Chicken & Asparagus with Coriander Pesto

Recipe Image

The coriander pesto in this recipe really brings all the flavours in this stir-fry together. You can also use fish and for a vegetarian version, just substitute the chicken with tofu and steamed vegetables.

 

Serves 2

Prep Time:  10 minutes

Cooking Time: 10 minutes

Wheat Free, Gluten Free, Diary Free

Ingredients 

  • 1 tablespoon groundnut oil
  • 2 spring onions, ends removed, roughly chopped
  • 200g free-range chicken breasts, skinned and cut into thin strips
  • 100g asparagus fine tips, trimmed
  • 100g bok choy / spinach
  • Juice ½ a lime
  • 1 portion coriander pesto (1 tbsp coriander seeds, 40g unsalted cashew nuts, 60g fresh coriander, 1 green chilli deseeded and chopped, 2 tbsp olive oil, 2 tbsp finely grated Parmesan cheese)

To Serve 

  • Wedges of lime
  • 1 tablespoon coriander, finely chopped
  • 1 tablespoon cashew nuts, roughly chopped

Jennifers Tips

A good rule of thumb for stir-fries is to use two main vegetables and one protein. If asparagus and greens aren’t your favourite, mix and match any of the following: Broccoli, sugar snap peas, carrots (chopped into thin sticks), finely sliced peppers, sliced mushrooms, or even courgette shavings. A handful of cheery tomatoes is a nice option too.

Pair with:
• Carb Sides: Coconut rice, stir fry noodles
• Vegetable Sides: Ginger and vegetable stir fry; Braised fennel
• Upcycling: This dish is great to have the next day for lunch – just mix it through with some spelt (or similar) pasta and serve on a bed of fresh spinach leaves.

Photo and recipe taken from The Balance Diet Cookbook.

Preparation
  • Heat the oil in a wok, or large non-stick pan, and then add the spring onions. Stir-fry over a high heat for 3 minutes.
  • Add the chicken strips to the wok.
  • Once the chicken begins to brown, add the bok choy or spinach and the asparagus.
  • When the green leaves have started to wilt, add the lime juice, stir through, and take off the heat.
  • Add the pesto to the chicken mix ( toast the coriander seeds in a dry non-stick frying pan shaking occasionally until they are browned not burnt, mix the remaining ingredients in a blender until you have a smooth paste) and place back on the heat for a couple of minutes to warm through. (Stir lots)
To Serve

Spoon the stir-fry into serving bowls and sprinkle the coriander and cashew nuts on top.  Serve immediately with the lime wedges on the side.

 

UPCYCLE:

This recipe makes an excellent open sandwich. Just spread a little of the pesto on the bread of your choice, then add sliced tomato, a handful of baby leaves and, most importantly the chopped chicken!