Chicken, Broccoli & Cashew Stir Fry

Ingredients:
    •    1 small Onion, diced
    •    1 Red Bell Pepper, diced
 
    •    4 cups Broccoli florets
 
    •    1 lb chicken tenderloins or breast
 
    •    4 Tbsp coconut oil
 
    •    1/2 cup tapioca flour or arrowroot flour
 
    •    3/4 cup raw Cashews
 
    •    3 green onions, chopped
 


Sauce:
 
    •    1/2 cup coconut aminos
 
    •    1/4 cup maple syrup
 
    •    1/4 cup chicken stock
 
    •    2 cloves garlic, minced
 
    •    2 Tbsp fresh Ginger, grated
 
    •    Red pepper flakes
 
    •    Salt & Pepper

Method:
1. Chop the chicken into small pieces and place in a medium bowl.
2. Toss the chicken pieces in the tapioca/arrowroot flour, to coat. Set aside.
3. In a large skillet over medium heat, add 2 tablespoons of the oil.
4. Once hot, add the chicken pieces, and cook for 6-8 minutes, until just browned on all sides.
5. Transfer the chicken to a plate.
6.  Add remaining 2 tablespoons oil to the skillet.
7. Once hot, add the and the diced onion and red pepper. Sauté for about 4-6 minutes, then add broccoli florets and cashews.
8. While that is cooking, prepare the sauce. Whisk together the sauce ingredients in a bowl.
9.  Add chicken back to the skillet with the vegetables.
10. Pour sauce on top and coat everything well. Cook for another 5 minutes or so, until the broccoli is tender and chicken is cooked through.
11. Top with green onions and serve with cauliflower rice.