Ingredients
- 1 lb chicken thighs or chicken breast I used thighs
- 3 tbsp arrowroot flour or cornstarch
- 1 tsp salt
- 1 tsp pepper
- 1 bell pepper chopped into 1 inch pieces
- 1 head of broccoli chopped or a mixed bag of broccoli & cauliflower
- 1/2 cup chopped unsalted raw cashews
- 1/2 cup soyaki sauce from TJs or make your own
- Rice for serving
Homemade Sauce
- ¼ cup soy sauce or tamari
- 1 tbsp honey or maple syrup
- 1 tsp grated ginger
- 1 tsp minced garlic
- 1 tsp sesame oil
Instructions
- Wash & chop pepper, broccoli & cauliflower, set aside
- Pat dry chicken, trim excess fat (optional) and dice into 1 inch cubes
- Add chicken, flour, salt & pepper to a large ziplock bag & shake really well until each piece is coated
- Heat a large skillet over medium high heat with avocado oil & a splash of sesame oil (optional)
- Add chicken, spread it apart into a thin layer & cook for 5 mins, flip & cook for another 4 mins
- Add vegetables, cashews & sauce
- Stir well & let simmer for 5-8 minutes (add lid to make them cook faster) until vegetables are soft
- Serve over rice & enjoy
- Store leftovers for up to 4 days
Notes
- You can skip the step of tossing the chicken in flour but it does make the texture nicer I find!
- If you're short on time, buy pre-cut vegetables.
- We are seriously obsessed with the Soyaki sauce from Trader Joes but making your own is easy as well!
Nutrition
Calories: 525kcalCarbohydrates: 45gProtein: 35gFat: 22gFiber: 4g