
CASHEW CHICKEN STIR-FRY
Serves 2-3
Ingredients:
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2 tablespoon extra virgin olive oil
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2 cups cooked organic chicken breast strips, chopped; vegans use one block of organic tofu
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4 cups non starchy veggies mix ( zucchinis, onions, bell pepper, cauliflower, broccoli, mushrooms, etc..)
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2 tablespoons water
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⅓ cup raw unsalted cashews
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1 teaspoon toasted sesame seeds
Sauce
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2 tbsp coconut amino acids
1 teaspoon chili paste
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1 teaspoon ginger, powder
Directions:
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In a small bowl, whisk together coconut amino acids and ginger. Set aside.
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Heat the olive oil in a large pan over low-medium heat. Add chopped chicken and cook for 5-6 minutes.
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Toss in the chopped vegetable mix and add 2 tablespoons of water. Stir and cook for 10 minutes, stirring often.
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Pour in the sauce and stir until well coated. Add the cashews and cook for another 3 to 5 minutes.
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Remove from heat and sprinkle with sesame seeds.
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Serve hot on it’s own or with some brown rice.