Cashew Chicken Stir Fry
Ingredients
The stir fry
-
2
cups
broccoli florets
-
¾
cups
frozen edamame
-
1
medium
red bell pepper, sliced
-
½
medium
onion, roughly chopped
-
1
lb
boneless, skinless chicken breast
-
3
tbsp
coconut oil
-
3
cloves
garlic, crushed
The sauce
-
½
cup
cashew butter
-
¼
cup
coconut aminos (or soy sauce)
-
2
tbsp
champagne vinegar (or red wine vinegar or apple cider vinegar)
-
¼
cup
water
Optional
Instructions
- Prepare quinoa by boiling 1/3 cup quinoa with 2/3 cup water, then simmer for 15 minutes.
- Make the sauce by whisking together cashew butter, coconut aminos, water, vinegar, and crushed garlic.
- Cut the chicken into 1-inch cubes and season with salt and pepper.
- Heat 1 tablespoon of coconut oil in a large pan and cook the chicken for about 6 minutes until cooked through.
- Add broccoli, onion, and red pepper to the pan, stirring well and cooking for about 10 minutes.
- Pour in the cashew sauce and add the quinoa, mixing everything together.
- Garnish with cilantro and crushed cashews before serving.
Nutrition Facts (estimated)
Servings
4
Calories
450
Total fat
25g
Total carbohydrates
35g
Total protein
30g
Sodium
600mg
Cholesterol
70mg
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