10 MINUTE CASHEW CHICKEN STIR-FRY
2 tablespoon extra virgin olive oil
2 cups (200g) cooked organic chicken breast strips
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
1 teaspoon honey
2 tablespoons tamari
1 teaspoon chili paste
1 teaspoon ginger, powder
1 teaspoon toasted sesame oil
In a small bowl, whisk together, tamari, chili paste, ginger, sesame oil; Set aside.
Heat the olive oil in a large pan over medium-high heat. Add the chicken and cook for 1 to 2 minutes.
Toss in the vegetable mix and sprinkle with 2 tablespoons of water. Stir and cook for 2 to 3 minutes, stirring often.
Pour in the sauce and stir until well coated. Add the cashews and cook for another 3 to 5 minutes.
Remove from heat and sprinkle with sesame seeds. Serve hot on it’s own or with soba noodles or brown rice.
Store any leftovers in an airtight container in the fridge for up to 3 days.