Servings: 4 meals
Calories: 417kcal
Ingredients
- 1.5 lbs. Boneless Chicken Breast cut into bite-sized 1” thick pieces
- 2 bunches Asparagus cut into bite-sized pieces (about 1.5 lbs)
- 1 small Red Bell Pepper sliced
- ½ Cup Coconut Aminos reserve 2 tsp.
- ⅓ Cup Low-sodium Chicken Broth
- 2 Tbsp. Coconut Oil
- 2 Tbsp. Raw Cashews
- 1 Tbsp. Fresh Ginger
- 1 Tbsp. Fresh Chopped Garlic
- 2 tsp. Tapioca Flour
- 2 tsp. Rice Vinegar
- 1 tsp. Sesame Oil
- ½ tsp. Red Pepper Flakes
Mango Cauli Rice:
- 4 Cups Cauliflower Rice sautéed in ½ Tbsp. Coconut Oil
- ½ Cup Chopped Ripe Mango
- ½ tsp. Grated Fresh Ginger
- 1 tsp. Rice Vinegar
Instructions
- In a medium mixing bowl, combine 2 tsp. coconut aminos, 1 tsp. tapioca flour and all of the cut up chicken -- mix until coated and set aside.
- In a bowl, create the simmer sauce by whisking chicken broth, remaining coconut aminos, tapioca flour, rice vinegar, sesame oil, as well as fresh ginger, garlic and red pepper flakes until well combined. Set aside.
- Heat a large skillet over medium-high heat and add coconut oil and then add prepared chick-en — stirring occasionally until chicken is ¾ of the way cooked (~10 mins.).
- While that cooks, combine cauliflower rice ingredients in a medium bowl, set aside.
- When Chicken is nearly done, add bell pepper, asparagus, and prepared simmer sauce, stir until coated and let simmer for ~3-5 mins or until sauce has thickened, chicken is fully cooked, and veggies are tender.
- Top stirfry with cashews, serve with sides, store, and enjoy!
Nutrition
Serving: 1meal | Calories: 417kcal | Carbohydrates: 25.1g | Protein: 46.5g | Fat: 13.2g | Fiber: 7g
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