Heading to NYC tonight on a red eye for a quick 48 hour trip, but I’ve gotta feed the BOYzzzzz, so I threw together this CASHEW CHICKEN STIR FRY and it’s so good, I kinda don’t want to go to New York anymore (kidding). You can make this recipe in 25 ish min if you hustle in the kitchen, and I promise it’s LEGIT. AF.
Ingredients
- 2 cups broccoli florets
- ¾ cups frozen edamame
- 1 red bell pepper, sliced
- ½ onion, roughly chopped
- 1 lb kinless, boneless chicken breast
- ½ cup cashew butter (i used Georgia Grinders)
- ¼ cup coconut aminos (or soy sauce)
- 2 tbsp champagne vinegar or red wine vinegar or apple cider vinegar1/4 cup water
- 3 cloves garlic, crushed
- 3 tbsp coconut oil
- ⅓ cup quinoa (optional)
Instructions
- Prepare quinoa in a small pot on the stove (1/3 cup quinoa + 2/3 cup water, bring to a boil, then turn down to low heat, cover, and set timer for 15 min).
- Next make sauce, by adding cashew butter, coconut aminos (or soy sauce), water, vinegar, and crushed garlic to a bowl.
- Whisk together well and set aside. Do a taste test and adjust accordingly.
- Next, cut chicken into 1 inch cubes and season with salt and pepper.
- Heat 1 tb coconut oil in a large pan on the stove (larger the pan the better!).
- Add chicken and cook through, about 6 min.
- Next add the broccoli, onion, and red pepper to the pan.
- Stir everything together well and cook for about 10 min.
- Pour in the cashew sauce and the quinoa and mix together well.
- Garnish with cilantro and crushed cashews, and EAT!
Rate & review
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