Cashew Chicken and Veggies
Cashew Chicken Stir-Fry
Sweet and Salty Chicken
- 1/3 C. Hoisin Sauce (Use less to reduce overall sugar *see notes below for using this recipe on the 21 Day Detox)
- 2 Tbsp Seasame Oil
- 3 Tbsp Rice Vinegar
- 2 Tbsp Soy Sauce (Use reduced sodium or gluten free (detox))
- 2 tsp Minced Garlic (Or 2-3 cloves finely chopped)
- 1.5-2 lbs Chicken Thighs
- 1 Tbsp Avocado Oil
- 1 Pepper (sliced) (Red, Orange or Yellow)
- 1/2 Yellow Onion (sliced)
- 2 C. Fresh Green Beans
- 4 Tbsp Cashews
Cut chicken up into bite size pieces.
Combine first 5 ingredients into ziplock bag and add chicken. If possible, let this marinate for at least 30 minutes, preferably overnight or 4-5 hours. It will make the chicken super tender.
When ready to cook, heat avocado oil in skillet then add veggies, cook 5 minutes
Add chicken with sauce to skillet, cook until just barely no longer pink, cover and let rest 4-5 minutes.
Serve with cauliflower, brown or white rice. Sprinkle finished dish with cashews.
This is a combination of the ingredients for the very popular Sesame chicken with veggies and cashews. We love this in our house and it can be a super easy meal, especially if you have prepped the chicken and veggies the night before.
My family isn't as big a fan of the cauliflower rice as I am so I serve it with equal parts jasmine and cauliflower rice mixed together. When done this way the cauliflowers takes on flavor of the jasmine rice, and bonus, more veggies for everyone.
DETOX DIRECTIONS:
- Instead of hoisin sauce use 2Tbsp Coconut Aminos and 1-2 tsp Monk Fruit or Stevia
- Instead of the "rice combo" use only the cauliflower rice