25 mins
Easy
Try our vegan chickpea salad with coconut yogurt, cashew cream, and spicy coriander chutney—a refreshing flavor explosion that aids digestion.
45 min
min
45 mins
1) Cut the vegetables and shiitake into long thin strips and stir-fry.
2) Add the chicken, which you have fried previously in oil over a high heat.
3) Once everything has softened, add the dried apricots and the dried figs.
4) Add the soy sauce, the pepper and the Brazil nuts.
5) Cook for another 2 to 3 minutes before serving.
1) Cut the vegetables and shiitake into long thin strips and stir-fry.
2) Add the chicken, which you have fried previously in oil over a high heat.
3) Once everything has softened, add the dried apricots and the dried figs.
4) Add the soy sauce, the pepper and the Brazil nuts.
5) Cook for another 2 to 3 minutes before serving.
25 mins
12 mins
15 mins
