Ingredients

The following ingredients have 4 Servings
  • 4 boneless skinless chicken breasts (chopped into 1 inch pieces)
  • 1 cup red bell pepper (diced)
  • 1/2 cup green bell pepper (diced)
  • 2 cups broccoli florets
  • 2 tbsp. minced garlic
  • 2 tbsp. minced ginger
  • 1 tbsp. rice wine vinegar (for Paleo sub apple cider vinegar)
  • 2 tbsp. coconut aminos (gluten free soy may be subbed)
  • 1 tsp. honey
  • 1 tbsp. extra virgin olive oil
  • 1 tbsp. black sesame seeds
  • 2 1/2 tbsp. tapioca flour
  • 1/4 cup raw cashews
  • salt and pepper to taste

Instruction

  • Heat a large skillet over medium heat with extra virgin olive oil.
  • Place chopped chicken in a bowl with 2 tablespoons of tapioca flour. Stir to coat the chicken, add salt and pepper then transfer it to a skillet keeping the chicken spaced out enough so they won't stick together. Depending on the size of your skillet, you may need to work in batches.
  • Cook 5-7 minutes until chicken is cooked through then transfer to a plate.
  • To the skillet, add broccoli florets, bell peppers, garlic and ginger. Stir to combine then let the veggies cook 4-5 minutes until tender.
  • While the veggies cook, place honey, soy sauce, rice wine vinegar and 1/2 tablespoon of tapioca flour in a bowl and whisk together.
  • Pour the sauce over the veggies then add the chicken back to the pan with the cashews. Stir to combine cooking another 2-3 minutes to heat through.
  • Serve immediately over a side of choice or portion into 4 meal prep containers.