Servings: 4

Ingredients for the Stir Fry

• 1 lb. boneless chicken, cut into small bite-sized pieces
• juice of one lime for the chicken marinade
• 1/4 teaspoon of salt
• 1/4 teaspoon of pepper
• 2 garlic cloves minced
• 6 green onions chopped (white and green parts separated)
• 1 bell pepper sliced
• 1 container of mushrooms sliced
• sliced/shredded carrots
• 1 head of broccoli
• 1 cup of Cashews

Ingredients for the Sauce

• 4 Tbsp of almond butter
• 4 Tbsp of Pineapple Thai
• 1/2 cup of water
• 1/2 teaspoon of salt
• 1/2 teaspoon of pepper
• 1 Tbsp of Ghost Pepper & Tamarind for a mild spicy version

Steps:

1. Mix the small cubes of chicken in a bowl with 1/4 teaspoon of salt, 1/4 teaspoon of pepper, the minced garlic and juice of one lime. Let it sit while you chop all the veggies.
2. In a cast iron pan, heat 2 tbsp of olive oil and begin to cook the chicken for about 5 minutes or until chicken is no longer pink.
3. Add the veggies and white part of green onions and let everything cook for another 10 minutes.
4. Add the sauce and move continuously for about 5 minutes.
5. Top with green part of the onions, cashews and if you like spicy add more ghost pepper!|

Enjoy!

Recipe by Natalia Dalton