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➡️ Low Sodium Soy Sauce
Heat a large wok or skillet over medium heat, and add in 1 tablespoon of your oil. Add in your chicken, minced garlic, red pepper flakes, sea salt, and pepper, then cook stirring frequently, until chicken is nicely browned, but not entirely cooked through, maybe 3 minutes.
❤Rachel
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Easy Cashew Chicken + Veggie Stir Fry
HappyWeekend CRUSHers!
Skip the takeout tonight and make THIS instead!
The simplicity of the one-pan technique wins our dinner game every time!
EXCELLENT for meal prep! Simply divide this entire recipe equally into containers, then add 1/2 cup of brown rice to each one.
Stays great for 4 days in sealed containers in your fridge!
Several months ago we held an informal “taste-off” (taste testing) with a few CFC staffers in my kitchen.
This group included our videographer who is a HUGE “foodie” and will tell you himself that he’s not always making the healthiest choices.
Back to the taste test:
I served each person 3 small bowls of brown rice drizzled with:
➡️ Low Sodium Soy Sauce
➡️Bragg’s Liquid Aminos
➡️Coconut Aminos
The UNANIMOUS win for best taste was Coconut Aminos! Which is AWESOME because I believe coconut aminos to be the healthiest of the bunch if you’re looking to avoid soy products.
Second place was a TIE between the remaining two options.
If you haven’t tried coconut aminos yet, you’re really missing out!
Makes about 6 servings
Ingredients:
- 2 Tbsps toasted sesame oil, divided
- 1.5 lbs. boneless skinless chicken breasts or tenders, cut into 1-inch pieces
- sea salt and fresh ground black pepper, to taste (about a 1/8 teaspoon each)
- 3 cloves fresh garlic, minced
- 1 tsp red pepper flakes, or to taste
- 1 large sweet onion, chopped
- 1 red bell pepper, julienned
- 2 medium carrots, julienned
- 1 medium broccoli head, broken into florets
- 2 medium zucchinis, cut in half on lengthways and sliced on diagonally
- ⅓ cup raw cashews
- 2-3 green onions, sliced
- 1/4 cup coconut aminos, Bragg’s liquid aminos, or low sodium soy sauce
Instructions:
Heat a large wok or skillet over medium heat, and add in 1 tablespoon of your oil. Add in your chicken, minced garlic, red pepper flakes, sea salt, and pepper, then cook stirring frequently, until chicken is nicely browned, but not entirely cooked through, maybe 3 minutes.
Add remaining Tablespoon of oil, and stir in the sweet onions, bell peppers, carrots and stir fry for 2-3 minutes.
Next, add in the broccoli, zucchini, cashews, and cook for an additional 3 minutes, or until veggies are crisp-tender and chicken is cooked through.
Pour the coconut aminos over the top of everything and simmer until reduced a bit, about 3 minutes, stirring gently to get everything evenly coated.
Top with chopped green onions, serve with brown rice or quinoa and ENJOY!
❤Rachel
Ingredients
- 2 Tbsps toasted sesame oil, divided
- 1.5 lbs. boneless skinless chicken breasts or tenders, cut into 1-inch pieces
- sea salt and fresh ground black pepper, to taste (about an 1/8 teaspoon each)
- 3 cloves fresh garlic, minced
- 1 tsp red pepper flakes, or to taste
- 1 large sweet onion, chopped
- 1 red bell pepper, julienned
- 2 medium carrots, julienned
- 1 medium broccoli head, broken into florets
- 2 medium zucchinis, cut in half on lengthways and sliced on diagonally
- ⅓ cup raw cashews
- 2-3 green onions, sliced
- 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
Instructions
- Heat a large wok or skillet over medium heat, and add in 1 tablespoon of your oil.
- Add in your chicken, minced garlic, red pepper flakes, sea salt and pepper, then cook stirring frequently, until chicken is nicely browned, but not entirely cooked through, maybe 3 minutes.
- Add remaining Tablespoon of oil, and stir in the sweet onions, bell peppers, carrots and stir fry for 2-3 minutes.
- Next, add in the broccoli, zucchini, cashews, and cook for additional 3 minutes, or until veggies are crisp-tender and chicken is cooked through.
- Pour the coconut aminos over the top of everything and simmer until reduced a bit, about 3 minutes, stirring gently to get everything evenly coated.
- Top with chopped green onions, serve with brown rice or quinoa and ENJOY!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
Ingredients
- 2 Tbsps toasted sesame oil, divided
- 1.5 lbs. boneless skinless chicken breasts or tenders, cut into 1-inch pieces
- sea salt and fresh ground black pepper, to taste (about an 1/8 teaspoon each)
- 3 cloves fresh garlic, minced
- 1 tsp red pepper flakes, or to taste
- 1 large sweet onion, chopped
- 1 red bell pepper, julienned
- 2 medium carrots, julienned
- 1 medium broccoli head, broken into florets
- 2 medium zucchinis, cut in half on lengthways and sliced on diagonally
- ⅓ cup raw cashews
- 2-3 green onions, sliced
- 1/4 cup coconut aminos, Bragg's liquid aminos, or low sodium soy sauce
Instructions
- Heat a large wok or skillet over medium heat, and add in 1 tablespoon of your oil.
- Add in your chicken, minced garlic, red pepper flakes, sea salt and pepper, then cook stirring frequently, until chicken is nicely browned, but not entirely cooked through, maybe 3 minutes.
- Add remaining Tablespoon of oil, and stir in the sweet onions, bell peppers, carrots and stir fry for 2-3 minutes.
- Next, add in the broccoli, zucchini, cashews, and cook for additional 3 minutes, or until veggies are crisp-tender and chicken is cooked through.
- Pour the coconut aminos over the top of everything and simmer until reduced a bit, about 3 minutes, stirring gently to get everything evenly coated.
- Top with chopped green onions, serve with brown rice or quinoa and ENJOY!
© 2024 © Copyright CleanFoodCrush ® LLC 2014-2024 - Rachel Maser - CleanFoodCrush.com
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