Another takeout fave made at home. We love the tangy sauce, vibrant colors, and all that FLAVOR!
- 1 lb. boneless, skinless chicken breast, cut into 1” pieces
- 1 red bell pepper, cut into 1” pieces
- 1 medium zucchini, halved lengthwise and sliced
- 1 1/2 cups broccoli florets
- 2–3 cloves garlic, minced
- 1 tsp fresh ginger, minced
- 1/4–1/2 cup cashews
- Olive, coconut, or avocado oil, for cooking
- pepper, to taste
- 1/2–3/4 cup water
For the sauce:
- 1/3 cup gluten free tamari (can sub coconut aminos or soy sauce)
- 3–4 Tbsp rice vinegar
- 1–2 Tbsp honey
- 2 Tbsp cornstarch or arrowroot
- Heat a drizzle of oil in a large skillet over medium-high heat. Add your chicken and cook 4-5 minutes per side, or until completely cooked through. (Work in batches if you’d like crispier chicken). Remove cooked chicken to a plate or bowl and set aside while you cook the veggies.
- Heat another drizzle of oil in the pan and add bell pepper, zucchini, and broccoli. Cook 4-5 minutes, or until veggies are crisp-tender.
- While the veggies are cooking, make your sauce. In a small bowl, whisk together tamari, vinegar, honey, and cornstarch until smooth. Taste and add more vinegar, honey, or tamari, to taste.
- When veggies are crisp-tender, add garlic and ginger and cook 1 minute longer. Pour in sauce, and 1/2 cup water. Stir and cook until sauce thickens. Fold in the chicken and cashews to coat with sauce. Add additional water as desired to thin things out. Sprinkle with pepper, to taste.
- Serve with rice, cauliflower rice, or in lettuce wraps.
Veggies. You can really play with the veggies you use here. Want to use double the peppers and skip the zucchini? Go for it! Not into broccoli, but want to use snow peas? Do your thing! You’re basically just looking for around 4-5 cups of veggies.
Use a BIG Skillet. In the video, I had to use a smaller skillet than I normally use (because my big skillet doesn’t fit on my hot plate). The bigger your pan, the better everything will cook. You can cook your chicken in batches to get a little browning on the chicken. If it’s crowded together (like in the video), it won’t brown as well, but will still taste delicious.
Arrowroot vs. Cornstarch. One last substitution note. To make this a grain free or paleo dish, you’ll want to substitute arrowroot for the cornstarch. You can use the same amount. Arrowroot is a little more finicky–if boiled too long, it actually loses it’s binding powers. Just watch it and take it off the heat as soon as your sauce has thickened a bit.