Chicken Stir-Fry with Vegetables and Cashews

A classic meal in Chinese restaurants, chicken stir-fry with vegetables and cashews often contains a lot of salt and fats. 

How can you satisfy your craving without breaking your diet? By preparing this healthy version!

Moreover, this version is gluten-free. And since this dish keeps well in the fridge for a few days, why not make it your lunch for the next day?

The recipe only takes about twenty minutes and yields 4 to 6 portions of this tasty and crispy stir-fry.

Ingredients

Stir-Fry

• 3-4 lbs (85-113 g) chicken breasts, cut into 1-inch pieces
• sea salt and black pepper, as needed
• 1 tablespoon (15 ml) tapioca starch or cornstarch
• 1 tablespoon (15 ml) coconut oil or olive oil
• 4 cups broccoli florets
• 1 red bell pepper cut into bite-sized pieces
• 3/4 cup (190 ml) roasted, unsalted cashews

Sauce and Marinade

• 6 tablespoons (90 ml) gluten-free or low sodium tamari (or soy sauce) 
• 1 tablespoon (15 ml) hoisin sauce 
• 3/4 tablespoon (11 ml) apple cider vinegar
• 2 tablespoons (30 ml) honey 
• 1 teaspoon (5 ml) toasted sesame oil
• 2 1/2 tablespoons (37.5 ml) tapioca flour or cornstarch
• 1/2 teaspoon (2.5 ml) fresh ginger, minced
• 2 cloves garlic, minced
• 1/2 cup water (125 ml) and a bit more to thin the sauce

Optional Garnishes

• red pepper flakes
• toasted sesame seeds
• 1 green onion, minced
• cooked quinoa, rice, or noodles

Preparation

In a medium bowl, mix all the sauce ingredients. Set aside.

Image Source: Screenshot Facebook / Life Made Sweeter

Season the chicken with salt, pepper, tapioca starch, and 1 tablespoon of sauce/marinade.

Add the oil to a wok or a large non-stick skillet and heat over medium-high heat.

Add the chicken and stir-fry for 5-6 minutes, or until the chicken starts to brown.

Image Source: Screenshot Facebook / Life Made Sweeter

Add the broccoli and bell peppers and cook for 2-3 minutes or until the vegetables are tender and the chicken is fully cooked. 

Image Source: Screenshot Facebook / Life Made Sweeter

Pour in the remaining sauce and add the cashews. Mix everything together and let the sauce bubble and thicken. Season with salt, pepper, or red chili flakes as needed.

Remove from heat and serve hot on a large platter or over quinoa, rice, or noodles. Sprinkle with sesame seeds and green onions if desired.