Cashew Chicken Stir-Fry

Original Recipe by Tasty

Ingredients

• 6 tablespoons coconut aminos

• 1 tablespoon hoisin sauce

• 1 tablespoon rice vinegar

• 2 Tablespoons Honey

• 1 teaspoon sesame oil

• ½ tablespoon ginger, minced

• 2 cloves Garlic, minced

• 1 lb chicken breast, cut into 1” pieces (or use rotisserie chunks like I do)

• Pepper, to taste

• 1 tablespoon cornstarch (if cooking raw chicken breasts)

• 1 tablespoon sesame oil

• 4 cups broccoli florets (maybe some sugar snap peas/ snow peas)

• 1 red bell pepper, cut into 1” pieces

• 1 cup unsalted cashews, broken up

• White or brown rice, to serve

Directions

1. In a medium bowl, combine the coconut aminos, hoisin sauce, rice vinegar, honey, sesame oil, ginger, and garlic. Set aside.

2. In a medium bowl, season the chicken with salt, pepper, and cornstarch.

3. Heat a 9.5" fry pan over medium-high heat and add sesame oil.

4. Add the chicken and cook for 5-6 minutes, or until the chicken begins to brown.

5. Remove chicken and set aside in a separate bowl.

6. Add the broccoli and bell peppers, and cook for 2-3 minutes.

7. Add the chicken, cashews and sauce. Stir together and allow sauce to thicken.

8. Remove from heat and serve over brown or white rice.

Nutrition Info

• Calories 423

• Fat 16g

• Carbs 36g

• Fiber 9g

• Sugar 14g

• Protein 37g