Cashew Chicken + Veggie fry
Ingredients
2 Tbsps toasted vegetable oil , divided
1.5 lbs. boneless skinless chicken breasts or tenders, dig 1-inch pieces
salt and black pepper, (about an 1/8 teaspoon each)
3 cloves fresh garlic, minced
1 tsp red pepper flakes, or to taste
2 medium carrots, julienned
1 large sweet onion, chopped
1 red bell pepper, julienned
2 medium zucchinis, cut in half on lengthways and sliced on diagonally
1 medium broccoli head, broken into florets
2-3 green onions, sliced
⅓ cup raw cashews
1/4 cup coconut aminos,or low sodium soy
Instructions
1.Heat an outsized wok or skillet over medium heat, and add in 1 tablespoon of your oil.
2.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.
3.Add remaining Tablespoon of oil, and stir within the sweet onions, bell peppers, carrots and fry for 2-3 minutes.
4.Next, add within the broccoli, zucchini, cashews, and cook for extra 3 minutes, or until veggies are crisp-tender and chicken is cooked through.
5.Pour the coconut aminos over the highest of everything and simmer until reduced a touch , about 3minutes, stirring gently to urge everything evenly coated.
6.Top with chopped green onions, serve with rice or quinoa and ENJOY!
