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.
2 cups broccoli florets 3/4 cups frozen edamame 1 red bell pepper, sliced 1/2 onion, roughly chopped 1 lb kinless, boneless chicken breast 1/2 cup cashew butter (i used Georgia Grinders) 1/4 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 1/3 cup quinoa (optional)
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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