This is such a great way to enjoy this classic dish, but without any gluten or soy involved. It's a simple, delicious and nutritious meal that also features my favorite nut; the cashew!
Did you know that cashews help provide bone strength and joint flexibility, discourage migraines, improve memory, lower blood pressure, and protect against UV damage, heart disease and cancer? Pretty amazing, right?!
Hope you enjoy this one as much as my family does.
INGREDIENTS:
- 1 tablespoon extra virgin coconut oil
- 1 1/2 pounds organic boneless chicken thighs, chopped into bite-size pieces
- 3 large carrots, peeled and sliced on the bias
- 2 large cloves garlic, minced
- 2 small heads broccoli
- 1/4 cup water
- 1/2 teaspoon unrefined sea salt, plus more for sprinkling
- 1/2 cup raw cashews, or desired amount
- optional: sprinkling of chili flakes, if you want some heat
- optional: black sesame seeds to garnish with
Teriyaki Sauce
- 1/3 cup Coconut Aminos
- 1/3 cup water
- 1 1/2 tablespoons fresh ginger, minced
- 1/4 cup raw honey
- 2 tablespoons arrowroot starch
DIRECTIONS:
1. Cook your quinoa or rice according to package instructions.
2. In a small saucepan over medium-low heat, combine all of the teriyaki sauce ingredients. Stir occasionally, for 5 minutes, or until the sauce has thickened, (it'll be gooey at this point). Set aside.
3. Heat a large skillet over medium-high heat, and add the coconut oil. Add the chicken in a single layer, and let cook, undisturbed, for 3 minutes. Flip, and repeat until all sides are lightly browned. Sprinkle a bit of salt over top.
4. Add the carrots, garlic and teriyaki sauce, and let simmer for 5 minutes, stirring occasionally.
5. Turn heat to medium-low, and add the broccoli, cashews, 1/4 cup water and 1/2 teaspoon salt, and cover and cook, stirring occasionally for about 10 minutes, or until broccoli and carrots are fork tender. Stir in the optional chili flakes.
6. Serve over prepared quinoa or rice, sprinkle tops with black sesame seeds, and enjoy!
(Add more salt or coconut aminos to individual portions if desired).
Approximately 4 servings
(Adapted recipe from here)
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