Estimated Nutrition

Per serving

Ingredients & Substitutes

Instructions

1. 1

   Cut 500 grams of chicken breast into 1-inch pieces, season with 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and set aside.

2. 2

   In a large wok or skillet, heat 2 tablespoons of olive oil over medium-high heat.

3. 3

   Add 1 medium thinly sliced onion and 4 cloves of minced garlic to the wok and stir-fry for 2 minutes until fragrant.

4. 4

   Add the seasoned 500 grams of chicken pieces to the wok and stir-fry for 5-7 minutes until lightly browned on all sides.

5. 5

   Incorporat 1 large sliced red bell pepper and 1 large sliced green bell pepper into the wok and continue to stir-fry for 3 minutes until slightly tender-crisp.

6. 6

   Stir in 2 tablespoons of finely minced preserved lemon, 200 ml of full-fat coconut milk, and 1 tablespoon of fresh lime juice, bringing the mixture to a gentle simmer.

7. 7

   Reduce the heat to low, cover the wok, and let the mixture gently simmer for 5 minutes, allowing the flavors to meld.

8. 8

   Uncover, stir in 1/4 cup of chopped fresh cilantro and 1/4 cup of roughly chopped roasted cashews, then serve immediately over cooked rice.