Paleo Spicy Thai Chicken Stir Fry
Ingredients
The vegetables
-
3
cups
broccoli florets
-
1
cup
celery, diced
-
3
cups
shredded green cabbage
-
1
cup
mushrooms, diced
-
1
unit
shallot, diced
-
2
tbsp
ginger root, diced (or grated)
-
2
tbsp
garlic, minced
The protein
-
1.5
lb
boneless skinless chicken breast, sliced into small strips
The sauce and toppings
-
½
cup
cashews, diced
-
2
tbsp
sesame oil
-
2
tbsp
apple cider vinegar
-
2
tbsp
fish sauce
-
3
tbsp
cashew butter
-
1
tsp
red pepper flakes
-
1
pinch
salt & pepper
-
to taste
unit
diced green onions for topping
Instructions
- Chop the broccoli, celery, cabbage, and mushrooms, and place them in a bowl.
- Chop the shallot, ginger, garlic, cashews, and chicken.
- Heat a large skillet or wok over medium-high heat and add sesame oil, shallot, ginger, and garlic; sauté for 2-3 minutes.
- Add the chicken and cook while stirring frequently for about 5 minutes until mostly cooked.
- Add the broccoli, celery, cabbage, and mushrooms; sauté for another 5 minutes until the vegetables start to soften.
- Pour off any excess liquid released from the vegetables.
- Add the cashews, apple cider vinegar, fish sauce, cashew butter, red pepper flakes, salt, and pepper; mix well and cook for 1-2 more minutes.
- Remove from heat, top with green onions and remaining cashews, and serve.
Nutrition Facts (estimated)
Servings
4
Calories
350
Total fat
20g
Total carbohydrates
25g
Total protein
30g
Sodium
600mg
Cholesterol
80mg
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