Ingredients

The following ingredients have 4 Servings
  • 1 lb. boneless, skinless chicken breast, cut into 1″ pieces
  • 1 red bell pepper, cut into 1″ pieces
  • 1 medium zucchini, halved lengthwise and sliced
  • 1 1/2 cups broccoli florets
  • 2-3 cloves garlic, minced
  • 1 tsp fresh ginger, minced
  • 1/4-1/2 cup cashews
  • Olive, coconut, or avocado oil, for cooking
  • pepper, to taste
  • 1/2-3/4 cup water
  • 1/3 cup gluten free tamari (can sub coconut aminos or soy sauce)
  • 3-4 Tbsp rice vinegar
  • 1-2 Tbsp honey
  • 2 Tbsp cornstarch or arrowroot

Instruction

  • Heat a drizzle of oil in a large skillet over medium-high heat. Add your chicken and cook 4-5 minutes per side, or until completely cooked through. (Work in batches if you’d like crispier chicken). Remove cooked chicken to a plate or bowl and set aside while you cook the veggies.
  • Heat another drizzle of oil in the pan and add bell pepper, zucchini, and broccoli. Cook 4-5 minutes, or until veggies are crisp-tender.
  • While the veggies are cooking, make your sauce. In a small bowl, whisk together tamari, vinegar, honey, and cornstarch until smooth. Taste and add more vinegar, honey, or tamari, to taste.
  • When veggies are crisp-tender, add garlic and ginger and cook 1 minute longer. Pour in sauce, and 1/2 cup water. Stir and cook until sauce thickens. Fold in the chicken and cashews to coat with sauce. Add additional water as desired to thin things out. Sprinkle with pepper, to taste.
  • Serve with rice, cauliflower rice, or in lettuce wraps.