This Broccoli & Cashew Chicken dish is delicious and feels like you’re eating take-out Chinese food in the BEST way!  The great thing about this homemade Chinese takeout recipe is that you can control what ingredients you use, making it a healthier version of a traditional dish.  This broccoli & cashew chicken recipe combines one of my favorite superfoods, broccoli, and yellow peppers that are a good source of vitamin K, potassium, Vitamin C, and antioxidants. 

Ingredients:

For the Stir-Fry:

• 1 lb chicken breast, diced into 1-inch cubes (or eliminate for vegetarian option)
• 3 green onions, chopped
• 2 cups broccoli florets, chopped
• 1 red or yellow bell pepper, thinly sliced
• 1 cup snap peas
• 1/2 cup raw cashews
• 1 tbsp grapeseed (or coconut) oil
• 1/2 tsp Himalayan sea salt
• 3 tbsp minced garlic

For the Sauce:

• 1/4 cup chicken (or vegetable) broth
• 4 tbsp almond butter
• 4 tbsp coconut aminos
• 1 tbsp sesame oil
• 1 tsp ginger powder
• (Optional): a few drops of stevia to sweeten

Instructions:

• Heat oil in a large pan or wok and add diced chicken and cook until browned, about 5 minutes
• While chicken is browning combine sauce ingredients in a bowl and set aside
• Add diced garlic to the pan with chicken, followed by broccoli, peppers, and snap peas
• Cook veggies and chicken, stirring frequently until veggies are cooked about halfway, around 5 minutes
• Add in green onions and sauce and mix to evenly coat
• Continue to cook combined sauce, chicken, and veggies for another 5-10 minutes until veggies are cooked to desired texture and sauce begins to thicken (please note the sauce will thicken a good bit once you remove it from the heat!)
• Top mixture with cashews, serve with quinoa or cauliflower rice, and enjoy!!