Serves 2-3


  • 2 tablespoon extra virgin olive oil

  • 2 cups  cooked organic chicken breast strips, chopped; vegans use one block of organic tofu

  • 4 cups non starchy veggies mix ( zucchinis, onions, bell pepper, cauliflower, broccoli, mushrooms, etc..)

  • 2 tablespoons water

  • ⅓ cup raw unsalted cashews

  • 1 teaspoon toasted sesame seeds



    2 tbsp coconut amino acids

    1 teaspoon chili paste

  • 1 teaspoon ginger, powder 


  1. In a small bowl, whisk together coconut amino acids and ginger. Set aside.

  2. Heat the olive oil in a large pan over low-medium heat. Add chopped chicken and cook for 5-6 minutes.

  3. Toss in the chopped vegetable mix and add 2 tablespoons of water. Stir and cook for 10 minutes, stirring often.

  4. Pour in the sauce and stir until well coated.  Add the cashews and cook for another 3 to 5 minutes.

  5. Remove from heat and sprinkle with sesame seeds.  

  6. Serve hot on it’s own or with some brown rice.


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 2975 Blackburn St., Dallas, Texas

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