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 [1], 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!!