Cashew Chicken

Cashew Chicken with Broccoli and Rice

Asian dishes are always a go to and I make sure to keep the basic pantry staples on hand- coconut aminos, sesame oil, sesame seeds & ginger. I serve mine with some roasted broccoli and a little brown rice.

serves 4

INGREDIENTS

• 1 1/2 pounds organic chicken breasts

• salt and pepper

• 1/4 cup arrowroot

• 2 Tablespoons olive oil

• ¼ cup coconut aminos (or non GMO soy)

• 1/2 cup chicken broth

• 3 Garlic Cloves minced

• 1 Tablespoons coconut sugar or agave

• 1 Tablespoon Tamari (optional)

• 1 teaspoon sesame oil

• 1 cup whole unsalted cashews

• green onions and sesame seeds for topping

INSTRUCTIONS

1. Cut your chicken breast into one inch pieces. Salt and pepper.

2. Toss the chicken with the arrowroot in a bowl.

3. Add olive oil to a wok or large skillet over medium high heat. Once the oil gets to the smoking point then add the chicken in a single layer in batches. Cook each side until golden brown.

4. In a small bowl whisk the aminos, chicken broth, garlic, coconut sugar, tamari and sesame oil. Add to the pan with the cashews. Toss until the sauce has thickened. Serve over rice and with veggies if desired.