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
In a small bowl, whisk together coconut amino acids and ginger. Set aside.
Heat the olive oil in a large pan over low-medium heat. Add chopped chicken and cook for 5-6 minutes.
Toss in the chopped vegetable mix and add 2 tablespoons of water. Stir and cook for 10 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 some brown rice.