Cut your veggies, mushroom, and chicken into bite-sized pieces and place them in separate dishes. Set aside.

Marinate the chicken with olive oil, garlic, salt, dried basil, curry powder, lemon juice, apple cider vinegar and pepper and refrigerate for at least 20 minutes.

Place all ingredients for the pistachio sauce in a blender and mix well. You can blend in completely smooth or just a little so you can still taste small pieces of pistachio.

In a frying pan over medium-high heat, add olive oil and add garlic. Add chopped mushrooms and leave for a few minutes to release the juice. After that, take the marinated chicken in and saute for 5 minutes until cooked and it gets a beautiful golden color.

Add the remaining vegetables and stir well. You can cook them soft or only cook for a few minutes so they’re still crunchy.

Finally, add pistachio sauce and mix well. Remove from heat and serve.