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Cashew Chicken + Veggie Stir Fry

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!