Cashew Chicken Stir Fry

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.

CASHEW CHICKEN STIR FRY

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Nicole Modic

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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!

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I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!

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