Go Back


No ratings yet
Nicole Modic
Print It Pin It


  • 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!

Did you make this recipe?

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