Ingredients
For the Stir-Fry:
- 1 pound chicken breasts, diced into 1” cubes
- 3 green onions, chopped
- 2 cups broccoli florets
- 1 red or green pepper, thinly sliced
- 1 cup sugar snap peas
- 1 cup shredded carrots
- 1/2 cup raw cashews (or lightly roasted is fine)
- 1 tablespoon olive oil
- 1 tablespoon minced garlic
- 1/2 teaspoon salt
For the Sauce:
- 1/4 cup chicken broth
- 4 tablespoons almond butter
- 4 tablespoons coconut aminos
- 1 tablespoon sesame oil
- 1 teaspoon ginger powder
- Optional: 2 tablespoons honey(omit for Whole30)
Instructions
- Heat olive oil in a large pan over medium-high heat
- Once hot, add diced chicken and salt and let begin to brown on both sides, about 5 minutes
- While chicken is browning, combine sauce ingredients into a small bowl, mix well and set aside
- Add garlic to the pan, followed by broccoli, peppers and snap peas
- Cook for about 5 minutes, stirring frequently, until vegetables are cooked halfway
- Add in the carrots, green onions and sauce and mix well to evenly coat
- Continue stirring frequently another 5-10 minutes until sauce has thickened and veggies are fully cooked
- Mix in the cashews and serve!
- If sauce hasn’t thickened but your veggies are tender to your preference (still crisp or fork tender), move the chicken and veggies with a slotted spoon to serving dish. Allow sauce to continue to thicken a few additional minutes. Once it’s bubbling and thick, pour over cashew chicken and mix.
Nutrition Facts:
- Calories: 452
- Sugar: 9
- Fat: 24
- Carbohydrates: 22
- Protein: 37
Find it online: https://www.wholekitchensink.com/paleo-cashew-chicken/