Our sauces in this Cashew Chicken Stir Fry really take this dish to the next level! Follow along to this quick and easy Whole30 recipe and you'll have a delicious new dinner dish in no time!
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
For the Sauce
4 tbsp of almond butter
4 tbsp of Pineapple Thai sauce
1/2 cup of water
1/2 tsp of salt
1/2 tsp of pepper
1 Tbsp of Ghost Pepper & Tamarind for a mild spicy version
Instructions
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.
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.
ADD the veggies and white part of green onions and let everything cook for another 10 minutes.
ADD the sauce and move continuously for about 5 minutes.
TOP with green part of the onions, cashews (if you like it more spicy add more Ghost Pepper)
BUEN PROVECHO!
Recipe by Natalia Dalton
