WHAT’S INSIDE:
boneless, skinless chicken breast (or thigh) - a high-quality versatile protein source! take your pick between breast or thigh - it’s totally up to you. just make sure you’re using boneless, skinless. I wouldn’t recommend leaving this out, as the protein is essential for appetite and blood sugar regulation, muscle protein synthesis, and more.
peppers and broccoli - fiber, micronutrients, delicious flavor and the perfect crunch! add some color and antioxidants to this dish with red, yellow, or orange bell pepper, and green broccoli (I think it’s always green).
cashews - a fantastic source of monounsaturated fats! the cashews in this dish, though I don’t know where they came from, are essential. again, I don’t know why, but they just are. don’t leave them out (unless you’re allergic, of course)!
soy sauce // tamari - which to choose?? well, if you prefer to or need to limit the gluten in your diet, tamari is probably the best option for you. if gluten isn’t an issue, traditional soy sauce will do just fine. either way, I’d recommend seeking out the low-sodium or reduced-option - boy, can the sodium add up real quick!
rice // cauliflower rice - which to choose? if you’re looking to bump up your carbs (or hate cauliflower), traditional rice of any variety is probably your best pick. if you’re looking to reduce your carbs (or don’t feel like cooking a pot of rice), cauliflower rice is probably your best pick! thankfully, you should be able to find fully-cooked, frozen versions of either option at your local grocery store. I know for a fact that good ol’ TJ’s carries both.
RECIPE
1.25 lbs boneless skinless chicken breast, cubed into 1” pieces
2 cups chopped red bell peppers (about 2 peppers)
2 cups chopped broccoli florets (about 1 medium head)
2 garlic cloves, minced
⅓ cup lightly salted cashew pieces
1 teaspoon olive oil
Salt and pepper, to taste
3 tablespoons low-sodium soy sauce or tamari
3 tablespoons sweet or spicy chili sauce
1 tablespoon rice vinegar
1 teaspoon honey
1 teaspoon sesame oil
1 teaspoon water
½ teaspoon flour
Cooked rice or cauliflower rice, for serving
Chopped green onion, for garnish
Sesame seeds, for garnish
Heat a large nonstick skillet over medium heat and coat with the olive oil. Add the broccoli and season with a dash of salt. Cook until slightly tenderized, or about 5 minutes. You can add about 1 tablespoon of water to the skillet to help tenderize the broccoli.
Next, add the bell pepper with another dash of salt, and continue cooking until the bell pepper softens, or about 3-4 minutes. Transfer the veggies to a plate or bowl while you cook the chicken.
Add the chicken to the skillet with a dash of salt and cook until seared all around and the internal temperature of the thickest pieces reaches 165F. Add the minced garlic and veggies back to the skillet and stir.
Whisk together the soy sauce, sweet chili sauce, rice vinegar, honey and sesame oil in a small bowl until combined. Add the water and pour the sauce into the skillet over the chicken and veggies. Stir in the cashews, as well.
Sprinkle the flour over everything and stir well. Let the sauce come to a simmer, stirring occasionally. Once simmering, turn the heat off and allow the skillet to sit for 1-2 minutes.
While you wait, prep the bowls. Add rice or cauliflower rice to 4 bowls and then lay the cashew chicken over the top. Garnish with green onion and sesame seeds and enjoy!
Store leftovers in an airtight container in the fridge for up to 4 days.
