of olive oil in a large pan or wok and add the chicken strips.
Fry for approximately 5 minutes turning continuously and until cooked through. Remove from pan onto plate and set aside.
Heat the remaining 1 Tbs of oil in the same pan and add the ginger and garlic.
Cook on low heat for approximately 1 minute taking care not to burn the garlic.
Add the broccoli, onions and mushrooms and cook for a further 5 minutes.
Return the chicken to the pan and add the sprouts, soy and oyster sauced, stock and lemon juice. Cook for a further 1 to 2 minutes.
Toss well and serve.
Sprinkle with cashew nuts if desired. This recipe should be gluten free but check the ingredients in the sauces and chicken stock.
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